Banh Ran, also known as Vietnamese Sesame Balls, is a beloved traditional snack that has captured the hearts and taste buds of many food enthusiasts around the world. These delightful sweet treats consist of a chewy glutinous rice exterior, filled with a rich and sweet mung bean paste, and coated with toasted sesame seeds. The combination of textures and flavors makes Banh Ran an irresistible choice for both locals and tourists alike. Popular at festive occasions and local markets, these golden-brown balls are often enjoyed for their satisfying crunch and soft, sweet interior. As food blogger and cultural enthusiast Nguyen Tran notes, “Banh Ran embodies the essence of Vietnamese street food, bringing together simplicity and flavor in every bite.” With their unique taste and cultural significance, it’s no wonder that Banh Ran continues to gain popularity both in Vietnam and globally.
Preparation of Banh Ran (Vietnamese Sesame Ball)
Banh Ran, also known as Vietnamese sesame balls, are a beloved snack and dessert in Vietnamese cuisine. These delightful treats are made from glutinous rice flour filled with sweet or savory fillings and coated with sesame seeds. The crispy exterior and chewy interior make them a favorite among both locals and visitors. Banh Ran has roots in traditional Chinese cuisine and has been adapted into Vietnamese culture, showcasing the harmonious blend of flavors and textures that characterize Vietnamese food.
History of Banh Ran
Banh Ran has its origins in Chinese cuisine, where similar ball-shaped snacks are known as “Jian Dui.” The dish was brought to Vietnam over the years and has evolved into a popular street food. Traditionally, it is served during festivals and special occasions. The preparation method and fillings have diversified, allowing for both sweet and savory versions that reflect local tastes and preferences.
Ingredients
| For the Dough: |
| 200g glutinous rice flour |
| 50g tapioca starch |
| 80ml coconut milk |
| 50g sugar |
| Pinch of salt |
| For the Filling: |
| 100g mung beans (steamed and mashed) |
| 30g sugar |
| 1 tsp vanilla extract (optional) |
| For Coating and Frying: |
| Sesame seeds (enough to coat) |
| Vegetable oil (for frying) |
Steps to Prepare Banh Ran
- Prepare the Filling:
- In a bowl, mix the steamed and mashed mung beans with the sugar and vanilla extract until well combined.
- Divide the mixture into small balls (about 10g each) and set aside.
- Make the Dough:
- In a large mixing bowl, combine the glutinous rice flour, tapioca starch, sugar, and salt.
- Add coconut milk gradually and knead until a smooth and pliable dough forms. If the dough is too sticky, add a little more tapioca starch.
- Form the Balls:
- Take a small piece of dough (about 20g) and flatten it in the palm of your hand.
- Place a mung bean ball in the center and wrap the dough around it, rolling it into a smooth ball.
- Repeat until all the dough and filling are used up.
- Coat with Sesame Seeds:
- Roll each ball in sesame seeds, ensuring they are evenly coated.
- Fry the Banh Ran:
- Heat a deep pan or wok with vegetable oil over medium heat.
- Once the oil is hot, gently drop the sesame balls in batches into the oil.
- Fry until they are golden brown and crispy, turning occasionally to ensure even cooking (about 5-7 minutes).
- Remove them with a slotted spoon and drain on paper towels.
- Serve:
- Allow the Banh Ran to cool slightly before serving. They can be enjoyed warm or at room temperature.
Enjoy your homemade Banh Ran as a delicious snack or dessert that brings a taste of Vietnam to your table!
Frequently Asked Questions
What is Banh Ran?
Banh Ran is a traditional *Vietnamese sesame ball* made from glutinous rice flour, filled with sweet or savory fillings, and coated with sesame seeds.
What are the common fillings for Banh Ran?
Common fillings include *mung bean paste*, red bean paste, or ground meat, but variations exist depending on regional preferences.
How is Banh Ran prepared?
Banh Ran is made by forming glutinous rice dough around the filling, rolling it in sesame seeds, and then deep-frying it until golden brown.
Is Banh Ran gluten-free?
Yes, Banh Ran is gluten-free as it is made from *glutinous rice flour*, which does not contain wheat gluten.
Can Banh Ran be made in advance?
Yes, Banh Ran can be prepared in advance; however, it’s best to fry them just before serving to maintain their crispiness.
What does Banh Ran taste like?
Banh Ran has a crispy exterior with a chewy texture, while the filling can provide a sweet, savory, or earthy flavor depending on the ingredients used.
Where can I buy Banh Ran?
Banh Ran can be found at many *Vietnamese bakeries*, street food stalls, and Asian grocery stores, especially in areas with a Vietnamese community.
How many calories are in Banh Ran?
The calorie count for Banh Ran varies depending on the filling and size, but on average, one sesame ball contains about 150 to 200 calories.
Are Banh Ran suitable for vegetarians?
Yes, many Banh Ran varieties are vegetarian, especially those filled with *mung bean* or *red bean paste*.
Can I bake Banh Ran instead of frying?
Baking Banh Ran is possible but may not achieve the same crispy texture; deep-frying is the traditional method for the best results.
What is the origin of Banh Ran?
Banh Ran is believed to have Chinese origins, specifically from the dish *Jian Dui*, and has been adapted into Vietnamese cuisine over time.
How do you store leftover Banh Ran?
Store leftover Banh Ran in an airtight container in the refrigerator for up to two days; reheat in an oven to maintain crispiness before serving.
