Sugar Puffs

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.


  • 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


Sugar-Puffs-2Combine glutinous flour, sugar and water and mix well.
Sugar-Puffs-3The texture should be quite gooey. Leave in the refrigerator over night for the dough to firm up.
Sugar-Puffs-4With floured hands, get a pinch of the dough and roll into a log.
Sugar-Puffs-5Use your palm to flatten the log for faster cooking. Place on a tray dusted with flour to prevent from sticking.
Sugar-Puffs-6Deep 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.
Sugar-Puffs-7When 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.

This Post Has 2 Comments

  1. Marike

    I guess the chewiness comes from the glutinous flour. Maybe if you used another type of flour it would be like the funnel cakes.

  2. nova

    I normally don’t like to deal with shallow/deep(?) frying foods, but I just might for these guys!

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