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Fried Chinese doughnut with glutinous rice - (Kap Chong)

5 from 1 vote
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Course Breakfast
Cuisine Asian

Ingredients
  

Glutinous Rice

  • 200 g Glutinous rice
  • 3 tbsp Sugar
  • 1 tsp Salt
  • 1 tsp Chinese 5 spice powder

Starter Dough

  • 200 g Self raising flour
  • 1 tbsp Sugar
  • 7 g Yeast
  • 200 ml Water (tepid)

Dough

  • 250 g Bread flour
  • 1 tsp Double action Baking Powder
  • 1 tsp Baking Soda
  • 70 g Sugar
  • 1 tbsp Oil
  • 100-120 ml Water
  • 2 tsp Salt
  • half tsp amonia powde

Extras

  • Sesame seeds
  • Water + brush
  • Bread flour for dusting
  • Oil for frying

Instructions
 

Glutinous Rice baton

  • After washing and soaking the rice for 2-3 hours steam with half cup of water for 25 to 30 minutes.
  • Once steamed add in the sugar and salt and 5 spice powder. Mix well and use cling film to roll into a baton. make sure your cling film is suitable for hot food.

Starter dough

  • Mix all the starter dough ingredients and let it rest for a good hour to 2 hours

Final dough

  • Add the rest of the dough mixture in and mix well. Let the dough rest for a good 6 to 8 hours before assembly. I let mine rest overnight.
  • Flour your worktop well and scrap your dough onto the flour as dough is a bit sticky. pat it our to a rectangular shape to match your rice baton. Please refer to pics.
  • Try shaping your kap chong into a reasonable round circle. Please refer to pic for tips.
  • to stick the sesame seeds just lightly brush the middle glutinous rice with some water and press. Please refer to pic.
  • Fry in oil. When you place it into oil they will sink and in less than a minute it will float up. Then wait a minute and flip over. Continue flipping a couple of times (checking) and it will be done. It's like fry doughnut. This is after all Chinese doughnuts :D
  • Happy trying. Does take a good few tries to get the hang of it and once you do so it's easy. Took me a few tries but at the 4th and 5th time it's easier :D