Kuih Keria (Sweet Potato Rings aka Malaysian Donuts) & A Selamat Hari Raya

 

Malaysians have much to be happy about as August is buzzing with holidays, celebrations and balik kampung/hometown travels. The daily pasar ramadhan (ramadhan markets) around town here in the Klang Valley and Selangor have already set the celebration mood in motion by offering a wide galore of local Malay food and kuih-muih (sweet delights). People here are just looking forward to the Hari Raya/Eid celebration next weekend. Even though Malaysians have already begun to anticipate the bad traffic congestion on highways and at many local holiday hotpots expected to start next week, it still wouldn't thwart many Malaysians from planning their trips. Because like any other festivals in Malaysia, it is a time to gather and be with the family. And barely 2 weeks after the Raya holidays, we will have another one on 31st August as our nation celebrates her 55th year of independence. This is what I love about Malaysia and about being a Malaysian! As shallow as I may sound, I love the many holidays and celebrations and festivities by the different races that make up Malaysia's multicultural pot. The thing is, here in Malaysia, everyone celebrates! Even though Hari Raya is a festivity for the Malays and Muslims, many others join in and look forward to gather at a friend's open house and tuck into delicious Raya food. I think this country is one shining example of how festivals and food unite people.

 

For any Malaysian, this sweet delight needs no introduction. Kuih keria is I guess, the Malaysian version of a donut which is made with sweet potato. It is a popular kuih from the Malay heritage and a wide favorite amongst many, including me definitely! The mashed sweet potato is mixed with some tapioca flour and plain flour to give kuih keria a nice soft texture inside the fried ring, and the sugar frost coating renders a delightful sweet crunch.

 

Ingredients for kuih keria:

500 g sweet potato, peeled, cubed and steamed till cooked
30 g tapioca flour
50 g plain flour
Enough oil for frying

For the sugar frost coating, 200 g granulated sugar and 70 ml water.

Method:

Mash the cooked sweet potatos until fine. It's easier to mash while still very hot. Leave for it to cool slightly.

Add in the flours, and knead well to form a soft dough.

Divide dough into pieces, shape each into a flattened round and make a hole in the center.

Deep fry the rings in hot oil over medium heat until golden brown.

Drain and set aside.

 Boil the sugar and water in a wok for about 5 minutes or until the syrup bubbles and thickens slightly.

Turn off the heat, and drop in all the sweet potato rings into the wok. Use a flat spatula to quickly toss and turn the rings until they are well coated with the syrup.

Like magic unfolding before your eyes, the syrup will quickly frost up. Pick each ring and shake off excess sugar to serve.

Last but not least, Selamat Hari Raya to all my Muslim friends and readers! 

Nyonya Kuih Genggang

I'm off tomorrow to HK for a week of holiday! Yippeeee...as it means lots of good food, dim sum and flea market shopping! But before that, here's the traditional and popular Nyonya 'kuih genggang' which I made for M, a good friend of mine.

Other than in my hometown, Melaka, kuih genggang is more widely known by its commercial name - kuih lapis or layered cake - throughout Malaysia. There isn't any direct English translation for kuih and the closest is cake. However, unlike cakes as we understand them in the Western world, kuih refers to the traditional local cakes in Malaysia & Singapore and they are often made of plain flour or rice flour or glutinous rice flour or tapioca starch flour or wheat starch flour etc. Given that Malaysia is a multi-ethnic country, one can enjoy a wide variety of kuih- Nyonya kuih, Chinese kuih, Malay kuih etc. Kuih are normally either steamed, grilled or baked, and for Nyonya & Malay kuih, coconut milk is often a main ingredient.

Kuih genggang is easy and cheap to do, and also delicious to eat. Its texture is sticky and gooey. It is a favorite tea time treat for many. Kids enjoy eating it by peeling off a layer by a layer. It is made by steaming it a layer by a layer also but it doesn't take very long to complete. It is best eaten on the same day that it's made as it can't keep for very long.

(Other variety of Nyonya food from Malaysia can be found at Nyonyafood.com).

Recipe:
- 180 g rice flour
- 200 ml water
Mix the above together and leave aside for 1 hour.

- 180 g sugar
- 350 ml water
- 2 srewpine (pandan) leaves, knotted
Boil the above together and leave the sugar syrup to cool.

- 250 ml thick coconut milk
- 1/8 tsp salt
- 1-2 drops red/pink coloring

- Add the coconut milk, salt and sugar syrup into the rice flour mixture after 1 hour. Stir well and divide the portion equally into 2. Color one of it with 1-2 drops red/pink coloring.
- Heat up an 8 inch round pan in a steamer setting. Grease it lightly with cooking oil first. Pour half cup of the white batter, cover the steamer with lid and steam for 5 mins or until the layer is cooked. Do the same with the next batch of 1/2 cup red/pink batter. For the final top layer, you can add more red/pink coloring to distinguish it or for presentation sake. (Note: make sure to give the batter a really good stir each time before taking 1/2 cup to pour for steaming). Leave to cool completely before cutting into diamond shape.

Cheers, have a great week ahead & see you next weekend!