deep fried dough

This gluten-free recipe for Vietnamese Donuts (Banh Cam Banh Vong) makes amazingly crispy donuts with a delightful sugar glaze. If you love&nbsp;decadent fried treats (and who doesn't?), this is a must-try recipe. The donuts have a really unique texture. They are crispy on the outside, softy and chewy on the inside--similar to crusty and chewy bread but much sweeter. Half of the donuts are filled with a sweet mung bean filling and the rest are donut rings. These Vietnamese Donuts aren't every day treats, but once in awhile, indulging in deep-fried goodness is so satisfying. Be prepared, these donuts are tantalizing and completely addicting. Enjoy!

Vietnamese Donuts / Banh Cam Banh Vong

mung bean (, peeled and split)

tsp salt

water

Tbsp sugar

vanilla sugar

vegetable oil

potato

sugar

glutinous rice flour

rice flour

tsp baking powder

lemon juice

sesame seeds

Transfer the mung bean into a large bowl and fill with cold water. Wash the beans by swirling in the water and then pouring out the rinse water. Repeat this process 2 more times or until the water is mostly clear. Fill the bowl with cold water and let the beans soak for at least 2 hours.

Wash the beans one more time. Drain using a colander. Transfer the beans into a rice cooker. Add the salt and water. Spread out the beans into an even layer. Close the lid and cook using a basic white rice setting.

Transfer the cooked beans into a medium bowl. Add the sugar, vanilla sugar and vegetable oil. Using a paddle spoon, mash the beans while still hot.

Use a medium cookie scoop to transfer small filling mounds onto a plate, making a total of 10 mounds. Roll the filling mounds between your palms forming a rough ball. After all filling balls are made, cover with plastic wrap to keep from drying.

Making the Mung Bean Filling

Remove the potato skin using a vegetable peeler. Dice the potato. Transfer the potatoes into a small saucepan. Add 1/2 cup water. Cover and cook the potatoes over Medium heat until soft. Mash the potatoes using a spatula or spoon.

Combine the 1 cup boiling water and sugar in a measuring cup.

In the bowl of a stand mixer, add the glutinous rice flour, rice flour and baking powder. Mix on Low speed for 15 seconds. Add 1/3 cup mashed potatoes (prepared earlier) and the vegetable oil. While mixing on Low speed, gradually add the water and sugar mixture until a dough forms. (This takes approximately 2 minutes.) Cover the dough and let rest for 30 minutes.

After the resting period, mix on Low speed for 30 seconds. Cover the dough with plastic wrap or a kitchen towel to prevent drying.

Making the Dough

Use a medium cookie scoop to pick up a small mound of dough.  Flatten the dough between your palms. Using your fingers, flatten the edges, making a circle about 3 inches in diameter. Place a mung bean filling ball in the center of the dough circle and wrap the dough around the filling. Pinch the dough together covering the filling completely. Roll between your palms to form a smooth ball. Leave the donuts round or flatten into a small patty.

Transfer the donut to a large plate and cover with a damp towel. Continue with the same steps until all the mung-bean filled donuts are made.

For the remaining dough, use a medium cookie scoop to transfer small mounds onto a plate. Roll each mound into a rope about 5 inches long. Join the ends together making a ring. Continue making the donut rings using the remaining dough.

Shaping the Donuts

In a large wok, add the vegetable oil. Heat the oil over Low heat until the temperature is approximately 265-270 F (130-132 C). Carefully transfer the donuts rings into the oil. Separate the donuts so they don't stick together.

When the donuts float to the top, flip them over. For the first 5-6 minutes, flip the donuts every 1 minute so they puff up evenly on both sides.

Increase the heat to Medium and fry the donuts until they are golden.

Transfer the donuts to a plate lined with paper towels. Blot off the excess oil.

Fry the donuts with the mung bean filling following the same steps above.

Frying the Donuts

In a small saucepan, add the sugar, vanilla sugar, water and lemon juice. Combine together and moisten the sugar.

Heat the sugar over Medium heat. When the syrup starts to bubble vigorously, swirl in the pan a few times and return to the heat. Cook until the syrup turns a honey color, approximately 4-5 minutes. Turn off the heat. Let the syrup rest for 2-3 minutes or until it deepens in color.

Drizzle the glaze on top of the donuts. Optionally, dip the donuts into the glaze, coating one side. Sprinkle roasted sesame seeds on top of the donuts while the glaze is still hot.

Enjoy the donuts while they're fresh. Store any remaining donuts in a covered dish and enjoy within 1-2 days.

Making the Glaze

https://www.youtube.com/watch?v=ks7_Mflffzc

Sharing a recipe for a popular snack food: Vietnamese Donuts (Banh Cam Banh Vong / Banh Cong). Not your ordinary donut, these fried donuts are uniquely crispy, gluten-free and deliciously sweet! Learn how to make these amazing donuts in this short how-to video.

Written recipe: http://runawayrice.com/desserts/vietnamese-donuts/ 

Tools used in this video:

Tiger JKT-S10U-K IH Rice Cooker with Slow Cooker and Bread Maker Stainless Steel, Black 5.5-Cup https://amzn.to/2PcxLvI

KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer, White https://amzn.to/2SjRifF

Ceramic Marble Coated Cast Aluminium Non Stick Wok 34 cm (13 1/2 inches) https://amzn.to/2zybS4W

OXO Good Grips Cookie Scoop, Medium, Stainless Steel
https://amzn.to/2SpnH4x

Spirit Saucepan with Lid Size: 1-qt. https://amzn.to/2E7euuz

GDEALER Waterproof Digital Meat Thermometer https://amzn.to/2Skfz5h

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Ingredients:

Filling:
1/2 cup peeled split mung bean
1/4 tsp salt
3/4 cup water
½ tsp vegetable oil
2 Tbsp sugar
½ tsp vanilla sugar
 
Dough:
1 small potato
1 cup boiling water
¼ cup sugar
2 1/4 cups glutinous rice flour
1/3 cup rice flour
1 ½ tsp baking powder
1 Tbsp vegetable oil
 
Deep Frying:
5 cups vegetable oil
 
Glaze:
1 cup sugar
2 Tbsp water
1 tsp vanilla sugar
1/2 Tbsp lemon juice
¼ cup roasted sesame seeds

Yields: 10 donut rings, 10 mung bean filled donuts

Nguyên liệu:

Nhân:
100 g đậu xanh cà không vỏ
180 ml nước
¼ m. cà phê muối
½ m. cà phê dầu ăn
2 m. canh đường
½ m. cà phê đường vani

Vỏ Bánh:
150 g củ khoai tây nhỏ 
240 ml nước sôi
50 g đường
295 g bột nếp
35 g bột gạo
1 ½ m. cà phê bột nổi
1 m. canh dầu ăn

Dầu Chiên:
1.2 L dầu ăn 

Nước đường phủ mặt bánh:
200 g đường
2 m. canh nước
1 m. cà phê đường vani
1/2 m. canh nước chanh
35 g mè rang

Được: 10 bánh vòng, 10 bánh cam


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Music
Cherry Monday Kevin MacLeod (incompetech.com) 
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Vietnamese Donuts (Banh Cam Banh Vong / Banh Cong)

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