NZ Woman's Weekly

Hanoi-style sweet coconut & lime doughnuts

  • Meal Type

  • Total time

    60 minutes
  • Servings

  • Courses


These doughnuts, or bánh tiêu, are made by street vendors in Hanoi fresh, each morning.

  • ½ tsp yeast
  • 50ml warm water
  • ½ tsp sugar
  • 50ml coconut milk
  • 1½ cups plain flour
  • ½ cup long thread coconut
  • or 1/3 cup dessicated
  • ¼ tsp salt
  • Extra flour for kneading
  • Rice bran oil for frying
  • Coconut milk, chilled,
  • for drizzling
  • Black sesame seeds, to garnish
  • Zest of 1 lime, to garnish

1. 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.

2. 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.

3. Turn out, knead again and shape into a long tube, then cut into 12 to 15 small pieces, kneading each into a ball.

4. 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.

5. Serve warm, drizzled with chilled coconut milk and sprinkled with black sesame seeds and lime zest.

Nici Wickes

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