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NESTUM® Malay Doughnuts

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Traditional kuih keria are encrusted with a thick layer of crystalized sugar. Our updated version is lightly rolled in fine brown sugar, making them far less sweet and all the more delicious!

Prep time

20 mins

Cooking time

5 minutes


2 medium sized wraps


  • 600 g yellow or white-fleshed sweet potatoes
  • 60 g NESTUM® All Family Cereal Original
  • 60 g self-rising flour
  • ¼ tsp salt
  • Oil for frying
  • ½ cup caster or fine soft brown sugar
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  1. Peel sweet potatoes and cut into 2 cm thick slices. Place in a steamer and steam till tender. Press hot sweet potatoes through a sieve to make a fine mash, discarding any fibres left in the sieve. You should get a final weight of 350 g. Leave mashed sweet potatoes to cool.
  2. Add NESTUM®, flour and salt to the sweet potatoes and knead gently to incorporate. Mixture should not be sticky. Dust in a spoonful of additional flour if necessary.
  3. Roll dough into a log of even width and then cut into 10 equal lengths. Roll each piece in your palms to make a smooth ball. To shape each piece into a doughnut, flatten each ball to about 1 cm thickness and then poke a hole through the middle using the handle of a wooden spoon. Using your fingers, smoothen the shape of each doughnut.
  4. Heat oil in a pan to a depth of 4 cm over medium-low heat. Gently slip a few doughnuts into the oil and fry until they float to the surface and are golden brown in colour. Lift doughnuts out of the oil and drain well before rolling in the sugar

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