Although they appear similar to what many of us would call a doughnut, these pastries are made with glutinous rice flour thus, the texture and flavor is nothing like the western doughnut. Its name “bánh vòng” literally means round pastry, as the word vòng basically means round.
-300g glutinous rice flour
-100g rice flour
-50g all purpose flour
-2 ¼ tsp baking powder
-lime juice or baking soda
-toasted sesame seeds
Making the Dough:
Mix together flours, baking powder and gradually add water. Mix to form a smooth pliable dough (much the texture of play dough). Rest for 10 mins.
Take a piece of dough, about 1 ½ tbs and shape it into a long log. Then, bring the two ends together and pinch.
Roll the dough out on top of a piece of plastic wrap, about ½ thick. Stamp out pastries with a doughnut cutter.
Deep fry in hot oil until the pastries are golden and float to the top of the oil. Met a little sugar (about ½ cup) with about 1 tsp of water in a pot until slightly golden, add a few drops of lime juice or a pinch of baking soda. Stir and immediately spoon and “glaze” melted sugar over the surface fried doughnuts and sprinkle on a few sesame seeds.
Be very careful when adding lime juice or baking soda into sugar as it will “sizzle”. Melted sugar sets very quickly therefore, only melt enough sugar to glaze 4-5 doughnuts at a time (melt as you go along glazing; fry all of the doughnuts before glazing).
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