Vietnamese · Dessert
Sweet Rice Flour Fritters
A Vietnamese street-food classic, these chewy glutinous rice fritters (banh ran) are built from a banana-sweetened rice dough, coated in toasted sesame seeds and deep-fried until the crust turns crackling-crisp around a soft, pillowy centre.
$0
15 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
286Calories
3gProtein
13.8gFat
38.4gCarbs
7.4gSugar
1.8gFiber
302mgSodium
0mgChol
2.6gSat Fat
133mgPotassium
39mgCalcium
0.9mgIron
0mcgVitamin B12
1.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Witbier
local
Vietnamese Egg Coffee
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
In a bowl, mash the banana until smooth, then mix in the sugar, coconut milk, baking powder and salt until combined.
2
Add the glutinous rice flour and rice flour, folding gently until a soft, slightly sticky dough forms; do not overwork it.
3
Divide the dough into two equal portions and shape each into a flattened disc about 2cm thick.
4
Press the toasted sesame seeds onto both sides of each disc so they adhere well.
5
Heat the vegetable oil in a small pan to 160°C (325°F), checking with a thermometer.
6
Fry the discs for 4-5 minutes, turning occasionally, until deep golden brown and cooked through in the centre.
7
Lift out with a slotted spoon and drain briefly on a rack before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g Glutinous Rice Flour, sifted
- 10g10g Rice Flour, sifted
- 35g35g Banana, mashed
- 10g10g Sugar White
- 15g15g Coconut Milk
- 2g2g Baking Powder
- 1g1g Salt
- 250g250g Vegetable Oil, for deep frying, partial_absorption, fats
- 6g6g Sesame Seeds, toasted, for coating, 1
