Asia’s deep-fried dough traditions for doughnut lovers
Before the cruller met its glaze or Homer Simpson made doughnut a meme, countless cultures across Asia had already mastered the art of deep-frying dough. Whether braided, filled or simply golden and crisp, fried dough in its many delicious forms has long been a morning staple, temple offering or street-side indulgence from Jakarta to Jeju.
Technically speaking, a doughnut is simply fried dough. Sometimes it’s leavened, sometimes sweet, occasionally filled. By that standard, Asia’s been in the doughnut game for centuries. So why aren’t churros called Spanish youtiao? Or why don’t we refer to glazed rings as Western binangkal?
This isn’t about claiming superiority. Rather, it’s about reclaiming delicious history. From savoury Chinese youtiao dipped in soy milk to the coconut-laced, sesame-dusted rounds of the Philippines, Asian fried dough is rich in regional identity, ritual and innovation. Here’s a tour of the continent’s most iconic (and perhaps underappreciated) fried dough traditions. Sprinkles aren’t necessary, but a shake of sugar? Definitely.
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Youtiao (China, Southeast Asia)
Youtiao (Photo: Jamie Saw / Pexels)
Forget sugar. Youtiao is two long sticks of dough, joined at the hip, deep-fried until golden, light and airy. Literally translated as “oil stick”, this salty cruller is eaten mostly at breakfast, usually dipped in congee or soy milk. Supposedly, it has existed since the Song Dynasty (960 to 1279 AD), making it at least 800 years older than the first Dunkin’ Donuts franchise. Legend has it that it was created as a form of edible protest against a corrupt official and his wife during the period, making it possibly history’s first culinary subtweet.
These days, these doughnut ancestors have gotten many facelifts. In Bangkok’s Chinatown, street vendors stuff them with pandan custard or condensed milk. In Vietnam, their quay often comes with pho.
Binangkal (Philippines)
Small, round and covered in sesame seeds, binangkal is the tough-love aunt of the doughnut family. It traces its roots from the Visayas and Mindanao regions, and it is named after the Cebuano word for the bangkal tree, whose round fruits resemble these dense balls of dough.
Traditionally sold by street vendors or local bakeries, binangkal is the ultimate budget snack. It’s affordable, filling and perfect with a cup of instant coffee thanks to its not-too-sweet profile. In fact, the sesame seed crust makes it more earthy and toasty. Don’t expect that soft and fluffy doughnut vibe, though; binangkal has a chewy texture that makes your jaw work for its treat. It’s for people who like their pastries with a little backbone.
Binangkal is very similar to buchi, which is another sesame seed-coated, deep-fried Filipino treat influenced by the country’s Chinese migrants.
Khanom wong (Thailand)
Originally from the northern hill regions, Thailand’s entry into the doughnut conversation is sweet, ring-shaped and glazed with molasses or palm sugar syrup. Thanks to its slightly chewy texture and syrup drizzle, khanom wong feels like a cross between a doughnut and a sticky bun.
Traditionally served during local festivals or temple events, it’s less commercial and more community-centred, often made in big batches for sharing.
Sata andagi (Okinawa, Japan)
Sata andagi (Photo: Ocdp / Wikimedia Commons)
Okinawan immigrants brought sata andagi to Hawaii, where they became a mainstay at local festivals. The Okinawan word “sata” means sugar, and “andagi” roughly translates to deep-fried. Golden and crunchy on the outside and cake-like on the inside, sata andagi are Okinawa’s answer to the doughnut hole. The main difference? They are considerably bigger and far more filling. Texture-wise, they’re less fluffy, more compact. Imagine a muffin and a doughnut with a hearty child. It sounds delicious.
Panaderia-style sugar-raised doughnuts (Philippines)
For those who grew up in the Philippines pre-Krispy Kreme invasion, this is the doughnut of nostalgia. These puffy, yeasted, sugar-dusted and often unevenly shaped tori emerged in the post-war era, when American GIs brought their love for sweets. Local bakeries, however, interpreted the recipe with Filipino sensibilities. The result led to something airier, less oily and more generous with the sugar—the flavour of childhood in a brown paper bag. Messy and sticky, these are typically available in panaderias and roadside bakeries, which sling them for a few pesos apiece, usually stacked on trays alongside Spanish bread and pandesal.
See more: Where to get the best doughnuts in Metro Manila
Shakoy (Philippines)
Also known as the Filipino twisted doughnut, shakoy takes fried bread treats in a new direction—literally. Hand-twisted, deep-fried and tossed in white sugar, it’s crunchy on the outside and chewy inside. It is an ever-present treat in Visayan provinces and is usually sold alongside binangkal, often by sidewalk vendors during school dismissal time.
These days, with sugar cravings at an all-time high, some food stalls drizzle them with chocolate or condensed milk.
Banh tieu (Vietnam)
Light, hollow and sesame-speckled, banh tieu is Vietnam’s beloved deep-fried bun. Traditionally eaten for breakfast or as a snack, these golden puffs are slightly sweet and delightfully airy, often paired with steamed rice banh bo or filled with mung bean paste. A legacy of Chinese culinary influence, banh tieu has taken on local character with its chewy-crisp shell and mild sweetness. Today, street vendors and modern cafés alike riff on it with fillings like chocolate or coconut cream, but the nostalgic version—plain and warm from the fryer—remains undefeated.
Kuih keria (Malaysia)
What happens when a doughnut falls in love with a caramelised palm sugar glaze? Well, that's like every doughnut happy ending. Kuih keria is made from mashed sweet potatoes, shaped into rings, deep-fried and coated in a syrup of gula Melaka (palm sugar). Unlike Western doughnut, it’s less fluffy and more tender, with an earthy sweetness that’s unmistakably Malaysian. Originating as a humble kampung treat, kuih keria has seen a revival in street food stalls and viral videos, with gourmet versions topping menus from Malacca to Kuala Lumpur. It’s grandma-approved, Instagram-ready and culturally rich.
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