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Heong peng (malt-sweetened doughnuts): photo of the dish
Illustrative photo: RachelF2SEA from Seattle, WA, USA — CC BY-SA 2.0, Wikimedia Commons
Snacks & baking

Heong peng (malt-sweetened doughnuts)

Small, round golden doughnuts, crispy on the outside and soft inside, with a subtle malt and sugar flavour. They are often enjoyed with tea, at breakfast or as a snack.

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Ingredients

Ingredients

Enrobage

Spices & seasoning

Optional extras

Instructions

  1. Mix the flour, malt, sugar, yeast and a pinch of salt in a bowl.
  2. Add the lukewarm milk, the egg and the oil, then knead for 5 minutes until you have a soft dough.
  3. Cover and let the dough rise for 1 hour, until it has doubled in size.
  4. Shape small balls about 4 cm wide and gently flatten them.
  5. Heat the oil to 170 °C and fry the doughnuts for 3 to 4 minutes, turning them, until nicely golden.
  6. Drain them on paper towels.
  7. Dust with icing sugar and serve warm.

Variations and tips

Savoury version. Leave out the sugar and add a pinch of pepper and sesame for a more neutral taste.

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Original Ecomely recipe.