Sweet Potato Rice Donuts
User Reviews
5
Sweet Potato Rice Donuts
Description
Sweet Potato Rice Donuts combine mashed cooked sweet potato with sweet rice flour, sugar, salt, baking powder, and a small amount of all-purpose flour (optional for gluten). Hot milk is added gradually to form a dough similar to bread dough in consistency, influenced by the moisture content of the sweet potato. The dough is portioned into 1-inch balls and fried in oil heated to a moderate temperature around 145ºC to ensure even cooking and prevent burning.
During frying, the donuts are gently rolled to brown all sides evenly, yielding a chewy, slightly dense texture typical of rice flour doughs combined with the natural moisture and flavor of sweet potato. They are drained on paper towels and then rolled in cinnamon sugar, adding a sweet and aromatic finish.
These donuts can be served warm or at room temperature as a snack or dessert. The use of sweet rice flour and sweet potato creates a unique chewiness and flavor profile distinct from traditional wheat donuts, with a pleasant balance of mild sweetness and cinnamon spice.
Ingredients
- 3/4 lb (340 g) sweet potato cooked and peeled
- 2 cup (250 g) sweet rice flour glutenous rice flour, chapssal-garu
- 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) milk almond milk, soy milk, or oat milk, hot
- neutral cooking oil for deep-frying, generic cooking oil
For the cinnamon sugar
- 1/2 cup (100 g) granulated sugar
- 1 tsp cinnamon
Instructions
- 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.
- 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.
- Make them into 1-inch balls with the dough. Set aside and cover with a towel.
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 90g | 30% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 356mg | 15% |
| Potassium | 260mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 6098IU | 122% |
| Vitamin C | 1mg | 1% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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