Kalas donuts with black rice
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 372, total fat 15 G., saturated fats 2 G., proteins 5 G., carbohydrates 53 G., fiber 1 G., cholesterol 70 mg, sodium 154 mg, sugar 14 G.
Calories 372, total fat 15 G., saturated fats 2 G., proteins 5 G., carbohydrates 53 G., fiber 1 G., cholesterol 70 mg, sodium 154 mg, sugar 14 G.
Kalas are sweet fried rice doughnuts flavored with ginger, cinnamon, and nutmeg. Crispy on the outside and soft on the inside, they're perfect for winter holidays, including the African-American festival of Kwanzaa, when they're especially popular. Originally made and sold by Black women in New Orleans, kalas are considered a symbol of thrift, ingenuity, self-reliance, and entrepreneurial spirit. Lightly dust kalas with coconut sugar while they're hot, or drizzle them with your favorite syrup. They're a perfect treat with freshly brewed coffee.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 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
We recommend
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Cooking the dish according to the recipe:
- 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.
- In a deep fryer or cast iron skillet, heat about 5 cm of oil to 180°C.
- 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.
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