Okinawan-Style Rice Flour Donuts
米粉沖縄風ドーナツ · Komeko Okinawa-fu Donatsu
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These little fried donuts take their cue from sata andagi, the round, crunchy fried dough balls that are one of Okinawa's best-loved sweets. Here the batter is made with rice flour and soy milk and sweetened with kokuto, the dark, mineral-rich cane sugar Okinawa is famous for, so there is no egg, milk or wheat in the recipe. The batter comes together in one bowl in a couple of minutes, and the small size means each donut cooks through quickly and is easy for little hands to hold. Kids love the crisp outside and the gentle, caramel-like sweetness of the kokuto.
Contains kokuto (Japanese brown sugar), which should not be given to babies under 1 year old.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Seasonings
- 21 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- 7.5 gkokuto (Japanese brown sugar)An unrefined dark cane sugar from Okinawa with a deep, molasses-like flavor. Substitute: Dark brown sugar or muscovado.
- 0.9 gbaking powder
- 4.5 gvegetable oil
Ingredients
- 30 grice flour
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- kokuto (Japanese brown sugar) (黒砂糖)
- An unrefined dark cane sugar from Okinawa with a deep, molasses-like flavor. Substitute: Dark brown sugar or muscovado.
Directions
- 1
In a bowl, combine the soy milk and kokuto and mix well until evenly blended.
- 2
Add the rice flour and baking powder and mix well until no dry flour remains.
- 3
Heat the oil. Roll the dough into small balls, dropping them into the oil as you go, and deep-fry.
For children in the final stage of weaning (around 12 to 18 months), make these with regular sugar instead of kokuto.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 189 kcal | 378 kcal | 189 kcal |
| Protein | 2.6 g | 5.1 g | 2.6 g |
| Fat | 5.4 g | 10.8 g | 5.4 g |
| Carbohydrates | 32.7 g | 65.4 g | 32.7 g |
| Fiber | 0.5 g | 0.9 g | 0.5 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 46.5 mg | 93 mg | 46.5 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Potassium | 166.5 mg | 333 mg | 166.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 189 kcal | 2.6 g | 5.4 g | 32.7 g | 0.5 g | 0.2 g | 46.5 mg | 0.6 mg | 166.5 mg |
| 1 adult serving | 378 kcal | 5.1 g | 10.8 g | 65.4 g | 0.9 g | 0.3 g | 93 mg | 1.2 mg | 333 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
