Sweet Potato Rice Donuts

by Beyond Kimchee on September 23, 2012 · 70 comments

Sweet Potato Rice Donuts

I received a package from my mother-in-law the other day.  In the package there were several vintage brocade tablecloths, napkins, some other linens, and a few crocheted doilies.  They used to belong to my dear grandmother-in-law, Phyllis.

Phylis died over 10 years ago and I miss her dearly.  She was a genuinely kind, loving and funny woman.  She was a type of person who can make friends with anybody regardless who they are and what they stand for.  Born as the oldest daughter she helped her parents raise 8 little brothers together.  She was a tough lady with tender heart.

I still remember her heart-warming welcome when I was introduced to her by my husband as we were dating.  She cherished the pair of hand-made Korean slippers that I gave her and I saw her wearing them every time I visited.

Phyllis loved her life and lived in full until she died of brain tumor.

I must be getting old.  I used to prefer everything new and trendy.  But as I get older, I get emotionally attached to things that is old and has stories in them.  Some of her linens has faded spots and some parts torn.  But I love it.  By knowing her I know she has used those linens to entertain her family and friends numerous times.

 

Sweet Potato Rice Donuts

I made donuts, which I don’t make that often. I mixed sweet potatoes with rice flour, rolled into balls, then deep fried in oil, and coated with cinnamon sugar.  The very chewy, almost doughy, textures is something that you don’t find in donuts made with wheat flour.

These sweet potato rice donuts became a wonderful afternoon treat with a cup of Korean citron “tea” I had.  And they looked absolutely gorgeous with a blue and white plate over my grandmother-in-law’s doily.

A quiet afternoon, with the entire house myself, a peace came to my mind as I was thinking of ‘family’ in an eternal perspective.  And you know what?  Happiness sometimes comes to you in a very simple and humble way.  And that happiness can be doubled when a sweet treat is waiting for you at home.

My son raised his thumb up as soon as he bit into one when he came home from school.  I guess that means – it is good, isn’t it?

 

Let’s make our donuts. Get sweet potatoes and rice flour (glutenous rice flour). You will also need a little bit of all purpose flour, too. It brings better texture.

If you need a gluten free donuts, you can omit the wheat flour.

 

Cook sweet potatoes in any method; boiling, steaming, microwaving, baking or simply twitching your nose if you are a wizard

 

Peel the potatoes and mash them without mercy.

 

In a large bowl combine rice flour, 1/3 cup of wheat four, sugar, baking powder and salt.

 

Add the mashed sweet potatoes to the rice flour, and start rubbing them together with your hand.

 

You will soon see them forming fine crumbs.

 

Add the scalding hot milk, about 3/4 cup first. The amount of milk varies depends on the moisture level of your sweet potatoes.

 

Mix with a spoon. Add more milk, if needed, and start kneading by hand.

 

Knead the dough until it forms a bread dough-like consistency, about 1 minutes. Rice doesn’t have any gluten so you don’t need to knead them long.

 

Roll them into 1″- 1 1/4″ size balls.

 

Heat oil but not overly hot. You want to fry these balls a little lower temperature than usual deep frying recipes. If the oil is too hot, it will burn the outside while the inside is still raw.

 

You need to roll them around in oil with a metal utensil so they can be browned evenly.

 

One trick I use when I am deep frying is that I tilt over my pan (I use a stir-fry pan) to collect the oil to one side. This created deeper space for oil, which means less oil is needed to cover the pan.

 

Keep rolling in oil, about 5 minutes, until they form a brown crust outside.

 

Done! Perfectly fried rice donuts. Take them out and transfer to a plate lined with paper towel to wipe out the oil residue on the surface.

BTW, do you know that rice doesn’t absorb as much oil as wheat do when deep frying? I should have taken the picture of the before and after status of oil level in the pan to show. Unlike wheat flour donuts, rice donuts will have far less oil consumption. How divine?

 

When the donuts are still hot, roll them in cinnamon sugar until coated evenly all over.

They are good hot, but I prefer to eat them at room temperature. The chewiness will develop better as it cools down.

 

Sweet Potato Rice Donuts

Chewy, gooey, and sticky, with a crunch bite of granulated sugar…

Phyllis would have love them.  She would be so impressed with me making these Korean style donuts, and… she and I would have chat for hours about pretty much anything while enjoying these goodies. I really miss her.

Well, it is getting late here. I better go to bed.

Hope you had a restful weekend.  Can’t wait for Monday morning…

 

Sweet Potato Rice Donuts

Sweet Potato Rice Donuts
Prep time: 
Cook time: 
Total time: 
Serves: about 3 dozens
 
Ingredients
  • ¾ lb sweet potatoes, cooked and peeled
  • 2 cups glutenous rice flour
  • ⅓ cup all purpose flour (can omit for gluten free)
  • ⅓ cup sugar
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 1-1⅓ cup hot milk
  • Oil for frying
For the cinnamon sugar
  • ½ cup granulated sugar
  • 1 teaspoon cinnamon
Instructions
  1. Combine flours, sugar, baking powder, and salt in a large bowl.
  2. Mash sweet potato and add to the flour mixture and rub together until the flours become fine crumbs.
  3. Slowly add hot milk (1/4 cup of milk each time) 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.
  4. Make them into 1" balls with the dough. Set aside and cover with a towel.
  5. 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.
  6. 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.

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{ 62 comments… read them below or add one }

Tiffany Kim September 24, 2012 at 12:10 am

Hi Holly! Thanks for another awesome recipe. You are my most trusted source of Korean cooking knowledge! :) Can I ask if there’s a Korean name for these donuts? (My husband always asks!) Oh, and can I suggest a non-Korean dish that I’d love you to make for the blog? Ma Po Tofu. I’ve tried making it twice now and it’s not quite right. Do you know how to make it? :)

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Holly September 24, 2012 at 7:08 am

Hi Tiffany
The Korean name for these donuts are called “goguma chapssal donuts (고구마 찹쌀 도너츠)”. I love Ma Po tofu and make it at home sometimes. It is on the list of recipe I need to make soon. Thanks.

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kitchenriffs September 24, 2012 at 12:44 am

Such a nice tribute to your grandmother! Very well written. Old stuff can be good. My parents are elderly and are beginning to downsize, so I just inherited some gorgeous crystal glasses that were once my great-grandmother’s – so nice to have them. It’d also be nice to drink something from it as I ate these donuts! Really excellent recipe, and I agree they look gorgeous on the blue plate with the doily. Thumbs up!

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leah September 24, 2012 at 3:42 am

i LOVE goguma. o man…we are home in california in 2 weeks and i am going to eat korean food for one month straight. I NEED kimchi like NOW!! and these delicious little treats too…and you know what one of my favorite treats is?!?!? Soon-deh. my mom laughs that this is something i love….

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Holly September 24, 2012 at 7:04 am

Oh, Leah, Out of all the Korean food that I eat, I am so sorry to say this but, Soondeh is NOT my love. I just never liked it. Many Koreans love it though. I do get picky for what I eat sometimes…

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leah September 27, 2012 at 10:23 pm

yes i think there are koreans who love it and those who hate it…not in-between!!

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Mel September 24, 2012 at 12:06 pm

I got to make this one day. I simply just loves sweet potato and I know it is super delicious!

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Chung-Ah | Damn Delicious September 24, 2012 at 2:06 pm

Phyllis sounds like a wonderful woman. And those donuts – amazing! I love Korean sweet potato!

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Julia September 24, 2012 at 3:33 pm

These are super cute looking donuts. Can’t believe they are made out of sweet potatoes. I’d love to make them if it’s not very labor-intensive.

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Holly September 24, 2012 at 9:05 pm

They are not that labor intensive recipe. You can easily make them with only a few ingredients. Hope you get to give them a try. Thanks.

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Lindsay @ Pinch of Yum September 24, 2012 at 7:19 pm

These look amazing!! I can’t wait to make them!

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Alice @ Hip Foodie Mom September 24, 2012 at 10:05 pm

Oh my goodness! These look perfect! how lovely! thank you for this recipe!

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Ann Mah September 25, 2012 at 7:27 am

Lovely recipe — and lovely doily! I think you’ve done Phyllis proud. I’m still a little scared of deep frying, but I appreciate your tip about tilting the pan to create a deeper well of oil.

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kaity September 27, 2012 at 6:36 am

Oh I love this! Beautiful recipe! I hope to make this for my mother and father, I simply love recipes like this!

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nico September 27, 2012 at 7:25 am

i just love your site so much. everything i’ve made from here has been exceptional and your photos and words are inspiring. this is such a touching post, and even though i’m not wild about donuts i just might have to make these to eat with some tea on a thoughtful afternoon.

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Holly September 27, 2012 at 11:15 am

Thank you Nico for your kind words. Readers like you make my day happy.

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Esther September 27, 2012 at 7:33 am

I love all things sweet potato, i use it in my soups, roast, dessert, and now i must try making this. Perfect for a snack. You are right, it would go down so well with a warm cup of citroen tea. This reminds me of those banana puffs being sold at the malay staffs, but heaps better!

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Shiva rei September 27, 2012 at 8:15 pm

once the cake is delicious

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cooking.eating.carousing. October 5, 2012 at 4:25 pm

These donuts are so cute, and if they really are chewy, they’d be just the snack for me.

Can I please make one suggestion, though, Holly? Would you be able to put the korean name of your dishes, in addition to the english names, on the original post, rather than in the comments? I like knowing the proper native names of dishes, more than their anglicized counterparts. Not sure if anyone else feels the same.

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Holly October 8, 2012 at 2:48 pm

I always try to put the Korean name of the dish in the post but I guess I miss out sometimes. Thanks for the reminder. It is important to know the original name of the dish. I will keep in mind.

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Sam October 9, 2012 at 9:19 am

Just came across your website via foodgawker and I love it.

New favourite recipe site? I think so!

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april October 10, 2012 at 2:43 am

Just made these this weekend. They were so easy and delicious-not too sweet. I love that they take on the color of the potato. I made lots of people happy on Sunday. Thanks for the recipe.

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Addy DelaMorte October 11, 2012 at 5:04 pm

Ha! Another person that mixes with gloves on. I’m not alone! :p

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cristinaronalda October 27, 2012 at 4:56 pm

hello !!! i live in Africa i don’t know if this reason explains the following THERE IS NO RICE FLOUR HERE ahhh i feel bad for my stomach because it seems all the yummy foods are made of rice flour ! i would like to know if there are some desserts that could possibly be made of plain flour THANK YOU ^^

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Holly October 27, 2012 at 9:39 pm

Hello cristinaronalda! Rice flour will bring different texture to the desserts. There are plenty of desserts made with plain flour. Just look under my recipes on the Navi bar and you will find “Baking” tab. There should be some recipes you are looking for.

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Shelle November 5, 2012 at 1:24 am

So I adore your blog. I am always looking for new cuisines to develop my cooking skills in, and as I’ve started working on my Korean dishes, your blog has been a treasure. I don’t often have time to read blogs, but when I do I be sure to catch on every delicious post and beautiful story you share. I want to thank you for writing!

These look positively scrumptious. I have one quick question – do you know if this recipe would work if soymilk were substituted for real milk?

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Holly November 5, 2012 at 7:13 am

Hi Shelle, You can use soy milk instead of cow’s milk. Thank for your comments. I do appreciate all my readers for their encouraging words for what I am doing. Hope you get to find many more Korean recipes for you to try.

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Shelle November 6, 2012 at 12:54 pm

Thank you! That means it can be made vegan – which is lovely; I have a vegan friend who’d love to make these with me!

There’s a 焼き芋 (baked sweet potato) stand near my work, and I’ve been tempted to just buy baked sweet potato there and take ‘em home to mash up into something (because I cannot eat a whole bag in one sitting)- I may turn them into your donuts!

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Riska December 2, 2012 at 8:29 am

hello, I’m Indonesian. i found your blog accidently when i look for korean cuisines’s recipe. i really like your blog. thanks to you i learn so much. thank you. :D
oh yea, i made this sweet potato donuts. and i make my own creation with fill the donuts with red beans paste, and it delicious! i gave some of donuts to my housemate and an aunty in front of my dormitory, and she said it’s delicious. i really happy to hear that.
well, actually i have a photo of it, but i don’t know how to upload it for you.

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Holly December 3, 2012 at 7:15 am

How wonderful Riska! These donuts with red bean filling is wonderful combination. I am sure it made you feel very happy when everyone enjoyed what you created. That is a pure joy!

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cheryl s. December 15, 2012 at 6:48 am

I am making this recipe tomorrow morning, Dec 14. The recipe, as it’s written, calls for 3/4 pound of sweet potatoes however, 3/4 pound sounds like sweet potato in its raw, uncooked state.
The recipe is unclear.
Is sounds like 3/4 pound of sweet potato, uncooked. How much of the “cooked”, mashed sweet potato do you need for this particular recipe? 2 cups, 3 cups????

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Holly December 15, 2012 at 12:36 pm

Hi Cheryl
The 3/4 lb of sweet potato in this recipe is starting with raw sweet potato, then cooked and mashed. It will be about 1 1/2 cup or so (more or less) when mashed. The amount doesn’t have to be exact. When you pour the milk to mix the dough, pour little by little to pull the dough together to make bread dough consistency. Depends on the moisture level of sweet potato you use, the amount of milk will differ. Hope this helps.

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Beccatokki January 8, 2013 at 12:04 pm

Ahhh, I’m so glad you threw the note in about being able to leave out the wheat flour for gluten free donuts! I must try making these! I love sweet potatoes, and I haven’t eaten anything vaguely donut like for the past five years because I need to eat gluten free. If it goes well, I know what I’ll be making next year for the fried donut things at Hanukkah! Thank you for the recipe and the lovely story about your grandmother in law, she sounds like she was lovely. :)

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martina January 24, 2013 at 9:27 am

Hello, Holly!

You have an awesome website, and thank you for sharing these recipes with us!

I’m anxious to try this one as it is, but I also am not very fond of sweet potatoes, and my grandmother reminded me that I have some canned pumpkin, so would this be an okay substitute? Would I need to warm up the potato? I look forward to the recipe either way, and thanks for everything!

Take care~.

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Holly January 24, 2013 at 10:25 am

Hi Martina
Yes, you can use canned pumpkin instead. Adjust the amount of milk as you mix together to get the right consistency of the dough. You will provably need less milk since pumpkin is looser than sweet potato. The dough should not be so sticky. However Rice flour dough is very forgiving to work with and it is very easy and quick to form balls.
There is no need to warm up the potatoes as long as you can mash them down.
I would love to hear how they turn out. Thanks!

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curla February 25, 2013 at 11:53 am

hi holly, i just want to ask how to make homemade glutinous rice flour and its procedures.i really want to try this recipe of yours but there is no glutinous rice flour in our market.pls help..

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Holly February 25, 2013 at 3:30 pm

Well, in order to turn rice into flour, you will need a grain mill to grind rice into fine powder-like rice flour. I never made myself so I don’t know how to to help you. I would suggest to search online Asian grocery stores to find it. Glutenous rice flour is very common grocery item for Asian food, so I bet you will find it easily. Sorry that I couldn’t help you much with this :(

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curla February 28, 2013 at 2:44 pm

ok..just one question, was your glutinous rice flour wet or dry? for this recipe. and how do you store your rice flour? i wanted to make my own since there’s no asian grocery stores here in our area.

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Holly February 28, 2013 at 10:03 pm

It is dry long grain glutenous rice flour. You can use mochiko flour which is from short grain rice but will need more liquid to moisten. I just store my flour in an air tight container inside the cupboard. You can store in the fridge if you live in hot and humid area.

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Caroline Arcand April 26, 2013 at 12:15 am

What a lovely posting. Your reminiscing about Phyllis made me think of both of my Grandmothers … one a feisty Scots-woman, the other a warm, loving Irish-woman – both a big part of my heart and life growing up.
I look forward to trying these donuts (I’m GF) … and am looking for a recipe on Korean GF rice buns. I don’t suppose you have heard of them? I buy them often at T&T – the large Asian market in our city. They are unbelievably delic with butter!

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KALISEA May 14, 2013 at 12:02 am

hi im 12 years old and im making these for my social studies class on Friday may 17 2013 we are in the unit of japan and Korea and u have to make a japan or Korean dish i am planning to make this but said they taste better warm but mine cant be warm because i have school now that i have that out the way i have 6 questions
1. how do these donuts taste cold
2. do u think my class will like them btw they are 12 and 13
3. where do find rice flour
4.do you have any suggestions to make this recipe better
5. what is the serving size and how many calories are in there
6.is there any mistakes that u made that u can tell me what not to do
thank you for this recipe i would like u to reply ASAP because its coming up soon

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Holly May 14, 2013 at 12:29 am

Hi Kalisea

Wow, I am so impressed that you are going to try these donuts. My daughter is 12 years old as well and I need to tell her that she needs to up-notch her cooking skill (She can barely make grilled cheese sandwich!) :)
Anyway here are my answers to your questions.
1. These donuts actually taste better in the room temperature. Therefore you can make ahead and take them to school. (DO NOT keep them in the fridge though, otherwise they will get hard) They can go stale next day so I suggest eat them same day you make.
2. They are rice donuts which has very different texture (very chewy and sticky yet soft) than donuts made with the usual wheat flour. So some kids who are not used to the chewy-sticky texture might not like them.
3. Any Asian grocery store should carry them. Look for glutenous rice flour or Mochiko flour. If using Mochiko flour, add a little more milk.
4. These can be gluten free donuts if you omit the little amount of wheat flour in the recipe. Just take out the wheat flour and replace with the same amount of rice flour.
5. The recipe will yield about 3 dozen donut balls. I think one person can easily eat 2-3 balls. So I would say 10-15 servings?
6. I didn’t make any mistake but I need to warn you to be VERY CAREFUL when you make these. They need to be deep-fried. Make sure a grown-up is supervising there for you or doing the deep-frying job for you. Please, be very careful, Okay?
Have fun making these donuts. Hope you and your classmates like them. keep me the update posted. I would love to hear how they turn out!

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KALISEA May 14, 2013 at 12:03 am

o yea can u answer all my questions from my previous comment if u don’t
no it is fine have a blessed day

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KALISEA May 17, 2013 at 7:53 am

hey holly it me and my mom are making the recipe but it is becoming to soupy because of the milk what should I do please help reply back asap

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Holly May 17, 2013 at 2:00 pm

Did you use glutenous rice flour? I wonder you used regular rice flour. They are different. Regular rice flour won’t give the right texture.
I wonder why it turns our so soupy. Was your sweet potatoes have lots of moisture in them?
I would say if your dough seems very soupy, add more rice flour and the sweet potato (if you have more). A little sticky dough are fine to make these donuts, but no so soupy. Let me know if you need more help.

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Karina vizcarra June 12, 2013 at 7:10 am

Can i use sweet rice flour i don’t know if it’s the same but it’s the only thing i could find

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Holly June 13, 2013 at 11:36 pm

Yes, you can use sweet rice flour.

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LT August 25, 2013 at 10:22 pm

You mentioned about being gluten free to omit 1/3 cup of wheat flour. Should I add 1/3 cup of glutinous rice flour to replace the wheat flour?

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Holly August 28, 2013 at 5:43 pm

Yes. Just add 1/3 cup more of glutenous rice flour in place of wheat flour.

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Lee September 23, 2013 at 1:18 am

Tried to make this today however it didn’t turn out well :(. Idk what I did wrong as I followed the recipe well.

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Holly September 26, 2013 at 9:45 pm

Sorry to hear that it didn’t turn out well. May I ask what kind of flour you used?

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Linda Walters September 27, 2013 at 1:34 am

Thank you for the recipe. I used Trader Joe’s all-purpose gluten free flour, light brown sugar + unsweetened almond milk; it turned out great! :)

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Wan October 29, 2013 at 7:03 pm

Hello,

I wanted to make a simply yet healty-ish treat for a friend I haven’t seen for a while. If i make the donuts tonight, do you still think it will still taste the same if I bring it to my friend tomorrow? Or if I pre-made the dough, refrigerated, and then fry it in the morning, is the frying process still the same?

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Holly October 30, 2013 at 7:03 am

It is better to make the donut on the same day you want to serve. Otherwise they get hardened if left too long.

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Jovana January 18, 2014 at 7:43 pm

Just did these delicious donuts and they’re soooo good ^^. Thank you Holly for sharing this recipe :)

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Nabi March 1, 2014 at 4:21 pm

Can you bake these instead of frying?

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Holly March 1, 2014 at 10:15 pm

It is hard to say. I haven’t tried with baking yet, so I can’t tell you. However You will need to coat with a little oil to get the crisp texture on the outside. Give it a try. It might work.

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Darlene April 23, 2014 at 10:03 am

Can you bake these sweet potatoe donuts too?

Thanks for your time.

Darlene

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Holly April 24, 2014 at 3:38 pm

I am not sure if baking these donuts will work. They will puff but with very dry surface. You can try a few first to see how they turn out.

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bmint July 17, 2014 at 1:34 am

I love the sweet and creamy taste of Korean sweet potatoes. My kids and I had fun making them together today. They were delicious – crispy on the outside yet soft and chewy inside. Even my husband, who is generally not a big fan of sweet potatoes, couldn’t resist. Do you think it would be possible to make these with a filling similar to Ho-ddoek? I think you’re a culinary goddess! Thank you.

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Holly July 17, 2014 at 10:21 pm

Hi bmint
yes, you can add the hotteok fillings inside and eat the donuts while they are hot to enjoy the hot syrup inside.
Usually Koreans like to add sweetend red bean paste or white bean paste filling inside.
Thanks for your compliment. Do you see my cheeks are turning red out of shyness? Haha!

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세라 October 9, 2014 at 6:23 pm

Thank you for this awesome easy-to-follow recipe and beautiful pictures! I don’t think I could have made these without the pics because my potatoes were so watery. I just eye-balled everything so it looked like your step-by-step photos and my family devoured the finished product. I’ve eye-balled this recipe a few times now and it works every time. Such a great treat that my body loves.

If anyone is attempting a “clean” diet I can recommend the following substitutions. Because my sweet potatoes had so much moisture I tried substituting potato starch for the flour (and because I wanted a GF product) and it worked out! My KorAm family is a big fan of dduk so we LOVED the end texture. I also added maple syrup to the sweet potatoes instead of sugar to the flour mixture and put some extra syrup on the side for dipping. I fried them in organic extra virgin coconut oil using your pan tip and you’re right, this recipe uses very little oil! I’ve also used either unsweetened almond milk or whole milk and they both work great.

Thanks again!! >.<

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