Vietnamese · Dessert
Vietnamese Doughnut Holes
A lightened take on Vietnamese bánh cam / bánh rán-style doughnut holes, built from glutinous rice flour and mashed banana instead of a sugar-heavy dough, bound with lowfat cottage cheese for a creamy chew, rolled in toasted sesame and fried just until the shells crackle and puff hollow inside.
$0
15 minsPrep
8 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
253Calories
4.1gProtein
12.3gFat
31.9gCarbs
5.8gSugar
1.5gFiber
356mgSodium
2mgChol
1.2gSat Fat
96mgPotassium
49mgCalcium
0.7mgIron
0.1mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Vietnamese Craft Beer
local
Vietnamese Iced Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Mash the banana and lowfat cottage cheese together in a bowl until smooth with no lumps.
2
Sift the glutinous rice flour, sugar, baking powder and salt into the banana-cheese mixture and knead by hand into a soft, slightly sticky dough, adding a teaspoon of water only if it will not come together.
3
Divide the dough into 6 equal pieces and roll each into a smooth ball between your palms.
4
Toast the sesame seeds in a dry pan for 1-2 minutes until fragrant, then tip onto a plate and roll each dough ball lightly to coat.
5
Heat the oil in a deep pan or fryer to 160°C / 320°F, checking with a thermometer.
6
Fry the balls in batches of 3, turning constantly with a slotted spoon, for 6-8 minutes until they puff, float and turn deep golden brown all over.
7
Lift out onto a wire rack or paper towel to drain for 2 minutes before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g sifted glutinous rice flour
- 1.1 oz30g mashed smooth cottage cheese lowfat
- 0.7 oz20g mashed banana
- 0.3 oz8g sugar white
- 0.1 oz2g baking powder
- 0 oz1g salt
- 0.2 oz6g toasted sesame seeds
- 8.8 oz250g for deep frying vegetable oil
