The sudden popularity of kuih keria gula melaka makes me wanna go all the way to Melaka to have a sample of the original version of this delicacies. But reading all the bad reviews online on the customer service there made me change my mind. I might as well do it on my own, as it's not that difficult of a recipe.
I did a quick search on the internet and saw many version of this recipe. Some version asked for sweet potato, baking soda, rice flour etc. I guess you need to try each one to know which combination works best.
So the ingredients and the recipe are as follows;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5LZU9ZWosqqFzh1MYuPTrzb2VPrplLmc9lnHe26t5cjm4sOqqtbs1V2Te8xTCSAkT3UZuwZNZwJ48QyBOWUfrtw7yk6_HEsiaJUxrN8iOKSr9ZHSVbFicqCa6dX4iGY1cav3RjqmNq4/s640/15966299_10212128242347539_5292431503776085219_n.jpg) |
Main ingredient - White Sweet Potato (Ubi Keledek Putih) |
I peeled the potatoes and cut them into cubes so that it will cook faster later on.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbIYoQjywUl3l0fwUxtieC1gX7HOSbdrLtfXeomRt011_zv5oArCFIiZNBwYe4eTm274TT0xyytBGtZ3tpCs_g1M4_8FHhp-9q88hKMBTdERh6gY4Jysq9CGP1N2MGBsrfsqII0p7NTeA/s640/16105594_10212128242387540_7677565510395548599_n.jpg) |
I used 1.25 kg of potatoes and I got around 40-50 kuih |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_-k2nhrtiB_rdy_-NGIXJQPVEHy9V1gYZDMwpfojRQSSgbZ_64R14OQ6-Vh8RjxK4wwI_rsJXygNrVKbmdNPr29e6EH2la2dsB8B9Zfpq2zHJCbTAdP4zuUqHxEse5_0isVTS0y87BPQ/s640/15977402_10212128241987530_8947396943504030978_n.jpg) |
Give them a quick rinse and boiled them in water with a pinch of salt. Bring to a boil then reduce to a simmer. Make sure it's tender all the way through then you can drain the potatoes in a strainer |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6rHKRM3J8TOYTkA11v1O_ZuUPAI_c0lOsCug4x10oUVR2cn-la7kXpE8ylliH7-GqodKksUoS7ghi2XILvk0jbt5sBrjwAAY_bCkg3T37-9wQW4hn2xyRvX2ntF9StPYZ0FPaEL3DGb8/s640/16105704_10212128240427491_240382617176391529_n.jpg) |
Now it's time to mash the potatoes. Since I don't have the potato masher I just used the old school pestle. Well actually Nazli did the all hard work |
After a while I add in 1 1/2 cup of flour. Make sure you did not add in too much flour.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipsCkrZktNCo7cWmm-KJFaqUEPmrBDHstxFe7axuHw1C1KYe2TOmlIbwkkqfOsgUG54K7TY6Pmo8K9_d1P7njPrNEIxhwTy1hDs7Ryz16ERJ5OcewMbBv4G4BKjhpPUTC2tjg5EPG5ne0/s640/16105637_10212128240147484_7173903971918576074_n.jpg) |
Then make a ball in your hand, poke em in the middle. Kind of mini donuts. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJRfPn66eaLXmEiDmh8hcUSycpMX3HVC-7CGIP6HQNIhfKVtBCk_EfUuI5rYswiPDGvzTnLxV6ss842hCgAEKvbkQmLgkmPlEo-CH7Wgry6FV_hXTqbvjRJyFADK1KVdyt8AZclLAAZE/s640/16002964_10212128239907478_7384659578029729945_n.jpg) |
Heat the oil and deep fried those doughy goodness |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVGseaS2WqQ6z0UzaHTDs_GdD7b6C-50oCV-LpNyIfPnrLXmdp1zDc3YnMWSH1wxfUJHoHR_myBFVRyJrNiKCaSDr8dBCvVw7I4v6bzqukoxlEdeYmtE3qahH6wcDt23wvzqiO00fhEac/s640/15940926_10212128239427466_5584700187122252667_n.jpg) |
Trust me, these babies are even good on their own. Especially when they're still hot! |
While waiting for them to cool off a bit, get ready with the glaze. I've made the mistake of right away adding the keria in while they're hot and they...... deflated. That's not a nice sight. Haha
For the glaze, you'll need gula melaka, sugar, pandan leaves, some water and a bit of salt.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1gVAR6VrqgJuUc5qGwIvqbA6mAOWkJNlr8DDWED4txCIQbyFM1ULP9BUH4T6sm0saBxN07lY6lPZQLxmk7x9myd5RItvvtWtC6p_eSOmTUsFD_JXh-lU6lpDDdStbAQ-74isLoYawigs/s640/15977930_10212128241907528_1854277303925684787_n.jpg) |
My husband doing his thing with the gula melaka |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWJmblRUjjbymPZ97W9k7AF2i32e5mXWztqYJGkVplBt5jNknO1WnL-ZnmoEMokg7Tq-ZdqMyvF4JbqVjQgWmtPsMQcFMY0P1VFK3J6VARCFPZW7mReIY1z10MOK-6ZrO9HOMwOH4OWg/s640/15965848_10212128241267512_2872268409936306280_n.jpg) |
Put everything in a big pan and let it simmer and bubble a bit. Don't add too much water in! |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4VQdfI8aIGJjmSbezrKC0qaHPePvunX0Nk76yIWP-QX0-wCMCnWZdlMpUpG-3YWQY9AtZdkRB6R5zY3PwQNhwDUL1c61hcW6utOICA93nTLMjGgOlCWvS60U-Dm3PnvOLQBZy7APUc0/s640/16113949_10212128239107458_9206522533727817032_n.jpg) |
Then add in the fried keria. Keep on stirring the kueh until it thickens and hardened a bit |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJLnB-jNt8qNHCzB8tC-UEC4MblxvzY1jOTfuyKioARXzpvfYzivxE7KCmNKT8ngJxzHKlyxqEzsNJr6nVOyn7Vb4ygW4qB_cIX0sHG-Zj5-wdHbcbqJQ2szfUKYX4xPYvq91jvdX4fH4/s640/16002798_10212128238787450_3292587885959489097_n.jpg) |
The heavenly outcome. |
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