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Gluten-free Pumpkin Rice Donuts

Holly Ford
Crispy crust yet soft and chewy inside, these traditional Korean rice donuts are made with pumpkin and glutenous rice, then coated with cinnamon sugar.
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Prep Time 20 mins
Cook Time 20 mins


  • 1-1/2 cups cooked and mashed pumpkin
  • 3-1/4 cups mocchi rice flour sweet short grain rice flour
  • 1/2 cups sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 cups warm coconut milk or almond milk
  • oil for frying
  • cinnamon sugar for coating


  • 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
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