RECIPE | Sweet Potato Donuts Coated With Brown Sugar

I love love love sweet potato if you don’t know yet! Best to eat just like that after being steamed, or as a sweetened desserts with sago, or as fries, you name it. But this time I wanted to do something else with them. …Donuts!!…

It’s so hard to find these kind of donuts here nowadays. I mean, it’s easier to make compared to the plain donuts coated with fine sugar. Yup you heard it right! This sweet potato donuts are much more easier to make than the plain donuts; no eggs, no yeast and no butter needed! If you never taste or make this before and wish to try it out, there’s a recipe below. Trust me, it’s easy and yummy!

Ingredients:

• 500gm of sweet potato
• 1 cup of flour
• 1 tablespoon of rice flour
• 1 1/2 teaspoons of soda bicarbonate
• 3 tablespoons of brown sugar
• 1 cup of water

How to make it:

• Peel the skin of sweet potato, sliced, and boil until soften then mash it.
• Mix mashed potato with the flour, rice flour and soda bicarbonate. Knead until mix well.
• Rest the dough for about 10 minutes.
• Scoop about 40g of the dough and roll on your palm to make a small ball. Shape it round and dig a hole in the middle until you have a nice donut shape.
• Heat deep frying oil and fry until slightly brown. Drain and put aside.
• For coating: in a wok, pour in water and brown sugar. Cook until the mixture are fragrant and thicker. Deep in all the donuts and coat it well until all covered with the brown sugar.
• And…that’s it! They’re ready to serve!

I’m sure there’s a lot more different version for this sweet potato donuts can be found but you can say this is my version. I used brown sugar instead of white or palm sugar but you can use whatever you like.

Didn’t I told ya it’s easy? And it’s yummy? Yesss! Actually it’s my first time in making these donuts andddd it’s a success! Back in my hometown, my mom always brought these from the Sunday market and I really love it. But now, as I mentioned earlier it is kind of hard to find these anymore. Thank goodness it’s actually easy to make! So now, feel free to try it and don’t forget to share whether you like it or not. 😊

Now I got some cleaning to do from the fun mess just now. Until my next post!

Love, Mich 🍩

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RECIPE | Kimbap Korean Sushi Rice Roll

Annyeonghaseyo!

Today I’m going to share how to make Kimbap; Korean Sushi Rice roll. It’s easy! You just need some fresh vegetables, omelette, rice and dried seaweed. You can pick any of your choice of vegetables or omelette with your favorite fillings.

Got this recipe from here. Thanks unnie! I did almost the same like the recipe but without the pickled Mooli (I think it’s Daikon?) Still tastes good anyway!

What You’ll Need:

• A bowl of short grain rice
• 1 tsp table salt
• 3 tsp sesame oil
• 1/4 Japanese cucumber (thinly sliced)
• 1/2 Carrot (thinly sliced)
• 2 eggs
• 1 bowl of Spinach
• 3 sheets of dried seaweed
• Vegetable oil
• Water

How To Make It:

1. Slide the cucumber into thin strips and make sure to remove the seeds. Sprinkle a pinch of salt, mix them and leave to marinate.
2. Heat a frying pan with a little vegetable oil over a medium heat and add the chopped carrots and a pinch of salt. Stir fry them until the carrots are cooked.
3. Heat a frying pan again, with a little sesame oil over a medium heat and add the spinach and a pinch of salt. Stir fry them until the spinach is cooked. It takes only 1 minute or so.
4. Put the eggs and a pinch of sea salt in a bowl and beat the eggs with chopsticks or a whisk. Heat a frying pan with a little vegetable oil over a medium heat, pour the egg mixture in to make an omelette. When almost cooked through, fold the omelette in half. Take it out of the pan to leave it cool. When cool, chop the omelette into thin slices.
5. Put a rolling mat on, put a sheet of seaweed on it and spread a thin layer of rice evenly over the seawees. Leave a bit space around the edges.
6. Lay ⅓ of the strips of vegetables and omelette over half of the rice and roll up tight into a cigar shape. Dip your finger into a little water and wet the edge of the seaweed to make it stick together. Repeat to make two more rolls.
7. Brush the outside of kimbap rolls with a little sesame oil.
8. Brush a sharp knife with the sesame oil or a little water and carefully slice the kimbap into 2cm thick circles.

Now you have your Kimbap! yumm mashisoyo~

It’s simple but for a first timer like me, it’s a bit tricky on the rolling part and layering the right quantity of rice on the seaweed. My best advice, try to spread the rice over the seaweed as thinly as possible. Another thing is, make sure your knife is sharp. Mine was not really sharp so I had to slice it with extra careful. You can enjoy the Kimbap just like that but sometimes I like to dip it in a sauce. Just pour 2 tbsp of soya sauce, 1 tsp of blended chili and 1/2 sweet vinegar in a small bowl, there you have your dipping sauce!

I can eat this all day! Enjoy! 😊

* I bought the seaweed from CKS Supermarket for RM10+

*The sushi mat is from Mr. DIY cost me RM1.05 only!

RECIPE | Papaya Chia Smoothies

A blog post at this hour. Almost 8.30pm here. I’m actually waiting for my husband coming home from work. Done cooking his dinner, had this smoothies as my dinner and left nothing to do at this moment.

Love to share what I had for my dinner tonight; Papaya with chia seed and soya milk smoothies. I actually had some chicken mee hoon soup this late evening so im quite full for another heavy meal (it’s normal for us to have a heavy meal even for dinner here 😂)

I’ve posted about chia seed before and I’ve made some efforts to include chia seed in to any drinks since then. As I’ve been saying this often, I’m not really an “eat clean” person but every time I drinks something fruity with chia seed (or anything that sounds healthy lol) I will say, at least something healthy today. Hehehe.

It’s so easy to make!

Ingredients:

• Frozen Papaya, diced
• Soy Milk (or any milk/liquid you like)
• Chia Seed

Direction:

• Blend the papaya with the milk and soak in the chia seed after.
• I love to soak the chia seed separately, (soak for about 40 minutes) and then pour it into the blended papaya.

They say, it’s great for breakfast or pre / post workout meal. For me, it’s for anytime of the day!

Yummy! Love to try making more chia pudding/smoothies next time with other kind of fruits. So far I’ve made chia smoothies with banana and dragonfruit.

Have you tried this before?

That’s all for now. Thanks for reading! Goodnight xx

Love, Mich 🌸