Print Friendly and PDF

Translate

Friday, April 21, 2017

Sesame Ball Recipe / Bánh Cam / Bánh Rán


Ingredients & Cooking Directions for Sesame Balls with Mung Bean Filling

Kitchen Equipment used in this Video

Clear bowls: http://amzn.to/2nAy4Um
Stainless steel bowls: http://amzn.to/2mYeGCs  
Portable stove: http://amzn.to/2nQ8sTe    
Induction Cooker: http://amzn.to/2nyw4eF    
Measuring cup: http://amzn.to/2niHwi5
Wooden spoon: http://amzn.to/2nQPsI7
Food processor: http://amzn.to/2mYNh3n  
Plastic wrap: http://amzn.to/2ndq5A2
Cooking gloves: http://amzn.to/2mcNotv
Baking pan: http://amzn.to/2obB7Vy  
Cooling rack: http://amzn.to/2nAJJCG
Strainer: http://amzn.to/2odPr1b
Splatter screen: http://amzn.to/2pNTePV

Makes about 32 sesame balls

Filling

2 ½ cups water
2 tablespoons water

1. Soak mung beans in water for 4 hours, rinse 3-4 times until water runs clear, and drain.
2. Bring 2 ½ cups of water to a boil and add in drained mung bean and salt. Cook for about 30 minutes stirring occasionally on medium high heat or until soft.
3. Turn heat on low and add in sugar, oil and vanilla to the mung beans. Mix all the ingredients together until the sugar dissolve in the mung beans.
4. Turn off the heat and allow the mung beans to cool.
5. Pour cooked mung beans and 2 tablespoons water in food processor and blend until it turns into a smooth, thick mash potato consistency.
6. Roll mash mung beans into 1 ½ tablespoon balls, place on a plate, cover with plastic wrap and store them in the refrigerator until ready to use.

****I prefer my filling less sweet so I only used ½ cup sugar. If you like it sweeter you can add more sugar to your desired taste.
****You can also add ½ cup to shredded coconut to the filling if desired.

Dough

5 tablespoons hot water
1 ¾ cups warm water

1. Pour the hot water into the potato flakes and mix them up until the mash potatoes form. Set aside.
2. In a measuring cup, dissolve sugar into the warm water. Set aside.
3. Add flours, corn starch and salt into a bowl and whisk to combine.
4. Pour in sugar water and mix with dry ingredients until it comes together.
5. Add in the mash potatoes you made earlier and knead the dough until smooth.
6. Cover the dough with plastic wrap and allow the dough to rest for 1 hour before using.

***Avoid over kneading the dough or the texture will get tough.
***If the dough is a little cracked or too dry then add in water 1 teaspoon at a time until you get it the right consistency. The dough should be smooth after kneading and not too wet. If it is too wet, add 1 tablespoon flour at a time until it becomes the right consistency.

Fry Sesame Balls


1. To assemble the balls, scoop a heaping tablespoon of dough, roll it up in a ball and flatten it into a disc making sure the outer edges are thinner than the center.
2. Place the filling in the center of the dough and pinch the dough together to cover the filling. Then roll it using the palm of your hands until it looks like a perfectly round ball.
3. Roll and press the ball with sesame seeds until sesame seeds cover the whole ball and repeat this process with all the dough and filling.
4. Place balls on a tray and cover all the sesame balls with plastic wrap until ready to fry.
5. Heat your oil on high heat until you see bubbles form when placing a wooden utensil in the oil. Turn heat down to medium until it reaches 350 degrees F.
6. Carefully add the sesame balls to your hot oil and deep fry them for about 17-18 minutes turning them on all sides until they turn golden brown.  When they are done cooking, place them on rack to drain.

*** Make sure you have enough oil to cover the sesame balls.
***DO NOT over fry them since it could make them hard and burnt. You want to have a lightly crunchy outer layer that is slightly chewy on the inside of the shell.

Enjoy!

No comments:

Post a Comment