Bánh rán

Preparing the soybean and coconut filling:

1. 1Soak the soybeans in a bowl of water for 1 hour.
2. 2Rinse the soybeans well and drain them.
3. 3Pour 50 cl of water into a saucepan and add the soybeans.
4. 4Bring to a boil, then reduce the heat and simmer covered for 20 minutes.
5. 5Once the soybeans are cooked, roughly mash them with a spatula.
6. 6Add the sugar and mix until fully dissolved.
7. 7Add the shredded coconut and mix.
8. 8Put the pan back over low heat for about 10 minutes to dry out the mixture.
9. 9Let cool at room temperature.
10. 10Shape balls about 2 cm in diameter with the soybean paste.

Preparing the dough:

1. 11In a mixing bowl, pour in the glutinous rice flour.
2. 12Heat 8 cl of water and the sugar in a saucepan.
3. 13When the mixture simmers, pour it little by little over the flour while mixing.
4. 14Knead by hand until smooth and shape into a ball.
5. 15Cover and let the dough rest for 20 minutes.

Shaping the sesame balls:

1. 16Shape the dough into a 40 cm log and cut it into 12 equal pieces.
2. 17Shape into 12 small balls and cover with plastic wrap to prevent them from drying out.
3. 18To make the sesame balls, flatten the dough balls to form a disc about 7 cm in diameter.
4. 19Place a ball of soybean paste in the center and fold the dough up to the top, then seal it.
5. 20Smooth the ball by hand.
6. 21Lightly moisten the resulting balls with a little water and coat with sesame seeds.

Frying the sesame balls:

1. 22Fry in oil at 130°C, rolling them to cook evenly, until nicely browned.