Bánh Chiên Trôi
Introduction to Bánh Chiên Trôi
Bánh Chiên Trôi, often referred to as Vietnamese Fried Glutinous Rice Balls, is a delightful treat that holds a special place in the hearts of many who have had the pleasure of experiencing its unique texture and flavor. This traditional Vietnamese dessert is part of a family of rice-based sweets, which also includes Bánh Trôi and Bánh Chay. While these are steamed, Bánh Chiên Trôi is distinct for its golden fried exterior and sweet, chewy interior.
The history of these rice balls is deeply entwined with Vietnamese festivals, particularly Tết Hàn Thực (Cold Food Festival). Traditionally, families would gather to make these desserts, honoring their ancestors. Over time, while the cultural context remains, Bánh Chiên Trôi has also become a popular street food, enjoyed by people of all ages throughout Vietnam.
Ingredients
- Glutinous Rice Flour - 200g
- Sugar - 50g
- Mung Beans - 100g
- Coconut Milk - 100ml
- Salt - a pinch
- Sesame Seeds (optional) - for garnish
- Water - as needed
- Cooking Oil - for frying
Preparation
Step 1: Preparing the Dough
In a medium-sized bowl, combine the glutinous rice flour and a pinch of salt. Gradually add water, mixing thoroughly until the mixture becomes a smooth and pliable dough. Cover the bowl with a damp cloth and set aside to rest for about 30 minutes.
Step 2: Preparing the Filling
Rinse the mung beans under cold water until the water runs clear. Soak them for about 2 hours. Once soaked, steam the mung beans until they are soft. Mash the steamed beans and add sugar to taste, mixing until well combined. Set aside to cool.
Cooking Process
Step 1: Forming the Balls
Take small portions of the dough and flatten them into disks. Place a small amount of the mung bean filling in the center of each disk, then carefully fold over the dough to cover the filling, rolling it into a ball. Ensure the dough is sealed well to prevent leakage during frying. Repeat this process until all the dough and filling are used up.
Step 2: Frying
In a deep pan, heat an ample amount of cooking oil over medium heat. To check if the oil is ready, drop a small piece of dough into the oil; if it bubbles up immediately, the oil is ready. Carefully drop the balls into the oil, ensuring not to overcrowd the pan. Fry the balls until they are golden brown and float to the surface, this should take about 5-7 minutes. Remove them with a slotted spoon and drain on a paper towel-lined plate.
Step 3: Serving
Once slightly cooled, drizzle coconut milk over the balls, and sprinkle with sesame seeds if desired. These treats are best enjoyed fresh while they're still warm.
Enjoying Bánh Chiên Trôi
Bánh Chiên Trôi are perfect for satisfying sweet cravings and are often enjoyed as a snack or dessert. They pair beautifully with hot teas, such as jasmine or green tea, balancing the sweetness of the rice balls. When hosting a gathering, these treats can be served as bite-sized delights, allowing guests to savor a taste of Vietnamese tradition.
The contrast of textures – a crunchy exterior giving way to a chewy, sweet center – is essential to their allure and a triumph of Vietnamese culinary art. As you take each bite, you're not just enjoying a tasty dessert but also partaking in a rich cultural experience.