Ingredients (yields 24 pieces):
1 kg sweet potatoes (white ones), to be peeled and cut into large cubes
(Note: If white ones are not available, one can still use the other colours. Just bear in mind that one will need to add more flour. For this recipe, I used the orange colour sweet potatoes.)
1 litre water
1 tsp salt
2 - 3 pandan leaves, to be tied in a knot
200 g flour or enough to make dough easy to handle
cooking oil for deep-frying
250 g sugar
180 g water
Method:
In a pot, add sweet potatoes, salt, pandan leaves and water. Bring to a boil. Cover pot and reduce heat to medium. Cook for about 15 minutes or until sweet potatoes are tender. Drain in a colander.
In a large bowl, mash cooked sweet potatoes. Add flour and knead well. Divide dough into 50 g balls and set aside. With floured hands, flatten a ball and make a hole in the centre by using your finger - like a doughnut. Repeat procedure.
Heat enough cooking oil in a wok over medium heat. Add formed dough into oil and deep-fry on both sides until golven brown. Remove to a tray which is lined with kitchen paper. Repeat until all dough has been fried.
In a wok, add sugar and water. Cook mixture over low/medium heat until thick and sticky. (Do NOT cook mixture over medium/high heat, by doing so, the sugar will have a very dry and hard consistency.) Reduce heat and then. add fried dough into sugar mixture one at a time, coating well each time. Stir carefully and cook further until the sugar mixture has dried up. Remove from heat!
Serve warm or cold!
Bon Appetit!
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