Tuesday, June 13, 2017

甜薯桂花球 Sweet Potato Donuts

During the month of Ramadan, the first thing my Muslim staff do when they break fast is to consume sweet beverage and food before proceeding to take their main course.

This soft and chewy donuts are specially made for them during one of the days when they break their fasting.

Sweet Potato Donuts


464g Sweet Potatoes 番薯 (diced 切丁)

220g Glutinous Rice Flour 糯米粉
45g Plain Flour 中筋面粉
65g Castor Sugar 细砂糖
1 Tsp Salt 盐
1/2 Tsp Baking Powder 发粉

270g Hot Coconut Milk 热椰浆

Coating 表面装饰 (D)
1/2 Cup Castor Sugar 细砂糖
1 Tsp Cinnamon Powder 桂花粉

Cooking Oil 食油

Directions 步骤

Combine (D) together into a bowl. Set aside.

Combine (B) together into a bowl until evenly mixed. Set aside.

Boil sweet potatoes (A) for 12-15 mins until tender. Drain and mash.

Transfer mashed potatoes together with the (B) dry mixture into a bowl and hand knead until crumbly.

Gradually add boiling coconut milk (C) in batches into the above mixture and use a spoon to mix the mixture. Add more milk if needed. Once the mixture comes together to form a dough, the remaining milk can be discarded.

Scoop 1 Tbsp of dough and roll into 1" ping pong balls. Place the dough balls on a baking tray and cover with towel.

Heat sufficient cooking oil (E) over medium low heat in saucepan. Drop dough balls into the heated oil and deep fry under low heat for 5-7 mins until evenly browned. Dish up the donuts and transfer into a plate lined with paper towel to absorb the excess oil.

Evenly roll and coat the donuts in cinnamon sugar mixture (D) while hot. Serve warm or at room temperature.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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