Preparation materials
The cake crust needs to prepare 300g of sticky rice flour, 50g of plain flour, 200ml of warm water, 100g of white sesame.
The filling needs to prepare 200g of minced pork, 50g of vermicelli, 20g of wood ear mushrooms, 1 shallot, 8-10 boiled quail eggs.
Spices include fish sauce, pepper, chili
How to do
Step 1: Make the filling
Soak vermicelli until soft and then cut into small pieces. Soak wood ear mushrooms until soft, wash and mince. Mix ground meat with vermicelli, wood ear mushrooms, minced shallots, fish sauce, seasoning powder and pepper. Then stir-fry the filling mixture until cooked and let cool.
Step 2: KNEAD the dough
Mix sticky rice flour and plain rice flour in a large bowl. Slowly add warm water and knead until the flour is soft and sticky. Incubate the flour for about 20 minutes.
Step 3: Shape the cake
After 20 minutes, divide the dough into small balls. Flatten the dough ball, put the filling in the middle with a quail egg and roll it up. Roll the cake over white sesame seeds so that the sesame seeds stick evenly around the cake surface.
Step 4: Fry the cake
Heat cooking oil and reduce to medium heat. Put the cakes in to fry slowly, stir well to make the cakes round and golden brown on all sides. Fry for about 8-10 minutes until the crust is golden brown, then take the cakes out on oil-absorbing paper.
For the seasoning, you can mix fish sauce, pepper and chili to use to dip fried dough.
Salty fried donuts are best served hot. The crispy and fragrant crust on the outside combined with the rich meat filling inside creates an attractive snack.
