Kuih Keria

Overview

Kuih Keria is a beloved ring-shaped kuih from the Malay archipelago, long associated with pasar pagi stalls and home kitchens. Its hallmark is a gently crisp exterior with a soft, tender crumb, finished with a glossy glaze that often crystallizes into a delicate, crackly sheen. Historically, variations of this snack have been traced across coastal trade towns where itinerant vendors popularized it as an affordable, portable treat. Today, it stands as a nostalgic favorite—simple to prepare, satisfying to eat, and emblematic of the region’s festive spirit.

Ingredients

• 500 g sweet potato (peeled, steamed, and mashed)
• 80 g all-purpose flour
• 20 g tapioca flour (optional)
• 1 tsp baking powder
• 1/2 tsp salt
• 150 g gula melaka (shaved)
• 1–2 tbsp granulated sugar (optional)
• 120 ml water (for syrup; adjust as needed)
• Enough vegetable oil (for deep-frying)

Preparation

1. Steam the sweet potato until a skewer slides in easily, about 15–20 minutes. After steaming, let excess surface water evaporate so the mash stays dry.
2. While warm, mash the sweet potato until smooth. Sprinkle in salt and baking powder, then fold in all-purpose flour and, if using, tapioca flour. Mix just until a soft, cohesive dough forms—minimize handling to keep it tender.
3. Divide the dough into equal portions, roll each into a short log, join the ends to form rings, and smooth the seams. Rest the shaped rings for 10–15 minutes so they stabilize before frying.

Cooking Process

1. Heat vegetable oil in a deep pot over medium heat. Fry the rings in batches, turning once, until lightly golden, about 2–3 minutes per side. Drain well and let the surface dry slightly for 3–5 minutes before glazing.
2. For the glaze, place gula melaka, granulated sugar (if using), and water in a pan. Simmer gently, stirring, until the syrup thickens and lightly coats a spoon, about 5–7 minutes. Remove from heat, add the fried rings, and toss until the syrup turns glossy and begins to crystallize on the surface. Spread the coated rings on a tray to set for 5–10 minutes.

Pro Tips

• Keep the mash relatively dry: excess water in the sweet potato encourages stickiness and heavy texture.
• If the dough feels tacky, sprinkle a touch more all-purpose flour; if crumbly, add a teaspoon of warm water and fold gently.
• Use fresh baking powder to ensure a soft, open crumb.
• Adjust sweetness by balancing gula melaka with a small amount of granulated sugar.
• Fry in batches so the vegetable oil temperature stays stable and the rings cook evenly.

How to Serve

Let the glaze set for 5–10 minutes before eating so the exterior turns delicately crisp while the interior stays plush. Enjoy warm on its own or alongside your favorite hot beverage. For added contrast, pair with a lightly bitter drink to complement the mellow notes of gula melaka.

Make-Ahead and Storage

• You can steam and mash the sweet potato ahead of time; keep it chilled, tightly covered to avoid absorbing water from the fridge environment.
• Fried, unglazed rings can be held at room temperature for 2–3 hours, then glazed just before serving.
• If needed, briefly refresh in a low oven, then toss again in a warm syrup of gula melaka and water to restore sheen.