Longan Ball Pastry, or also known as Banh Nhan, is a speciality and unique food based in the Nam Dinh province of Vietnam.
Although it is called longan ball pastry, it is not made from longan fruits. Their name derives from their size, shape and colour which is quite similar to that of longan fruits.
Much like the Banh Ran, this pastry uses glutinous rice flour in its recipe and is deep-fried. However, both desserts are quite different. The Banh Rahn is crunchy on the outside but chewy and sweet on the inside. While, the Banh Nhan is crispy on the outside and buttery, sweet and creamy on the inside instead.
The Banh Nhan is an amazingly delicious pastry, and is extremely simple to make at home, too!
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Ingredients (1 to 2 servings):
- 4 ounce of glutinous rice flour
- 3 eggs
- 2 tablespoon of sugar
- 1 and a half cup of water
- 1 and a half tablespoon of rice flour
- 1 and a half tablespoon of all-purpose wheat flour
- 1/2 tablespoon of salt
- 1 and a half teaspoon of baking powder
- 1 tablespoon of vegetable oil
- 5 tablespoon of potato flakes
Directions:
- Pour and stir the mixture of sugar, salt, water and vegetable oil into a small saucepan for 1 minute. Then, while boiling the mixture in the saucepan, add and whisk the potato flakes until it completely dissolves into a smooth mixture.
- Reduce the mixture in the small saucepan over a lower heat and then let it cool.
- Add and stir the glutinous rice flour, wheat flour, rice flour and baking powder and pour them into a large bowl.
- Knead the dough while adding the warm mixture of the saucepan slowly and little by little.
- Roll the dough into sizeable balls or portions. Use rice flour to lightly dust and coat the dough if the dough is a little too sticky and gluey. This can also help to make the outside layer of the pastry crispy and crunchy.
- Heat the vegetable oil until approximately the temperature of 150 degrees Celcius to ensure it is ready for frying. Then, place the dough balls into the oil and fry them for approximately 15 minutes.
- Place the cooked longan ball pastry on paper towels to drain the excess oil.
- Serve warm, enjoy!
