Bánh Cam and Bánh Rán are often confused as one which is not hard to understand since the two are extremely similar. The only differences are bánh cam is from the southern region of
For the Outer Pastry:
-1lb glutinous rice flour
-100g rice flour
-2 tsp baking powder
-1 tsp oil
*Peel, steam and mash potato. Mix together flours and baking powder. Boil together sugar and water and pour into flour mixture (while still hot, right off the stove). Use a wooden spoon to mix together flour and syrup so that the flour soaks in all of the syrup. Let mixture cool enough to handle before kneading in potato and oil to make a smooth dough (dough will be sticky).
-100g mung beans (peeled and split)
-50g grated coconut
-2 tbs oil
*Rinse, soak, cook and mash beans. Mix in sugar and oil. Stir fry over medium heat until thickened add coconut and
Making the Pastries:
Wet hands with water, and grab some dough, flatten it and wrap filling in the middle. Roll in sesame seeds. Deep fry over medium heat until golden and puffy (about 15 mins).
To make Bánh Cam:
>>Omit potato when making “outer pastry dough”
>>Reduce sugar in “outer pastry dough” to 150g
>>Dough does not need to be made with boiling water, warm water is just fine, add water slowly and knead to form a smooth dough (you’ll need less water).
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