Chewy Sweet Potato Mini Donuts
The Ultimate Winter Snack! A Recipe for Mini Donuts Combining Chewy Glutinous Rice and Sweet Potatoes
Sweet potatoes are a quintessential winter treat! Instead of just steaming them, why not make adorable, colorful mini donuts with your children? These donuts are crispy on the outside, delightfully chewy on the inside, and the combination of sweet potato flavor with a hint of cinnamon makes them a perfect treat for the whole family. Using glutinous rice flour creates a wonderfully chewy texture, and their bite-sized nature makes them easy for kids to enjoy.
Main Ingredients
- 4 sweet potatoes
- 2 cups glutinous rice flour
- 1/2 cup milk
- 1/3 cup sugar
- 2/3 tsp cinnamon powder
Cooking Instructions
Step 1
First, wash the sweet potatoes thoroughly and peel them. Place them in a steamer and steam for about 20-30 minutes until very soft. They should be easily pierced with a fork. While the steamed sweet potatoes are still hot, transfer them to a bowl and mash them smoothly with a fork or potato masher. Ensure there are no lumps for a smooth consistency.
Step 2
Gradually add the glutinous rice flour to the mashed sweet potato in 2-3 additions, mixing as you go. Start by stirring with a spatula, and once the flour is mostly incorporated, begin kneading by hand. The amount of glutinous rice flour needed can vary slightly depending on the moisture content of the sweet potatoes, so adjust the consistency as you mix. If the dough is too wet, add a little more glutinous rice flour; if it’s too dry, add a tiny bit of milk.
Step 3
Once the dough reaches a workable consistency, pour in the 1/2 cup of milk. Mix again until the dough is smooth and no longer sticky. Take small, bite-sized pieces of the dough and roll them into smooth balls. When making these with children, let them enjoy the fun of rolling the dough into spheres.
Step 4
Now it’s time to fry. Heat cooking oil in a pot to about 150-160°C (300-320°F). If you don’t have a thermometer, drop a small piece of dough into the oil; it should float to the surface and sizzle gently after about 3-4 seconds. Carefully add the sweet potato balls to the hot oil, ensuring not to overcrowd the pot. Fry over medium-low heat to ensure they cook through evenly without burning the outside. Fry for about 5-7 minutes, turning occasionally, until they are a nice golden brown color.
Step 5
Place the fried donuts on paper towels to drain excess oil. In a separate bowl, combine the 1/3 cup of sugar and 2/3 tsp of cinnamon powder, mixing well. While the donuts are still warm, toss them in the sugar-cinnamon mixture until evenly coated. The warmth helps the coating adhere better. These chewy, sweet, and fragrant mini donuts are now ready to enjoy! They are delicious served warm or after cooling.
