These sweet potato rice doughnuts became a wonderful afternoon treat, These Korean-style sweet potato rice doughnuts are made with fresh sweet potato and rice flour. With just a few ingredients, they are easy to make and yield a soft and chewy texture. You can make them gluten-free doughnuts if you omit the wheat flour in the recipe. with a cup of Korean citron “tea”
3/4 lb sweet potato, cooked and peeled
2 cups sweet rice flour (glutenous rice flour)
1/3 cup all-purpose flour, can omit for gluten-free
1/3 cup sugar
1 tsp salt
1/2 tsp baking powder
1-1 1/3 cup hot milk
Oil for frying
FOR THE CINNAMON SUGAR
1/2 cup granulated sugar
1 tsp cinnamon
Combine flours, sugar, baking powder, and salt in a large bowl.
Mash sweet potato, add to the flour mixture and rub 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 a 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″ 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 the ideal temperature.
Transfer the doughnuts to a plate lined with a paper towel to remove extra oil on the surface. Roll the doughnuts in cinnamon sugar and coat evenly. Serve warm or at room temperature.
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