a sweet delight that singaporeans and malaysian have for any time of the day. a little on the sweet side but always eat in moderation. (L)

It's soft, and tasty try it

No need for egg, dairy, or wheat flour for these donuts.You can enjoy them as is but you can sprinkle on powdered sugar or kinako if you like. Recipe by Momochin

#5pmThis is a very easy recipe and instead of giving the regular round shape have given shape of donuts to the sabudana wada.

Soft and chewy doughnuts, perfect for tea time!

عوامه

I rescued leftover tofu.If you are planning to eat right after deep-frying, use a lot of tofu, but if you are planning to eat after time, I recommend using a smaller amount. With lots of tofu, the outside is crunchy, and the inside is fluffy and moist. But if you let them stand for too long, they will become soft. With a small amount of tofu, it's still delicious after cooled, and it's dense and filling. Recipe by keikana

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When I make regular old fashioned doughnuts in a tray, they are so prone to breaking up.These small ones are easy for small children to eat, yet it's adult-like and they are bite sized. They are easy to make and everyone can enjoy them.Since the shape is a bit chunky, it's better to make a circle of oil and gently move them around, rather than turning them over and over.Also they all turn out the same color.If you use a 18 x 27cm plastic bag, it's better than using a dough bag because when you roll it out the thickness will be just right. For about 30-35. Recipe by Karenmamacchi