Bánh rán ngọt (Sweet Doughnuts)

Rinse the split mung beans, soak in water for at least 1 hour or overnight. Drain. Place in a small saucepan with 180 ml of water and bring to a gentle boil. Lower heat, cover, and simmer until very soft and water is absorbed, about 15 minutes.

While warm, mash the beans with a fork or potato masher. Stir in 50 g sugar, salt, and 30 ml water. Return to low heat and cook, stirring constantly, until the mixture is thick and leaves the sides of the pan. Cool completely.

In a large bowl, combine glutinous rice flour, 50 g sugar, and baking powder. Pour in boiling water (be cautious, the mixture will be hot). Stir with a wooden spoon until cool enough to handle, then knead into a smooth, soft dough. If too sticky, add a little extra rice flour. Let the dough rest, covered, for 10 minutes.

Divide the dough into 12 equal pieces. Roll each into a ball. Flatten a ball into a small disc, place about 2 teaspoons of the mung bean paste in the center, and gather the edges to seal. Roll gently into a smooth ball. Repeat with the remaining dough and filling.

Place sesame seeds in a shallow dish. Gently roll each filled ball in the sesame seeds to coat evenly, pressing lightly so they stick.

Heat oil in a deep pot to 160°C (320°F). Carefully slide in a few dough balls, making sure they don’t touch. Fry in batches, turning occasionally, until golden brown and cooked through, about 8–10 minutes per batch. Drain on paper towels.