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

📝 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. 1Combine 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. 2Slowly 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. 3Make them into 1-inch balls with the dough. Set aside and cover with a towel.
4. 4Heat 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. 5Transfer 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.