Bánh Nhãn (Vietnamese Mung Bean Doughnuts)
Món truyền thống · Vietnamese
Classic Vietnamese Bánh Nhãn, small, crispy, chewy doughnuts made from mung bean flour, fried until golden, and coated in a sweet sugar glaze. These are often shaped into small rings or balls.
Đánh giá công thức này
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Chưa có đánh giá.
Nguyên liệu
- Mung bean flour200g
- Tapioca starch50g
- Sugar150g (for glaze)
- Water100ml (for glaze)
- Vegetable oilfor frying
- Salt1/4 teaspoon
- Sesame seeds (optional)1 tablespoon
Các bước
- 1
In a bowl, combine mung bean flour, tapioca starch, and salt. Gradually add warm water (about 100-120ml) and mix until a soft, pliable dough forms. Knead briefly until smooth.
- 2
Roll the dough into small ropes, about 1cm thick. Cut into small pieces (about 2cm long). Shape each piece into a small ring or ball.
- 3
Heat vegetable oil in a deep pan over medium heat. Carefully fry the dough pieces in batches until golden brown and puffed up, about 5-7 minutes. Drain on paper towels.
- 4
While the doughnuts are frying, prepare the glaze. In a small saucepan, combine sugar and water. Heat over medium heat, stirring until the sugar dissolves. Bring to a simmer and cook until it reaches a thick syrup consistency (around 110-115°C or soft ball stage).
- 5
Dip the fried doughnuts into the hot sugar glaze, ensuring they are fully coated. If using, sprinkle with sesame seeds immediately.
- 6
Let the glazed doughnuts cool on a wire rack until the glaze hardens.
