By Naomi Duguid
These doughnuts with a difference are made from sticky rice flour. Common in Shan markets in northern Burma, from Kalaw to Hsipaw, they’re also made and sold in northern Thailand, in towns where there are large populations of Shan people.
Street-side cooks deep-fry them in plenty of oil, in large woks, and their doughnuts are about 3 inches across. My home-style method produces smaller versions of the doughnuts, fried in less oil, in small, manageable batches.