Sweet Rice Donut Recipe

Prepare dry ingredients

In a large bowl, whisk together 2 cups glutinous rice flour, 1 cup granulated sugar, 1 tsp baking powder, and 1 tsp fine salt until evenly combined.

Combine wet ingredients

In a separate medium bowl, whisk 2 large eggs until homogenous. Add 1 cup whole milk, 4 tablespoons melted unsalted butter (cooled slightly), and 1 tsp vanilla extract; whisk to combine.

Mix batter

Pour the wet mixture into the dry ingredients. Stir with a rubber spatula or wooden spoon until a smooth, slightly thick batter forms. The batter should be pourable but heavier than pancake batter; if too thick, add up to 2 tablespoons more milk. Let the batter rest 10 minutes to hydrate the rice flour.

Optional: Prepare filling

If using sweet red bean paste, portion it into 12 small (about 1 tablespoon) balls and refrigerate so they hold shape while frying. This step is optional; you can also fry plain donuts and inject filling after frying.

Heat oil

Pour about 4 cups neutral oil into a deep, heavy saucepan or deep-fryer to a depth of 2–3 inches. Heat the oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter: it should sizzle and rise steadily without browning immediately.

Shape donuts

For filled donuts: take about 2 tablespoons of batter, place on a lightly oiled spoon, add one prepared red bean ball in the center, and cover with another 1–2 tablespoons of batter to fully enclose the filling, shaping into a round ball (about 1.75–2 inches diameter). For unfilled ring or ball donuts: portion approximately 2–3 tablespoons per donut and shape into rounds or small rings. Keep shapes uniform for even cooking.

Fry donuts

Carefully lower 3–4 donuts into hot oil without crowding. Fry for 2.5–3 minutes per side (total 5–6 minutes) for golden brown color, turning once with a slotted spoon or spider so they brown evenly. Filled donuts may take slightly longer; watch for an internal temperature around 165°F if possible. Adjust heat to maintain oil temperature near 350°F.

Drain

Remove donuts with a slotted spoon and transfer to a wire rack set over a baking sheet or to a plate lined with paper towels to drain excess oil for 1–2 minutes.

Coat with sugar

While still warm (but not hot), roll donuts in a shallow bowl of powdered sugar mixed with 1 tsp ground cinnamon (optional) until lightly coated. For a thinner dusting, dust with a sifter. If you prefer glaze, skip powdered sugar and dip immediately into glaze.

Let dusted donuts cool for 5 minutes, then serve warm. If you made filled donuts but the filling settled while frying, you can pipe additional sweet red bean paste or pastry cream into the center with a piping bag and small tip. Store leftover donuts in an airtight container at room temperature up to 1 day for best texture; they can be briefly refreshed in a 300°F (150°C) oven for 5–7 minutes.