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Banana and Coconut Rice Flour Donut Holes
Banana and Coconut Rice Flour Donut Holes

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Pick water over other refreshments. Having a soda or cup of coffee once in awhile won’t hurt you too badly. Using them for your lone source of hydration, conversely, is dumb. Choosing water instead of other beverage adds to your body’s health and allows it stay hydrated. You’re also cutting hundreds of calories from your diet— without having to deal with terrible tasting diet food. Water is often the key to successful weight reduction and healthfulness.

There are lots of things you can pursue to become healthy. An costly gym membership and very restrictive diets are not the only way to do it. Little things, when done each day, can do a great deal to enable you to get healthy and lose pounds. Being smart about the selections you make each day is a start. A suitable amount of physical activity each day is also important. Don’t ignore that health isn’t only about simply how much you weigh. You need to make your body as strong as possible.

We hope you got insight from reading it, now let’s go back to banana and coconut rice flour donut holes recipe. You can cook banana and coconut rice flour donut holes using 7 ingredients and 4 steps. Here is how you do it.

The ingredients needed to prepare Banana and Coconut Rice Flour Donut Holes:
  1. Provide Banana
  2. You need Raw cane sugar
  3. You need Egg
  4. You need Unroasted sesame oil (or vegetable oil)
  5. Get Rice flour
  6. Get Baking powder
  7. Use Finely grated coconut
Steps to make Banana and Coconut Rice Flour Donut Holes:
  1. Whisk the raw cane sugar into the egg. Combine the mashed banana with the sesame oil, then mix into the egg mixture.
  2. Add the rice flour and baking powder and mix. Add the finely grated coconut and stir until evenly incorporated.
  3. Heat the oil to 170℃. Spoon the batter into the oil.
  4. Each ball of batter should deep fry for about 3 minutes. Be sure to thoroughly fry, or else they will not cook through.

Butter Mochi This chewy snack cake gets its distinctive gelatinous texture from mochiko, a sweet rice flour that's commonly used in Hawaii. I always seem to have rice flour on hand (for Vietnamese and Thai food), and am always looking for ways to use it up. This recipe is from the incomparable Beatrice Ojakangas' Great Stir in bananas and coconut and mix well. These coconut flour banana pancakes are the perfect healthy weekend breakfast. As coconut flour retains so much water and fat it keeps the pancakes (or baked goods) really moist.

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