Keria Ungu (Purple Ring)

 These delicious rings are crispy on the outer when still fresh.... more over enjoyed the tasty Malacca Palm Sugar used for the coating. I just love the beautiful natural purple of the sweet potatoes and in addition the taste is also naturally sweetened with no added flavour or color is necessary at all! I was very pleasantly surprised that my little fussy eater, Liana returned from school with her emptied container!

Thanks Shuxian for bringing back the very original palm sugar from Malacca. It is very fragrant and tasty.

By: Roz@HomeKreation
Yields ~30 pieces
INGREDIENTS:
4 cups Mashed Steamed Sweet Potato
1 cup Flour
1/2 roll Malacca Palm Sugar
1 tbsp Sugar
1/8 cup Water
1 Pandan Leaf

METHOD:
1. Mix mashed sweet potato and flour to form non-sticky dough.
Adjust more/less flour depending on how juicy the potato is.
2. Flatten the dough, dust with some flour & cut into ring shape.
3. Deep fry until golden color and crispy on the outer.
4. Boil palm sugar, sugar, water, pandan leaf until sugar is dissolved and thickened.
Discard pandan leaf, add in fried rings and stir until well coated.
5. Serve when the palm sugar is cool.

The palm sugar coating started to set when cooled at room temperature

BAHASA MALAYSIA VERSION
Kuih ni kalau kat rumah ni sorang 10 biji pun tak cukup kalau ikut hati.... comel2 jer, boleh sekali ngap. Anak2 Along memang suka makan Kuih Keria tambahan kalau salut dengan Gula Melaka. Buat ni tak payah resipi sukat tepat2 sangat pun sebab hanya guna dua bahan iaitu keledek & tepung. Letak tepung cukup2 supaya dapat di bentuk & tak melekat di tangan. Tapi Along letak juga lah sukatan buat panduan adik2.

Along nampak keledek ungu kat pasar, murah pula cuma RM2 sepinggan. Selalu nya RM5-6 sekilo, sebiji keledek kecil main timbang RM2 sebiji.... huh. Tengok warna purple pun cantik, terus bedal sepinggan & cantik sangat buat kuih keria ni dengan warna ungu terang dan rasa keledek yang semulajadi manis. Kuih Keria ni kalau kat Taiping, orang panggil Kuih Gelang. Waktu panas2 sedap sebab di luar nya rangup, dalam nya gebu dan gula salutan nya pun rangup. Kalau di biarkan terlalu lama di suhu bilik, gula akan mencair semula dan kuih jadi lembut tak rangup. Ada gak orang yang suka bila sejuk camtu.... Along pula memang suka makan panas2.

Ready for the fryer....

By: AlongRoz@HomeKreation
~30 biji
BAHAN2:
4 cwn Keledek Lecek (kupas kulit, rebus & lecek) 
1 cwn Tepung Gandum
1/2 ketul Gula Melaka
1 sb Gula Pasir
1/8 cwn Air
1 helai Daun Pandan

CARA2:
1. Gaulkan tepung & keledek lecek sehingga boleh di uli & di bentuk.
Lebihkan / kurangkan tepung jika perlu.
2. Leperkan adunan, tabur tepung & terap bentuk cincin.
3. Goreng dgn minyak dalam sehingga keperangan & rangup di luar nya.
4. Masak gula melaka, gula pasir, air, daun pandan sehingga pekat & bertali.
Buang daun pandan & masukkan kuih yg telah di goreng tadi.
Gaul sehingga rata & hidangkan.

Beautiful shiny palm sugar coating while they are warm