Bánh Cam Nướng (Baked Sweet Rice Balls)
60% chuẩn vị · Vietnamese
A baked variation of Bánh Cam, offering a different texture profile. The balls are baked until golden and slightly crisp, filled with a sweet mung bean paste.
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
- Sugar1/2 cup
- Water3/4 cup
- Mung beans (split, no skin)1 cup
- Coconut milk1/4 cup
- Sesame seeds1/2 cup
- Vegetable oilfor brushing
- Salt1/4 teaspoon
Các bước
- 1
Prepare the mung bean filling as described in the 'Bánh Cam (Vietnamese Sweet Rice Balls)' recipe. Let cool.
- 2
In a bowl, combine glutinous rice flour, 1/4 cup sugar, and salt. Gradually add water, mixing until a soft, pliable dough forms. Knead for 5-10 minutes until smooth.
- 3
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.
- 4
Roll each ball in sesame seeds, pressing gently to adhere.
- 5
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 6
Place the sesame-seed coated balls on the prepared baking sheet. Lightly brush the tops with vegetable oil.
- 7
Bake for 20-25 minutes, or until golden brown and slightly firm. Rotate the baking sheet halfway through for even baking.
- 8
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
