Glutinous Rice Doughnuts /Fried Dough With Glutinous Rice

  

 As for these recipes,I use the Ham Chi Peng dough recipe. Please refer: Here

Both of these doughnuts are nice. Seeing the pictures made me drool over and want to make
and eat again. Ooh..... Surely, will be making it again.

The dough is very sticky and hard to handle with my hands but I did it anyway. I spread 5 spice powder on the dough, but some people they use Nam Yee as the filling. Some would sprinkle sesame seeds but I opted out of sesame seeds.  

You can use a plastic sheet to roll the glutinous rice. I have non at home, so I simply use

the mat for making sushi to roll to a rectangular shape.

GLUTINOUS RICE:

120 g glutinous rice, soaked for 1 hour

30 g sugar

1 tsp salt

1/2 cup water

METHOD;

1.  Soak the glutinous rice in water for 30 mins.

2.  Add sugar, salt, and water to the rice.

3.  Place in steamer and steam for 20 mins.

4.  Once cooked, cool slightly and roll up the rice with plastic wrap into a log 1.55" in diameter.

5.  Place the wrapped log in the fridge to cool completely.

ASSEMBLY:

1.  Roll the dough out into a long rectangle the length should be slightly longer than the log of glutinous rice.

2. Sprinkle 5 spice powders all over the top of the thin dough.

3.  Put the glutinous rice log in the middle of the dough.

4.  Roll up the dough, enclosing the log of the glutinous rice. Seal the edges by pinching them together.

5.  cut into 1" wide pieces.

6.  Flatten each piece slightly.

7.  Dust the exposed glutinous rice lightly with flour or 5 spice powder.

8.  Heat up enough oil for deep frying.  Wait until you see smoke then know that the oil is hot and ready for frying.

9.  Deep fry the pieces of dough in the hot oil. (about 3-4 pieces or many only 2 if you are not quick enough to handle). Use only medium heat. Turn them over until golden brown.

10.  Take out and put on a paper towel.