February 28, 2024

Kuih Keria Gula Melaka

These delightful local mini doughnuts are made out of sweet potato and frosted with gula melaka. Make ‘em yourself and you can eat it hot! Use the orange sweet potato instead of the white kind and you will get a moister and softer texture.

Savoury, sweet & sinful!

Kuih Keria Gula Melaka

Lisa K. Kuih Keria Gula Melaka Kuih Keria Gula Melaka Print This
Serves: 10 mins Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )



    1. 500g sweet potato
      ¾ cups flour
      1 tsp. baking powder
      Oil for frying

Gula Melaka Syrup

    1. 1 tbsp. sugar
      ¼ tsp. salt

    150g gula melaka

  1. 1/4 cup water 


1. Peel and cut sweet potato into rough chunks. Boil until fork tender and mash it until fine.

2. Add in flour and baking powder to the sweet potato and mix well to form a dough.

3. Divide into equal sized balls and poke through each ball to form a doughnut shape kuih.

4. Deep fry the kuih until it is golden brown. Flip it on both sides for an even colouring. Drain on paper towels.

5. To make the syrup, measure out all of the ingredients and cook it in a wide pan or a wok.

6. Once all the sugars dissolves, let it bubble rapidly for a few minutes. When it starts to thicken, put in all the fried kuih and mix it over and over again until the sugar starts to frost and stick to the kuih.

Don’t they just look so darn good!


When bubbles from the boiling syrup is getting smaller and glossier, that is the time to put in the fried kuih Rest dough for 20 minutes in the fridge for a softer kuih.

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