Sweet Potato Rice Donut
Prep time
Cook time
Total time
Recipe type: Snacks
Cuisine: Korean
Serves: 40 - 50 donut balls
  • 1 sweet potato (approx. 150 – 200 g)
  • 1 cup (125 g) rice flour
  • 20 g plain flour
  • ¼ tsp baking powder
  • ½ tsp salt
  • 3 tbsp (45 g) caster sugar
  • ½ cup (65 ml) hot milk (you might need a few tbsp more or less)
  • Cooking oil for frying
  • Cinnamon sugar coating:
  • ¼ cup (50 g) caster sugar
  • ½ tsp ground cinnamon (or more if you prefer)
  1. Poke sweet potato with fork all over and place in a microwave safe dish.
  2. Cook in microwave for 5 – 8 mins, rotating it half way the cooking.
  3. Let it cool slightly before peeling and mashing the flesh with a fork. Add a couple tbsp. milk if it is feels too dry.
  4. Add the rice flour, plain flour, baking powder, salt and sugar together. Whisk well.
  5. Add mashed sweet potato to the flour mixture. Use your hands to rub the mixture into fine crumbs.
  6. Pour in the hot milk and mix until it comes together. Depending on the humidity and the moisture of the sweet potato, you might need more milk or less.
  7. Use your hand and knead lightly until it forms a smooth dough.
  8. Roll into 1” balls or larger if you like and place on a plate.
  9. In a deep frying pan, add in cooking oil about 1” to 2” height from the base and heat until hot (approx. 140 – 150°C).
  10. Turn down heat to medium and carefully place a few balls into the pan.
  11. Use a strainer and move them around and fry until deep golden brown. It should take about 2 – 3 mins.
  12. Drop them into the sugar cinnamon mixture and roll them around with a fork or spoon.
  13. Place on serving plate and eat warm.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2016/05/11/sweet-potato-rice-donut/