← Nouns Cooking · Vietnamese

Ingredients

• 150 g Split, skinned mung beans
• 70 g Sugar
• ¼ tsp Salt
• 30 g Desiccated coconut (optional)
• 80 g Sugar
• 200 ml hot water
• 250 g Glutinous rice flour
• 30 g Rice flour
• 30 g potato or tapioca starch
• 1½ tsp Baking powder
• ½ tsp Salt
• 80 g Sesame seeds
• 1 l oil, for deep-frying

Method

1. Rinse the mung beans until the water runs clear, then soak in water for 2 hours. Drain and steam (or simmer in just enough water to cover) for 15–20 min until very soft.
2. Mash the beans with the sugar and salt and stir in a non-stick pan over low heat for 5 min until thick enough to hold a shape. Stir in the coconut, cool, and roll into 12 balls.
3. For the dough, dissolve the sugar in the hot water. Mix the flours, starch, baking powder and salt, then add the sugar water gradually, kneading into a soft, smooth dough like earlobe. Cover and rest for 30 min.
4. Divide the dough into 12 pieces. Flatten each into a round, wrap it around a filling ball, pinch shut and roll smooth. Dip quickly in water and roll in the sesame seeds, pressing them on.
5. Heat the oil in a deep pot to 140–150°C (285–300°F). Fry 4–5 balls at a time for 10–12 min, turning and gently pressing them against the side of the pot with a ladle once they float; this helps them puff up.
6. Raise the heat to 170°C (340°F) for the last 2 minutes so the shells crisp and turn deep golden. Drain on a rack and eat warm.

Tips

• Starting in oil that is not too hot is the secret: high heat browns the outside before the ball has time to expand.
• Contains sesame.

Sources

Written in our own words after cross-checking these recipes:

Hungry Huy Vicky Pham Wok and Kin