{"id":138087,"title":"Bilu\u021be cu susan \u0219i fasole mungo – B\u00e1nh Cam – B\u00e1nh R\u00e1n","modified":"2026-06-15T09:23:46+02:00","plain":"Dac\u0103 sunte\u021bi \u00een c\u0103utarea unui desert s\u0103\u021bios, ceva pr\u0103jit \u0219i crocant este \u00eentotdeauna o alegere excelent\u0103. Aceast\u0103 re\u021bet\u0103 de bile de susan (b\u00e1nh cam vietnameze) v\u0103 va potoli pofta de dulce, cu un exterior din aluat pe baz\u0103 de orez glutinos, auriu \u0219i crocant, o umplutur\u0103 dulce de fasole mungo \u0219i un strat generos de semin\u021be de susan alb.\n\n\n\nNumele b\u00e1nh cam \u00eenseamn\u0103 literal \u201epr\u0103jitur\u0103-portocal\u0103\u201d, pentru c\u0103 aceste bile seam\u0103n\u0103 pur \u0219i simplu cu ni\u0219te portocale, nu pentru c\u0103 ar con\u021bine portocale adev\u0103rate. Da, \u0219tim, scuze: \u00eenc\u0103 o dat\u0103, f\u0103r\u0103 legume.\n\n\n\n\n\n\n\nCe gust au B\u00e1nh Cam?\n\n\n\nB\u00e1nh cam cuceresc printr-o armonie minunat\u0103 de arome \u0219i texturi: \u00eenveli\u0219ul exterior este rumen-auriu \u0219i acoperit cu semin\u021be albe de susan. Datorit\u0103 pr\u0103jirii, exteriorul este delicios de crocant. Sub aceast\u0103 crust\u0103 se afl\u0103 un aluat din orez glutinos, u\u0219or elastic, \u0219i o umplutur\u0103 fin\u0103 de fasole mungo. \n\n\n\nFanii b\u00e1nh cam pot fi destul de exigen\u021bi c\u00e2nd vine vorba de echilibrul perfect dintre crust\u0103 crocant\u0103 \u0219i miezul u\u0219or elastic.\n\n\n\nOriginile vietnameze ale B\u00e1nh Cam\n\n\n\nDe\u0219i seam\u0103n\u0103 foarte mult, exist\u0103 diferen\u021be \u00eentre b\u00e1nh cam din Sud \u0219i b\u00e1nh cam din Nord, la fel ca \u00een cazul pache\u021belelor de prim\u0103var\u0103. Totu\u0219i, ambele variante se g\u0103sesc \u00een toat\u0103 \u021bara. \n\n\n\nDe ce s\u0103 nu servi\u021bi c\u00e2teva banh cam delicioase la desert, dup\u0103 ni\u0219te pache\u021bele de prim\u0103var\u0103?\n\n\n\nStilul din nordul Vietnamului \u2013 B\u00e1nh R\u00e1n\n\n\n\n\u00cen Nord, localnicii le spun b\u00e1nh r\u00e1n, adic\u0103 \u201epr\u0103jitur\u0103 pr\u0103jit\u0103\u201d. Acestea sunt preparate cu esen\u021b\u0103 de iasomie, pentru o arom\u0103 deosebit de pl\u0103cut\u0103. \n\n\n\nO alt\u0103 diferen\u021b\u0103 \u00een Nord este c\u0103, atunci c\u00e2nd sunt acoperite cu zah\u0103r, aluatul se face doar din f\u0103in\u0103 de orez glutinos, f\u0103r\u0103 f\u0103in\u0103 de orez obi\u0219nuit\u0103, semin\u021be de susan sau cartofi. Buc\u0103t\u0103ria vietnamez\u0103 \u00ee\u0219i arat\u0103 aici toat\u0103 diversitatea.\n\n\n\nStilul din sudul Vietnamului \u2013 B\u00e1nh Cam\n\n\n\n\u00cen aceast\u0103 re\u021bet\u0103, prepar\u0103m varianta din Sud. Aici nu se folose\u0219te esen\u021b\u0103 floral\u0103. Cea mai popular\u0103 arom\u0103 pentru umplutura de fasole mungo este cea dat\u0103 de c\u00e2teva pic\u0103turi de extract de vanilie.\n\n\n\nTot \u00een Sud ve\u021bi g\u0103si uneori \u0219i nuc\u0103 de cocos proasp\u0103t ras\u0103 \u00een umplutur\u0103, \u00eens\u0103 acest detaliu difer\u0103 de la un v\u00e2nz\u0103tor la altul.\n\n\n\nB\u00e1nh cam folosesc o versiune adaptat\u0103 a pastei de fasole mungo\n\n\n\nN\u0103scute din necesitate\n\n\n\n\u00cen multe cazuri, bugetul dicteaz\u0103 re\u021beta. Mul\u021bi adaug\u0103 cartofi pentru a \u00eempiedica b\u00e1nh cam s\u0103 explodeze \u00een friteuz\u0103. \n\n\n\nPentru c\u0103 cartofii erau rari \u0219i scumpi \u00een Vietnam, s-au folosit \u00een schimb cartofi dulci. Asta a f\u0103cut umplutura mai dulce \u0219i i-a permis buc\u0103tarului s\u0103 reduc\u0103 \u0219i cantitatea de zah\u0103r, economisind astfel bani.\n\n\n\nPentru un alt desert vietnamez delicios, descoperi\u021bi re\u021beta mea de banh bo\n\n\n\nSfaturi pentru a reu\u0219i B\u00e1nh Cam\n\n\n\nCum ajusta\u021bi cantitatea de zah\u0103r pentru B\u00e1nh Cam?\n\n\n\nAjustarea zah\u0103rului din umplutur\u0103 este simpl\u0103, \u00eens\u0103 dac\u0103 modifica\u021bi prea mult cantitatea din aluat, textura \u0219i culoarea se pot schimba.\n\n\n\nDin ce sunt f\u0103cute B\u00e1nh Cam?\n\n\n\nB\u00e1nh cam vietnameze sunt f\u0103cute dintr-un amestec de f\u0103in\u0103 de orez glutinos, f\u0103in\u0103 de orez obi\u0219nuit\u0103 \u0219i un strat exterior crocant din f\u0103in\u0103 de gr\u00e2u, cu o umplutur\u0103 fin\u0103 \u0219i dulce de fasole mungo, asem\u0103n\u0103toare cu un mochi.\n\n\n\nRe\u021beta mea delicioas\u0103 de mochi\n\n\n\nCe gust au B\u00e1nh Cam?\n\n\n\nBilele de susan au o crust\u0103 crocant\u0103, acoperit\u0103 cu susan, iar la interior dezv\u0103luie o arom\u0103 delicat\u0103 de fasole mungo.\n\n\n\nPreg\u0103tire \u00een avans \u0219i p\u0103strare\n\n\n\n\u00cenainte de modelare \u0219i pr\u0103jire, aluatul se p\u0103streaz\u0103 foarte bine la frigider timp de c\u00e2teva zile. Dac\u0103 nu le consuma\u021bi pe toate deodat\u0103, cel mai bine este s\u0103 pr\u0103ji\u021bi por\u021bii proaspete. \n\n\n\nAceste minunate bile de umplutur\u0103 se pot p\u0103stra la frigider\n\n\n\nDup\u0103 pr\u0103jire, aceste bile de susan se p\u0103streaz\u0103 bine o zi sau dou\u0103. Pentru a le re\u00eenc\u0103lzi, pune\u021bi-le \u00een cuptor sau pr\u0103ji\u021bi-le din nou \u00een ulei cu gust neutru.\n\n\n\nBile de susan chineze\u0219ti?\n\n\n\nVersiunea chinezeasc\u0103 a acestor bile de susan seam\u0103n\u0103 foarte mult cu cea vietnamez\u0103. Cel mai des le \u00eent\u00e2lnesc pe c\u0103rucioarele de dim sum. \n\n\n\nUmplutura este, de obicei, o past\u0103 dulce de fasole ro\u0219ie, o past\u0103 de fasole neagr\u0103, taro sau semin\u021be de lotus.\n\n\n\nC\u00e2nd mu\u0219ca\u021bi dintr-o bil\u0103 chinezeasc\u0103 cu susan, de obicei o ve\u021bi sim\u021bi mai turtit\u0103 \u0219i mai lipit\u0103 de coaja exterioar\u0103 dec\u00e2t \u00een varianta vietnamez\u0103. \n\n\n\n\n\n\tBilu\u021be cu susan umplute cu fasole mung - 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\tAluat300 g f\u0103in\u0103 de orez glutinos2 linguri f\u0103in\u0103 de orez0.5 linguri\u021b\u0103 praf de copt100 g zah\u0103r1 lingur\u0103 ulei neutru315 ml ap\u0103 c\u0103ldu\u021b\u0103Umplutur\u0103120 g fasole mung45 g zah\u0103r1 priz\u0103 sare (op\u021bional)semin\u021be de susan, pentru decor\t\n\t\n\t\tUMPLUTUR\u0102 (NH\u00c2N)Cl\u0103ti\u021bi fasolea mung sub jet de ap\u0103 rece, apoi scurge\u021bi-o bine, exact ca atunci c\u00e2nd sp\u0103la\u021bi orezul.Pune\u021bi fasolea mung la \u00eenmuiat: ad\u0103uga\u021bi suficient\u0103 ap\u0103 clocotit\u0103 c\u00e2t s\u0103 dep\u0103\u0219easc\u0103 nivelul boabelor cu 1.5 cm, l\u0103sa\u021bi-le s\u0103 se r\u0103ceasc\u0103, apoi transfera\u021bi-le la frigider, p\u0103str\u00e2ndu-le \u00een ap\u0103, peste noapte. Dac\u0103 vre\u021bi s\u0103 gr\u0103bi\u021bi pu\u021bin procesul, pute\u021bi scurge apa dup\u0103 ce s-a r\u0103cit (aproximativ dup\u0103 dou\u0103 ore), apoi repeta\u021bi opera\u021biunea.G\u0103ti\u021bi fasolea la abur, la foc mediu; este cea mai simpl\u0103 metod\u0103 pentru un rezultat perfect. O pute\u021bi g\u0103ti \u0219i \u00eentr-un aparat de g\u0103tit orez, cu pu\u021bin mai mult\u0103 ap\u0103 dec\u00e2t a\u021bi folosi \u00een mod normal pentru orez, \u00eens\u0103 textura va avea pu\u021bin de suferit. Fasolea este gata c\u00e2nd nu mai este crocant\u0103, s-a \u00eenmuiat bine \u0219i poate fi zdrobit\u0103 u\u0219or. \u00centr-un aparat de g\u0103tit la abur, acest lucru dureaz\u0103 aproximativ 50 de minute.Amesteca\u021bi fasolea mung fiart\u0103 cu zah\u0103rul \u0219i sarea. Zdrobi\u021bi-o, apoi ad\u0103uga\u021bi pu\u021bin\u0103 ap\u0103, dac\u0103 este nevoie, p\u00e2n\u0103 ob\u021bine\u021bi o past\u0103 asem\u0103n\u0103toare unui piure de cartofi gros, u\u0219or uscat.ALUAT (V\u1ece)Turna\u021bi jum\u0103tate din cantitatea de ap\u0103 \u00eentr-un bol mare. Ad\u0103uga\u021bi zah\u0103rul \u0219i sarea, apoi amesteca\u021bi p\u00e2n\u0103 se dizolv\u0103.Ad\u0103uga\u021bi restul ingredientelor \u0219i amesteca\u021bi p\u00e2n\u0103 c\u00e2nd compozi\u021bia devine omogen\u0103 (pute\u021bi folosi \u0219i un robot de buc\u0103t\u0103rie, dac\u0103 dori\u021bi). Aluatul trebuie s\u0103 fie u\u0219or uscat \u0219i s\u0103 aib\u0103 consisten\u021ba plastilinei. L\u0103sa\u021bi-l s\u0103 se odihneasc\u0103 cel pu\u021bin 2 ore, ideal 8 ore pentru cele mai bune rezultate. Dup\u0103 repaus, va cre\u0219te u\u0219or \u0219i se va hidrata, devenind mai u\u0219or de modelat.FORMAREA B\u00c1NH CAMForma\u021bi bile din umplutur\u0103.Aplatiza\u021bi o bucat\u0103 de aluat sub form\u0103 de disc \u0219i pune\u021bi \u00een centru o bil\u0103 de umplutur\u0103 din fasole mung. Raportul dintre aluat \u0219i umplutur\u0103 r\u0103m\u00e2ne la alegerea voastr\u0103. \u021aine\u021bi cont doar c\u0103 bilele se vor umfla u\u0219or \u00een timpul pr\u0103jirii.\u00cencerca\u021bi s\u0103 nu l\u0103sa\u021bi goluri de aer \u00een interior, deoarece aluatul se va dilata \u0219i mai mult \u00een timpul g\u0103tirii. \u00cenchide\u021bi bine bila, astfel \u00eenc\u00e2t s\u0103 nu apar\u0103 cr\u0103p\u0103turi.Roti\u021bi u\u0219or bila \u00eentre palme pentru a-i da o form\u0103 perfect rotund\u0103, apoi t\u0103v\u0103li\u021bi-o prin semin\u021bele de susan, astfel \u00eenc\u00e2t s\u0103 fie bine acoperit\u0103. Pune\u021bi-o deoparte p\u00e2n\u0103 la pr\u0103jire.PR\u0102JIRE\u00cenc\u0103lzi\u021bi \u00eentr-o crati\u021b\u0103 cu fund gros un ulei neutru pentru pr\u0103jit p\u00e2n\u0103 la aproximativ 130 de grade (maximum 140), apoi pr\u0103ji\u021bi b\u00e1nh cam. Ave\u021bi grij\u0103 s\u0103 nu aglomera\u021bi friteuza sau crati\u021ba. Fiecare tur\u0103 ar trebui s\u0103 dureze aproximativ 11 minute. Este posibil s\u0103 fie nevoie s\u0103 le mi\u0219ca\u021bi constant, pentru o pr\u0103jire uniform\u0103.\t\n\t\n\t\tDac\u0103 aluatul crap\u0103, \u00eenseamn\u0103 c\u0103 uleiul este prea \u00eencins.\n\t\n\t\n\t\tVietnamiennebanh cam, boules de s\u00e9same\t\n\n\n\n\n\nMul\u021bumiri lui Li Maili, din grupul oficial, pentru re\u021bet\u0103.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138087","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=138087"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138087\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/7408"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138087"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138087"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138087"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}