4-year-old farted during dinner.
Me: Hey young man, what was that? (In Vietnamese: “Liêm làm gì đấy?”)
4-year-old: My butts just sings, mom (“Cái đít của Liêm nó hát”)
Deep Fried Rice Balls (Bánh Rán)
(Adapted from Savoury Days)
For about 40 mini balls
200 g glutinous rice flour
30 g rice flour
75 g yam (cooked and smashed) or 75g potato starch
50 g sugar
100 ml hot water
Oil (to fry)
130 g dried split mung beans
60 g sugar
60 g canola oil (or coconut oil)
80 g frozen shredded coconut (thawed)
80 g brown sugar +3 tbs water
To made dough:
- Cut yam into 1″-pieces and cook using a microwave steamer for about 8-10 minutes.
- In a large mixing bowl, combine glutinous rice flour, rice flour, 75 g cooked and smashed yam, and sugar.
- Slowly add hot water and mix until dough is smooth.
- Cover and set aside for 1 hour.
To make filling:
- In a saucepan, combine 130 g dried split mung beans with 2 cup water.
- Cook until beans are soft (add water if necessary).
- Use a blender to process beans until smooth.
- In a non-stick skillet, add beans, sugar, and oil.
- Cook under medium heat until it becomes a paste.
- Add shredded coconut.
- Continue to cook until a firm paste forms.
To make rice ball:
- Divide filling into 40 small balls (about 15g each)
- Divide dough into 40 balls (about 10-12g each)
- Flatten each dough piece, place filling in the center, and wrap.
- If using sesame seeds, dip your fingers in water and slightly wet the dough. Then roll balls over sesame seeds. Use your palm to pat the ball so the sesame seeds can stick better.
- In a small sauce pan, add oil enough to cover rice balls.
- Heat under medium heat until oil reaches 300F.
- Add rice balls, stir gently so they don’t stick to the bottom or to each other.
- After 5-7 minutes, rice balls will double, and float to the surface.
- Use chopsticks or tongs to submerge rice balls in oil.
- Fry for another 3-4 minutes.
- In a sauce pan, boil brown sugar and water until well combined.
- Add fried rice balls, and roll to coat sugar.
- Serve hot.