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)
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.
- Divide dough into 40 balls.
- Flatten each dough piece, place filling in the centre, and wrap.
- If using sesame seeds, roll balls over sesame seeds.
- 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.