Bánh Cam (Vietnamese Sweet Rice Balls)
Món truyền thống · Vietnamese
Classic Vietnamese sweet rice balls, crispy on the outside and chewy on the inside, filled with a sweet mung bean paste and coated in sesame seeds. A beloved traditional dessert.
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Nguyên liệu
- Glutinous rice flour2 cups
- Sugar1/2 cup
- Water3/4 cup
- Mung beans (split, no skin)1 cup
- Coconut milk1/4 cup
- Sesame seeds1/2 cup
- Vegetable oilfor frying
- Salt1/4 teaspoon
Các bước
- 1
Rinse mung beans and soak in water for at least 2 hours or overnight. Drain.
- 2
Steam the soaked mung beans until tender, about 20-30 minutes. Mash them into a paste.
- 3
In a pan, combine mung bean paste, 1/4 cup sugar, and coconut milk. Cook over medium-low heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan. Let cool.
- 4
In a bowl, combine glutinous rice flour, remaining 1/4 cup sugar, and salt. Gradually add water, mixing until a soft, pliable dough forms. Knead for 5-10 minutes until smooth.
- 5
Divide the dough into small portions. Flatten each portion into a disc, place a spoonful of mung bean filling in the center, and carefully wrap the dough around the filling, sealing it completely. Roll into a smooth ball.
- 6
Roll each ball in sesame seeds, pressing gently to adhere.
- 7
Heat vegetable oil in a deep pot or wok over medium heat. Fry the rice balls in batches, turning occasionally, until golden brown and puffed up, about 5-7 minutes. Ensure the oil is not too hot to prevent burning.
- 8
Remove from oil and drain on paper towels. Let cool slightly before serving.
