Banh Cam

• 份量: 12 servings
• 准备时间: 10 minutes
• 总时间: 1 hour 10 minutes

配料

Sweet mung bean filling

1½ cups dried peeled split mung beans

1 cup granulated sugar

¼ teaspoon salt

1 tablespoon vegetable oil

1 cup unsweetened shredded coconut

Shell

1 bag glutinous rice flour (16 oz)

3 tablespoons rice flour

⅓ cup potato starch

2 teaspoons baking powder

1½ cups hot water

1¼ cups granulated sugar

1 tablespoon vegetable oil and more for deep-frying

1 cup sesame seeds

步骤

Prepare and cook the mung beans

Rinse the mung beans in a colander until water runs clear. Transfer mung beans to a medium-size pot and add water to cover by 3 inches. Bring the pot to a boil then reduce heat to a low simmer. Partially cover with a lid. Cook for about 1 hour or until you can easily smash a mung bean between your fingers. Once you reach this point, continue to cook on low heat, uncovered, to let the excess water evaporate off. No standing water should be in the pot.

Make mung bean paste

Add sugar, salt, vegetable oil, and shredded coconut to the mung beans. Mix and mash the mung beans until you get a homogenous paste. Divide the mung bean into 24 golf-size balls (about 1-inch in diameter).

Prepare the dough

In a large bowl, whisk together glutinous rice flour, regular rice flour, potato starch and baking powder until evenly combined. Add water, sugar, and vegetable oil and kneed until you get a smooth, slightly sticky but manageable, ball of dough.

Assemble

Divide the dough into 24 balls (a tad bigger than the mung bean filling, about 1-½ inches in diameter). Flatten the dough and place the filling ball in the center. Pull the sides to the top and pinch together the seams. Roll the ball back and forth in the palm of your hands until the seams are no longer visible. Roll the ball in sesame seeds to cover.

Deep fry

Fill a large wok or pot with 2 inches of vegetable oil and heat the oil until it reaches 350°F. Deep fry in batches if needed. Use a slotted spoon to lower the balls into the oil. Let it sit in the oil for 5 seconds then swoosh them around so that it cooks up round. Cook for 6-8 minutes then transfer them to a wire rack to remove excess oil. Leftovers keep well in the freezer for up to 3 months. To reheat, pop them in the microwave, toaster oven or refry them in oil.