Tuesday, April 26, 2011


600 gm sweet potatoes
60 gm plain flour
60 gm tapioca flour
120 gm sugar
1 tbsp water
Oil for deep frying


Boil sweet potatoes in their jacket until
tender, peel, mash them & force through
a sieve to remove fibers.

Mix in flours & knead together to get a firm
dough, add water if the sweet potatoes are
too dry.

Turn dough into a floured board & roll a
long roll about 5 cm in diameter.

Cut the roll into 12 equal slices & shape each
slice into a round cake 1 cm thick, make hole
in the center of each cake.

Heat the oil & fry the doughnuts until golden
brown, drain & keep aside.

Strain the oil & put in sugar & 3 tbsp
of water, melt the sugar & boil until a very
thick syrup is obtained.

Return the doughnut to the pan & toss
them in the syrup until well coated &
the sugar crystallize.

Serve as tea time snack.


Can use any color sweet potatoes
 i use yellow.


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