Chien Doi (Chinese Doughnuts)

[Kitchen Witch]

Chien Doi (Chinese Doughnuts)
Yield: 16 Chien Doi

1 1/2 cup Chinese brown sugar (or reg. brown sugar)
1 1/4 cup hot water
3 3/4 cup (1 lb) mochiko (sweet rice flour)
1 tsp sherry

1/2 cup grated coconut (unsweetened)
1/2 cup crushed roasted peanuts
3 Tbsp sugar
1/4 cup toasted sesame seeds
1 quart oil for frying

Dissolve brown sugar in hot water; cool. Stir enough liquid into
flour to make a stiff dough (do not knead). Add sherry. Shape into
a roll, 1 1/2 inches in diameter; cut in 1/2 inch slices and flatten.
Combine filling ingredients and place a tablespoon of filling in
center. Pinch edges together to seal and roll into a ball. Roll in
sesame seeds. Deep fry in oil until golden brown. Press balls
against side of pan while frying so balls will expand. Drain on
paper towels. Serve warm or room temperature.