Japanese · Dessert
Pon de Ring Lightened Donut
A lightened take on Japan's bobbly pon de ring donut, built on glutinous rice flour and blended low-fat cottage cheese instead of butter and whole milk, with a cocoa-flecked crumb and fresh raspberries scattered on top for a fibre-forward finish.
$1
20 minsPrep
8 minsCook
38 minsTotal
MediumLevel
Nutrition per serving
189Calories
5.6gProtein
4.3gFat
32.7gCarbs
6.8gSugar
2.5gFiber
230mgSodium
30mgChol
0.9gSat Fat
132mgPotassium
44mgCalcium
1.2mgIron
0.2mcgVitamin B12
2.7mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Craft Apple Cider
local
Matcha Latte
international
vegetarian
sweet-spot
Instructions
1
Blend the low-fat cottage cheese until completely smooth, then whisk in the skim milk, beaten egg and vanilla extract.
2
Sift the glutinous rice flour, cake flour, cocoa powder and baking powder together into a bowl, then stir in the sugar.
3
Pour the wet mixture into the dry ingredients and fold into a soft, slightly sticky dough - do not overwork it.
4
Divide the dough into 8 small balls, flatten each slightly, and arrange them touching in a ring on a piece of parchment to form one connected pon de ring shape per donut.
5
Heat the oil in a small, deep pan to 165C (5cm / 2 inches deep) and check with a thermometer.
6
Lower each ring (on its parchment) into the oil, peeling the parchment away once it releases, and fry for 90 seconds per side until deep golden and cooked through.
7
Lift onto a wire rack set over paper towels to drain for a minute.
8
Serve warm topped with the fresh raspberries.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sifted glutinous rice flour
- 0.6 oz18g sifted cake flour
- 1.1 oz30g blended smooth cottage cheese lowfat
- 0.7 oz20g skim milk
- 0.4 oz10g sugar white
- 0.1 oz3g baking powder
- 1/31/3 eggs, beaten (15g)
- 2.1 oz60g for frying vegetable oil
- 0.2 oz6g sifted in cocoa powder
- 0.1 oz2g vanilla extract
- 0.7 oz20g fresh, for serving raspberry
