Make 'legendary' donuts at home

Ingredient:

- 200 grams of glutinous rice flour (Thai dry glutinous rice flour)
- 30 grams of rice flour
-15 grams of cornstarch
- 35 grams of potatoes
- 35 grams of sweet potato (if you don't have sweet potato, you can replace it with potato, the ratio is 70 grams of potato)
- 4 grams of baking powder (if available)
- 200 grams of peeled green beans
- 50 grams of shredded coconut
- Cooking oil, sugar, vanilla, roasted sesame

Making:

Make the filling first:

- Wash mung beans, soak in water for a few hours, remove and steam or cook. Mash the beans or blend in a blender.

- Pour the cooked beans onto a plate and wait until they are almost completely cool, then roll them into small balls, wrap them in plastic wrap and put them in the refrigerator so that it will be easier to put them into the cake shell when taking them out.

- Put the ground or mashed beans in a non-stick pan, add a little water and 80 grams of sugar, a little vanilla, wait for the beans to boil, then add 50 grams of shredded coconut, mix well, then add 20 grams of cooking oil, stir until it feels heavy.

The crust:

- Boil potatoes and sweet potatoes, peel and mash them or put them in a blender with 50 grams of white sugar and blend them finely. Remember to add sugar to the potatoes while they are still hot so the sugar dissolves more easily (potatoes and sweet potatoes make the cake fluffy, soft and not explode when fried).

- Mix well glutinous rice flour, rice flour, cornstarch, baking powder (if available). Next, pour in all the mashed or pureed potatoes and sweet potatoes, 15 grams of cooking oil.

- Prepare some warm water, slowly pour the warm water into the flour mixture above, knead while pouring until the dough becomes a smooth, elastic mass that does not stick to your hands. Cover the dough with plastic wrap and let it rest for an hour.

- Divide the dough into small, equal portions, place the dough on your hand, gently press a small hole, place the filling in the middle and gently fold the edges of the dough to form a round ball. Do not leave a gap between the dough and the filling as this will cause the dough to explode. Try to shape the dough evenly, avoiding thin and thick areas.

- Roll the dough over the sesame seeds several times, using your hand to gently squeeze them so that the sesame seeds stick evenly to the dough. If the dough is dry and difficult to stick to the sesame seeds, you can spray a little water like a thin mist so the sesame seeds will stick more easily.

- Use a pot or small pan with a thick bottom to fry the cakes. Pour oil over the cakes, wait until the oil is hot, then reduce the heat to medium, slowly add the cakes and stir continuously until the cakes are cooked, until the cakes float to the surface and are round and golden brown on all sides, then take them out and place them on a plate lined with oil-absorbing paper.