These doughnuts, or bánh tiêu, are made by street vendors in Hanoi fresh, each morning.
|50 ml||Coconut milk, and extra chilled for drizzling (Main)|
|1 ½ cups||Plain flour, Extra flour for kneading|
|½ cup||Coconut shreds, or 1/3 cup dessicated (Main)|
|1 bottle||Rice bran oil|
|1||Lime, zested for garnish|
|1 sprinkle||Black sesame seeds, for garnish|
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- In a bowl, mix the yeast with the warm water and sugar until dissolved, and cover.
- Set aside for 5 minutes until the yeast bubbles, indicating it is alive and ready to go to work.
- Add 50ml coconut milk, flour, coconut and salt, and stir with a knife to combine.
- Turn out onto a floured surface and knead until the dough comes together and springs back to the touch, 5 to 7 minutes.
- Place back in the bowl, cover and let sit in a warm spot for 30 to 40 minutes or until it doubles in size.
- Turn out, knead again and shape into a long tube, then cut into 12 to 15 small pieces, kneading each into a ball.
- In a small pot, pour rice bran oil to a depth of 10cm and heat until it shimmers on the bottom of the pot.
- I test fry one ball and, when it is golden, the oil is hot enough to fry the rest.
- Deep-fry each ball until golden brown and puffy. Drain on paper towels.
- Serve warm, drizzled with chilled coconut milk and sprinkled with black sesame seeds and lime zest.