Bánh Cam Sầu Riêng
Introduction to Bánh Cam Sầu Riêng
Bánh Cam Sầu Riêng, also known as Durian Orange Cake, is a traditional Vietnamese dessert that combines the unique flavors of durian with the delightfully crispy texture of bánh cam. The dish has its roots in Southern Vietnam where durian, known as the "King of Fruits," is abundantly grown and cherished.
Ingredients
- Glutinous rice flour - 200 grams
- Regular rice flour - 50 grams
- Sugar - 50 grams
- Baking powder - 1 teaspoon
- Coconut milk - 200 ml
- Vanilla extract - 1 teaspoon
- Durian flesh - 200 grams
- Mung beans - 150 grams
- Salt - a pinch
- Sesame seeds - for garnish
- Oil - for deep frying
Preparation Steps
Step 1: Preparing the Dough
Begin by mixing glutinous rice flour, regular rice flour, and baking powder in a large bowl. Gradually add coconut milk and mix until a smooth dough forms. Let it rest for about 30 minutes.
Step 2: Preparing the Filling
Cook the mung beans until they are soft, then mash them well. Combine with durian flesh and a pinch of salt. Mix thoroughly to form a consistent paste. Shape this paste into small balls about the size of a marble.
Cooking Process
Step 1: Forming the Cakes
Wrap the dough around each ball of durian and mung bean filling. Ensure the filling is completely enclosed by the dough. Roll each completed ball in sesame seeds for added texture and flavor.
Step 2: Frying the Cakes
Heat oil in a pan to the recommended cooking time temperature of 180°C. Carefully add the balls to the oil and fry until golden brown and crispy on the outside. Drain on paper towels to remove excess oil.
Serving Suggestions
Enjoy Bánh Cam Sầu Riêng while it’s still warm for the best taste. The crispy exterior combined with the creamy durian and mung bean filling creates a delightful taste experience. Pair it with a cup of hot tea for an authentic Vietnamese dessert experience.