Cam live malay

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Another difference in the north is that when they are covered in sugar, the dough is made only with sweet rice flour and no rice flour, sesame seeds, or potatoes. Only in the South will you find freshly shredded coconut in the filling too, but that will vary by vendor. The filling is usually a paste of black or red bean, taro, or lotus seed.

If you add coconut to your recipe, do yourself a favor and use only freshly grated coconut! Since there’s enough water to make the filling a paste, it’s found sticking to one section of the inside.

These are made with a Jasmine flower essence for a nice aroma.

A sugary drizzle on these fried goodies can be found on them depending on the vendor. The most popular flavor added to the mung bean filling is with drops of vanilla extract.

This increased the sweetness allowing the cook to save money by cutting back on sugar too.

These were usually sold by vendors as an afternoon snack. They were maybe the size of a small orange–large enough to satisfy a dessert craving.

It’s fun to flatten bánh cam into a disk before taking a bite, but I also like making them into little bite-sized poppers too. It took a lot of recipe tinkering with mom to get to this recipe.

Adjusting sugar for the filling is easy, but it may change the texture and color if you adjust too much for the outer dough.

I tried the mung bean filling with vanilla too, but prefer it without.

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