Description
These gluten-free, vegan donuts have a crunchy exterior with a chewy interior. Their brilliant purple color and delicate flavor comes from ube extract.
Ingredients
2 cups mochiko
2/3 cup sugar
1 cup full-fat coconut milk
1/2 teaspoon ube extract
Instructions
Heat a pot with enough oil to deep fry to 350 degrees F.
In a large bowl, whisk together the ingredients. The dough will be sticky.
Drop balls of batter, about 2 tablespoons each, into the oil. Do not overcrowd the pot. Gently turn the donuts so they are evenly browned. Fry for about 4-5 minutes or until the donuts are golden brown and cooked through. Drain on a rack or a sheet pan lined with paper towel.
Leftovers will keep for a few days and can be reheated in an air fryer or toaster oven.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Hawaiian-Japanese
Nutrition
- Calories: 159.76
- Sugar: 22.18 g.
- Sodium: 5.12 mg
- Fat: 8.11 g.
- Saturated Fat: 7.13 g.
- Carbohydrates: 23.19 g.
- Fiber: 0
- Protein: 0.76 g.
- Cholesterol: 0
Keywords: Mochiko, coconut milk, ube extract