RECIPE: Rice Flour donuts with chocolate filling
HAVE you ever had one of those moments when you taste something and it is amazing…well this is one of those recipes that uses strange ingredients but the outcome is delicious.
The original recipe called for mung beans which was nice but the chocolate was so much better so this is my take on the recipe. A famous and well-loved Vietnamese recipe with a twist.
1 medium Sweet potato
150 grams glutinous rice flour (can be located in Asian supermarkets)
40 grams sesame seeds
¼ cup of sugar
15 ball type good quality chocolates (I used Lindt Salted Caramel chocolates - any flavour you like would be good or even a square of chocolate, you just need to form the dough into a ball around the chocolate)
Peel the sweet potato and steam it whole for 15 minutes, or until soft.
Weigh out 120g of both the sweet potato and banana. Place in a mortar and pound until smooth.
Sift the flour into a bowl. Add the sugar and 2 1/12 tablespoons warm water and mix to combine. Now add the mashed sweet potato and banana and lightly knead for 3-4 minutes, until you have a smooth dough. Cover with a damp cloth and leave to rest for 20 minutes.
Divide the dough into equal portions, roughly the size of golf balls. Take one piece of dough at a time and flatten it into a disc/ place a chocolate ball in the middle, then encase it in the dough. Roll in the palm of your hands to form a ball, then dip the doughnut in the sesame seeds. If you keep a bowl of water nearby and keep your hands wet it is easier to roll the balls.
Repeat with the remaining ingredients.
Heat about 10cm (4 inches) of oil in a wok. To test the oil, place the tip of a wooden chopstick into the oil - when bubbles slowly rise to the surface, the oil is hot enough to use. Fry the doughnuts in batches for 4-5 minutes per batch, until golden brown.
Drain well on paper towel and eat while still warm with cream or ice-cream. Just as nice the next day.