🌈 Colorful Steamed Rice Donuts

Ingredients:

• 150g glutinous rice flour

• 30g corn starch

• 40g sugar

• 280g milk

• 20g corn oil

• Roasted soybean powder (kinako)

• Black sesame seeds

• Extra sugar (for coating, optional)

Instructions:

1. In a non-stick pan, add glutinous rice flour, corn starch, sugar, milk, and corn oil.

2. Stir well to combine, then cook on the lowest heat while continuously stirring until the dough becomes smooth and elastic.

3. In a separate pan, lightly stir-fry soybean powder, black sesame seeds, and sugar to enhance the aroma.

4. Once the dough has cooled slightly, shape it into small bite-sized balls.

5. Roll the dough balls evenly in the soybean-sesame-sugar mixture until fully coated.

6. Serve at room temperature or chill briefly for a firmer bite.

🌈 Colorful Steamed Rice Donuts

Description:
These naturally colorful steamed rice donuts are soft, mildly sweet, and perfect for babies, toddlers, and health-conscious snackers. Made from freshly blended rice milk, they're fluffy yet dense like mochi, and enhanced with vibrant fruit and vegetable powders for extra nutrition and fun.

SEO Keywords:
baby rice donuts, steamed rice cake donuts, colorful baby snack, healthy steamed donut, Asian rice donut recipe, soft toddler snack, fruit veggie rice cake

Ingredients:

• 150g rice (short-grain, soaked overnight or 2–3 hours in warm water)

• 120ml formula milk (or regular milk)

• 40g low-gluten flour

• 2g yeast

• Oil for brushing molds

• Optional: fruit/vegetable powders (e.g., purple sweet potato, matcha, carrot, beet)

Instructions:

1. Drain soaked rice and blend it with formula milk into a smooth rice slurry.

2. Sift the slurry once, then add low-gluten flour and yeast. Stir until smooth and lump-free.

3. Cover with plastic wrap and ferment at room temperature until the batter doubles in size.

4. Stir the batter to exhaust air and smoothen again.

5. Divide into portions and mix each with different natural fruit/vegetable powders.

6. Brush silicone donut molds with oil and pour in the batter. Tap molds to release air bubbles.

7. Steam in cold water for 25 minutes, then simmer on low for 5 more minutes.

8. Let cool slightly before removing and serving.

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