Rice Flour Donuts
米粉ドーナツ · Komeko Donatsu
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These little fried donuts are one of the simplest snacks in the preschool kitchen: a batter of rice flour, soy milk, sugar and oil, stirred together in one bowl and dropped into hot oil. Rice flour gives them a soft, slightly chewy bite that children love, and the recipe uses no egg, milk or wheat flour. They need no rising or resting time, so you can have a warm plateful on the table in minutes.
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
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
- 30 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 gsugar
- 6 gvegetable oil
- 1.8 gbaking powder
- 4.5 gvegetable oil
Ingredients
- 45 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.
Directions
- 1
In a bowl, combine the soy milk, sugar and oil and mix well.
- 2
Add the rice flour and baking powder and mix well until no dry flour remains.
- 3
Heat the oil to 160°C (320°F). Shape the batter into balls as you drop it into the oil, and fry until done.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 304.5 kcal | 609 kcal | 304.5 kcal |
| Protein | 3.6 g | 7.2 g | 3.6 g |
| Fat | 11.9 g | 23.7 g | 11.9 g |
| Carbohydrates | 46.3 g | 92.7 g | 46.3 g |
| Fiber | 0.6 g | 1.2 g | 0.6 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 55.5 mg | 111 mg | 55.5 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 142.5 mg | 285 mg | 142.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 304.5 kcal | 3.6 g | 11.9 g | 46.3 g | 0.6 g | 0.3 g | 55.5 mg | 0.3 mg | 142.5 mg |
| 1 adult serving | 609 kcal | 7.2 g | 23.7 g | 92.7 g | 1.2 g | 0.6 g | 111 mg | 0.6 mg | 285 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.
