Sweet Potato Rice Donuts
Korean rice donuts made with sweet potato and rice flour! These sweet potato rice donuts are soft and chewy, and coated with cinnamon sugar. Makes 3 dozens
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 3/4 lb (340 g) sweet potato (cooked and peeled)
- 2 cup (250 g) sweet rice flour (chapssal-garu) (glutenous rice flour)
- 1/3 cup (40 g) all-purpose flour (can omit for gluten-free)
- 1/3 cup (65 g) sugar
- 1 tsp salt
- 1/2 tsp baking powder
- 1-1 1/3 cup (240-320 ml) hot milk (almond milk, soy milk, or oat milk)
- oil (for deep-frying)
- 1/2 cup (100 g) granulated sugar
- 1 tsp cinnamon
Instructions
- 1
Combine flours, sugar, baking powder, and salt in a large bowl. Mash sweet potato and add to the flour mixture and rub together until the flours become fine crumbs.
- 2
Slowly add hot milk (1/4 cup of milk 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 potatoes. It should resemble the bread dough consistency.
- 3
Make them into 1-inch balls with the dough. Set aside and cover with a towel.
- 4
Heat oil in a wok or fryer over medium low temperature. Drop a few dough balls and start rolling with a metal utensil to brown them evenly, about 5 minutes. Make sure your oil is not too hot. About 145ºC is ideal temperature.
- 5
Transfer the donuts to a plate lined with paper towel to remove extra oil on the surface. Roll the donuts in cinnamon sugar and coat evenly. Serve warm or at room temperature.