Chinese Doughnut With Glutinious Rice

I love glutinious rice and also Hum Cheem Paeng/Chinese Doughnut, so a combination of these two satisfy my craving at one go, how wonderful.  But, what are they called in chinese?  I thought it is called 'Kap Sum Choong'  but my dear friend, Peng, said it is called ' Kap Choong'.  I know that someone out there knows the name.  Help!!!!!





Ingredients:

1/2 recipe of Hum Cheem Paeng II
1 cup glutinious rice - soaked
2 tbsp sugar
1 tsp salt

Method:

Put the soaked glutinious rice, sugar, salt and enough water to come to just above the rice, in the rice cooker and cook rice until done.

Remove and let cool slightly.  While still warm, form into a log.

Roll the hum cheem paeng dough out into a rectangular shape, the length of the glutinious rice log, the width should be just enough to wrap up the glutionious log.  Pinch the seames tightly to seal.

Cut into 3/4  - 1 inch pieces and roll each piece out slightly and form them back into shape.

Dust away as much bench flour as possible before deep frying.

Deep fry on medium heat and keep turning hum cheem paeng for even browning.



Enjoy.

Serves
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