{"id":144483,"title":"Ma\u015f fasulyeli susam toplar\u0131 – B\u00e1nh Cam – B\u00e1nh R\u00e1n","modified":"2026-06-16T14:54:56+02:00","plain":"Doyurucu bir tatl\u0131 ar\u0131yorsan\u0131z, k\u0131zarm\u0131\u015f ve \u00e7\u0131t\u0131r bir lezzet her zaman iyi gider. Vietnam usul\u00fc bu susam toplar\u0131 (b\u00e1nh cam), alt\u0131n rengi \u00e7\u0131t\u0131r yap\u0131\u015fkan pirin\u00e7 hamuru, tatl\u0131 ma\u015f fasulyesi dolgusu ve beyaz susam kaplamas\u0131yla at\u0131\u015ft\u0131rma iste\u011finizi fazlas\u0131yla kar\u015f\u0131layacak.\n\n\n\nB\u00e1nh cam ad\u0131 kelimenin tam anlam\u0131yla \u201cportakall\u0131 kek\u201d demektir; bunun sebebi i\u00e7inde portakal olmas\u0131 de\u011fil, bu toplar\u0131n g\u00f6r\u00fcn\u00fc\u015f olarak portakala benzemesidir. Evet, \u00fczg\u00fcn\u00fcm; yine sebze yok.\n\n\n\n\n\n\n\nB\u00e1nh Cam'\u0131n tad\u0131 nas\u0131ld\u0131r?\n\n\n\nB\u00e1nh cam'da harika bir tat dengesi vard\u0131r: d\u0131\u015f\u0131 beyaz susam taneleriyle kapl\u0131, s\u0131cak alt\u0131n kahverengi bir kabuktur. K\u0131zartma sayesinde bu d\u0131\u015f katman nefis bir \u00e7\u0131t\u0131rl\u0131k kazan\u0131r. Hemen alt\u0131nda ise hafif elastik, \u00e7i\u011fnenebilir bir yap\u0131\u015fkan pirin\u00e7 hamuru ve yumu\u015fac\u0131k bir ma\u015f fasulyesi dolgusu bulunur. \n\n\n\nB\u00e1nh cam sevenler, \u00e7\u0131t\u0131rl\u0131kla \u00e7i\u011fnenebilir doku aras\u0131ndaki bu denge konusunda olduk\u00e7a titizdir.\n\n\n\nB\u00e1nh Cam'\u0131n Vietnam k\u00f6kenleri\n\n\n\nBirbirlerine \u00e7ok benzeseler de, t\u0131pk\u0131 nemler gibi, G\u00fcney usul\u00fc b\u00e1nh cam ile Kuzey usul\u00fc b\u00e1nh cam aras\u0131nda baz\u0131 farklar vard\u0131r. Yine de her iki tarza da \u00fclkenin d\u00f6rt bir yan\u0131nda rastlan\u0131r. \n\n\n\nNeden nemlerden sonra tatl\u0131 olarak nefis bir b\u00e1nh cam olmas\u0131n?\n\n\n\nKuzey Vietnam usul\u00fc \u2013 B\u00e1nh R\u00e1n\n\n\n\nKuzeyde buna b\u00e1nh r\u00e1n, yani \u201ck\u0131zarm\u0131\u015f kek\u201d denir. Bu versiyon, ho\u015f bir aroma vermesi i\u00e7in yasemin \u00e7i\u00e7e\u011fi esans\u0131yla haz\u0131rlan\u0131r. \n\n\n\nKuzeydeki bir ba\u015fka fark da \u015fu: \u015eekerle kaplanan versiyonda hamur yaln\u0131zca yap\u0131\u015fkan pirin\u00e7 unuyla yap\u0131l\u0131r; normal pirin\u00e7 unu, susam ya da patates kullan\u0131lmaz. Vietnam mutfa\u011f\u0131 burada da ne kadar \u00e7e\u015fitli oldu\u011funu g\u00f6sterir.\n\n\n\nG\u00fcney Vietnam usul\u00fc \u2013 B\u00e1nh Cam\n\n\n\nBu yaz\u0131da G\u00fcney usul\u00fcn\u00fc haz\u0131rl\u0131yoruz. Bu versiyonda \u00e7i\u00e7ek esans\u0131 kullan\u0131lmaz. Ma\u015f fasulyesi dolgusunda en yayg\u0131n aroma ise birka\u00e7 damla vanilya \u00f6z\u00fcd\u00fcr.\n\n\n\nTaze rendelenmi\u015f hindistan cevizine de yaln\u0131zca g\u00fcneyde rastlan\u0131r; ancak bu da sat\u0131c\u0131dan sat\u0131c\u0131ya de\u011fi\u015fir.\n\n\n\nB\u00e1nh cam i\u00e7in, ma\u015f fasulyesi ezmesinin uyarlanm\u0131\u015f bir versiyonu kullan\u0131l\u0131r\n\n\n\nZorunluluktan do\u011fan bir tarif\n\n\n\nPek \u00e7ok durumda malzeme se\u00e7imini b\u00fct\u00e7e belirler. Bir\u00e7ok ki\u015fi, b\u00e1nh cam'\u0131n k\u0131zar\u0131rken patlamas\u0131n\u0131 \u00f6nlemek i\u00e7in hamura patates ekler. \n\n\n\nVietnam'da patates az bulundu\u011fu ve pahal\u0131 oldu\u011fu i\u00e7in, onun yerine tatl\u0131 patates kullan\u0131lm\u0131\u015ft\u0131r. Bu da tatl\u0131l\u0131\u011f\u0131 art\u0131rm\u0131\u015f, b\u00f6ylece a\u015f\u00e7\u0131lar \u015fekeri azaltarak tasarruf edebilmi\u015ftir.\n\n\n\nBir ba\u015fka nefis Vietnam tatl\u0131s\u0131 i\u00e7in b\u00e1nh b\u00f2 tarifime g\u00f6z at\u0131n\n\n\n\nB\u00e1nh Cam yapman\u0131n p\u00fcf noktalar\u0131\n\n\n\nB\u00e1nh Cam'da \u015feker nas\u0131l ayarlan\u0131r?\n\n\n\n\u0130\u00e7 dolgudaki \u015fekeri ayarlamak kolayd\u0131r; ancak hamurdaki miktar\u0131 fazla de\u011fi\u015ftirirseniz dokusu ve rengi etkilenebilir.\n\n\n\nB\u00e1nh Cam neyden yap\u0131l\u0131r?\n\n\n\nVietnam usul\u00fc b\u00e1nh cam; yap\u0131\u015fkan pirin\u00e7 unu, normal pirin\u00e7 unu ve bu\u011fday unuyla haz\u0131rlanan \u00e7\u0131t\u0131r bir d\u0131\u015f katmana sahiptir. \u0130\u00e7inde de mochi benzeri, yumu\u015fak ve tatl\u0131 bir ma\u015f fasulyesi dolgusu bulunur.\n\n\n\nNefis mochi tarifim\n\n\n\nB\u00e1nh Cam'\u0131n tad\u0131 nas\u0131ld\u0131r?\n\n\n\nSusam toplar\u0131, d\u0131\u015f\u0131ndaki \u00e7\u0131t\u0131r susam kaplamas\u0131 ve \u0131s\u0131rd\u0131\u011f\u0131n\u0131z anda yay\u0131lan yumu\u015fak ma\u015f fasulyesi aromas\u0131yla \u00f6ne \u00e7\u0131kar.\n\n\n\n\u00d6nceden haz\u0131rlama ve saklama\n\n\n\nHamur, yuvarlay\u0131p k\u0131zartmadan \u00f6nce buzdolab\u0131nda birka\u00e7 g\u00fcn rahatl\u0131kla saklanabilir. Bir seferde fazla t\u00fcketmeyecekseniz, onlar\u0131 porsiyonlar h\u00e2linde taze taze k\u0131zartmak en iyisidir. \n\n\n\nBu nefis i\u00e7 har\u00e7 toplar\u0131 buzdolab\u0131nda saklanabilir\n\n\n\nK\u0131zart\u0131ld\u0131ktan sonra susam toplar\u0131 1-2 g\u00fcn boyunca iyi dayan\u0131r. Yeniden \u0131s\u0131tmak i\u00e7in f\u0131r\u0131na verebilir ya da n\u00f6tr bir ya\u011fda k\u0131sa s\u00fcre yeniden k\u0131zartabilirsiniz.\n\n\n\n\u00c7in usul\u00fc susam toplar\u0131?\n\n\n\nBu susam toplar\u0131n\u0131n \u00c7in versiyonu da olduk\u00e7a benzerdir. En \u00e7ok dim sum arabalar\u0131nda kar\u015f\u0131ma \u00e7\u0131k\u0131yor. \n\n\n\n\u0130\u00e7 dolgu genellikle tatl\u0131 k\u0131rm\u0131z\u0131 fasulye ezmesi, siyah fasulye ezmesi, taro ya da lotus tohumu ezmesidir.\n\n\n\n\u00c7in usul\u00fc susam topunu \u0131s\u0131rd\u0131\u011f\u0131n\u0131zda, Vietnam versiyonuna k\u0131yasla genellikle daha bas\u0131k oldu\u011funu ve d\u0131\u015f kabu\u011fun i\u00e7 y\u00fczeyine daha \u00e7ok yap\u0131\u015ft\u0131\u011f\u0131n\u0131 fark edersiniz. \n\n\n\n\n\n\tMa\u015f Fasulyeli Susam Toplar\u0131 - 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\tHamur300 g yap\u0131\u015fkan pirin\u00e7 unu2 yemek ka\u015f\u0131\u011f\u0131 pirin\u00e7 unu0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 kabartma tozu100 g \u015feker1 yemek ka\u015f\u0131\u011f\u0131 n\u00f6tr aromal\u0131 s\u0131v\u0131 ya\u011f315 ml \u0131l\u0131k su\u0130\u00e7 har\u00e7120 g ma\u015f fasulyesi45 g \u015feker1 tutam tuz (iste\u011fe ba\u011fl\u0131)\u00fczeri i\u00e7in susam\t\n\t\n\t\t\u0130\u00e7 Har\u00e7 (NH\u00c2N)Ma\u015f fasulyelerini akan suyun alt\u0131nda, pirinci y\u0131kar gibi durulay\u0131p s\u00fcz\u00fcn.Ma\u015f fasulyelerini \u0131slat\u0131n: \u00dczerlerini 1.5 cm ge\u00e7ecek kadar kaynar su ekleyin, so\u011fumaya b\u0131rak\u0131n ve suyun i\u00e7inde bir gece buzdolab\u0131nda bekletin. Bu s\u00fcreci biraz h\u0131zland\u0131rmak isterseniz, kar\u0131\u015f\u0131m so\u011fuduktan sonra suyu d\u00f6k\u00fcp yakla\u015f\u0131k iki saat sonra ayn\u0131 i\u015flemi tekrarlayabilirsiniz.Pi\u015firme: Ma\u015f fasulyelerini orta ate\u015fte buharda pi\u015firmek, ideal k\u0131vam\u0131 yakalaman\u0131n en kolay yoludur. \u0130sterseniz, pirin\u00e7 pi\u015firirken kullanaca\u011f\u0131n\u0131zdan biraz daha fazla su ekleyerek pirin\u00e7 pi\u015firicide de haz\u0131rlayabilirsiniz; ancak bu y\u00f6ntem dokudan biraz \u00f6d\u00fcn verir. Fasulyeler art\u0131k diri de\u011filse, yumu\u015fam\u0131\u015f ve ezilmeye haz\u0131rsa pi\u015fmi\u015f demektir. Buharda pi\u015firme yakla\u015f\u0131k 50 dakika s\u00fcrer.Pi\u015fen ma\u015f fasulyelerini \u015feker ve tuzla kar\u0131\u015ft\u0131r\u0131n. Koyu, hafif kuru ve kal\u0131n patates p\u00fcresi k\u0131vam\u0131nda bir har\u00e7 elde etmek i\u00e7in ezin; gerekirse biraz su ekleyin.Hamur (V\u1ece)Suyun yar\u0131s\u0131n\u0131 b\u00fcy\u00fck bir kaseye al\u0131n. \u015eeker ve tuzu ekleyip eriyene kadar kar\u0131\u015ft\u0131r\u0131n.Kalan malzemeleri ekleyip birle\u015fene kadar kar\u0131\u015ft\u0131r\u0131n (isterseniz mutfak robotu kullanabilirsiniz). Hamur hafif kuru olmal\u0131 ve oyun hamuru k\u0131vam\u0131n\u0131 and\u0131rmal\u0131d\u0131r. En az 2 saat, ideal olarak ise en iyi sonu\u00e7 i\u00e7in 8 saat dinlendirin. Dinlendik\u00e7e hafif\u00e7e kabar\u0131r ve nem kazan\u0131r; bu da \u015fekillendirmeyi kolayla\u015ft\u0131r\u0131r.B\u00e1nh Cam'i \u015eekillendirme\u0130\u00e7 har\u00e7tan k\u00fc\u00e7\u00fck toplar haz\u0131rlay\u0131n.Bir par\u00e7a hamuru disk \u015feklinde a\u00e7\u0131p ortas\u0131na bir ma\u015f fasulyesi harc\u0131 topu yerle\u015ftirin. Hamur ve i\u00e7 har\u00e7 oran\u0131n\u0131 damak zevkinize g\u00f6re ayarlayabilirsiniz. K\u0131zar\u0131rken hafif\u00e7e kabaracaklar\u0131n\u0131 unutmay\u0131n.\u0130\u00e7eride hava bo\u015flu\u011fu b\u0131rakmamaya \u00e7al\u0131\u015f\u0131n; hamur zaten geni\u015fleyece\u011fi i\u00e7in ortada ekstra hava olu\u015fabilir. Hamuru, y\u00fczeyde \u00e7atlak kalmayacak \u015fekilde kapat\u0131n.Avu\u00e7lar\u0131n\u0131z\u0131n aras\u0131nda hafif\u00e7e yuvarlayarak top \u015fekli verin, ard\u0131ndan tamamen kaplanmas\u0131 i\u00e7in susama bulay\u0131n. K\u0131zartmadan \u00f6nce bir kenarda bekletin.K\u0131zartmaKal\u0131n tabanl\u0131 bir tencerede n\u00f6tr aromal\u0131 ya\u011f\u0131 yakla\u015f\u0131k 130 dereceye kadar \u0131s\u0131t\u0131n (140'\u0131 ge\u00e7meyin) ve b\u00e1nh cam'leri k\u0131zart\u0131n. Frit\u00f6z\u00fc veya tencereyi fazla doldurmay\u0131n. Her parti yakla\u015f\u0131k 11 dakikada pi\u015fer. E\u015fit k\u0131zarmalar\u0131 i\u00e7in toplar\u0131 ara s\u0131ra hareket ettirmeniz gerekebilir.\t\n\t\n\t\tHamur \u00e7atl\u0131yorsa ya\u011f fazla s\u0131cak demektir.\n\t\n\t\n\t\tVietnamiennebanh cam, boules de s\u00e9same\t\n\n\n\n\n\nTarifini payla\u015ft\u0131\u011f\u0131 i\u00e7in resm\u00ee gruptan Li Maili'ye te\u015fekk\u00fcrler.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144483","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=144483"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144483\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/7408"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}