Steps

1. Prepare **100g of pumpkin** by removing seeds and pulp. Trim off any damaged parts of the skin.
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2. Place **100g of pumpkin** in a microwave-safe container, cover with plastic wrap, and microwave for **2 minutes and 30 seconds at 600W**.
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3. Add **30g of sugar** to the softened **pumpkin** and mash thoroughly with a fork or masher until no lumps remain.
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4. Gradually add **100ml of milk** to the mashed pumpkin in three portions, mixing well to avoid lumps.
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5. In a separate bowl, combine **120g of rice flour** and **4g of baking powder**, and mix well.
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6. Gradually add the pumpkin and milk mixture to the bowl with the rice flour and baking powder. Mix until the batter is thick. **(Key Tip!)** The batter consistency may vary depending on the type of rice flour and the moisture content of the pumpkin. Adjust as needed. The ideal consistency is when the batter drops off a spoon with a thick, flowing motion.
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7. Heat **frying oil** to a depth of about 3cm in a pot over **medium-low heat to 160°C (320°F)**. The oil is ready when small bubbles form around a chopstick dipped into it.
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8. Wet a spoon with water, scoop out the batter, shape it into a ball, and carefully drop it into the **160°C (320°F)** oil.
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9. Fry over medium-low to medium heat for about **4 minutes**, turning occasionally, until golden brown all over. **(Key Tip!)** Be cautious of oil splattering as the batter is wet from the spoon.
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10. Remove the golden-brown donuts from the oil and drain on paper towels or a wire rack.
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11. While still warm, place the drained donuts in a resealable bag with **granulated sugar** and shake to coat evenly. **(Key Tip!)** The batter has a mild sweetness, so coating generously with **granulated sugar** makes them delicious. If you have leftovers, store them without sugar and reheat before coating with sugar just before serving.
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