Banh ran

http://cooksns.com/?p=2690Banh ran is a deep-fried glutinous rice ball from northern Vietnamese cuisine. In Vietnamese, banh means "cake" and ran means "fried."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 banh ran, one can feel the filling rattle against the inside of the shell.Banh ran 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 banh cam, is nearly identical to banh ran, but does not contain jasmine essence. A further difference is that for banh cam the filling does not need to be separated from the shell.In Southern Vietnam banh cam is different from banh ran as the Southern version is traditionally eaten with a sugary syrup that is poured over the pastry.Banh ran is also the Vietnamese translation of the Japanese confection dorayaki, made famous internationally by the manga Doraemon.Banh Mi Saigon - Saigon Bakery 198 Grand St, New York, NY 10013(212) 941-1541 ‎[mappress mapid="123"]

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