Betty made a dessert in the South Arm Community Kitchen. Betty had just learned how to make this Sugar Puffs from her friend a day earlier. Betty is a fast learner.
The Sugar Puffs remind me of the fennel cake that I had at the PNE. However, this Sugar Puffs is slightly chewier. I ate a lot of this while others were indulging in the Green Cabbage and Egg Dumplings; my sweet tooth.
Ingredients
- 2 cups of glutinous rice flour
- 1/4 cup granulated sugar
- 1 cup water
For coating:
- 1/2 cup of peanut flour
- 1/4 cup of icing sugar (if you cannot find peanut flour, you can just use icing flour alone)
Source: Betty
Instructions
 Combine glutinous flour, sugar and water and mix well. |
 The texture should be quite gooey. Leave in the refrigerator over night for the dough to firm up. |
 With floured hands, get a pinch of the dough and roll into a log. |
 Use your palm to flatten the log for faster cooking. Place on a tray dusted with flour to prevent from sticking. |
 Deep fried the strips of dough in hot oil in batches and use a pair of chopsticks to stir to prevent the strips from sticking together. Turn the dough over from time to time. |
 When the puff is golden brown, remove it from the oil, drain if necessary in a strainer and roll it in the peanut sugar mixture to coat.
Betty, thank you for sharing this sweet treat in the South Arm Community Kitchen. |
I guess the chewiness comes from the glutinous flour. Maybe if you used another type of flour it would be like the funnel cakes.
I normally don’t like to deal with shallow/deep(?) frying foods, but I just might for these guys!