Bánh rán
Bánh rán is a popular Vietnamese dessert often found at street vendors. The crispy, sesame-covered exterior gives way to a sweet red bean paste filling, which perfectly complements the slightly sweet dough. Bánh rán comes in two variations: one with a hollow interior and the other filled with dense red bean paste. This fried sweet treat originates from the Chinese Jian Dui donut, but the Vietnamese version is slightly lighter and less oily. The secret to making perfect Bánh rán lies in the correct frying temperature: starting at a low temperature and gradually increasing it to ensure the outside is crispy while the inside remains soft and perfectly textured.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the rice flour, wheat flour, sugar, and baking powder. This forms the base of the dough.
2
Gradually add the coconut milk and water, mixing until you have a soft, easily manageable dough. If it's too sticky, add a little more rice flour.
3
Set the dough aside to rest for about 30 minutes to allow the ingredients to meld together.
4
Divide the dough into equal portions, then flatten each one and place a small amount of red bean paste in the center.
5
Bring the dough together to enclose the filling, and shape it into a small ball. Ensure the filling is completely sealed.
6
Roll the balls in sesame seeds, ensuring they are evenly coated.
7
In a deep skillet or pot, heat the oil to approximately 320°F (160°C). It's crucial that the oil isn't too hot, or the dough may brown quickly on the outside while remaining raw inside.
8
Fry the balls slowly, turning them continuously to ensure they are evenly golden brown and crispy. This should take about 5-7 minutes.
9
Remove the fried balls to a paper towel-lined plate to absorb any excess oil.
10
Serve immediately or allow to cool and enjoy later!
