Doughnut

Pumpkin Doughnut
(an adaptation of the Kueh Keria which uses either tapioca or sweet potatoes)

A large wedge of pumpkin (about 500g)
some cornflour or glutinous rice flour or rice flour

Boil the pumpkin till soft. Mash.  Let it cool and dry out.
Sprinkle enough cornflour to handle the dough. Don’t overdo the flour or it’ll be gooey doughnut.

Heat oil in wok and deep fry the doughnuts till they kinda float. Remove and
pour out the oil. Do not clean the wok, but return it to the heat.  Add in quarter cup of cold water with a cup of sugar. Stir it around. A pinch of cinnamon won’t kill.  Mix till it’s syrupy. Toss in the doughnuts and coat with this syrup thing. Remove from heat. Keep tossing the doughnuts around in the wok until the syrupy doughnuts crystalise or till you get sick of it.      Use a soft spatula to lift and turn would help.