Bánh Cam (Southern Vietnamese Sweet Dumplings)
85% chuẩn vị · Vietnamese
A variation of Bánh Rán, popular in Southern Vietnam, often called Bánh Cam. It typically features a mung bean filling and is known for its slightly crispier exterior and chewy interior, coated in sesame seeds.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Glutinous rice flour2 cups
- Rice flour1/4 cup
- Sugar1/4 cup
- Salt1/2 teaspoon
- Warm water3/4 cup
- Vegetable oilfor frying
- White sesame seeds1/2 cup
- Mung bean paste (sweetened)1 cup
Các bước
- 1
Combine glutinous rice flour, rice flour, sugar, and salt in a bowl. Gradually add warm water, mixing to form a soft dough. Knead for 5-7 minutes until smooth.
- 2
Divide dough into 12 portions. Fill each with mung bean paste, seal, and roll into a ball.
- 3
Coat each ball generously with sesame seeds.
- 4
Heat oil in a deep pot to 320°F (160°C).
- 5
Fry doughnuts in batches for 6-8 minutes, turning, until deeply golden brown and crisp. Ensure the oil temperature remains consistent.
- 6
Drain on paper towels. Serve warm.
