Gluten-free Pumpkin Rice Donuts
Crispy crust yet soft and chewy inside, these traditional Korean rice donuts are made with pumpkin and glutenous rice, then coated with cinnamon sugar.
- 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