TARO DONUT – BANH RAN KHOAI MON
TARO DONUT
By Helen Le Published: May 24, 2021
- Prep: 15 mins
- Cook: 30 mins
- Ready In: 2 hrs 45 mins
- Yield: 3-4 Servings
If you are a donut fan who loves taro, this recipe is going to be your favorite tearing into the light and fluffy donut is the creamy taro feeling that literally melts in your mouth. If that sounds good to you, keep on watching and i will show you how to make it.
- For the dough:
- 200 g flour
- 1 egg
- 1 egg yolk
- 4 g yeast
- 2 g salt
- sugar
- 75 ml milk
- 25 g butter
- cooking oil
- For the filling:
- 130 g taro
- 175 g whipping cream
- 3 tsp taro flour
- In a large mixing bowl, combine the milk and 30g sugar. Stir well, then add the yeast and leave for about 10 minutes to activate.
- Crack in one whole egg and one yolk, mix well.
- Sift in the flour and salt, stir well to combine, and then knead. Until a soft dough is formed, you can use a stand mixer on the dough hook that comes with your hand mixer. Knead well for about 10 minutes.
- Add the butter and knead for 5 more minutes until you get a soft and smooth piece of dough. Shape into a bowl and cover. Let it rest for about 1 hour until it's doubled in size.
- To make the fillings, peel, and cube the taros. Steam for about 15 to 20 minutes.
- Until soft in a food processor, combine the steamed taro and 35 grams of sugar and pose to puree transfer to a bowl and leave to cool.
- Chill the cream and then whip up until hard fix formed.
- Combine the whipped cream and the taro, puree and fold to mix in.
- You can add a few drops of purple food coloring or some purple sweet potato powder to get a deeper purple color. For the fillings, transfer into a piping bag and chill in the refrigerator.
- After resting for one hour, the dough has raised doubled in size. Punch it down and knead for one minute then divide into eight equal portions. Make each portion into a ball. Arrange them on a tray cover with a kitchen towel and let rest for another 30 minutes.
- When they rise double in size, heat about 2 inches of vegetable oil until bubbles appear around the chopstick. Drop in the donut balls and fry over low heat until they get golden brown on both sides.
- Then remove and let rest on a rack or paper towel to drain off the excess oil.
- Use a chopstick to poke a hole at the side of a donut, pipe in the taro fillings until it fills all the inside of the donut.
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Helen Le
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About me
Since 2011, I've passionately shared my cooking videos on social media to help food lovers make mouthwatering authentic Vietnamese dishes at home. I've been featured in many prestigious magazines and TV shows, playing different roles like a character, guest, and even a cooking show host. I'm also a proud author of best-selling cookbooks that have made their way into kitchens all over the world. You can grab my cookbooks in English, Vietnamese, or Chinese from tons of online stores and bookshops worldwide. Let's cook up some tasty adventures together!