Glutinous Rice Doughnuts (Mont Let Kauk) Recipe

Glutinous rice flour: This is the main ingredient that gives the doughnuts their unique chewy texture.

Water: Used to bind the flour and create the dough.

Sugar: Adds sweetness to the doughnuts.

Salt: Enhances the overall flavor.

Oil: Used for frying the doughnuts to a golden brown.

When mixing the glutinous rice flour with water, sugar, and salt, ensure the batter is smooth and free of lumps. This will help the doughnuts cook evenly and achieve a uniform texture. Additionally, when frying, maintain a consistent oil temperature to avoid undercooking or burning the doughnuts. Use a slotted spoon to carefully turn the doughnuts and remove them from the oil, allowing excess oil to drain on paper towels.

• glutinous rice flour - Substitute with sweet rice flour: Sweet rice flour has similar sticky properties and texture, making it a suitable alternative for glutinous rice flour.

• glutinous rice flour - Substitute with tapioca flour: Tapioca flour can mimic the chewiness of glutinous rice flour but may slightly alter the flavor.

• water - Substitute with milk: Using milk instead of water can add a richer flavor and a slightly creamier texture to the doughnuts.

• sugar - Substitute with honey: Honey can provide a natural sweetness and a slightly different flavor profile, though it may make the dough a bit stickier.

• sugar - Substitute with coconut sugar: Coconut sugar offers a caramel-like flavor and is a less processed alternative to regular sugar.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a slightly different mineral taste.

• oil for frying - Substitute with coconut oil: Coconut oil is a healthier alternative and can add a subtle coconut flavor to the doughnuts.

• oil for frying - Substitute with ghee: Ghee has a high smoke point and can impart a rich, buttery flavor to the doughnuts.

• Allow the glutinous rice doughnuts to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled doughnuts in an airtight container. If stacking, use parchment paper between layers to avoid sticking.
• Store the container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week.
• To freeze, arrange the doughnuts in a single layer on a baking sheet and place in the freezer until solid, about 1-2 hours.
• Once frozen, transfer the doughnuts to a freezer-safe bag or container. Label with the date and freeze for up to 2 months.
• When ready to enjoy, reheat the doughnuts in a preheated oven at 350°F (175°C) for 5-7 minutes, or until warmed through. Alternatively, use a microwave on medium power for 20-30 seconds.
• For an extra crispy texture, consider reheating in an air fryer at 350°F (175°C) for 3-4 minutes.

• Preheat your oven to 350°F (175°C). Place the glutinous rice doughnuts on a baking sheet lined with parchment paper. Bake for about 5-7 minutes until they are warmed through and slightly crispy on the outside.

• Use a microwave-safe plate and cover the doughnuts with a damp paper towel. Microwave on medium power for 20-30 seconds. Check for warmth and repeat if necessary, ensuring they don’t become too chewy.

• For a quick stovetop method, heat a non-stick skillet over low heat. Place the doughnuts in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until they are warmed through.

• If you have an air fryer, preheat it to 320°F (160°C). Place the doughnuts in the basket in a single layer. Air fry for 3-4 minutes, shaking the basket halfway through to ensure even heating.

• For a steam method, place the doughnuts in a steamer basket over boiling water. Cover and steam for about 3-5 minutes until they are heated through and soft.

• Mixing bowl: A large bowl used to combine the glutinous rice flour, water, sugar, and salt until smooth.

• Frying pan: A pan used to heat the oil and fry the doughnuts.

• Slotted spoon: A spoon with slots or holes used to remove the doughnuts from the hot oil, allowing excess oil to drain off.

• Paper towels: Used to drain the fried doughnuts and absorb excess oil.

• Measuring cups: Used to measure the precise amounts of glutinous rice flour, water, and sugar.

• Spoon: Used to drop spoonfuls of the dough into the hot oil.

Prepare ingredients in advance: Measure and mix the glutinous rice flour, sugar, and salt ahead of time to streamline the process.

Use a cookie scoop: For even-sized doughnuts, use a cookie scoop to drop the dough into the hot oil.

Preheat the oil: Start heating the oil while you mix the dough to save time.

Batch frying: Fry multiple doughnuts at once, ensuring they have enough space to cook evenly.

Drain efficiently: Use a wire rack over paper towels to drain excess oil quickly and keep the doughnuts crispy.