Chinese sweet potato doughnuts

Lunar New Year is filled with symbolism and sweet potatoes are considered an auspicious food. These doughnuts are round, representing togetherness, fullness and reunion. When fried, they become golden, representing luck and wealth in the coming year. This recipe comes from Annie Louey.

Credit: Jiwon Kim

• makes

  16-18

• prep

  35 minutes

• cook

  25 minutes

• difficulty

  Mid

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Ingredients

• 600 g sweet potato, cut into 1 cm chunks
• 3¼ cups glutinous rice flour, plus ¼ cup extra
• ¾ cup brown sugar
• 2 cups (500 ml) water
• 2 tbsp potato starch
• 700 ml cooking oil, for deep-frying

For the filling (optional alternative)

• ⅓ cup roasted peanuts, roughly chopped
• ⅓ cup desiccated coconut
• ¼ cup white sugar

Instructions

1. Bring a small saucepan of water to the boil, then add the sweet potato. Boil for 10 minutes, or until soft, then remove from the heat. Use a slotted spoon to remove the sweet potato to a medium bowl to cool and reserve the cooking liquid.
2. Mash the potato, then reserve ¼ of the potato in a small bowl and set aside (this is for the filling).
3. Sift 3¼ cups of the glutinous rice flour and the brown sugar into a large bowl, then mix well to combine. Add the ¾ portion of the hot mashed potato to the rice flour mixture, then mix well to combine using a large spoon to mix to a thick dough. Once combined, knead the dough with your hands. Bring the reserved sweet potato cooking liquid to the boil, then remove from the heat. Gradually add a little cooking water to the dough while kneading, until the mixture forms a smooth ball of dough. If it becomes too sticky, dust with a little extra glutinous rice flour. Discard any leftover water once the dough is complete.
4. In a medium bowl, combine the ingredients for the filling (if using) and set aside.
5. On a flat working surface, roll the dough and form into small balls, 4.5 cm in diameter. Sprinkle a plate (or another section of your work surface) with the potato starch. Flatten each ball slightly, then press into some potato starch (this helps make the doughnuts crispy and golden).
6. Heat the oil for deep-frying in a medium saucepan or wok to 170-180˚C over medium heat. Gently create a hole in the centre of each dough ball and start pinching around the outside until you have a small, bowl-like shape.
7. Spoon a teaspoon of the remaining sweet potato into each ball, or the peanut coconut filling (if using). Enclose the filling by pinching the dough balls closed and roll to enclose, ensuring all filling is covered.
8. Test the heat of the oil by frying a single doughnut. Once the oil is hot, deep-fry the doughnuts in batches for 5-7 minutes, stirring every 30 seconds to ensure they do not stick to each other and cook evenly, until deep golden-brown. Use tongs to remove the doughnuts to a plate or tray lined with paper towels to absorb any excess oil.
9. Allow to cool slightly, then serve.

Note

• If the mashed potatoes cool before adding to the glutinous rice flour for the dough, reheat over the stove – this helps the dough to bind effectively.
• As the doughnuts cool, it is normal for them to deflate. They are easily reheated and become crisp again by pan frying, with any oil of your choice.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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