Recipe: Diana Chan's sweet potato churros

Located in the heart of Kuala Lumpur right under the Petronas Twin towers is a beautiful dining space called Open House featuring the work of my friends Andrew and Brian.

With interior design and architectural backgrounds, Andrew and Brian have created a stunning space, fusing a flare of local Malay and modern interiors with plush cushions and exquisite fabric to create a luxurious yet familiar ambience.

The cuisine was also carefully thought through. Each dish has a story highlighting traditional and royal household recipes, many of which have been passed down through generations and respectfully modernised. The keria churros served at the restaurant is a modern version of the kuih keria sold on the streets.

Often I think “if you can’t make it better than the original, don’t do it”, but not when it comes to this dessert as it is simply outstanding. It’s genius!

Sweet potato churros (makes 20)

Ingredients

125ml water

50g butter

2g salt

150g plain flour

5g baking powder

25g cornflour

70g egg

350g cooked sweet potatoes, mashed

Oil for deep frying

Cinnamon sugar

1 tsp ground cinnamon

1 cup caster sugar

Dulce de leche

1 can (395 g) of sweetened condensed milk

Method:

• In a medium saucepan, boil water, butter and salt.
• Add in the plain flour, corn flour and baking powder and mix until blended.
•  Put the mixture into a food processor and pulse until the dough combines. Add in the egg into the batter and pulse to combine again. Add the sweet potato to the food processor and mix thoroughly.
• Place the mixture into a piping bag fitted with a star nozzle.
• Heat the oil to 180C in a large saucepan or deep fryer and squeeze out 10cm lengths of the batter. Fry for 2-3 mins or until golden. Remove the churros from the oil and drain on paper towels.
• For the cinnamon sugar, mix the ground cinnamon and sugar together in a large bowl.
• For the dulce de leche, preheat oven to 220C. Place the condensed milk in a 1.5-litre-capacity ovenproof baking dish and press a sheet of baking paper on top. Cover the dish tightly with aluminium foil and place in a larger deep-sided baking tray. Fill the larger tray with boiling water until it comes two-thirds up the side of the dish.
• Cook for 1 hour 30 minutes or until golden caramel in colour. Spoon the caramel into a large bowl and whisk until smooth.
• To serve, toss the warm churros in some cinnamon sugar and serve with dulce de leche.

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