ARTS AND CULTURE INFORMATION GATEWAY
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Kompleks JKKN Melaka, Lebuh Ayer Keroh, Hang Tuah Jaya, 75450, Melaka
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Introduction and history
Kuih keria is a type of very popular traditional Malay doughnut. It is important to understand that kuih keria itself is not an exclusive traditional pastry of Melaka, as it can be found throughout Malaysia. However, the version coated with white sugar or Gula Melaka (palm sugar) is unique and different, which has boosted its popularity and made it extremely famous in Melaka.
This uniqueness comes from the gula Melaka coating, which has a fragrant caramel flavor, certainly different from the taste of regular white sugar. The base is the same as other kuih keria, using sweet potatoes that are steamed or boiled, mashed, and mixed with a little flour to achieve a denser structure before being shaped into a doughnut ring. Both kuih keria Gula Melaka and kuih keria have a slightly hard and crispy structure on their sugar glaze, yet retain a soft and fluffy texture inside.
Kuih keria plays various important roles in Malaysian food culture. As a cheap and filling snack, it is a popular choice for breakfast or tea time. Its deliciousness is more pronounced when eaten while still hot, often paired with a cup of coffee or tea. This delicacy also symbolizes simplicity and creativity, showing how the local community utilizes basic ingredients like sweet potatoes. During the month of Ramadan, kuih keria coated with white sugar/ becomes an almost mandatory item at every bazaar. Its sweetness and energy content help to quickly restore the body after breaking fast. It is beloved by all ages, making it a pastry that can connect multiple generations.
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Sweet potatoes (orange variety is recommended for a sweeter, better taste, but purple can also be used)
Wheat flour
A little salt
Cooking oil (for frying)
Sugar Glaze Ingredients:
Gula Melaka (chopped)
A little water
A pandan leaf (knotted)
The sweet potatoes are peeled, cut, and steamed (or boiled) until completely tender.
The steamed sweet potatoes are then mashed or pounded until fine while still hot.
Once slightly cooled, they are mixed with wheat flour and a little salt. The amount of flour should be just enough to make the dough non-sticky, to maintain the softness of the sweet potato.
The dough is kneaded until combined. Then, a small amount of dough is taken, rolled into a ball, and the center is pressed with a finger to form a doughnut-like hole.
The shaped doughnuts are then fried in medium-hot oil until golden brown and slightly crispy on the outside.
After that, the doughnuts are removed and the oil is drained.
For the Glaze (The menyira process)
In another wok or pot, add the chopped Gula Melaka, a little water, and the pandan leaf. Cook over low heat until the sugar melts and becomes a thick, bubbling syrup.
Add the fried kuih keria into this sugar syrup. Stir quickly until every doughnut is evenly coated in the syrup.
Turn off the heat and continue stirring. It is then left to cool slightly until the sugar layer hardens and crystallizes (becoming whitish and crispy).
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Reference Source
Bahan Bacaan
Rasa. (2020, 27 Julai). Cara buat Kuih Keria Gula Melaka sedap asli, resepi dijamin menjadi. https://www.rasa.my/cara-buat-kuih-keria-gula-melaka-sedap-asli-resipi-dijamin-menjadi/
Wanderlog. (n.d.). Keria Antarabangsa Limbongan (Hjh. Rahmah). Diakses pada 1 November 2025, daripada https://wanderlog.com/list/geoCategory/1555261/best-kuih-keria-spots-in-melaka
Wanderlog. (n.d.). Kuih Keria Antarabangsa Melaka Haji Jalil. Diakses pada 30 Oktober 2025, daripada https://wanderlog.com/place/details/1324531/kuih-keria-antarabangsa-melaka-haji-jalil
Location
State JKKN Contact Information
Nur Al-Farani binti Rosli
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Melaka
Kompleks JKKN Melaka
Hang Tuah Jaya, Lebuh Ayer Keroh,
75450 MELAKA
06 - 763 6308
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