Buzz
Indulge in the allure of golden, crispy donuts, a beloved snack for many. However, not everyone possesses the knowledge of crafting delectable donuts.
Crafting green bean donuts may seem straightforward, but to achieve the golden, enticing texture with a sweet and soft green bean filling, one needs a special technique. Below, PasGo will guide you on creating green bean donuts that are both irresistibly crispy and fragrant with the essence of green beans.
Essential Ingredients:
- Warm water: 400ml
- Glutinous rice flour: 400g
- Rice flour: 60g
- Sweet potato: 1 tuber
- Leavening agent: 1 packet
- Sugar: 100g
- Sesame seeds: 100g
- Mung beans: 200g
- Grated coconut
Instructions:
Step 1: Preparing the filling
- Thoroughly clean the mung beans and soak them in warm water for 1 hour to soften. Steaming the beans will expedite the cooking process.
- While waiting, clean the sweet potatoes and steam or boil them until tender. Then mash the potatoes and place them in a bowl
- Steam the mung beans, mash them, add a little sugar (according to taste), and mix well
- Transfer the mixture to a pan, stir over low heat to blend the beans and sugar. At this point, add a little grated coconut
- After sautéing, portion the mixture equally, shaping them into round fillings using your hands (With the given ingredients, you can make about 30 filling balls)
Step 2: Making the dough
- In a large bowl, combine glutinous rice flour, rice flour, leavening agent, and sugar. Pour 400ml of warm water and knead thoroughly. Add the mashed potatoes and mix well, then let the dough rest for about 1-2 hours for it to rise
- After the dough has risen, divide it into equal small portions to make the dough for the donuts
Step 3: Shaping the donuts
- Use your hands to spread the dough into a thin, round, and larger piece, with the center thicker than the edges
- Place a mung bean filling in the center, gather and roll it back and forth, shaping the dough into a perfect circle
- Roll the donut in sesame seeds for added flavor
- Repeat this process until all the dough is used
Step 4: Fry the donuts
- Place a large pan on the stove, pour cooking oil into the pan (enough to submerge the donuts), and set the heat to medium. When the oil is hot, use chopsticks to gently drop each donut into the oil. Roll the donuts back and forth while frying to ensure they are evenly golden brown
- Note: Avoid using high heat as it may cause the donuts to burn, and the dough won't be crispy and evenly golden
- Prepare a plate lined with absorbent paper. Once the donuts are evenly golden, transfer them to the plate to absorb any remaining oil
- Now you have these donuts that are both crispy and fragrant with the combination of mung beans and coconut. You can enjoy them hot or according to your preference.
Donuts are best eaten during leisure time, when hungry, or simply when chatting with friends. However, it's not advisable to substitute them for a main meal.
Consume the donuts immediately, and avoid leaving leftovers as they are most delicious and crispy right after frying. If you have leftovers, you can store them in a box in the refrigerator. When reheating, either fry them again or rotate them in the microwave.
If you find the process too laborious, you can visit the Buffet Garden Restaurant - Royal City to savor delicious donuts along with traditional cakes at the restaurant's countryside counter. As a Vietnamese Buffet restaurant, Buffet Garden - Royal City offers a rich menu with a strong traditional Vietnamese flavor.
Immerse yourself in a space designed to mimic a natural garden, surrounded by abundant flowers and fruits. Dine in an open, spacious, and serene environment to sweep away the everyday fatigue.
Don't forget to reserve a table through PasGo to enjoy a buffet of Vietnamese dishes at the Buffet Garden restaurant, with exclusive discounts for PasGo customers!
>> Check out the latest offers from Buffet Garden Restaurant HERE!
Address: Buffet Garden Restaurant - Block 40A - B2 - R6 Royal City Shopping Mall, 72A Nguyen Trai Street, Thanh Xuan District, Hanoi
Sương Mai compiled from the Internet
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