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