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Similar to BÁNH RÁN in North of Vietnam, BÁNH CAM is very popular in South of Vietnam. It is a street food, can be eaten any time as snack or dessert. Another cake always go with BÁNH CAM, that is BÁNH CÒNG (look like doughnut), it is cooked the same way, but no stuffing, ring shape.
In southern Vietnam, you can find two of these cakes along street, especially in countryside, they are sold on the tray, and you can hear the sound like: “bánh còng bánh cam đây…..” to advertise for sale.
Ingredients (40 to 50 pcs depending how big the cake you make):
OUTER (Vỏ bánh):
- 340 gr Glutinous rice flour (Bột nếp)
- 60 gr Rice flour (Bột gạo)
- 7 gr Instant yeast
- 80 gr sweet potato (white), boiled, mashed
- 200 ml (or more) warm water
INNER (Nhân bánh):
- 150 gr mung beans, skinless (soaked in water)
- 90 gr palm sugar (or brown sugar)
- Vanilla (optional)
- 200 gr brown sugar (for glaze)
- 50 gr white sesame seeds
- 1 liter cooking oil for deep frying
1. In a mixing bowl, dissolve the yeast in warm water. Slowly add flour (glutinous rice flour and rice flour), mashed sweet potato, and knead the dough until they do not stick in your finger, wrap it up. Let standing about 30 minutes.
2. Making inner: Boil the mung beans in water until soft, drained. Mash mung beans then saute with sugar on medium heat until become dry, add vanilla, mix well. Let cool down, make small balls (about 40 balls).
3. Divide the dough (outer) and make 40 balls.
4. Flatten out the dough ball, put mung bean ball in middle, wrap and seal up, (see picture). Do the same process until finishing. Let they stand about 1 hour.
5. Deep fry cake balls on medium heat (160 C degree) until golden in color. Drained off oil.
6. Making GLAZE: in sauce pan, melt the sugar with a little bit water, slowly cook until become honeylike, add sesame seeds.
7. Dress the BÁNH CAM with sesame syrup, let them cool down and serve (at room temperature).
Note: you can use the same dough to make BÁNH CÒNG (look like DOUGHNUT)