Banh Ran - Vietnamese Sesame Ball Donuts

VietnameseSnack

Recipe Story

origins & traditions

Banh Ran, also known as Vietnamese sesame balls, are delightful deep-fried glutinous rice dough balls coated with white sesame seeds. These traditional snacks feature a crispy golden exterior that gives way to a soft, chewy interior filled with sweetened mung bean paste. Popular throughout Vietnam as a street food and breakfast item, these treats offer a perfect balance of textures and subtle sweetness. The sesame coating adds a wonderful nutty flavor and delightful crunch. While they require some practice to achieve the signature hollow center, the results are incredibly rewarding. These golden orbs are not only delicious but also visually appealing, making them perfect for sharing with family and friends during gatherings or enjoying as an afternoon snack with Vietnamese green tea.

Instructions

step by step

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Soak mung beans in water for 2 hours, then steam until soft (about 20 minutes). Mash the beans and mix with 3 tablespoons sugar until smooth. Form into 12 small balls and set aside.
In a mixing bowl, combine glutinous rice flour with 2 tablespoons sugar and a pinch of salt. Gradually add warm water while mixing until you have a smooth, pliable dough that is not sticky.
Divide the dough into 12 equal portions. Flatten each portion into a circle, place a mung bean ball in the center, and seal the edges completely, rolling into a smooth ball.
Pour sesame seeds onto a plate. Lightly brush each ball with water and roll in sesame seeds until completely coated, pressing gently to ensure seeds adhere.
Heat vegetable oil in a deep pot to 320°F (160°C). The lower temperature is crucial for proper expansion. Gently lower 3-4 balls into the oil.
Fry for 12-15 minutes, constantly and gently pressing the balls against the side of the pot with a slotted spoon to help them expand and become hollow inside. Turn frequently for even browning.
When golden brown and floating, remove with a slotted spoon and drain on paper towels. Repeat with remaining balls.
Allow to cool for 5 minutes before serving. The balls should be crispy outside and chewy inside with a hollow center.

Banh Ran - Vietnamese Sesame Ball Donuts

3.9 (25)

Golden crispy Vietnamese sesame balls filled with sweet mung bean paste, a beloved street snack with chewy texture and nutty sesame coating. Perfect for tea time or as a sweet treat any time of day.

medium

55 min

12 servings

Ingredients

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Dough

2 cups flour, glutinous rice flour

Filling

1/2 cups black-beans, dried mung beans

Sweetener

5 tablespoons honey, white sugar divided

Seasoning

1/4 teaspoons salt, fine salt

Cooking Oil

4 cups vegetable-oil, for deep frying

Coating

3/4 cups sesame-oil, white sesame seeds

Chef Tips

expert advice

•The key to perfect Banh Ran is maintaining the correct oil temperature - too hot and they will brown before cooking through, too cool and they will absorb too much oil.

•The constant gentle pressing during frying is essential for creating the characteristic hollow interior.

•For variation, you can add a small piece of banana inside along with the mung bean paste for extra flavor.

•Some cooks add a tiny amount of baking powder to the dough for extra lift.

•If the dough cracks during shaping, it is too dry - add a little more water.

•Fresh Banh Ran are best enjoyed warm, but they can be reheated.

•For a modern twist, some Vietnamese bakeries now make miniature versions or fill them with sweet potato or taro paste instead of mung beans.