Chinese Glutinious Rice Doughnut

Ok..ok, i admit making Chinese glutinious rice doughnut are tedious and lenghty process but i guarantee you, it's all worth it. Anyway, nothing comes easy right? This soft and spongy Chinese doughnut are my elder daughter's favourite for breakfast or as a tea time snack. With Chinese school education and surrounded by Chinese frienda who can blame her. Everytime we passed by Chinese "kuih" or deep fried snack stalls, this gorgeous doughnut is what she'll be looking for. Since MCO (Movement Control Order) due to Covid-19, we are forced to stay home like any other people worldwide thus, hoping for her favourite delicious doughnut is a big NO...not until i decided to make for her on my own. My first trial came out really well almost too good as what we used to buy from stalls. My girl was overhelmed and excited the moment i placed the whole plate happines and what's more the credit i got from her for the doughnut. Happy children makes happy mother 😁

Yeast Dough

1 tsp active yeast
100g all purpose flour
1 tsp sugar
150ml warm water, 107'c temp

Flour Mixture

2 2/3 cups all purpose flour
3/4 cup castor sugar
1 tsp baking powder
1 1/2 tsp salt
1/2 tsp soda bicarbonate
150ml water
2 tbsp vegetable oil
1/4 tsp alkaline water

Glutinious Rice Filling

1 cup glutinious rice, washed and soak for atleast 4 hrs

2 tbsp granulated white sugar

1 tsp salt

Methods

Drain the glutinious rice. Combine glutinious rice,sugar and salt. Mix well and steam till the glutinious rice soft and done. Keep aside to cool. 

Once cooled, place the cooked glutinious rice on a cling film and shape into a long. Keep aside.

In a bowl combine ingredients listed under "Yeast Dough". Stir and cover with cling film to rest for 2 hours in a warm place.

In a large bowl add flour,castor sugar,baking powder,salt and soda bicarbonate. Stir. Add alkaline water,vegetable oil and water. Stir to combine.

Add the yeast dough to the flour mixture and knead well.

Transfer dough to a clean working surface dusted generously with flour. Knead dough well to form a soft and smooth dough. Add more flour as needed while kneading to form a non sticky dough. Approximately 1/2 cup additional flour. Roll the dough into a log and cover with clean kitchen towel to proof for another 30 minutes.

Using a rolling pin, roll dough into a rectangular about 1/2 inch thick. Make sure the rectangular dough is the same size of the glutinious rice log.

Remove the cling film and place the glutinious rice on the edge of the dough and start rolling into a log. Make sure to roll slightly tight so that the filling stays intact while frying. Trim both sides of the log's edges.

Using a sharp knife, cut into 3/4 to 1 inch thick and place it on a baking tray lined with parchment paper.

Heat oil in a pan over medium flame for deep frying. Deep fry till both sides turns golden. Transfer to a plate lined with kitchen towel to drain excess oil.