Ingredients

  • Yields 15 pieces
  • 230 g water 

  • 5 pandan leaves 

  • 1 tbsp sugar  

  • 30 g butter 

  • 4 large eggs 

  • 200 g castor sugar (for coating) 

  • 125 g all-purpose flour (or plain flour)

  • oil for deep frying (depending on pot size)

Crisp and Fluffy Pandan Chinese Doughnut
Recipe Courtesy of
Asian Food Network

Crisp and Fluffy Pandan Chinese Doughnut

Did you know the “nut” in the western doughnut referred to the hole in the middle, which allowed the insides and outsides to be cooked evenly? Well, even though these yummy Crisp and Fluffy Pandan Chinese Doughnuts don’t have holes, their small rounded surface definitely makes it fast and easy to fry! Bite into these fritters for a colourful treat to the eyes and taste buds. Pandan is a well-loved Asian ingredient due to its distinct aroma and subtle sweet taste. This recipe calls for only pandan leaves, but if you love the flavour of pandan, feel free to add a few drops of pandan essence!
  • Easy
  • 15 min
  • 15 min
  • 10 min
  • 2 steps
  • 8 Ingredients
  • Easy
  • 2 steps
  • 8 Ingredients
  • 15 min
  • 15 min
  • 10 min

Instructions

  1. Prepare doughnut dough

    • Sift flour.
    • Wash and cut pandan leaves into smaller pieces
    • Put into blender and blend with the water. Strain to get the juice.
      Pour pandan juice into a saucepot and add in the sugar and butter. 
    • Bring to boil and lower to medium heat. Whisk in the flour quickly to form a smooth paste.
    • Use a wooden spoon to continue stirring till it forms a ball and does not stick to the pot.
    • Remove from heatand let dough cool slightly.
    • Transfer dough to a standing mixer fitted with the K-beater. Add in eggs one by one and mix till u get a smooth batter.
    Prepare doughnut dough


  2. Deep-fry and coat with sugar

    • Heat oil to 165°C
    • Drop tablespoonfuls of batter into the oil. 
    • Do not overcrowd.
    • Cook for 3-4 mins per batch of dough.
    Deep-fry and coat with sugar


Plate and Serve!

Drain and quickly toss with castor sugar to coat while still hot and slightly oily. Serve!

Plate and Serve!

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Ingredients
  • Yields 15 pieces
  • 230 g water 

  • 5 pandan leaves 

  • 1 tbsp sugar  

  • 30 g butter 

  • 4 large eggs 

  • 200 g castor sugar (for coating) 

  • 125 g all-purpose flour (or plain flour)

  • oil for deep frying (depending on pot size)

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