Sweet potato and palm sugar doughnuts

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

1. 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.
2. Roll the dough into golf ball-sized balls, then poke a finger through the centre to form a doughnut.
3. 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.
4. 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.
5. Remove the doughnuts from the pan to a baking paper-lined tray.

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

• Cook more Adam Liaw recipes here.