Photograph of the finished Tulumba

Middle East · Bánh chiên rãnh ngâm si rô Tulumba

Tulumba

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 400 g
  • Photograph of Unsalted butter Unsalted butter 120 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Sugar Sugar 600 g
  • Photograph of Wheat starch Wheat starch 80 g
  • Photograph of Lime Lime 2
  • Photograph of Oil Oil 480 ml
  • Photograph of Salt Salt 4 g

Method

  1. 1 Cook the sugar syrup with lemon juice for 12 minutes, then let it cool completely; the hot syrup will make the cake soggy when it comes into contact with the hot cake.
  2. 2 Heat 120 ml of water with butter and salt, then pour in the flour and cornstarch mixture all at once and stir for 3 minutes.
  3. 3 Let the batter cool down to 60 degrees, then add the eggs one by one and beat until the batter is smooth and elastic.
  4. 4 Pipe the batter through the notched nozzle in 4 cm sections, then cut with a wet knife for a clean cut.
  5. 5 Fry in cold oil at 150 degrees, gradually increasing to 180 degrees over 12 minutes, starting with freshly cooled oil, then immediately dip the empty casing into cold syrup.

With an appliance

  • Air fryer 45 min

    Replace step 5: spray oil evenly, then cook at 170 degrees for 12 minutes, and increase to 200 degrees for another 4 minutes. Since the intestines are denser than those fried in oil, reduce the syrup soaking time by 10 seconds.

Start cooking