Embracing the plant-based lifestyle in Malaysia

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APA KHABAR!

I’m Davina Goh, a performer and plant-based lifestyle advocate.

I’m based in Malaysia, and “Apa Khabar?” means “How are you?” in Bahasa. Welcome to my page!
For the past few years, I’ve been using social media to post pictures of the food I was making, and my friends, excited about my creations, have been bugging me to get a blog going. So here it is, finally! This is my space to share recipes, green living tips, and places to find great plant-based food in the Klang Valley, where I live, and aim to expand this to other countries I get to travel to.

It is a huge aspiration of mine to create a happier, healthier Malaysia through a plant-based lifestyle. If you would like to be a part of this movement together, drop me a line! I’d love to explore ideas with you.
Thanks for reading and I hope you enjoy my website! It is a pleasure and honor to share my passion with you.

Freshly squeezed!

Mini Sweet Potato Doughnuts

Mini Sweet Potato Doughnuts

DOUGHNUT WORRY, BE HAPPY!

Now, we all love doughnuts don’t we? That satisfying feeling of biting down into a mouthful of soft, fluffiness that’s full of comfort.

The doughnut we’ve created is slightly different from the conventional doughnuts you would get at any dunkin donuts or krispy kreme store. Instead, ours is made up of sweet potatoes. There’s no dairy or eggs in it at all, and it’s just as good! In Malaysia, this doughnut is known as ‘kuih keria’ , a sweet, fried Malaysian snack that will keep you coming back for more. Here’s how to make it!

 

Let’s Start Cookin’ , Good Lookin’

Ingredients:

4 Sweet Potatoes (About 600g, Peeled & Scrubbed)
100g of Self Raising Flour
30g of Tapioca Flour
A pinch of Sea Salt

For Sugar Glaze :
100g of Brown Sugar
3 Tablespoons of Water
Oil for Deep-Frying
Extra All-Purpose Flour for dusting and rolling doughnuts

 

STEP 1 : MAKING THE DOUGH

Mini Sweet Potato Doughnuts

  • Slice the sweet potatoes into even cubes and steam for 20 minutes or until it becomes soft.
  • Once soft, place it in a bowl and mash it well using a potato masher or fork.
  • Season the mash potatoes in 1/2 teaspoon of salt and mix well.
  • Then, in a large bowl, mix the self raising flour and tapioca flour together. Then, add in the mashed sweet potatoes. Mix thoroughly until it becomes a dough-like consistency.
  • On your workspace, dust some all purpose flour onto it. Knead the dough until it is well combined. The dough should not stick to the surface.
  • With floured hands, divide the dough into 8 equal sized balls or more, depending on how big you would want your doughnut to be.
  • Flatten the ball slightly, and use your finger to poke a hole through the middle.The hole should be about a thumb size.

STEP 2 : COOKING THE DOUGHNUTS

Mini Sweet Potato Doughnuts

  • In a deep pan or pot over high heat, heat up enough vegetable oil to fry the doughnuts, Your oil should be at 170c. Deep fry the doughnuts for about 5 minutes, turning ever minute or so or until golden brown.
  • Drain the excess oil from the doughnut on a paper-towel lined plate.

STEP 3 : MAKING THE GLAZE

Mini Sweet Potato Doughnuts

  • To make the sugar glaze, in a pot over low heat, add in 3 tablespoons of water and 100g of brown sugar.
  • Stir until the sugar dissolves. Make sure to continuously stir to make sure the sugar doesn’t burn.
  • Dip the cooked doughnuts into the glaze and make sure all the sides are coated well. You could even opt for drizzling the glaze on top of the doughnuts instead of dipping it.

STEP 4 : EAT IT!

Mini Sweet Potato Doughnuts

And it’s done! Super easy right? Enjoy this snack with a side of coffee or tea. Happy Cooking!


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