I had Daigaku Imo once and i was sold.

Then, the portion was tiny. I wasn’t satisfied at all.  You know, that sorta feeling… not really there but not really here either. Yes, i did think of ordering another portion. Alas, the thought of the price tag put me off …  so, i made a mental note to replicate it at home and replicate i did. :)

I was almost tempted to churn some matcha ice cream to go with it actually but aiyoohhh, the current condition of the freezer doesn’t permit it. As always, my freezer is bursting! Hence, a quick trip to the nearest provision shop took care of it. No vanilla bean specks in ice cream? No problemooo… I’m not really spoilt like that. :P

After going through several recipes, i roughly knew what to do.

The recipe which i came up with below is something which i am most comfortable with. Everything was added based on estimation and that was it. Feel free to play around with the ingredients you have at home and adjust accordingly.

Ideally, you may wanna use Japanese sweet potatoes for best result. However, if you can’t get hold of it, any sweet potatoes will do.

Daigaku Imo

(serves 2-4)
4 medium sweet potato, i used 2 orange flesh ones and 2 purple ones
sufficient oil for frying
100g sugar
60ml water
1 tsp soy sauce
a handful of toasted white and black sesame

Method

1. Scrub and wash the sweet potato well. Cut the sweet potato into wedges, leaving the skin on for color. Put the cut pieces into cold water.

2. Heat up enough oil in a large pan, or use a deep fat fryer. Drain and pat dry the sweet potato pieces, and put into the hot oil. Fry on medium heat until cooked through and lightly browned.

3. While frying the potatoes, heat up the sugar and water in a small pot to make sugar syrup. Once the mixture is thickened and slightly caramelized, add in the soy sauce. Remove immediately.

4. By then, the potatoes should be about done. Take the potato pieces out of the oil, drain and immediately put the piping hot pieces into the sugar syrup mixture. Toss the potato slices well till they are all coated with the syrup mixture. Sprinkle with toasted sesame before serving.

5. Best to eat it warm or if you are anything like me, add a scoop or 2 of ice cream for an unforgettable experience. And if you have the time (unfortunately, i didn’t then), make some simple mochi and throw them in. BEST!

Note : if you are planning to style the food for photography, i say, don’t bother because very likely, you will just snap a couple and tuck in immediately! Hee!

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Oh, this week is the last week to support me in Singapore Blog Awards nomination. 5 more days to go and that’s it!

Please continue to vote for me on daily basis!

If you have missed the previous post and needed some guidance on the voting, do refer to this post.

Otherwise, click HERE to lend me your support please?

Thank you very much! Appreciate it tons. :D

To the rest of the finalists, all the best to you. Jia you!!

ps : ignore the super huge profile picture in the Interview section. *face palms* it was submitted by someone when i was away. TERRIBLE!!

Nope, your eyes aren’t playing tricks on ya.

This is, indeed a doughnut with purple-ish hue.

How, you may ask.

Clearly, if you know me well.. you’ll know food coloring isn’t the answer. ;)

Yup… That’s right!

It’s purple sweet potato (AGAIN!). :P

So how is this different than the kuih keria i made previously?

I’d say, VERY.

For start, this is the kind of doughnut which you can find almost everywhere at shops/cafes/bakeries that sell doughnuts. You know, the yeasty type — soft and fluffy that comes with assorted toppings.

Secondly, even though sweet potato is used here, it doesn’t taste of it at all. Not even subtly. What it does is, it merely lends its colour to fancify the doughnut aesthetically. Of course, as some of us may have known, sweet potato is also crucial to add more bite to the doughnut’s texture and as well as a natural softener agent.

If you are anything like me who dislike your doughnut overly soft — almost cloud-like, adding sweet potato (though unheard of — i came up with this meself. hahaa!), pumpkin or potato is a must!

To be honest, this is my very first time making these wicked wheels-like snack, so… funny and strange shapes are part of the parcel that came with it. *grin*. Longish, lopsided, senget, oval ….. you name it, i might just be able to find it for you from the stack. Errrmm, actually, you can check it out yourself from the photos. You don’t even need to squint your eyes or stare hard because it’s so darn obvious. Lol!

As much as i love these heavenly doughnuts, trust me, i really do dig doughnuts, i shan’t make them again.

Mainly because to me, doughnuts and bestie are 1.

Whenever i think of bestie + her specialty (food), i’d think of her doughnuts. So, for now… this will be my first and last attempt. If i ever do have cravings for doughnuts, all i need to do is to pick up the phone and dial!

Yes, i’m quite blessed like that. *wink*

Chocolate Sweet Potato Doughnut with Almond Bits

(inspired from famous cuisine no.64)

250g bread flour
10g custard powder
1/2 tsp salt
15g caster sugar
125ml cold water
4g instant yeast
50g sweet potato (steamed, mashed)
20g butter

Coating
melted chocolate
almond bits, toasted

Method

1. Combine bread flour, custard powder, salt, caster sugar, cold water, instant yeast and sweet potato puree in a mixer. Beat until a dough is formed. Add in butter, continue beating until a smooth dough is formed.
2. Leave dough in a warm place to proof for 40 minutes.

3. Roll out the dough and use cutter to cut out ring shapes. Leave to proof for 35 minutes.

4. Deep fry the proofed dough in hot oil until golden brown.
5. Coat the doughnuts with melted chocolate and sprinkle with almond bits. Serve immediately.

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I’m submitting this to Aspiring Bakers #7 — Chocolate Delight hosted by DG from Tasted & Tested.

if you worry about the doughnut’s texture after adding these natural softener agent, do check out the texture here. photo usually says a thousand words!

Very OT + rant – There is so much to do everyday! Needless to say, i have been running around very much like a headless chicken lately. Just when i thought that i might be free-er after the exam. :(

And it seems like i’m the only one out here complaining about being busy. But then, not many bloggers have got 3 uber active young boys….. and… school holiday has just commenced!

* recipe featured at Yummly!

This snack is not uncommon.

It can be found almost everywhere!

In Indonesia, there are quite a variety of bakwan according to my helper. There are bakwan udang, bakwan jagung, bakwan with cili, bakwan sayur etc. The ones we normally have at home are bakwan sayur.

So what’s so special about this bakwan i’m holding compare to the ones that can be found almost everywhere?

Love.

They’re made with love, by the helper. :)

And.

I like devouring them piping hot (read : crispy, at the edges!).

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