Combine the 1 cup boiling water and sugar in a measuring cup.
After the resting period, mix on Low speed for 30 seconds. Cover the dough with plastic wrap or a kitchen towel to prevent drying.
Transfer the donut to a large plate and cover with a damp towel. Continue with the same steps until all the mung-bean filled donuts are made.
When the donuts float to the top, flip them over. For the first 5-6 minutes, flip the donuts every 1 minute so they puff up evenly on both sides.
Fry the donuts with the mung bean filling following the same steps above.
Heat the sugar over Medium heat. When the syrup starts to bubble vigorously, swirl in the pan a few times and return to the heat. Cook until the syrup turns a honey color, approximately 4-5 minutes. Turn off the heat. Let the syrup rest for 2-3 minutes or until it deepens in color.
Drizzle the glaze on top of the donuts. Optionally, dip the donuts into the glaze, coating one side. Sprinkle roasted sesame seeds on top of the donuts while the glaze is still hot.
Enjoy the donuts while they're fresh. Store any remaining donuts in a covered dish and enjoy within 1-2 days.
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