Australian Gourmet Traveller recipe for sesame doughnuts with custard by Flower Drum, Melbourne.
Aug 13, 2014 11:37pmBy Anthony Lui
- 40 mins preparation
- 15 mins cooking plus setting, chilling, resting
- Serves 12
Sesame doughnuts or sesame balls, jin deui in Cantonese, are a kind of Chinese fried pastry made with glutinous rice flour and frequently served at yum cha. They're ball-shaped and traditionally covered with sesame seeds and filled with lotus or red bean paste. Chef Lui's version has a custard filling - a delicious influence from Hong Kong. The custard needs to be made first for it to set and chill; this can be done the day before. The pastry is made with glutinous rice flour and wheat starch (tang meen fun in Cantonese) to create the viscosity that is the characteristic of this doughnut.
Ingredients
- 20 gm wheat starch (see note)
- 130 gm glutinous rice flour (see note)
- 35 gm caster sugar
- 35 gm lard, cut into smallish pieces
- 50 gm sesame seeds, to coat
- For deep-frying: vegetable oil
Custard filling
- 10 gm plain flour
- 20 gm condensed milk
- 2 tsp custard powder
- 1 egg
- 45 gm caster sugar
- 30 ml milk
- 30 gm butter, melted
Method
Main
1
For custard filling, whisk ingredients and 1 tsp water in a heatproof bowl over a saucepan of boiling water, then stir continuously until thickened (4-8 minutes). Cover with plastic wrap and refrigerate to set and chill (1-2 hours). Lightly dust a work bench with flour, turn out custard and roll into a log, then divide into 12 equal portions. Refrigerate until required.
2
For dumpling dough, mix wheat starch and 2 tbsp boiling water in a bowl until a soft dough forms. Place glutinous rice flour on a work bench, make a well in the centre, add wheat starch mixture, sugar and lard, then add 100ml-110ml water a little at a time while stirring to incorporate the rice flour until you have a pliable dough. Form into a ball and, using the heel of your hand, smear the dough away from you across the bench, then make into a ball again. Repeat at least 3 times to bring the pastry together evenly. Form dough into a log, wrap in plastic wrap and set aside to rest (10 minutes).
3
Divide dough into 12 portions and flatten each into a 6cm-7cm disc, making the edges a little thinner. Place a portion of custard in the centre of each and form into a ball enclosing custard and set aside.
4
Pour vegetable oil to fill a large wok by a third and heat over high heat to 160C. Dip each doughnut into a bowl of water and toss into another bowl of sesame seeds, pressing gently to coat. Add half the doughnuts to the oil (be careful, hot oil will spit and bubble up), turn off heat and gently turn until doughnuts are almost double in size (6-7 minutes), then return to high heat and turn occasionally until dumplings are golden (3-4 minutes). Drain on paper towels. Skim sesame seeds from oil and repeat with remaining doughnuts. Serve hot.
Notes
Drink Suggestion: An aged botrytis sémillon will go well with the rich custard. Drink suggestion by Jason Lui
The Latest from Gourmet Traveller
EntertainingBest whisky glasses to buy for sophisticated dram sipping
Today 3:00am
Restaurant NewsComing soon: Ormeggio team to open new restaurant Postino Osteria in Sydney’s Summer Hill
Yesterday 1:31am
Recipe CollectionsEaster desserts that aren't hot cross buns
Mar 11, 2024
Recipe CollectionsRabbit recipes for Easter
Mar 11, 2024
Recipe CollectionsAll the Easter recipes you need
Mar 11, 2024
Travel NewsVirgin Australia is offering 30% off flights to 36 destinations in flash sale
Mar 10, 2024
DestinationsBeyond laneways: A peek into some of Melbourne's most luxe Airbnb stays
Mar 10, 2024
EntertainingGozney's new Arc pizza oven here to heat up the alfresco entertaining game?
Mar 07, 2024
This is how women do it: Leading women in restaurants
Mar 07, 2024
Drinks NewsTop drops: An expert's best tannic wines for March
Mar 07, 2024
Travel NewsTurkish Airlines announces direct flights between Melbourne and Istanbul from March 2024
Mar 06, 2024
EntertainingYour seasonal guide to luxury Easter eggs, bunnies and hampers
Mar 05, 2024
Food NewsNoma returns to Japan for 10-week Noma Kyoto residency in 2024
Mar 05, 2024
Restaurant NewsNoma, the 'world's best restaurant', is closing in 2025
Mar 05, 2024
Restaurant ReviewsPipis Kiosk: Restaurant review
Mar 05, 2024
Recipe CollectionsOur most popular recipes for autumn
Mar 05, 2024
Travel NewsSeven crossbody bags that make slick travel companions
Mar 03, 2024
Entertaining5 wine fridges to store your vinos for entertaining and longevity
Feb 27, 2024
