Kalas donuts with black rice

Ingredients:

• 3 large eggs
• 1 cup boiled black rice, cooled
• 1/3 cup granulated sugar
• 2 tablespoons of honey
• 1.5 tsp baking powder
• 1 tsp vanilla extract
• 0.5 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 teaspoon coarse salt
• About 1 and 1/4 cups rice flour
• Oil with a high smoke point, such as refined coconut oil or shortening, for frying
• Coconut sugar for sprinkling
• Powdered sugar for sprinkling
• Toasted coconut flakes for topping
• Special equipment: deep fat thermometer

Preparation:

1. In a large bowl, beat the eggs until smooth. Add the rice, granulated sugar, honey, baking powder, vanilla, cinnamon, nutmeg, ginger, and salt. Add about 1 1/4 cups of rice flour, or just enough to form a sticky batter. It should fall off a spoon but not be too thick.
2. In a deep fryer or cast iron skillet, heat about 5 cm of oil to 180°C.
3. Drop 1 teaspoon of batter at a time into the hot oil. Fry until golden brown and crisp, 4–6 minutes per batch. Drain on paper towels and sprinkle with coconut sugar to taste. Combine powdered sugar and toasted coconut in a bowl and sprinkle the mixture over the donuts.