Kuih Keria (Malaysian Sweet Potato Doughnuts)
- By Tracy Ames
- Published May 31, 2011
Tracy Ames
Mrs. Ames is an international bestselling author of interracial erotic fiction and a former columnist for several newsletters and magazines.
A native of the San Francisco Bay Area, Tracy currently split time between Greenwich CT & New York City with her husband, children and a host of pets.
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I was asked to test this recipe for a reader. They came out pretty well. Okay, that’s an understatement. They were damn good!
But I’m bias. I love sweet potatoes!
I made the original recipe (which was good) before making my additions. My choice of Watkins and Penzey are my personal choices. You can use any brands you like. The additions will give them a rather American taste…ie. richer.
Kuih Keria (Malaysian Sweet Potato Doughnuts)
My Additions:
1 Tablespoon Watkins Maple Extract
1 Tablespoon Watkins Vanilla Nut Extract
1 teaspoon Penzey’s Pumpkin Pie Spice (you can use cinnamon with a dash of nutmeg)
The link has been added to the Foodies page.
But I’m bias. I love sweet potatoes!
I made the original recipe (which was good) before making my additions. My choice of Watkins and Penzey are my personal choices. You can use any brands you like. The additions will give them a rather American taste…ie. richer.
Kuih Keria (Malaysian Sweet Potato Doughnuts)
My Additions:
1 Tablespoon Watkins Maple Extract
1 Tablespoon Watkins Vanilla Nut Extract
1 teaspoon Penzey’s Pumpkin Pie Spice (you can use cinnamon with a dash of nutmeg)
The link has been added to the Foodies page.