Bánh rán

"Bánh rán" is a deep-fried glutinous rice ball from northern Vietnamese cuisine. In Vietnamese, "bánh" means "cake" and "rán" 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. ^{[http://photos1.blogger.com/blogger/3996/1055/1600/bobgbuoi.jpgphoto]} 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. [http://pwmf.blogspot.com/2006/02/bnh-rnbnh-cam-fried-glutinous-rice.html]

"Bánh rán" is very similar to a Chinese fried glutinous rice ball called "zin dou" (), 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. [http://pwmf.blogspot.com/2006/02/bnh-rnbnh-cam-fried-glutinous-rice.html] . In Northern Vietnam "bánh cam" is different from "bánh rán" as it is traditionally eaten with a sugary syrup that is poured over the pastry.

"Bánh rán" is also the Vietnamese translation of the Japanese confection dorayaki, made famous internationally by the manga Doraemon.

External links

* [http://pwmf.blogspot.com/2006/02/bnh-rnbnh-cam-fried-glutinous-rice.html Article about "bánh rán" and "bánh cam"]
* [http://dina-n-brian.com/Alice/Banhguide.htm Alice's Guide to Vietnamese Banh]

ee also

*Zin dou