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
Ingredients
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
Directions
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!
