Locals rarely could afford more than one of these. These were usually sold by vendors as a snack. They’re done when no longer crunchy, and easily mash between your fingers, about 30 minutes. You can cook this on the stove, or in a rice cooker, just as you’d cook rice but it can be more finnicky to do it right, and you may lose a lot of beans sticking to the pot. Steaming is the simplest way to cook them because you just let it sit on medium heat, and don’t have to worry about stirring, or how much water you’ve added. The slower and easier way: add hot water to the beans, let it cool, the transfer to the fridge overnight. The faster way: add hot water to soak them on the kitchen counter, drain then replace the hot water twice over the course of two hours. There’s more air inside when you make the filling smaller and it’s highly likely cooks did that to stretch their daily supply. This increased the sweetness allowing the cook to save money by cutting back on sugar too.įor the mung bean filling, my parents swear no cooks or snackers cared for some detail such as if the ball of mung bean shakes inside or not. Since potatoes were scarce (expensive) in Vietnam so sweet potatoes were used instead. We add potatoes to prevent bánh cam from exploding in the fryer. In many cases, money determines how things pan out. If you add coconut to your recipe, do yourself a favor and use only freshly grated coconut! Shaped By Necessity Only in the South will you find freshly shredded coconut in the filling too, but that will vary by vendor. The most popular flavor added to the mung bean filling is with drops of vanilla extract. There is no essence of flower added to this. In this post, I make it in the Southern style. A sugary drizzle on these fried goodies can be found on them depending on the vendor.Īnother difference in the north is that when they are covered in sugar, the dough is made only with sweet rice flour and no rice flour, sesame seeds, or potatoes. These are made with a Jasmine flower essence for a nice aroma. Northerners call it bánh ran, or “fried cake”. My parents recount the differences in these fried desserts back home: North Vietnam – Bánh Rán Both styles can be found throughout the country though. Although they look very similar, there are differences between bánh cam from the South and bánh ran from the North.
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