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Bánh Rán

Name: Bánh Rán
Prep time: PT1 hour 15 minutes
Cook time: PT30 minutes
Total time: PT1 hour 45 minutes
Yield: 12
Cuisine: Vietnam
Ingredients: 300 g Glutinous rice flour (Also known as sweet rice flour.); 200 g Mung bean paste (Ensure it's a smooth, sweet paste. You can buy pre-made or make your own.); 1/2 cup White sesame seeds (Toasted sesame seeds will add more flavor.); 60 g Granulated sugar (For the dough. Adjust to taste if desired.); approx. 150-180 ml Warm water (Start with 150ml and add more as needed to form a pliable dough.); 4-5 cups Vegetable oil (For deep frying. Use a neutral oil with a high smoke point.); 1 tablespoon Sugar (Optional, for the mung bean filling if it's not sweet enough.)

Vietnamese Fried Sesame Balls

Northern Vietnamese style bánh rán are delightfully crispy, hollow fried sesame balls with a sweet mung bean filling. The key to their signature hollow interior is careful dough preparation and controlled frying temperature.

準備時間1 hour 15 minutes

烹飪時間30 minutes

總計時間1 hour 45 minutes

份量12

難度Medium

2 個編輯· Feb 8

製作您的版本

🧂 食材

300 g Glutinous rice flour(Also known as sweet rice flour.)
200 g Mung bean paste(Ensure it's a smooth, sweet paste. You can buy pre-made or make your own.)
1/2 cup White sesame seeds(Toasted sesame seeds will add more flavor.)
60 g Granulated sugar(For the dough. Adjust to taste if desired.)
approx. 150-180 ml Warm water(Start with 150ml and add more as needed to form a pliable dough.)
4-5 cups Vegetable oil(For deep frying. Use a neutral oil with a high smoke point.)
1 tablespoon Sugar(Optional, for the mung bean filling if it's not sweet enough.)

👨‍🍳 步驟

1
Prepare the dough: In a large bowl, combine the glutinous rice flour and 60g of granulated sugar. Gradually add warm water, about 150ml to start, mixing with your hands or a spatula until a soft, pliable dough forms. It should not be sticky. Add a little more water, a tablespoon at a time, if needed. Knead the dough for about 5-7 minutes until it's smooth and elastic.
⏱️ 15 minutes
2
Divide the dough and filling: Divide the dough into 12 equal portions. Roll each portion into a ball. Divide the mung bean paste into 12 equal portions and shape each into a small log or ball.
⏱️ 10 minutes
3
Assemble the bánh rán: Take one dough ball and flatten it into a disc. Place a mung bean paste portion in the center. Carefully bring the edges of the dough up and around the filling, pinching to seal completely. Ensure there are no gaps or leaks. Gently roll the filled ball between your palms to smooth it out. Repeat with the remaining dough and filling.
⏱️ 20 minutes
4
Coat with sesame seeds: Pour the white sesame seeds onto a shallow plate. Gently roll each filled dough ball in the sesame seeds, pressing lightly so the seeds adhere evenly to the surface. Ensure the entire ball is coated.
⏱️ 10 minutes
5
Prepare for frying: Pour the vegetable oil into a deep pot or wok, ensuring there's enough depth for the balls to float. Heat the oil over medium-low heat to approximately 150°C (300°F). It's crucial not to overheat the oil, as this will cause the balls to cook too quickly on the outside and remain dense inside.
⏱️ 10 minutes
6
First fry: Carefully place 3-4 bánh rán into the hot oil, being careful not to overcrowd the pot. Fry them gently for about 5-7 minutes, or until they float to the surface and are lightly puffed and pale yellow. They should not be browned at this stage. Use a slotted spoon to gently turn them occasionally to ensure even cooking.
⏱️ 10 minutes
7
Second fry (for crispiness and hollowness): Remove the bánh rán from the oil with a slotted spoon and place them on a wire rack to drain for a few minutes. Increase the oil temperature slightly to about 170°C (340°F). Carefully return the partially fried bánh rán to the hot oil. Fry for another 3-5 minutes, turning them frequently, until they are a deep golden brown and have puffed up significantly, indicating they are hollow inside. The exterior should be crispy.
⏱️ 10 minutes
8
Drain and serve: Remove the bánh rán from the oil and place them on a wire rack set over paper towels to drain any excess oil. Let them cool slightly before serving. They are best enjoyed warm.
⏱️ 5 minutes

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💡 專業提示

✓Northern Vietnamese style: Characterized by their hollow interior and crispy texture.
✓Achieving hollowness: The key is a well-made dough and frying at controlled, lower temperatures initially, followed by a second fry at a slightly higher temperature.
✓Low heat frying: Crucial for the first fry to allow the inside to cook and expand before the exterior browns too much.
✓Dough consistency: The dough should be soft and pliable, similar to earlobes, not sticky or tough.
✓Filling: Ensure the mung bean paste is smooth and well-sealed within the dough to prevent leaks during frying.

✨ 創意點子

發揮創意，製作屬於您自己的食譜版本

Without filling: For a simpler, chewy sesame ball.
With coconut: Add shredded coconut to the mung bean filling for added texture and flavor.
Sweetened condensed milk: A small amount can be added to the mung bean filling for extra richness.