Korean Sweet Potato Glutinous Rice Donuts

Photography by  Elisa Watson , styling by  Kate Bradley  (Kenko Kitchen) for  Nourish Magazine  July/August 2014.

Photography by Elisa Watson, styling by Kate Bradley (Kenko Kitchen) for Nourish Magazine July/August 2014.

Greetings from Turkey everyone! I am currently in Cappadocia about to head south and am having the time of my life. I cannot wait to share photos and the food with you as long as the beauty of this country! Expect a lot to come, but for now you can follow me on Instagram to see my movements! 


This is week I have got for you a continuation of my Korean feature and I hope you enjoy!! These are such a delicious little treat and are a great unexpected use of sweet potato!

 Serves 6-8

For the donuts
400g sweet potato
1 3/4 cups glutinous brown rice flour
1/2 cup spelt flour
1/3 cup coconut sugar
1/2 tsp salt
1/2 tsp baking powder
1 cup hot milk*

+ rice bran oil for frying

For rolling in
1/2 cup white coconut sugar
2 tsp cinnamon

Begin by steaming the sweet potatoes whole. Scrape the flesh from the skin and place into a bowl with the brown rice flour, spelt flour, coconut sugar, salt and baking powder. Discard the skins. Add in the milk a little at a time until a nice dough has formed. *Note you may not need all the milk depending on your dough.

Heat some rice bran or vegetable oil in a saucepan. We want the oil to be extremely hot. To test a piece carefully drop in a small amount of dough into the oil. If it bubbles straight away, the oil is hot enough, if not, leave to heat up for longer.

Roll the dough into small balls and carefully drop in a few at a time into the oil.

Cook the doughnuts until very golden on each side. Be careful not to remove to early or they will still be dough like inside. The longer you leave them in, the more “donut” like they will be. Normally around 3-5 minutes. Flipping them over halfway in between.

Once donuts have been removed roll them in a bowl with the coconut sugar and cinnamon and serve.