Since I have some sweet potato in my kitchen and decided to make a small batch of it.
I remember many years ago when I am still in my secondary school, I attended a church camp in Cameron Highlands. All of us are to choose which events/hobbies which we want to go during the 5 days trips. As usual I will choose cooking session and hence, that session teach us to make "Australian Fritters". This is sweet potato rice donuts are more or less the same only is without the sweet potato. Instead of the usual donuts/hole in the centre, we shape it into a balls and deep fried it.
SWEET POTATO RICE DONUTS
Desserts snack adapted from Beyong Kimchee
150gm sweet potatoes, boiled and mashed
1 cup glutinous rice flour
1/4 cup all purpose flour
1/4 cup sugar or less
½ tsp salt
1/4 tsp baking powder
1/2 cup hot milk
Oil for frying
For the sugar coating
1/4 cup granulated sugar
½ tsp ground cinnamon
Combine flours, sugar, baking powder, and salt in a large bowl.
Add the mashed sweet potato to the flour mixture and rub together until the flours become fine crumbs. Slowly add hot milk little by little 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" 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 them in cinnamon sugar to coat evenly all over. Serve warm or at room temperature.
Sweet and "Q" "Q" in texture!