Banana and Coconut Rice Flour Donut Holes

Name: Banana and Coconut Rice Flour Donut Holes
Yield: 9 servings
Cuisine: American
Ingredients: 70 grams Banana; 20 grams Raw cane sugar; 1 medium Egg; 1 tbsp Unroasted sesame oil (or vegetable oil); 100 grams Rice flour; 3 grams Baking powder; 10 grams Finely grated coconut

cookpad.japan @cookpad_jp

I came up with this recipe as a way to use an overripe banana.
With the banana, they came out tasty without milk or soy milk.

When scooping the batter with a spoon, try to make the scoops as round as possible. Recipe by Wachikko

I came up with this recipe as a way to use an overripe banana.
With the banana, they came out tasty without milk or soy milk.

When scooping the batter with a spoon, try to make the scoops as round as possible. Recipe by Wachikko

cookpad.japan @cookpad_jp

I came up with this recipe as a way to use an overripe banana.
With the banana, they came out tasty without milk or soy milk.

When scooping the batter with a spoon, try to make the scoops as round as possible. Recipe by Wachikko

I came up with this recipe as a way to use an overripe banana.
With the banana, they came out tasty without milk or soy milk.

When scooping the batter with a spoon, try to make the scoops as round as possible. Recipe by Wachikko

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Ingredients

9 servings

70 gramsBanana
20 gramsRaw cane sugar
1 mediumEgg
1 tbspUnroasted sesame oil (or vegetable oil)
100 gramsRice flour
3 gramsBaking powder
10 gramsFinely grated coconut

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Steps

1

Whisk the raw cane sugar into the egg. Combine the mashed banana with the sesame oil, then mix into the egg mixture.
2

Add the rice flour and baking powder and mix. Add the finely grated coconut and stir until evenly incorporated.
3

Heat the oil to 170℃. Spoon the batter into the oil.
4

Each ball of batter should deep fry for about 3 minutes. Be sure to thoroughly fry, or else they will not cook through.