Name: Vietnamese Donuts
Prep time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Cakes
Ingredients: 0.2 kgs Glutinous flour; 140 ml Warm water; 0.05 kgs White sugar; 1 cooking oil; 1 White sesame

Vietnamese donuts are scrumptious little balls made from glutinous rice flour. They are filled with mung bean paste and covered with sesame seeds before being fried. You’ll easily find the dish around the Old Quarter.

Vietnamese Donuts

Dissolve 50g of sugar with 140ml of warm water, stir gently to help the sugar dissolve faster.  Use a sieve to re-filter 200g of glutinous rice flour into a bowl of sugar water, continue to stir until the flour is dissolved, use your hands to knead the dough directly until the dough forms a mass.

You divide the dough into small portions to eat, then gently roll the dough with your hands to shape the cake.  Roll the dough balls through a layer of white sesame so that the sesame coats the outside evenly.

Heat the cooking oil on medium heat, until the oil is hot, reduce the heat to low. Drop each sesame cake into the pan and fry until golden, then remove from the pan.

The sesame donuts are fried until golden brown, fragrant with sesame, when eating the dough, the outside is crispy, with a mild sweet taste. You can eat the cake with a little honey, sweet and sour fruit jam will be very suitable.

Vietnamese Donuts

Vietnamese donuts are scrumptious little balls made from glutinous rice flour. They are filled with mung bean paste and covered with sesame seeds before being fried. You’ll easily find the dish around the Old Quarter.

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