Banh Tieu



For the starter:

For the dough:


For the starter:

Mix the first four ingredients in a mixing bowl.  Cover and let sit at room temperature for 4 to 6 hours.

For the dough:

Stir the next four ingredients into the starter.  Add enough flour to make a fairly stiff dough. 

Knead well for five minutes until the dough is smooth.  Place in a clean bowl and cover with a damp towel. 

Let rest at least one hour.  (This will not rise noticeably.)

Divide the dough into balls about the size of ping pong balls.  Press a ball of dough into a small cup with sesame seeds. 

Press the seeds into the dough.  Flatten the ball and roll out thinly.  You should have a flat disk about the size of a CD.

In a wok or a deep fryer heat the oil to 180ºC.  Lower a disk into the hot oil.  As soon as it rises to the surface, turn it over. 

After a few seconds one portion of the dough should begin to bulge.  Press down on this air pocket and the whole disk will inflate like a puffer fish. 

As soon as the dough takes on color, remove from the oil and drain.  Each piece takes about thirty seconds or less.