{"id":197817,"title":"B\u00e1nh r\u00e1n, sezamov\u00e9 kuli\u010dky s fazolemi mungo","modified":"2026-10-31T17:26:50+01:00","plain":"Pokud m\u00e1te chu\u0165 na po\u0159\u00e1dn\u00fd syt\u00fd dezert, n\u011bco sma\u017een\u00e9ho a k\u0159upav\u00e9ho v\u017edy p\u0159ijde vhod. Tento recept na sezamov\u00e9 kuli\u010dky (vietnamsk\u00e9 b\u00e1nh cam) uspokoj\u00ed va\u0161e chut\u011b na mls\u00e1n\u00ed d\u00edky dozlatova usma\u017een\u00e9mu k\u0159upav\u00e9mu t\u011bstu z lepkav\u00e9 r\u00fd\u017ee, sladk\u00e9 n\u00e1plni z fazol\u00ed mungo a b\u00edl\u00fdm sezamov\u00fdm sem\u00ednk\u016fm na povrchu.\n\n\n\nN\u00e1zev b\u00e1nh cam doslova znamen\u00e1 \u201epomeran\u010dov\u00fd kol\u00e1\u010dek\u201c, proto\u017ee tyto kuli\u010dky jednodu\u0161e p\u0159ipom\u00ednaj\u00ed pomeran\u010de, ne proto, \u017ee by skute\u010dn\u011b obsahovaly pomeran\u010de. No ano, promi\u0148te, zase \u017e\u00e1dn\u00e1 zelenina.\n\n\n\n\n\n\n\nJak chutnaj\u00ed b\u00e1nh cam?\n\n\n\nV b\u00e1nh cam se snoub\u00ed n\u00e1dhern\u00e1 harmonie chut\u00ed: Povrch m\u00e1 teplou zlatohn\u011bdou barvu a je pokryt\u00fd b\u00edl\u00fdmi sezamov\u00fdmi sem\u00ednky. D\u00edky sma\u017een\u00ed p\u0159\u00edjemn\u011b k\u0159upe. Pod touto vrstvou se skr\u00fdv\u00e1 lehce \u017ev\u00fdkav\u00e9 a\u017e pru\u017en\u00e9 t\u011bsto z lepkav\u00e9 r\u00fd\u017ee a sladk\u00e1 kuli\u010dka z fazol\u00ed mungo. \n\n\n\nMilovn\u00edci b\u00e1nh cam dok\u00e1\u017eou b\u00fdt na tuto rovnov\u00e1hu mezi k\u0159upavost\u00ed a \u017ev\u00fdkavost\u00ed docela n\u00e1ro\u010dn\u00ed.\n\n\n\nVietnamsk\u00fd p\u016fvod b\u00e1nh cam\n\n\n\nP\u0159esto\u017ee vypadaj\u00ed velmi podobn\u011b, mezi ji\u017en\u00edmi a severn\u00edmi b\u00e1nh cam jsou rozd\u00edly, stejn\u011b jako u z\u00e1vitk\u016f nem. Ob\u011b varianty v\u0161ak najdete po cel\u00e9 zemi. \n\n\n\nCo si po z\u00e1vitc\u00edch nem d\u00e1t jako dezert lahodn\u00e9 banh cam?\n\n\n\nSeverovietnamsk\u00e1 varianta \u2013 B\u00e1nh r\u00e1n\n\n\n\nObyvatel\u00e9 severu jim \u0159\u00edkaj\u00ed b\u00e1nh r\u00e1n neboli \u201esma\u017een\u00fd kol\u00e1\u010dek\u201c. P\u0159ipravuj\u00ed se s esenc\u00ed z jasm\u00ednov\u00fdch kv\u011bt\u016f, kter\u00e1 jim dod\u00e1v\u00e1 velmi p\u0159\u00edjemnou v\u016fni. \n\n\n\nDal\u0161\u00ed odli\u0161nost\u00ed na severu je, \u017ee u varianty obalen\u00e9 v cukru se t\u011bsto p\u0159ipravuje pouze z mouky z lepkav\u00e9 r\u00fd\u017ee, bez b\u011b\u017en\u00e9 r\u00fd\u017eov\u00e9 mouky, sezamov\u00fdch sem\u00ednek \u010di brambor. Vietnamsk\u00e1 kuchyn\u011b zde ukazuje svou velkou rozmanitost.\n\n\n\nJihovietnamsk\u00e1 varianta \u2013 B\u00e1nh cam\n\n\n\nV tomto p\u0159\u00edsp\u011bvku si p\u0159iprav\u00edme ji\u017en\u00ed variantu. Ta neobsahuje kv\u011btovou esenci. N\u00e1pl\u0148 z fazol\u00ed mungo se nej\u010dast\u011bji ochucuje n\u011bkolika kapkami vanilkov\u00e9ho extraktu.\n\n\n\nPouze na jihu najdete v n\u00e1plni tak\u00e9 \u010derstv\u011b nastrouhan\u00fd kokos, z\u00e1le\u017e\u00ed v\u0161ak na prodejci.\n\n\n\nDo banh cam se pou\u017e\u00edv\u00e1 upraven\u00e1 verze pasty z fazol\u00ed mungo\n\n\n\nZ nouze ctnost\n\n\n\nV mnoha p\u0159\u00edpadech o tom, jak se v\u011bci d\u011blaj\u00ed, rozhoduj\u00ed pen\u00edze. Mnoz\u00ed p\u0159id\u00e1vaj\u00ed brambory, aby b\u00e1nh cam ve frit\u00e9ze nepraskly. \n\n\n\nProto\u017ee brambory byly ve Vietnamu vz\u00e1cn\u00e9 (a drah\u00e9), pou\u017e\u00edvaly se m\u00edsto nich bat\u00e1ty. Ty t\u011bsto osladily, tak\u017ee se dalo u\u0161et\u0159it i sn\u00ed\u017een\u00edm mno\u017estv\u00ed cukru\n\n\n\nPokud hled\u00e1te dal\u0161\u00ed lahodn\u00fd vietnamsk\u00fd dezert, objevte m\u016fj recept na banh bo\n\n\n\nTipy, aby se v\u00e1m b\u00e1nh cam povedly\n\n\n\nJak upravit mno\u017estv\u00ed cukru v b\u00e1nh cam?\n\n\n\nMno\u017estv\u00ed cukru v n\u00e1plni snadno uprav\u00edte, ale pokud ho p\u0159\u00edli\u0161 zm\u011bn\u00edte v t\u011bst\u011b, m\u016f\u017ee to ovlivnit jeho konzistenci i barvu.\n\n\n\nZ \u010deho se b\u00e1nh cam p\u0159ipravuj\u00ed?\n\n\n\nVietnamsk\u00e9 b\u00e1nh cam tvo\u0159\u00ed sm\u011bs mouky z lepkav\u00e9 r\u00fd\u017ee a b\u011b\u017en\u00e9 r\u00fd\u017eov\u00e9 mouky s k\u0159upavou vn\u011bj\u0161\u00ed vrstvou z p\u0161eni\u010dn\u00e9 mouky a jemnou sladkou n\u00e1pln\u00ed z fazol\u00ed mungo, podobn\u011b jako mochi.\n\n\n\nM\u016fj recept na lahodn\u00e9 mochi\n\n\n\nJak chutnaj\u00ed b\u00e1nh cam?\n\n\n\nSezamov\u00e9 kuli\u010dky maj\u00ed k\u0159upav\u00fd povrch se sezamem a po zakousnut\u00ed uc\u00edt\u00edte jemnou sladkou chu\u0165 fazol\u00ed mungo\n\n\n\nP\u0159\u00edprava p\u0159edem a skladov\u00e1n\u00ed\n\n\n\nP\u0159ed tvarov\u00e1n\u00edm kuli\u010dek a sma\u017een\u00edm vydr\u017e\u00ed t\u011bsto v lednici bez probl\u00e9m\u016f n\u011bkolik dn\u00ed. Pokud jich nesn\u00edte mnoho najednou, je lep\u0161\u00ed sma\u017eit je postupn\u011b v\u017edy \u010derstv\u00e9. \n\n\n\nTyto b\u00e1je\u010dn\u00e9 kuli\u010dky n\u00e1pln\u011b m\u016f\u017eete uchov\u00e1vat v lednici\n\n\n\nPo usma\u017een\u00ed vydr\u017e\u00ed sezamov\u00e9 kuli\u010dky jeden a\u017e dva dny. Oh\u0159ejte je v troub\u011b nebo je znovu osma\u017ete v oleji s neutr\u00e1ln\u00ed chut\u00ed.\n\n\n\n\u010c\u00ednsk\u00e9 sezamov\u00e9 kuli\u010dky?\n\n\n\n\u010c\u00ednsk\u00e1 verze t\u011bchto sezamov\u00fdch kuli\u010dek vypad\u00e1 velmi podobn\u011b. Nej\u010dast\u011bji je v\u00edd\u00e1m na voz\u00edc\u00edch s dim sum. \n\n\n\nN\u00e1pl\u0148 obvykle tvo\u0159\u00ed pasta z \u010derven\u00fdch fazol\u00ed, pasta z \u010dern\u00fdch fazol\u00ed, taro nebo lotosov\u00e1 semena.\n\n\n\nKdy\u017e se zakousnete do \u010d\u00ednsk\u00e9 sezamov\u00e9 kuli\u010dky, obvykle zjist\u00edte, \u017ee n\u00e1pl\u0148 je oproti vietnamsk\u00e9 verzi v\u00edce zplo\u0161t\u011bl\u00e1 a p\u0159ilepen\u00e1 k vnit\u0159n\u00ed st\u011bn\u011b t\u011bsta. \n\n\n\n\n\n\tSezamov\u00e9 kuli\u010dky s fazolemi mungo - B\u00e1nh cam - B\u00e1nh r\u00e1n\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatiquepanier vapeur\t\n\t\n\t\tT\u011bsto300 g mouky z lepkav\u00e9 r\u00fd\u017ee2 l\u017e\u00edce r\u00fd\u017eov\u00e9 mouky0.5 l\u017ei\u010dky pr\u00e1\u0161ku do pe\u010diva100 g cukru1 l\u017e\u00edce oleje s neutr\u00e1ln\u00ed chut\u00ed315 ml vla\u017en\u00e9 vodyN\u00e1pl\u0148120 g fazol\u00ed mungo45 g cukru1 \u0161petka soli (voliteln\u011b)sezamov\u00e1 sem\u00ednka na obalen\u00ed\t\n\t\n\t\tN\u00e1pl\u0148 (nh\u00e2n)Fazole mungo propl\u00e1chn\u011bte pod tekouc\u00ed vodou a sce\u010fte, stejn\u011b jako byste proplachovali r\u00fd\u017ei.Namo\u010dte fazole mungo: Zalijte je vrouc\u00ed vodou tak, aby hladina sahala 1.5 cm nad fazole, nechte vychladnout a dejte je p\u0159es noc do lednice (samoz\u0159ejm\u011b i s vodou). Pokud chcete tento postup trochu urychlit, m\u016f\u017eete po vychladnut\u00ed vodu z hrnce sl\u00edt (asi po dvou hodin\u00e1ch, pot\u00e9 postup zopakujte)Va\u0159en\u00ed: Nejjednodu\u0161\u0161\u00ed zp\u016fsob, jak fazole dokonale uva\u0159it, je v p\u00e1\u0159e na st\u0159edn\u00edm ohni. M\u016f\u017eete je uva\u0159it i v r\u00fd\u017eovaru s o n\u011bco v\u011bt\u0161\u00edm mno\u017estv\u00edm vody ne\u017e p\u0159i va\u0159en\u00ed r\u00fd\u017ee, ale jejich konzistence nebude tak dobr\u00e1. Fazole jsou hotov\u00e9, kdy\u017e u\u017e nek\u0159upou, jsou m\u011bkk\u00e9 a daj\u00ed se rozma\u010dkat. V p\u00e1\u0159e to trv\u00e1 p\u0159ibli\u017en\u011b 50 minut.Uva\u0159en\u00e9 fazole mungo sm\u00edchejte s cukrem a sol\u00ed. Rozma\u010dkejte je a podle pot\u0159eby p\u0159idejte vodu, abyste z\u00edskali pastu p\u0159ipom\u00ednaj\u00edc\u00ed hustou, m\u00edrn\u011b suchou bramborovou ka\u0161i.T\u011bsto (v\u1ecf)Polovinu vody nalijte do velk\u00e9 m\u00edsy. P\u0159idejte cukr a s\u016fl a m\u00edchejte, dokud se nerozpust\u00ed.P\u0159idejte zb\u00fdvaj\u00edc\u00ed suroviny a prom\u00edchejte, aby se spojily (pokud chcete, m\u016f\u017eete pou\u017e\u00edt kuchy\u0148sk\u00fd robot). T\u011bsto by m\u011blo b\u00fdt m\u00edrn\u011b such\u00e9 a m\u00edt konzistenci model\u00edny. Nechte ho odpo\u010d\u00edvat alespo\u0148 2 hodiny, pro nejlep\u0161\u00ed v\u00fdsledek ide\u00e1ln\u011b 8 hodin. B\u011bhem odpo\u010dinku m\u00edrn\u011b nabude a vst\u0159eb\u00e1 vodu, tak\u017ee se s n\u00edm bude l\u00e9pe pracovat.Tvarov\u00e1n\u00ed b\u00e1nh camZ n\u00e1pln\u011b vytvarujte kuli\u010dkyZ t\u011bsta vytvarujte placku a polo\u017ete na ni kuli\u010dku n\u00e1pln\u011b z fazol\u00ed mungo. Pom\u011br t\u011bsta a n\u00e1pln\u011b z\u00e1le\u017e\u00ed na v\u00e1s! Pamatujte, \u017ee kuli\u010dky p\u0159i sma\u017een\u00ed m\u00edrn\u011b nabudou.Sna\u017ete se uvnit\u0159 nenechat vzduchov\u00e9 kapsy, proto\u017ee t\u011bsto se p\u0159i sma\u017een\u00ed rozt\u00e1hne a uprost\u0159ed se u\u017e tak vytvo\u0159\u00ed vzduch. Kuli\u010dku uzav\u0159ete tak, aby v n\u00ed nebyly \u017e\u00e1dn\u00e9 praskliny.Jemn\u00fdm v\u00e1len\u00edm v dlan\u00edch vytvarujte kuli\u010dku a pot\u00e9 ji ov\u00e1lejte v misce se sezamov\u00fdmi sem\u00ednky, aby byla dob\u0159e obalen\u00e1. Odlo\u017ete stranou na sma\u017een\u00ed.Sma\u017een\u00edV silnost\u011bnn\u00e9m hrnci rozeh\u0159ejte olej s neutr\u00e1ln\u00ed chut\u00ed p\u0159ibli\u017en\u011b na 130 stup\u0148\u016f (maxim\u00e1ln\u011b 140) a sma\u017ete b\u00e1nh cam. Fritovac\u00ed hrnec ani kastrol nep\u0159epl\u0148ujte. Jedna v\u00e1rka by se m\u011bla sma\u017eit asi 11 minut. Mo\u017en\u00e1 budete muset kuli\u010dkami neust\u00e1le pohybovat, aby se osma\u017eily rovnom\u011brn\u011b.\t\n\t\n\t\tPokud t\u011bsto prask\u00e1, je olej p\u0159\u00edli\u0161 hork\u00fd\n\t\n\t\n\t\tVietnamiennebanh cam, boules de s\u00e9same\t\n\n\n\n\n\nD\u011bkuji Li Maili z ofici\u00e1ln\u00ed skupiny za tento recept","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197817","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=197817"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197817\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/7408"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197817"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197817"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197817"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}