Banh Ran Recipe

Bnh rn is a deep-fried glutinous rice ball Vietnamese dish from northern Vietnam.

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Banh Ran
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Ingredients for Banh Ran Recipe

  • 1/2 cup peeled split mung beans washed and soaked in water 1 hour
  • 8 tablespoon Sugar
  • 1 tablespoon vegetable oil
  • 1/4 cup shredded coconut optional
  • 2 cup glutinous rice flour 250g
  • 2 tablespoon white rice flour
  • 1/4 cup mashed potato
  • 1/2 teaspoon Salt
  • 200 milliliter lukewarm water
  • 1/2 cup sesame seeds
  • As required vegetable oil to deep fry

Directions: Banh Ran Recipe

  • STEP 1.To make the filling, cook leguminous plant during a rice cooking utensil with ½ cup water (or barely enough water to barely cowl the beans). Or else, you
  • STEP 2.Ll be able to steam the beans for a quarter-hour or till soft.
  • STEP 3.Then method the soft-bo leguminous plant during a kitchen appliance into a fine paste (or mash by hand exploitation mortar and pestle or alternative mashing tools). Combine with sugar, sliced coconut, and oil.
  • STEP 4.Divide and type into 10-12 balls. To create the dough, during a massive bowl, mix pasty rice flour, rice flour, tater, sugar, and salt. Step by step add within the heated water and knead well.
  • STEP 5.You will use a bit of a lot of or but 200ml, betting on the standard of the flour used. Cowl and let the dough rest half-hour. Divide the dough into 10-12 parts just like the fillings.
  • STEP 6.Take one portion and form it into a ball. Then flatten it out into a disk (1/8 in or 1cm thick). Place a filling ball within the center and pinch the sides along, avoid any air between the filling and therefore the dough. Form into a ball and appear the benny seeds.
  • STEP 7.Press as several benny seeds to stay to the ball as potential. Then roll once more between your balms to stick to the seeds well. Repeat with the remainder of the dough.
  • STEP 8.Heat a pair of inches of oil until 180°c/360°f (or till tiny bubbles seem round the tableware sub it). Fry until golden brown sometimes rotates the balls in order that they area unit brown equally.
  • STEP 9.Then take away and allow them to rest on a rack or towel to empty off the surplus oil. Best served hot.
Nutrition
value
3010
calories per serving
95 g Fat70 g Protein461 g Carbs44 g FiberOther

Current Totals

  • Fat
    95g
  • Protein
    70g
  • Carbs
    461g
  • Fiber
    44g

MacroNutrients

  • Carbs
    461g
  • Protein
    70g
  • Fiber
    44g

Fats

  • Fat
    95g

Vitamins & Minerals

  • Calcium
    1416mg
  • Iron
    37mg
  • Vitamin A
    2130mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    15mg
  • Vitamin B6
    1mg
  • Vitamin B9
    261mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    7mg
  • Vitamin E
    6mg
  • Copper
    4mcg
  • Magnesium
    751mg
  • Manganese
    7mg
  • Phosphorus
    1462mg
  • Selenium
    39mcg
  • Zinc
    15mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp