Sweet Potato Rice Donuts

Tested Recipe with Slight Adjustment Adapted from www.beyondkimchee.com



310g Japanese sweet potatoes (steamed, peeled and mashed)

273g glutinous rice flour

38g all-purpose flour

60g caster sugar

1 tsp salt

½ tsp baking powder

1 cup + 2 tbsp full cream milk

Adequate cooking oil for deep-frying

Cinnamon sugar:

¼ cup caster sugar

½ tsp ground cinnamon

Preparation Instructions:

  1. Combine glutinous rice flour, all-purpose flour, caster sugar, baking powder and salt in a mixing bowl.
  2. Add in mashed sweet potatoes to the flour mixture and rub together until the flours become fine crumbs.
  3. Slowly add in full cream milk (1/4 cup each time) to the mixture and mix together with a spoon first, then using hand bring the dough together to form a ball shape. The amount of milk depends on the moisture level of your sweet potatoes. It should resemble the bread dough consistency.
  4. Make them into 1-inch balls with the dough.
  5. Heat up adequate cooking oil for deep-frying in a wok over medium low heat. Drop a few dough balls and start rolling with a metal utensil to brown them evenly.
  6. Transfer the donuts to a plate lined with paper towel to remove extra oil on the surface. Roll them in cinnamon sugar to coat evenly all over. Serve warm or at room temperature.

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