Photograph of the finished Lokma

Middle East · Viên bột chiên nhúng xi rô

Lokma

1 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.6 lb
  • Photograph of Dry yeast Dry yeast 0.8 oz
  • Photograph of Cornstarch Cornstarch 4.2 oz
  • Photograph of Sugar Sugar 1.8 lb
  • Photograph of Lime Lime 1.6
  • Photograph of Oil Oil 7 ⅔ cups
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 2.1 oz
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Mix wheat flour with cornstarch, yeast, and water to form a thick paste, then let it rise for 1 hour.
  2. 2 Mixing cornstarch into the flour is a way to make the crust crispy instead of chewy.
  3. 3 Cook sugar with water and lemon juice to make a thin syrup, then let it cool completely.
  4. 4 The syrup must be cool and the cake must be hot; otherwise, the cake will absorb the syrup and become soggy.
  5. 5 Squeeze the batter through your hands, shape into balls, then fry in oil at 170 degrees for 4 minutes until golden brown.
  6. 6 Dip the hot balls into the cooled syrup for 2 minutes, then remove and sprinkle with sesame seeds.

With an appliance

  • Air fryer 50 min

    Replace step 5: Place the dough balls on perforated parchment paper, spray evenly with oil, then air fry at 190 degrees for 9 minutes, flipping at the 5th minute until golden brown. Step 6: Still dip the hot balls into the cooled syrup for exactly 2 minutes.

Start cooking