Potatoes Spring Rolls

Dah banyak kali buat popia kentang ni, memang sedap. Kalau ikut my hubby dia lagi suka letak sayur sikit (carrot, cabbage, spring onion) dalam inti kentang tu; kami dah buat memang terbukti lagi sedap (sebab kami berdua memang peminat sayur ^_^).

I took the recipe from Rinn Chan's fp, but the recipe came from MummyJam. Anyway, thanks a million to both of you. Btw, if you want to see the step by step for this recipe, don't hesitate to click this link; Rinn Chan's fp. Below is the copied recipe from Mrs Rinn's fp.

POPIA KENTANG
Sumber : MummyJam

Bahan-bahan inti :
5 biji ubi kentang, direbus empuk, dibuang kulit dan dilecek
1 biji bawang besar, dicincang
2 biji bawang putih, dicincang
1/2 tsp serbuk lada putih
Secubit serbuk lada hitam kasar
5 tbs daging cincang
1/2 cwn bawang goreng
Sepokok daun saderi, dicincang
Sepokok daun bawang, dicincang
Garam secukup rasa
Sedikit minyak masak utk menumis

Kulit popia secukupnya
Minyak untuk menggoreng

Cara-cara:
1. Panaskan minyak dan tumiskan bawang besar dan bawang putih sehingga layu. Masukkan lada putih dan lada hitam. Kacau seketika.
2. Masukkan daging cincang. Masak sehingga air daging kering. Perasakan dengan sedikit garam.
3. Masukkan kentang lecek. Kecilkan api. Gaul rata semua dan tutup api.
4. Akhir sekali masukkan bawang goreng, daun saderi dan daun bawang. Gaul rata. Sejukkan seketika.
5. Sediakan kulit popia, isikan inti, gulung dan goreng. Boleh dimakan begitu sahaja atau dicicah bersama sos cili pilihan.

Enjoy!
Selamat menyambut bulan Ramadhan yang mulia.

Cucur Jagung

~~~ for our tea this evening..... (^_^)

This is an easy dish that you can made it in a second for your tea. The basic ingredients for the batter are flour, salt, sugar and warm water. It's up to you, either you want it to be savoury or sweet dish. This time, I made it savoury for us. I added some anchovies, prawns, chili, onion, scallion (daun bawang), corn, salt, sugar, chili powder, turmeric, pepper and an egg. What you have to do is just combine all the ingredients in a big mixing bowl and add enough flour and hot/warm water until you come out with a smooth batter. You can add a bit of baking powder if you like. The batter should not be too thick or too thin. Spoon into the hot oil and deep fried. Served with sweet chili sauce.

Enjoy!

Roti Jala @ Roti Sorai

Actually this was our iftar menu a few days ago... There are many version of roti jala or roti sorai... either you add condensed milk, ghee, coconut milk or eggs into the batter...only you can decide which recipe triggers your taste buds the most... for me the best roti jala is the one that's soft and creamy and can remain soft for a few hours (the longer the better)... this one is ok.. what I found with this recipe was, it really soft even on the next day... This recipe was from herdawaty abuothman@myresipi. Thanks a million herdawaty and here is the recipe...

Ingredients: (Make about 20 pieces)

• 3 cups plain flour
• 2 1/2 tbsp cooking oil
• 1 teaspoon salt
  
• a bit of yellow coloring / turmeric powder
  
• 1 egg
• 2 1/2 cups coconut milk / fresh milk / water or more
  
• roti jala mould (If you don't have, make a con by using a thick plastic bag or banana leaves and make a tiny hole at the end)
  

Methods:

1. Put all the ingredients in a blender or food processor and blend until well combine.
2. Sieve the mixture.
3. Add some water if needed. The batter should be smooth, not too thick and not too thin.
   
4. Pour a cup of the batter into the roti jala mould, if the batter can come out smoothly then it's ready to be cook.
5. Heat a non-stick pan. If you don't have, just brush some oil/ghee on the pan that you're using.
6. When the pan is hot, pour some batter into the mould and start swirling the mould on top of the pan (you know what I mean)
7. Leave it for a couple of minutes.. once it's cook, toss it into a plate then fold it into any shape that you like.
8. Serve with curry for savoury dish.
9. For people with sweet tooth have this with honey or condensed milk.

Enjoy!

Pau @ Steamed Bun

I was searching for the best Pau recipe that suits my taste until this one came along in Mama Fami's fp. This was the second recipe that I had tried. The result was not disappointing. It was really spongy, elastic and bite able. And Yes Cik Mat Gebu it has skin!. Will use this recipe next time for sure. What I learned from this was not to double rack the steamer. Only steam one layer of rack at a time. Other wise, the top rack will not cook properly. Sorry kak aniza and family... hehehe.. saya budak baru belajar... While making the pau, we were chatting with kak myza. To kak myza, this is the recipe that you asked. It so easy, I think your children will like it. Kaya or red bean paste or chicken / beef curry... so flexible.

Ingredients: ( I made half of the recipe: make 18 paus)

• 1 kg Hong Kong Flour / all purpose flour (I used Blue Key's Pau flour)
• 8 g instant dried yeast
• 18 g baking powder
• 100 g sugar
• 30 g vegetable shortening
• 10 g Voltex/Bread Improver
• 2 teaspoons ovalette
• 500 g lukewarm water (extra if needed)
• Filling (I used chicken curry)

Method :

1. Sift flour, bread improver and baking powder into the mixing bowl.
   
2. Add in yeast, sugar, ovalette and mix well.
   
3. On the mixer and pour in water, a little at a time till well incorporated then add in the vegetable shortening.
4. Continue kneading till a smooth and soft dough is formed. Add more water if needed.
5. Make into small balls and place the filling in the middle.
6. Leave the dough to rest and rise for 20 - 25 minutes.
7. Get the steamer ready and steam the pau for 8 - 10 minutes.

There are optional natural colourings - Carrot juice for yellow and pandan juice for green.

Selamat Berbuka Puasa. Enjoy!

Kuih Lopes @ Kuih Lopeh

Watched the Olympic Closing Ceremony... Wow..It's so colourfull and full of adrenalin.. The gymnastic presentation were so spectacular. Dramatic presentations... I think Britain will have a tough time to match the Chinese opening and closing ceremony... alright, enough with the Olympic story.. Today, I want to share the kuih that I made recently.. I've been dreaming and craving of having kuih lopeh. I always wanted to make kuih lopeh but I had difficulty sourcing full size banana leaves, my hubby does not allow me to take the leaves of his precious dwarf banana plant.. eventually i came out with this idea and this is the recipe... it came just in time for Ramadhan...

Ingredients (For 4 people):

• 2 cups glutinous rice - washed
• 5 - 10 Pandan leaves - blend with some water and sieve (I used pandan paste)
• 1 cup coconut milk - *mix together
• 3/4 water - *mix together

To serve:

• Grated coconut - mix together
  
• Salt - mix together
  
• Dark Muscovado sugar or Gula Melaka*
  
• Some water*
  

Methods:

1. Soaked the glutinous rice for 2 hours, drain. Place the glutinous rice in a baking tin or pyrex.
2. Pour the coconut milk mixture into the soaked glutinous rice.
3. Prepare the steamer.
   
4. Steam the glutinous rice for 20 minutes or until cook.
5. Leave it to cool a bit.
6. Place a piece of aluminum / kitchen foil on top of the sushi mat.
7. Place the warm glutinous rice onto the kitchen foil and roll it tightly.
8. Tie the sushi mat tightly.
9. Leave it to cool. I leave it overnight in the fridge and enjoy it for breakfast on the next day.
   

1. To serve:
2. Heat the muscovado sugar and some water until the sugar melted. Off the heat.
3. Slice the log (thickness to your liking) and place it on the salted grated coconut.
4. Covered it evenly. Repeat with the others.
   
5. Served with the melted Muscovado sugar.
   

Enjoy!

Ondeh-ondeh Potato

Sya'ban is already towards the end and Ramadhan is coming...Some of us must be so busy doing some preparation for Ramadan like making some frozen food, so that they will have more time in their tadarus and they can increase their amal during the fasting month. Talking about the preparation for Ramadhan, I made some 'acar buah' yesterday and served to our guest Kak Ju and Kama. Alhamdulillah, that was my first time in making acar and we did enjoy the 'acar' for our dinner last night.. will post the photo of the acar in next entry. Besides acar, one of my preparation for Ramadhan is going to improve my skills in making kuih-muih. So I started with this kuih... ondeh-ondeh @ buah melaka. This was the second time I made this kuih. I also remembered my friend, Kak Ju used to make this kuih using sweet potato, it was lovely. Unfortunately, my sweet potato was expired and I just had some potatoes (Rooster variety). I thought I wanted to give it a try... So I started with the project.. Let see how I make my ondeh-ondeh potato.

Ingredients (for 2 persons):

• 1 Rooster Potato - peeled, washed, boiled and mashed
• some tapioca flour
• some yellow coloring (opt.)
  
• some Gula Melaka - diced
• some grated coconut - *mix together
  
• some salt - *mix together
  

Methods:

1. Mix the mashed potato with the tapioca flour and the coloring until form a dough.
2. Meanwhile, boil some water in a pot.
3. Take a bit of the dough and flatten it on your palm.
4. Take one of the diced 'Gula Melaka' and put it at the centre of the dough and close it tightly.
5. Shape it round like a marble and drop it into the boiling water.
6. Repeat with the remaining dough until finish.
7. The 'ondeh-ondeh' is cook when it's floating in the boiling water.
8. Scoop out using the tea sieve and drop in the salted grated coconut.
9. Served.

Enjoy!

Tapioca / Cassava Pudding @ Bingka Ubi Kayu

Two weeks ago, after the Arabic class, we were surprised by Kak Juhaida. She gave us Bingka Ubi Kayu that she made... it was delicious. Unfortunately, we finished the 'gift' in one go... and we were craving for more. It has been a long time since I last taken this type of bingka and I have never made one before. In my freezer, there was a packet of grated tapioca / cassava made in Malaysia (Penang) that we bought from a Chinese store in Dublin some weeks ago.
Yesterday, after finishing our lunch, I started this 'project'. It was not as difficult as I thought. The grated tapioca was very handy. And in an hour the bingka was ready to be consumed... In the past, I used to get bloated (kembung perut / angin) after taking tapioca, but for this grated tapioca, I had no problem alhamdulillah. I wonder why... Let me share with you the recipe for this yummy bingka...

Ingredients:

• 1 packet grated tapioca / cassava (= 1 3/4 cups / 454 g)
• 150 ml (coconut milk + water)
  
• 7 tbsp sugar
• half teaspoon of salt
• yellow coloring or pandan paste (if you prefer)
  

Methods:

1. Preheat the oven on 170C.
   
2. Mix all the ingredients in a mixing bowl and stir well.
   
3. If the mixture is too thick, add some more water/ coconut milk. The texture should be thick but not runny. If too runny the bingka will be too soft, if too thick the bingka will be too hard.
4. Taste. Add sugar and salt according to your taste.
5. Pour the mixture into the greased baking tin.
6. Add 3-4 pieces of butter on top of the mixture and pop into the preheated oven.
   
7. Bake for 35 minutes. Then, turn on the grill to brown the topside for 5-10minutes. Different oven has different heat measurement. 170C was fine for me, it may take higher or lower temperature for your oven.
8. Served.

Enjoy!

Paratha Puff and Spiral Curry Puffs

Marhaban... Keif haluki... Ana, alhamdulillah bi khair... Haha... I think you must be wondering what am I talking.. I'm just practicing myself a few arabic words that I learned yesterday in the Arabic Language Class. The class was really interesting and quite fun..hehehe.. There were about 15 students in the class including me and my hubby. The students are from Irrelanda, Bolanda, Britanya, Bakistan and Malizya.

Last weekend, we learned how to introduce ourself to other people whom we first met or how to start a conversation in arabic. Like;

Ahlan, ana essmi (Your Name). Ana min Malizya. Ana Maliziya. Ana mish min Irrelanda. Wenti?
Hello, I am (Your Name). I am from Malaysia. I am Malaysian. I am not from Ireland. And you (Female)?

Anyway, yesterday, we learned how to give directions to people. Like;
El Matt'am fil el massjid.
The restaurant is inside the mosque.

It looks quite simple and easy but to memorize those vocabs and the adjectives words were a bit difficult to me.. how about you?

Oki doki, I think enough with my arabic story... Lets go with today recipe. Before that, just to let you know, when we went to Kak Jah's house on last Sunday to help her family moving their things, she gave me this curry puff filling that she made.. hoho.. I was so excited and she asked me to make spiral curry puff and to show her the steps in the blog... I was dumbfounded because I really didn't know how to made the spiral curry puff. I have to say that curry puff is not my mojo.

Since the filling was so good, I decided to give it a go. The spiral was not really 'menjadik'.. (I think the dough was a bit dry) but, the texture was ok for first timer.

So kak Manieza (Kak Jah), I hope you like the photos and recipes.. and would like to try it again without hesitates. The Spiral Curry Puff recipe was from Rinnchan's fp. Thanks kak Rin.

Sorry... the photos were a bit under exposed.

1. The oily dough and the margarine dough.
   
2. Divides all dough into same size, make sure the oily dough is bigger than the margarine dough.
   
3. Put the margarine dough into the flat oily dough and close it tightly.
   
4. The dough (the oily outside and the margarine inside)
   
5. Flatten the dough, and roll like swiss roll.
   
6. The swiss roll dough.
   
7. Flatten lengthwise.
   
8. Roll like swiss roll again.
   
9. Slice the swiss roll dough about 1 cm (or half inch) thick.
10. Flatten the sliced swiss roll dough thinly until it lift up a bit at the center (pouch).
    
11. Lift up and put on your palm, the center part will protruding downwards and put the fillings into the pouch area. Seam the ends. You should see the spiral lines.
    
12. Deep fry till golden.
    

For the leftover filling, I made the Paratha puff. The recipe was from Mama Fami's fp. Thanks Mama. I always made this Paratha Puff, because it was really easy and fast to cook. To make a really good puff, the Kawan brand Instant Paratha is the best. For me, I used what I have in my freezer. Just click the links for the recipe. Ok guys, maas salamah, fi aman lillah.

Enjoy!

Bananas... o... bananas

Lepat Pisang and Pulut Dakap. These are my favorite treat. My grandmother used to make this back home. Actually I like everything with bananas. I made this a few days ago. For lepat pisang recipe, I took from Rinn Chan's fp. For Pulut Dakap, I will post the recipe next time, insyaAllah. Enjoy my banana tree - Musa variety... dah beranak pinak dia..hehe.

Donuts

Two days ago, we went for our weekly grocery shopping. In that shop, we came across mouth watering donuts, but there were expensive. So, I decided to make my own. This recipe was taken from kelly at www.allrecipes.com. Thanks kelly for sharing the recipe. For your information, this was my first attempt in making donut and the result was not bad for a beginner. The donuts texture were so soft even hours later on the table. I made the donuts into a few shapes, spiral, ring and small ball. Here is the recipe if you like to try.

Ingredients (making 18 big donuts / >30 small donuts):

• 5 cups flour (I used strong white flour - suitable for bread machine)
• 1/2 cup Castor sugar
• 1 tsp salt
• 3 1/2 tsp instant dry yeast
• 1 1/2 cup fresh milk (room temperature)
  
• 1/4 cup luke warm water
  
• 2 eggs
  
• 1/3 cups butter / shortening (if you have)
  
• Oil to fry
• Castor sugar for coating

Methods:

1. Add all the ingredients except oil and castor sugar (coating) into the bread machine. On the bread machine and press the Dough button. It will took about 1 1/2 hour depends on your bread machine.
2. Or, you can mix all the ingredients in a large mixing bowl, then knead the dough with your hand until soft and elastic. Cover the dough / bowl with a clean damp cloth / cling film and leave it at a warm place until double in size.
   
3. Shape the dough to your liking.
4. Cover the donuts and let them rise into double size and fry in the hot oil until golden.
5. Coat the donuts with Castor sugar.
6. Served.

Enjoy!

Pak Tongko

We have this for our tea today. This is my first attempt in making Pak Tongko. I have been searching for this recipe for so long. Recently, I found the recipe from sofinar@myresepi.com. A few years back, there was a 'Pasar Malam' every Monday evening at the front of our old house. Every time I went to the Pasar Malam with my mum, I always asked her to buy this. They sold the Pak Tongko with Peanut Sauce (Kuah Kacang / Kuah Satay), but we like to eat this with curry. I missed my old house...Huhu.. homesick already. Anyway, here is the recipe that you can try. Oh yes, thanks a lot Sofinar for sharing the recipe.

Ingredients (for 4-5 people):

• 300g plain flour (I used strong white flour)
  
• 3 tbsp sugar
  
• 2 tbsp margerine (I used butter)
  
• 1 egg
  
• 2 tsp yeast
• 50-75 ml water
  
• bit of salt

Methods:

1. Mix well all the ingredients except water.
2. Then, add water bit by bit and knead until form a smooth dough. (I used my mixer for this job)
3. Cover the mixing bowl with a cling flim and let it prove for an hour.
4. Roll out the dough (1 cm thick) and using a knife, cut into any shape you like.
5. Heat oil in a frying pan, deep fry it until golden in color. (Like frying donuts)
   
6. Serve.
7. Best to eat with curry, sambal, peanut sauce or any dips that you like, or just on its own.
   

Enjoy!

Cucoq Bilis Kembung

Salam... today I want to share with you this recipe from sofinar@myresepi.com. She said that she got the recipe from Mak Cik who sells 'kuih-muih' at her school canteen. She also said that her cucoq's still soft even in the evening. For me, the taste's yummy but the texture's not so soft (less water I think). Will try again and follow the true recipe. Anyway, here is the Sofinar's recipe.

Ingredients (for 5 people):

• 300g plain flour
• 1 egg
• 1 tsp dried yeast
• 1/2 cup dried anchovies (bilis)
• 1 onion
• 2 onion spring
• 1 1/2 cup water
• Bean sprouts (taugeh) if you like
• Salt
• Bit of turmeric powder
• Oil
  

Methods:

1. Blend the anchovies, egg, onion and water until form a smooth paste.
2. Mix the flour with the yeast.
3. Add (no.1) and the other ingredients. Stir well.
4. Leave aside for 30 minutes.
5. Drop a spoonful into the hot oil, deep fry until golden in color.
6. Served with chili sauce.
   

Note: The shape's round and the texture's soft.

Enjoy!

Jemput2 Labu Berudang

This recipe was created by chance. Lebihan labu haritu ada lagi. The texture and the taste were better than the usual jemput2 udang. Cubalah..sedap.

Masalodeh @ Vadei

This is my second trial in making this favorite evening snack. Have came across this recipe in many fotopages. Some of them used the name vadei and some others used the name masalodeh. For me, this is masalodeh, vadei is different. Vadei is doughnut shape and the texture is spongier (no dals visible). Will post the recipe for vadei sooner, insyaAllah. Click here for the recipe from nazzrinchan.

Sweet and Creamy Butternut Squash

I have this butternut squash for many days. Today I noticed the skin was getting wrinkled (kecut). I decided that action has to be taken and this is the result. This recipe is from sitiazma@myresepi.com. Thanks siti azma for sharing the lovely recipe. We like the taste of this kuih. It is creamy and gently sweet. So, for you out there who would like to try, here is the recipe. For the kuih keria, please refer to April's entry.

Ingredients: (3-4 people)

• Half pumpkin (I used butternut squash)
  
• 4 tbsp sugar
• 4tbsp coconut milk (I used milk powder mix with 4 tbsp lukewarm water)
  
• 1 cup of plain flour
• Oil

Methods:

1. Skinned the butternut sqush and diced. Boiled until soft. Drain the water and mashed.
2. Add sugar and coconut milk (milk). Stir well.
3. Pour small amount of flour at a time until finished. The batter should be just like the cekodok pisang.
   
4. Put one spoon full at a time into a hot oil. Fried until golden. Served.

Enjoy!

Burger Malaysia @ Burger Ikan Bilis

I came across this recipe recently, I was so delighted. This is one of my favorite 'kuih' during childhood. Thanks to yani@myresepi for sharing the recipe. It easy to make and 2 burgers can easily feel your stomach to the brim... hehehe. Here is the recipe that I want to share with you...

Ingredients (make 8 burgers):

*200g flour (I used strong white flour)
*140ml fresh milk / water
*2tbsp butter / margarine
*2 1/2 tbsp castor sugar (I used 2 tbsp sugar)
*1/2 tsp salt
*2 tsp dried yeast
oil for deep fry
sambal ikan bilis
cucumber / iceberg lettuce

Methods:

1. Put all the * ingredients into a mixing bowl. Knead until the dough is not sticking at your hand. Make a big ball, covered it with a damp cloth and leave it to rise until it doubled in size. (I used my bread maker machine for this process).
2. Knock the dough several time to release the air inside and divide it to 8 small balls.
3. Cover the small balls with a damp cloth and leave them to rise until doubled in size.
4. Deep fry them until golden yellow. Let it cool on the kitchen towel.
5. Cut the bun 3/4 way through.
6. Just like burgers, insert the 'sambal ikan bilis' with the cucumber slices. Served.

Enjoy! Yum..yum.

Apam Yogurt Inti Kacang Merah

Hello everyone... Today is May Bank Holiday... and the weather is so lovely... The sun shines brightly... the sky is blue and the birds singing happily.... everyones in their t-shirt and enjoying the weather.... the summer is here?

Anyway, I just want to share with you this apam /apom recipe that I made yesterday for our tea... The taste is alright. I put red bean filling... you can put any filling that you like...or you can leave it plain. This recipe is from Yani at myresepi. Thanks Yani and here is the recipe...

Ingredients: (8 apams)

• 2 eggs
  
• 50g sugar
  
• 100g plain yogurt
• 1 tsp vanilla essence
  
• 1 tbsp cooking oil
• 150g cream/plain flour - sifted
  
• 2 tsp baking powder (I just use 1 tsp) - sifted
  

Methods:

1. Pour water into a steamer and on the heat.
   
2. Meanwhile, in a mixing bowl whisk eggs with sugar until fluffy.
3. Add yogurt, cooking oil and vanilla essence, whisk again.
   
4. Then add the sifted flour and baking powder together and whisk evenly.
5. Spoon into apam's casings or you can use ramekins if you have.
6. Steam for 20-25 minutes.
   

Enjoy!

Pau

Assalamualaikum... hi everyone!.. Today is Pau day...hahaha... This is my first attempt at making 'Pau'... DON'T be deceived by the photos..the taste was fantastic!... Best in the world!.. Hahaha... Furthermore, i found it easier to make compared to buns... and don't worry if you don't have any 'Pau' flour.. because you can make this recipe by just using 'Tepung Gandum' or at here (we're using strong white flour). This recipe is from Yani at myresepi. Thanks yani. We love it very much!

Here is the recipe...

Ingredients ( 8 - 10 Pau's ):

• 300g flour (tepung gandum)
  
• 6g baking powder
• 2g salt
  
• 162g lukewarm water
  
• 6g dry yeast
• 30g castor sugar
  
• 18g vegetable fat
  

Methods:

1. Mix well flour, baking powder and salt in a large bowl.
2. In another bowl, mix warm water with dried yeast and sugar together, stir until sugar dissolved.
3. Pour no. 2 into no. 1. Knead until lightly smooth. (Mine, i just put all the ingredients in my bread machine and on the dough menu for kneading)
4. Add in the vegetable fat. Knead until smooth and elastic. Shape into a ball.
5. Cover the bowl with clear-film (plastic wrap) and leave in a warm place for about 30-40 minutes, or until doubled in bulk. If your house is cool (winter), put in the preheated oven 40C for 30 minutes.
6. To test whether it's proved or not, sprinkle a bit of flour on top of the dough, press with your index finger, if it left a hole, then the dough was proved nicely.
7. Knock it back (punch it down) gently and divide it into 8 to 10 balls. Leave to rest for 10 minutes.
8. Take one dough, roll out and put the filling in the centre and close it up. Repeat with the others.
9. Half of my dough were filled with kaya and the other half with beef curry.
10. Leave all the 'pau' for 5 minutes in warm place. Leave it to prove a bit.
11. Steam with high heat for 15-20 minutes. When steaming, don't open the lid.

Enjoy..

Kuih Keria & Pisang Goreng Berbijan

Kuih Keria without sugar coating

Kuih keria with sugar coating & Pisang Goreng Berbijan

This was what we had last night... after so long the sweet potatoes waited to be cook... so i managed to do this kuih keria.. unfortunately, the coated sugar was caramelized, because i was busy doing something else.. so i didn't manage to coat all the kuih keria.. btw, i put a little sugar when i boil the sweet potatoes so the taste is lovely even without the coated sugar... hehehe.. (nak cover malu sebenarnya sbb gula tak jadi..kuakuakua..)

This is how i make my kuih keria:

First, boil 2/3 sweet potatoes (yellow one) until tender (i put a bit of salt and sugar), then toss and mashed it using fork... leave it to cool.... after that, sprinkle some flour (i used bread flour) and used a fork to combine the flour and the potatoes together... until it's not sticky any more and form a dough... then use your hand to make balls and press a bit then make a hole at the centre (like a doughnut) may be you have to sprinkle a bit of flour on your hand just to make it easy for shaping it.. then put the kuih on a tray that have been grease with some oil... after finished shaping the kuih.. deep fry it until golden brown.

For sugar coating:
Cook 1 cup water and 1 cup sugar in a pot/frying pan until bubbly and white (don't over cook it, it will caramelized and it will not form white sugar but it will form sticky and crystallized sugar! like what i did in the picture..huhuhu) and next put all the fried kuih keria into the pot/frying pan and stir until the white sugar formed... Then, off the heat and continue to stir and try to coat all the kuih evenly.. Don't leave it too long, take it out from the pan and serve. So, my friends out there, why not give it a try!