Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Red Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Egg White 5 pcs
- Red Bean Paste 150 g
- Plain Flour 40 g
- Corn flour 40 g
- White Sugar some
Directions
Divide red bean paste into small balls (size as lotus seed)
Mix plain flour and corn flour, sift
Whisk egg white until it becomes gruel condition
Add 1/5 of the mix flour, keep stirring
Repeat to add mix flour, stir to form porridge
Dip the red bean paste ball into egg porridge one by one
Heat wok with oil in medium heat, deep fry the red bean paste ball
Drain out oil and dish up when the red bean paste ball turn golden
Sprinkle white sugar on the surface of doughnut, serve
Category:Hong Kong Recipes
Category:Hong Kong Desserts