1. Peel, clean and boil the sweet potato until cook. Mash the sweet potato while it is still hot. Set aside to cool.
2. Mix sifted flours, sugar, yeast and salt in a large mixing bowl. Add the mashed sweet potato, condense milk and egg yolk into the flour mixture and mix well.
3. Add water a little at a time mix well and knead till you get soft, smooth and elastic dough.
4. Let the dough rise for 15 minutes by covering it with damp towel. ( I let the dough rise for 30 to 40 minutes and doubles the size)
5. Knead dough on a lightly-floured board for a minute. Roll out dough to 3/4 cm thickness and stamp out with a doughnut cutter.
6. Place the cut out doughnut on a tray that been sprinkled with flour. Cover it rise for 20 minutes.
7. Heat oil and deep-fry doughnuts till they puff up and turn golden brown. Remove and drain doughnuts on absorbent paper; toss them in icing or caster sugar and serve.  

Line an 8×8-inch square baking pan with parchment, extending it up two sides.
Melt the chopped chocolate with butter using double boiler technique.
Remove from heat, add sugar and mixed well.
Add the egg one at the time.
Add vanilla and salt, stir.
Add flour.
Last but not least, add the roughly chopped walnut.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free under 180C temperature.

• 1 cup Milk powder
• 2/3 cup castor sugar
• 1/3 cup warm water
• 1/4 cup butter or margerine

1. Place warm water in a blender followed by castor sugar, milk powder and butter or margerine. Blend all ingredients together until the texture is smooth, thick and creamy. Occasionally, scrape the side of the blender to get all the ingredients mixed perfectly.
2. The homemade condense milk can be use right away or can be store and kept in an airtight container in the refrigerator up to 5 days.

Beat butter and brown sugar until light and creamy.
Add eggs gradually, beating mixture thoroughly after each addition.
Add essence; beat until combined.
Using a spatula, fold in sifted self-raising flours alternately with mashed banana and milk powder.
Spoon mixture into prepared mini muffin cup.
Bake for 25 minutes.