As you know, I've been busy tying up a lot of loose ends for the migration of this site to its' brand new domain, and I have been working late into the night trying to make sure everything is up and running - probably not that much work for someone more technically sound but ugh, unfortunately for me, it's a lot of googling and trying my best to understand all the complicated (to me) html codes. I'm glad though that the new name seem to have went down well with you guys and I am rather excited, almost as if I were starting a brand new blog. Hopefully, this is just one of the many positive changes coming through in life, there will be more changes coming up on the horizon and of course, I wish that everything would be 'positive' but then, we shall see. It's hard for me to divulge right now, but when the time comes, I will definitely share the good news with you.

Alright, back to the feature today, 'kuih keria' is a very popular Malaysian sweet 'cake' and resemble mini-donuts although the texture is really nothing like regular doughnuts - kuih keria is essentially deep-fried sweet potato batter that is coated with a simple sugar syrup. This was my first time making any sort of 'kuih' at home and yes, the simplicity made it very attractive to try out as I suspect I'm not much of a 'kuih' expert. Anyhow, these turned out really well and were very easy to make - I had fun too making these together with mom and it was quite amazing to see the mini donuts take shape in my little kitchen. Unlike 'regular' desserts, kuih is served anytime of the day and are popular morning, mid-morning, after-lunch, mid-afternoon (you get the idea!) snacks in Malaysia. While living in Malaysia, I took these for granted of course and I remember having violent cravings for kuih while in the US despite not being much of a kuih-eater while living back home.

So, for my fellow Malaysians living abroad, I hope this easy recipe will help cure your cravings a little and for my dear readers who are not familiar with kuih, I think this is the perfect 'starter' kuih. Last but definitely not the least, for those of us living at home, there is still nothing like homemade kuih keria - I prefer it as I only use fresh oil for frying, I use the freshest ingredients and I can adjust the texture of the kuih myself. A final note, only make these when you have company because these are very addictive and you may find yourself finishing up the whole platter!

I am also sending this entry to Muhibbah Monday, a blog event created by 3 Hungry Tummies which will be hosted by Shaz of Test with Skewer for September 2011. This is an event which rounds-up Malaysian recipes/ food blog posts each month. Check out the links for more details.
Enter my current Cookbook GIVEAWAY here.