Its outer shell is made from glutinous rice flour, and covered all over with white sesame seeds. Its filling is made from sweetened mung bean paste, and scented with jasmine flower essence.photo Traditionally, the filling should be separated from the shell so that if one shakes the bánh rán, one can feel the filling rattle against the inside of the shell.
Bánh rán is very similar to a Chinese fried glutinous rice ball called zin dou (煎道), which is a standard pastry in Cantonese cuisine and Hong Kong cuisine. The Chinese version is generally slightly sweeter and does not have jasmine essence, and uses fillings such as lotus paste or black bean paste.
In southern Vietnam, a similar dish, called bánh cam, is nearly identical to bánh rán, but does not contain jasmine essence. A further difference is that for bánh cam the filling does not need to be separated from the shell.. In Southern Vietnam bánh cam is different from bánh rán as the Northern version is traditionally eaten with a sugary syrup that is poured over the pastry.
- Jacqueline Pham (18 July 2013). Banh Mi: 75 Banh Mi Recipes for Authentic and Delicious Vietnamese Sandwiches Including Lemongrass Tofu, Soy Ginger Quail, Sugarcane Shrimp Cake, and Honey-Glazed Beef. Adams Media. p. 20. ISBN 978-1-4405-5077-5.
|Wikimedia Commons has media related to Bánh rán.|
- Recipe & History: How To Make Bánh Cam / Bánh Ran
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