Tuesday, September 9, 2014

Sesame Balls with Mung Bean (Banh Cam Nhan Dau Xanh)

Sesame Balls with Mung Bean (Banh Cam Nhan Dau Xanh)

2 1/3 cups Glutinous Flour
1 Tbsp. Wheat Starch
1/2 cup Rice Flour
1/3 cup Potato Starch
1/2 cup Sugar
1/4 tsp. Salt
1 tsp. Baking Powder
1 cup Water (add more as needed)
1 cup Mung Bean
1/2 cup Sugar
1/4 tsp. Salt
1 tsp. Vanilla Sugar
sesame seeds
frying oil

In a bowl add 2 1/3 cup Glutinous Flour. Add 1/2 cup Rice Flour. Add 1/3 cup Potato Starch. Add 1 Tbsp. Wheat Starch. Add 1 tsp. Baking Powder.
Add 1/4 tsp. Salt. Mix together.
In a different bowl mix 1/2 cup Sugar and 1 cup Water together.
Pour the sugar water into the flour mixture.  Mix until it forms a dough. Knead with your hands until it has a play dough texture. Add more water if needed.
Cover with plastic wrap and let it sit for 1 hour.
To make the fillings, you will need.
In a sauce pan add enough water to cover the Mung Bean, add 1/4 tsp. Salt. Let it cook until soften, mix until it turns into a paste. Add 1/2 cup Sugar.
Add 1 tsp. Vanilla Sugar. Mix well for another 2-3 minutes. remove from heat and let it cool.
Roll into balls and set aside.
After 1 hour, take a piece of the dough and flatten it.  Place the fillings in the center.  Wrap the dough around the fillings then roll it into a ball.
Coat it with sesame seeds.
Repeat until you use up all the fillings and dough. 
Have your frying oil ready.  Once it's hot put in the Sesame Balls, fry until golden.  Place on paper towel, let it cool for a few minutes and serve.

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