Noum Kong Cambodian Doughnuts

Step 1

Incorporate flour, salt and coconut milk together into a silky stretchy dough.

Step 2

Cover and set aside for 60 minutes to rest.

Step 3

Take palm size portions of dough and roll into a sausage shape about 1½ cm thick. Join the two ends together to make a doughnut shape.

Step 4

In a wok or deep fryer, heat the oil on medium heat.

Step 5

Gently place the doughnuts into the hot oil, flipping occasionally until golden.

Step 6

Place on a rack to drain oil.

Step 7

In a separate pan combine palm sugar and water over low heat until completely dissolved, then add sesame seeds

Step 8

Using tongs dip one side of each doughnut into the sugar glaze.

Step 9

Place each on rack, glaze side up to cool.