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  Bonelos Niyok (Coconut Donuts)
Clayton Babas, Chef, Bistro at P.I.C.

4 cups glutinous rice flour (mochiko)
1/2 cup granulated sugar
2 Tbs baking powder
1 cup coconut milk
Oil for frying

Place all dry ingredients into a large bowl. Add the coconut milk and stir until moistened. Drop by teaspoons into hot oil until lightly golden brown. Remove and let drain on paper towels.

Brown Sugar Glaze

2 cups light brown sugar
1 cup coconut milk
2 Tbs water
1/4 cup shredded coconut for garnish


Place first 3 items into a heavy bottom pot and bring to a boil. Reduce the heat and let simmer until reduced by 1/3 and mixture is syrup-like in consistency. Drizzle over donuts and top with shredded coconut.

Yield: Approximately 5 dozen