Sweet Potato Rice Donuts

Name: Sweet Potato Rice Donuts
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 3/4 lb sweet potato (cooked and peeled); 2 cup sweet rice flour (chapssal-garu) (glutenous rice flour); 1/3 cup all-purpose flour (can omit for gluten-free); 1/3 cup sugar; 1 tsp salt; 1/2 tsp baking powder; 1-1 1/3 cup hot milk; Oil for frying; 1/2 cup granulated sugar; 1 tsp cinnamon

September 23, 2012 (last updated May 20, 2021)

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These Korean style sweet potato rice donuts are made with fresh sweet potato and rice flour. With just a few ingredients, they are easy to make and yields soft and chewy texture. You can make them gluten-free donuts if you omit the wheat flour in the recipe.

Sweet Potato Rice Donuts are coated with cinnamon sugar

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. These are Korean style sweet potato rice donuts (goguma chapssal donuts, 고구마 찹쌀 도너츠).

They are very chewy, almost doughy, and the 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. Just like other Korean desserts, they looked absolutely gorgeous with a blue and white plate over my grandmother-in-law’s doily.

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 have soft and chewy texture inside.

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?

Sweet Potato and Rice Flour

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.

To make These Donuts Gluten-Free: I added a small amount of wheat flour in the recipe to get the texture I like. You can omit the wheat flour if you want them to be gluten-free. Your donuts will have chewier texture like mochi and still delicious!

Recipe Instructions

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.

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.

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