Cliff Attempts the Magic Expanding Vietnamese Rice Ball You Can Do This!
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Date: 2020-05-20
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Comments and reviews: 10
Bob
Looking at videos of them making it, it seems they use quite a different method. Seemed like they began with a relatively cool start, and instead of carefully pushing in a disk of material he slices and mushes it, it looks like a broken up mess of mixture. After a few minutes of mushing and piling it back up it starts to stick to itself and form in to doughy disk that this video was trying to get right at the start. Then he cranked the temperature up, spins and periodically flips until it starts to swell, then compresses it while spinning it to push the air round and puff it out. Obviously, thats probably gonna take _a lot_ of attempts to master, but the most striking difference was how it starts. No disk you keep a good shape on, just cut up mushy mess you cook for a little while until it sticks and you can form that disk later in the process(Though I imagine there is a bunch of cut footage, and Cliff has seen this process, so they quite possibly tried this)
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Looking at videos of them making it, it seems they use quite a different method. Seemed like they began with a relatively cool start, and instead of carefully pushing in a disk of material he slices and mushes it, it looks like a broken up mess of mixture. After a few minutes of mushing and piling it back up it starts to stick to itself and form in to doughy disk that this video was trying to get right at the start. Then he cranked the temperature up, spins and periodically flips until it starts to swell, then compresses it while spinning it to push the air round and puff it out. Obviously, thats probably gonna take _a lot_ of attempts to master, but the most striking difference was how it starts. No disk you keep a good shape on, just cut up mushy mess you cook for a little while until it sticks and you can form that disk later in the process(Though I imagine there is a bunch of cut footage, and Cliff has seen this process, so they quite possibly tried this)
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Joshua
3 things from the original i noticed. 1. the dough was worked in the oil for some time, it appeared much longer than cliff tried but maybe that was edited out. but this was probably to created an even temperature, consistency and cook time. 2. the pressing on the edges wasn't so much about getting the shape from the wok but thinning the edges and making the middle thicker. the edges expanded first and the middle was then thinned as it expanded. 3. the chef created air vents to control the expansion and so it wouldn't explode.
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3 things from the original i noticed. 1. the dough was worked in the oil for some time, it appeared much longer than cliff tried but maybe that was edited out. but this was probably to created an even temperature, consistency and cook time. 2. the pressing on the edges wasn't so much about getting the shape from the wok but thinning the edges and making the middle thicker. the edges expanded first and the middle was then thinned as it expanded. 3. the chef created air vents to control the expansion and so it wouldn't explode.
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fattymoko
Try dusting your dough with mochi rice powder before dropping it into the oil. Technically you can look up the recipe for jin dui (and fill it with shredded coconut instead of red bean) to make this snack. They actually use rice flour to make the dough which is malleable and not sticky. There are some recipes where the dough puffs up and becomes hollow. Do not use a recipe that leaves sticky raw dough inside of the ball. The recipe from Frolic Hawaii is the best one I've found.
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Try dusting your dough with mochi rice powder before dropping it into the oil. Technically you can look up the recipe for jin dui (and fill it with shredded coconut instead of red bean) to make this snack. They actually use rice flour to make the dough which is malleable and not sticky. There are some recipes where the dough puffs up and becomes hollow. Do not use a recipe that leaves sticky raw dough inside of the ball. The recipe from Frolic Hawaii is the best one I've found.
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Jehn
Great video. I've made this once before. After I made the dough, I rolled it out between two sheets of oiled parchment paper and punched out shapes. Worked out great. As weird as it seems, you actually smash it down as it fries to get it to puff up. I've never tried making a giant ball, but maybe I'll give it a go soon. If you're wondering how to pronounce it, it's sounds like sOY CHIen FAhOhng. Hope that helps.
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Great video. I've made this once before. After I made the dough, I rolled it out between two sheets of oiled parchment paper and punched out shapes. Worked out great. As weird as it seems, you actually smash it down as it fries to get it to puff up. I've never tried making a giant ball, but maybe I'll give it a go soon. If you're wondering how to pronounce it, it's sounds like sOY CHIen FAhOhng. Hope that helps.
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gaccer
I live in Saigon and i don't see they sell this anywhere LOL. I suggest the following: 1. Big giant ass wok2. High heat, hot, like the sun hot. 3. Roll the dough large and relatively thin so large surface will puff it up faster. 4. Fast flip, like 4 seconds - flip. Don't stop flipping. And don't look at the oil after you're done, cos that thing will make you think you get cancer from it. Fun video though.
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I live in Saigon and i don't see they sell this anywhere LOL. I suggest the following: 1. Big giant ass wok2. High heat, hot, like the sun hot. 3. Roll the dough large and relatively thin so large surface will puff it up faster. 4. Fast flip, like 4 seconds - flip. Don't stop flipping. And don't look at the oil after you're done, cos that thing will make you think you get cancer from it. Fun video though.
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Val
You don't cook the sticky rice. You soak, then you ground it and you'll have a sticky rice dough without pre-cooking. Actually you can use sticky rice flour for this just add the right amount of water then lastly mix in the mung bean until fully incorporated. I promise you, you'll get the full puffage as soon as you put it in hot oil. It's just a matter of controlling the shape of it in the wok.
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You don't cook the sticky rice. You soak, then you ground it and you'll have a sticky rice dough without pre-cooking. Actually you can use sticky rice flour for this just add the right amount of water then lastly mix in the mung bean until fully incorporated. I promise you, you'll get the full puffage as soon as you put it in hot oil. It's just a matter of controlling the shape of it in the wok.
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Katie
There is a little secret used in making Chinese sesame balls. You actually need to squash the dough to make it inflate. It's counter-intuitive. I assume you are adding air before making the dough ball. While frying (when it starts to puff) press down and flatten the ball. It will re-expand. You can keep doing it. The skin becomes thinner as you go.
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There is a little secret used in making Chinese sesame balls. You actually need to squash the dough to make it inflate. It's counter-intuitive. I assume you are adding air before making the dough ball. While frying (when it starts to puff) press down and flatten the ball. It will re-expand. You can keep doing it. The skin becomes thinner as you go.
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Scandi
I think it would be better if you used a burner that put out higher BTU. I think your temp was still too low bc you did it on the stovetop which has a significantly lower BTU than the camp burners that these street food vendors use in Asia. You need it SCREAMING hot, it should like instantaneously start puffing up as soon as it hits the oil.
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I think it would be better if you used a burner that put out higher BTU. I think your temp was still too low bc you did it on the stovetop which has a significantly lower BTU than the camp burners that these street food vendors use in Asia. You need it SCREAMING hot, it should like instantaneously start puffing up as soon as it hits the oil.
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cecil
the color is weird, street food in vietnam have a deeper almost caramel color, and it's not so stiff, the sound it made when you ripped it made it sound like the outside of bread, stiff and dry, while it should be moist (sorry) and chewy, and also they usually coat it with sesame seed and stuff. but good effort though
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the color is weird, street food in vietnam have a deeper almost caramel color, and it's not so stiff, the sound it made when you ripped it made it sound like the outside of bread, stiff and dry, while it should be moist (sorry) and chewy, and also they usually coat it with sesame seed and stuff. but good effort though
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evilken00
I don't think the wok size is the issue. To use a wok properly you need a gas range and a special stand to make sure the fire wraps around the outside. I also think you need to heat much higher. Look at the video clip and how power their wok range is and how much the oil is smoking
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I don't think the wok size is the issue. To use a wok properly you need a gas range and a special stand to make sure the fire wraps around the outside. I also think you need to heat much higher. Look at the video clip and how power their wok range is and how much the oil is smoking
reply
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