Total time60 minutes
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.