Kuih keria are a classic Malaysian sweet potato doughnut served as a popular street snack. Diana Chan has turned them into a churro version, sprinkled with floral Sichuan sugar.
- 125 ml (½ cup) water
- 50 g unsalted butter
- 2.5 g salt
- 150 g (1 cup) plain flour
- 25 g cornflour
- 5 g baking powder
- 1 egg, lightly beaten
- 350 g cooked sweet potato, mashed
- vegetable oil, for deep frying
- 1 tbsp Sichuan peppercorns, crushed into a powder
- 2 tbsp caster sugar
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.
1. Place water in a small saucepan with the butter and salt and bring to the boil over medium heat. Add the flour, cornflour and baking powder and mix until blended. The mixture will be quite dry and crumbly.
2. Transfer the mixture to a food processor and pulse a few times to help cool a little. Add the egg and pulse again until well combined. Add the sweet potato and blitz until smooth. Spoon the mixture into a piping bag fitted with a star nozzle.
3. Heat the oil in a large saucepan or deep fryer to 180˚C. Squeeze out 10 cm lengths of the batter into the oil and fry the churros, in batches for 2-3 minutes or until golden. Drain on paper towel.
4. For the Sichuan sugar, place the peppercorns and sugar in a mortar and pound until finely ground.
5. Place the churros in a large bowl, add a generous amount of the Sichuan sugar and toss to coat. Serve immediately.
Diana Chan is exploring the many dishes of Asia within Australia in the brand-new series, Asia Unplated with Diana Chan.