Crispy Shan-Style Rice Flour Doughnuts with Palm Sugar Glaze

1. Make the Dough

In a medium bowl, combine the white sticky rice flour, black sticky rice flour (if you're using it), baking soda, and salt. Gradually add water while stirring until the mixture becomes smooth. If the dough feels stiff, add a bit more water. Let the mixture stand for about 5 minutes.

2. Shape the Dough

Scoop out roughly 2 teaspoons of dough and roll into small balls. Place dough balls on a plate and let them firm up for about 30 minutes.

3. Prepare Palm Sugar Syrup

In a small saucepan, combine palm sugar shavings and water. Bring to a boil over medium heat, stirring occasionally until the sugar has completely dissolved. Transfer the syrup to small bowls for serving later.

4. Shape the Doughnuts

Roll each dough ball into a rope about 4-5 inches long. Press the ends together to form a ring and place on a lightly oiled plate or baking sheet.

5. Fry the Doughnuts

Heat enough peanut oil in a large wok, pot, or deep-fryer to reach 350°F. Carefully slide dough rings into the hot oil without overcrowding. Fry for about one minute on one side before turning over. Continue frying for another 3-4 minutes until golden brown and crispy. Remove doughnuts from oil and let drain on paper towels.

6. Serve

Serve the crispy doughnuts immediately with the palm sugar syrup on the side for dipping. Enjoy!