serves
4-6
prep
5 minutes
cook
25 minutes
difficulty
Easy
serves
4-6
people
preparation
5
minutes
cooking
25
minutes
difficulty
Easy
level
Stream free On Demand
Decadent Desserts
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 500 g yellow sweet potatoes, peeled
- 100 g plain flour
- 50 g glutinous rice flour
- a good pinch of salt
- vegetable oil, for deep frying
Glaze
- 100 g palm sugar, chopped
- 100 g plain sugar
- a good pinch of salt
Instructions
- Dice the sweet potatoes and steam for about 20 minutes or boil for 10-15 minutes until softened, then drain and allow to cool completely. Mash the potatoes and mix the flours together in a large mixing bowl. Add the flour to the potatoes a little at a time, mixing to form a soft dough. The amount of flour you add will depend on the amount of water in the potatoes, so use your own judgement.
- Roll the dough into golf ball-sized balls, then poke a finger through the centre to form a doughnut.
- In a large heavy-based saucepan, heat the oil to 180˚C. Fry the doughnuts for 5 minutes, or until golden and floating. Drain on a wire rack.
- For the glaze, in a small saucepan, combine the sugars, salt and about ¼ cup of water. Bring to a simmer and stir to dissolve the sugar. Add the doughnuts to the glaze. If you want a soft glaze, remove the doughnuts immediately, but if you prefer it more crisp, cook until the sugar reaches the hard crack stage.
- Remove the doughnuts from the pan to a baking paper-lined tray.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Decadent Desserts
