Rice flour doughnuts with a mung bean filling

Rice flour doughnuts with a mung bean filling

Bánh rán lúc lắc

By
From
Real Vietnamese Cooking
Makes
40
Photographer
Michael Fountoulakis

This recipe is from the Director of the Viet Way Centre, Hanoi chef Nguyen Phuong Hai, who recently released his own cookbook in Vietnam. The banana and sweet potato provide the necessary starch, which rice flour lacks, so the dough is strong enough to deep-fry.

Ingredients

Quantity Ingredient
100g dried mung beans
140g sugar
vanilla extract
1 sweet potato
1 banana
180g glutinous rice flour
40g sesame seeds
vegetable oil, for deep-frying

Method

  1. To make the doughnut filling, rinse the mung beans under cold running water and place in a bowl. Cover with cold water and allow to soak for 2 hours.
  2. Drain the mung beans well. Place in a steamer set over a saucepan of boiling water and cook for 20 minutes, or until soft .
  3. Transfer the mung beans to a dry wok or frying pan. Add half the sugar and dry-fry over low heat until the sugar has dissolved. Remove from the heat and stir in the vanilla. Divide the mixture into 40 portions and shape into small balls.
  4. Peel the sweet potato and steam it whole for 15 minutes, or until soft.
  5. Weigh out 120 g of both the sweet potato and banana. Place in a mortar and pound until smooth.
  6. Sift the flour into a bowl. Add the remaining sugar and 2 1/2 tablespoons warm water and mix to combine. Now add the mashed sweet potato and banana and lightly knead for 3–4 minutes, until you have a smooth dough. Cover with a damp cloth and leave to rest for 20 minutes.
  7. Divide the dough into 40 equal portions, roughly the size of golf balls. Take one piece of dough at a time and flatten it into a disc. Place a mung bean ball in the middle, then encase it in the dough. Roll in the palm of your hands to form a ball, then dip the doughnut in the sesame seeds.
  8. Repeat with the remaining ingredients.
  9. Heat about 10 cm of oil in a wok. To test the oil, place the tip of a wooden chopstick into the oil — when bubbles slowly rise to the surface, the oil is hot enough to use. Fry the doughnuts in batches for 4–5 minutes per batch, until golden brown.
  10. Drain well on paper towel and eat while still warm.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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