Recipe courtesy of Asian Food Network
Crispy on the outside with a sticky and chewy inside.
Ingredients
Serves 6
- 230g glutinous rice flour and some extra for dusting
- 55g caster sugar
- 8g baking powder
- pinch of salt
- 150g coconut milk
- 35g unsalted margarine
- 1 large egg
- vegetable oil
- 1 cup icing sugar
- 1 tbsp water
- sprinkles.
Directions
1. Mix the dry mixture together
- In a big bowl, combine the glutinous flour, caster sugar, baking powder and salt.
2. Prepare the dough
- In a small saucepan, heat up the coconut milk and set aside.
- In a mixing bowl, add the margarine and egg to the dry mixture and combine.
- Next, gradually add in the coconut milk and mix the ingredients together. Once the dough is combined and smooth to the touch, cover with cling film and set aside for 30 minutes.
3. Shape the donuts
- Dust the workspace with some glutinous rice flour and roll the dough until about half an inch thick.
- Cut out the doughnuts with a circular cookie cutter. Either doughnut balls or regular shapes will work.
4. Fry the doughnuts
- Heat the oil in the wok to about 165C and turn the heat down to medium/low.
- Add in four doughnuts at a time and cook for three to four minutes until golden brown.
- Set aside to cool completely.
5. Plate and serve
- In a bowl, add the icing sugar and water and mix until well-combined and runny. Dip the doughnuts into the icing and top with sprinkles.
Asian Food Network
