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1. Sweet Green Bean-filled Doughnuts
Ingredients:
- 200g glutinous rice flour
- 20g rice flour
- 5g baking powder
- 20g grated coconut
- 1 boiled potato
- 100g green beans (boiled)
- 3 tablespoons fresh milk
- 160ml water
- 130g granulated sugar
Method:
Mixing the dough:
- Mash the boiled potato, add glutinous rice flour, rice flour, baking powder, and mix well.
- Gradually add water to the flour mixture and knead until fully combined. Cover the dough and let it rest in the refrigerator for about 2 hours.
Making the green bean filling:
- Mash the green beans, add grated coconut, sugar, and fresh milk.
- Cook the mixture until the green beans are soft and smooth.
- Shaping the doughnuts:
- Divide the green bean filling and dough, wrap the filling inside the dough.
- Frying the doughnuts:
- Heat oil in a pan, fry the doughnuts until golden brown.
- Coating the doughnuts:
- Cook sugar and water until dissolved, coat the fried doughnuts in the syrup.
Product: Crispy doughnuts coated with sweet sugar and filled with fragrant green bean filling, irresistible and addictive. Try it now!
2. Crunchy Shaking Doughnuts (Banh Cam)
Ingredients:
- 400g good quality sticky rice flour (Thai sticky rice flour is recommended for a tastier crust)
- 50g brown rice flour
- 80 - 100g finely mashed sweet potatoes
- Note: Boil or steam sweet potatoes until soft, then mash until smooth.
- 100g sugar
- 1/2 teaspoon salt
- 330ml warm water (about 60 degrees C)
- Note: Adjust water amount depending on flour absorption.
- 6g baking powder
- 1 tablespoon vegetable oil
- 100g lightly toasted sesame seeds
Filling:
- 200g peeled and split mung beans
- 100g sugar (adjust to taste)
- 80g shredded coconut (adjust to taste)
- 1 tablespoon coconut oil or vegetable oil
- A small amount of vanilla extract
Instructions:
Making the filling:
- Clean mung beans and soak in warm water for about 3 hours until soft. Steam or cook until tender, then grind until smooth (or use a blender).
- Cook mung beans with coconut oil (or vegetable oil) and sugar over low heat until slightly dry. Add shredded coconut, stir for about 1 minute, then add vanilla and turn off the heat.
- While warm, divide into small balls about 20g each (adjustable). Wrap filling tightly and refrigerate for about 45 minutes until firm.
Making the crust:
- Dissolve sugar and salt in 330ml warm water (about 60 degrees C) to make syrup.
- Mix glutinous rice flour, brown rice flour, baking powder, and mashed sweet potatoes in a bowl. Create a well in the center, pour syrup on top, and mix until dough forms.
- Knead by hand until smooth and not sticky. Dough should be neither too dry nor too wet.
- Note: Add water if dough is dry, add glutinous rice flour if too wet. Adjust water depending on flour type.
- Wrap dough in a bowl and let rest for at least 60 minutes.
Forming the cakes:
- After resting, divide dough into balls. Each dough ball weighs twice the filling ball (adjust for thicker crust).
- Round dough, flatten slightly, place filling in the center, then wrap tightly. Roll in sesame seeds, press gently to adhere.
Frying the cakes:
- Heat vegetable oil in a deep pan over medium heat. Use a small pot to save oil, ensuring cakes are submerged.
- Test oil temperature by dipping a dry chopstick; bubbles indicate readiness.
- Note: Too hot oil burns crust easily; too low oil makes cakes oily and less crispy.
- Reduce heat to medium-low. Slowly add cakes, wait 45 seconds before flipping evenly.
- Avoid overcrowding; maintain space for expansion.
- After 2/3 frying time, increase heat to medium as cakes float and turn light golden. Flip and press to expand fully.
- Each batch cooks in about 12 - 15 minutes until golden. Drain on absorbent paper; avoid stacking.
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