Bánh Cam
Deep-Fried Rice Ball, Mung Bean, Shredded Coconut, Sesame Seeds
Chef Lauren Tran of Bánh by Lauren | New York
Adapted by StarChefs | November 2018
INGREDIENTS
Dough:
750 grams sugar
30 grams canola oil
1.4 kilograms glutinous rice flour
78 grams rice flour
18 grams baking powder
Mung Bean Filling:
400 grams mung beans, soaked overnight
250 grams granulated sugar
3 grams salt
10 grams canola oil
275 grams shredded coconut
To Assemble and Serve:
Canola oil
339 grams sesame seeds
METHOD
For the Dough:
In a large stock pot, bring sugar, oil, and 1.58 kilograms water to a boil. Reduce heat and keep warm. In a large mixing bowl, combine flours and baking powder. Slowly stream in warmed sugar mixture until a shaggy dough forms. The dough should be smooth and slightly sticky. Portion dough into 45-grams balls. Tightly wrap in plastic wrap and refrigerate.
For the Mung Bean Filling:
In a large stock pot, bring mung beans, sugar, salt, oil, and 588 grams water to a boil. Reduce heat and let simmer 45 minutes, stirring frequently. Remove from heat and stir in shredded coconut. Portion filling into 15-gram balls. Tightly wrap in plastic wrap and refrigerate.
To Assemble and Serve:
In a deep fryer, heat oil to 375°F. On a work surface, flatten each Dough ball and place 1 Mung Bean Filling into the center of the Dough. Wrap Dough around the Mung Bean Filling and pinch to close off. Roll each ball in sesame seeds to coat. Deep fry each ball 10 minutes, or until golden brown. Let cool and serve warm!
