Bánh Rán (Hanoi Fried Sesame Rice Balls)

Name: Bánh Rán (Hanoi Fried Sesame Rice Balls)
Total time: 1 h 15 min
Yield: 8
Cuisine: Vietnamese (Hanoi / North)
Ingredients: 120 g Split mung beans (peeled), soaked 2 hours; 60 g Sugar, for the filling; 2 tbsp Desiccated coconut (optional); 250 g Glutinous rice flour; 40 g Rice flour; 60 g Mashed cooked potato; 40 g Sugar, for the dough; 180 ml Warm water; 80 g White sesame seeds; 1 L Neutral oil, for deep-frying

Golf balls of glutinous rice dough rolled in sesame and deep-fried until they puff hollow and crisp, with a sweet mung-bean centre that — done properly — rattles loose inside the shell when you shake it. Hanoi's afternoon snack from a paper bag, sold by the ten.

المصدر

الوصفة من Hanoi kitchens and street stalls · 🏺 تقليدي · Northern Vietnamese cooking — Hanoi households and the pavement stalls of the Old Quarter

Hanoi · the ball that rattles — An ownerless traditional snack, so no cook is credited. The cited article confirms bánh rán as a deep-fried glutinous rice ball from northern Vietnam, its shell of glutinous rice flour sometimes covered in white sesame, its filling of sweetened mung-bean paste traditionally separated from the shell so it rattles when shaken, with a nearly identical southern bánh cam and a savoury version of pork, wood-ear and vermicelli. The potato in the dough, the two-temperature fry, timings and quantities are this book's own.

خلفية على ويكيبيديا ↗

شاهد طريقة التحضير · 3 فيديو

Helen's Recipes (Vietnamese Food)An Cooking Vietcan Recipes Hang Pham

⏱ 75 دقيقة🍽 8 حصة🔥 260 سعرة🇻🇳 فيتنام

نباتينباتي صرفخالٍ من الألبانخالٍ من الغلوتين

المكوّنات

الحصص

🛒 شراء المكونات

استُبعدت أساسيات المؤن — فقط ما تحتاج للخروج لشرائه.

★ تشير إلى مكوّن تصفه الوصفة بأنه يصعب إيجاده أو لا بديل له.

الخطوات

Filling: steam the mung beans 20 minutes until soft, mash with the sugar and coconut, and cook in a dry pan 3 minutes until stiff. Cool and roll into 16 balls.
Dough: mix the two flours, potato and sugar, then add the warm water gradually to a smooth, soft dough. Rest 20 minutes.
Divide into 16, wrap each bean ball completely, roll smooth, then roll in the sesame seeds, pressing so they stick.
Heat the oil to a LOW 130 °C. Fry the balls 12–15 minutes, keeping them moving, as they slowly swell to twice their size and turn pale gold.
💡 Low and slow is the whole recipe. Hot oil seals the crust before the inside can expand — you get a dense ball that splits. Fifteen patient minutes gives the hollow shell that rattles.
Raise the heat to 170 °C for the last 2 minutes to crisp and deepen the colour. Drain on a rack. Eat warm — shake one first.

💡 نصائح

Bánh rán mặn, the savoury Hanoi version, fills the same shell with pork, wood-ear and glass noodles and is eaten with a sweet-sour chilli dip — the classic winter partner to the sweet one.
Southern bánh cam is the same ball without the separated filling and sometimes glazed in sugar. Both are right; only Hanoi insists on the rattle.