Gluten-free Pumpkin Rice Donuts



1. 1-1/2 cups cooked and mashed pumpkin2. 3-1/4 cups mocchi rice flour (sweet short grain rice flour)3. 1/2 cups sugar4. 1/2 teaspoon salt5. 1/2 teaspoon ground cinnamon6. 1/4 teaspoon ginger7. 1/4 teaspoon nutmeg8. 1 cups warm coconut milk or almond milk9. oil for frying10. cinnamon sugar for coating


1. In a large mixing bowl, combine pumpkin, salt, cinnamon, ginger, and nutmeg; mix well. Add the rice flour and rub with your hand to corporate.2. Add the milk and mix well with a fork.3. Heat oil over medium-low heat until hot. Drop the batter by teaspoonful using a cookie scoop if you have. Roll them around so that they are fried evenly until deep golden color appears, about 3-4 minutes. Be careful not to burn them and adjust the heat level accordingly.4. Transfer the donuts onto a plate lined with a piece of paper towel to catch extra grease. Quickly coat them with cinnamon sugar. Serve warm or in room temperature.5. For cinnamon sugar, mix 1/4 cup of granulated sugar with 1 tablespoons ground cinnamon

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