These Vietnamese Bánh Tiêu are light and fluffy and require 10 ingredients to make only. They are slightly sweetened and make for the perfect snack or dessert.
She’ll sit on the kitchen floor, old newspapers layering around the pot of oil, frying the dough while sesame seeds fly everywhere from the heat.
One of my mom’s favorite Vietnamese desserts to make is Bánh Tiêu. It is essentially a Vietnamese donut that is light and airy with a hollow interior, hence the name of Vietnamese Hollow Donut. They are not overly sweet like traditional western donuts and are coated with sesame seeds.
I remember the first time my mom made it, it was on a hot summer day. I was upstairs watching T.V. in my mom’s room, but something sweet weaved through the door of my mom’s room, luring me downstairs. When I walked into the kitchen, I found my mom sitting on the kitchen floor with our small frying pot, frying something circular that I had never seen before. My mom told me they are Bánh Tiêu, a “dessert” she grew up eating but never tried making them before.
The first batch she made the donuts did not puff up as much but I fell in love with them after the first bite because of how light and airy they were. Even though they were not as she expected, she was excited to share this with us. They were all gone by the next day.
Throughout the years she continued to test the recipe and every time she made them, we could not have enough of them. If you are as excited as I am to make these donuts, let’s start making them!
PrintVegan Vietnamese Bánh Tiêu (Vietnamese Hollow Donut)
These Vietnamese Bánh Tiêu are light and fluffy and require 10 ingredients to make only. They are slightly sweetened and make for the perfect snack or dessert.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 10
- Category: Sweets
- Method: Frying
- Cuisine: Vietnamese
- Diet: Vegan
Ingredients
220ml (1 cup + 2 tbsp) water, warm
6g (1 ½ tsp) active dry yeast
400g (2 ½ cups) Bob’s Red Mill Artisan Bread Flour
100g (½ cup) organic cane sugar
8g (1 tbsp) cashew milk powder
4g (1 tsp) baking powder
6g (1 tsp) salt
15ml (⅓ cup) refined, coconut oil, melted
1 tsp pure vanilla extract
Vegetable Oil for frying
Instructions
- Add the warm water and yeast to a bowl. Allow to sit for 5-10 minutes until the yeast becomes foamy.
- Add the bread flour, sugar, cashew milk powder, baking powder, and salt to a large bowl. Mix until well combined.
- In a separate bowl, add the foamy yeast mixture, melted coconut oil, and vanilla extract together. Mix until well combined. Slowly pour the wet mixture into the flour mixture. Knead until the dough comes together. Dust a clean surface with some bread flour and knead the dough more until smooth.
- Divide the dough into 60g pieces. Roll each piece into a ball. Roll each piece into the bowl of sesame seeds. Flatten each dough with a rolling pin, ensuring the sesame seeds are held together. Place each piece onto a baking sheet pan. Cover with a damp towel and allow it to rest for 10 minutes.
- Meanwhile, fill a pot with vegetable oil over medium low heat. When it is warm (you can test this by dropping some sesame seeds into the pop and if the sesame seeds rise to the top quickly, the oil is ready), quickly flatten one dough again and drop into the pop. Using a chopstick, flip the donut over and over after 5 seconds. Continue to do this until it is lightly golden. Repeat with the remaining dough.
- Serve and enjoy while warm!
Keywords: Vietnamese dessert, donuts, vegan donuts, vegan bread, sesame
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