Crispy yet soft and chewy inside, these traditional Korean pumpkin rice donuts are made with pumpkin, glutenous rice and spices, then coated with cinnamon sugar. It's a gluten-free treat!
3-1/4cupmocchi rice floursweet short grain rice flour
1/2cupsugar
1/2teaspoonsalt
1/2teaspoonground cinnamon
1/4teaspoonginger
1/4teaspoonnutmeg
1cupwarm coconut milk or almond milk
oil for frying
cinnamon sugar for coating
Instructions
In a large mixing bowl, combine pumpkin, salt, cinnamon, ginger, and nutmeg; mix well. Add the rice flour and rub with your hand to corporate.
Add the milk and mix well with a fork.
Heat oil over medium-low heat until hot. Drop the batter by teaspoonful using a cookie scoop if you have. Roll them around so that they are fried evenly until deep golden color appears, about 3-4 minutes. Be careful not to burn them and adjust the heat level accordingly.
Transfer the donuts onto a plate lined with a piece of paper towel to catch extra grease. Quickly coat them with cinnamon sugar. Serve warm or in room temperature.
For cinnamon sugar, mix 1/4 cup of granulated sugar with 1 tablespoons ground cinnamon