Grilled Coconut Scallion Corn

What's summer without corn?  The smell of grill corn brings back great memories of childhood.  I love the simplicity of corn.  You can add a little variation to change it up.  Here is a Vietnamese favorite.


1 cup coconut milk (not the juice)
1/4 to 1/2 cup granulated sugar
2 stalks chopped green onions/ scallion
1/4 tsp salt
8-10 ears of corn

Start your grill.  You want the grill to be about 350*F.

In a small sauce pan, add the coconut milk and sugar.  While waiting for the coconut sauce to come to a simmer, prepare the corn.  You can leave the husk on (easy way to eat) or pull the husk all off. When the sauce starts to bubble, add the salt and stir.  You will be cooking this for about 15-25 minutes, or until the sauce is thick enough to have a nice coating on the back of the spoon.  When you achieve this, take off heat and allow for it to cool for 5 minutes before adding in the chopped green onions.

Place the corn in the grill and grill the outside until you see the kernels appear glossy.  Start shellacking on the coconut sauce, one side at a time, turning that sauce side to the heat to achieve the charring.  Continuously turn the ears and shellacking on the sauce for about 12-15 minutes.

Bánh Cam/Bánh Rán - Fried Sweet Rice Ball with Mung Bean Filling

I remember the first time I seen a bánh cam. My mother was frying these little delicious sweet snack outside. When I asked her what was it, I examined it closer and said to her that they do look like little oranges.  I remember when I took a bit into it, it was spicy!!!  My mother had put ginger in with the mung bean filling.  I still love them to this day, but I replaced the ginger with coconut now.

They are a variation of the Chinese balls made with red beans or lotus paste.  In northern parts of Vietnam, you can get these balls lacquered in a sugary syrup.

Mung bean filling
12-14 oz split peeled mung beans
1 cup sugar
3/4 cup unsweetened shredded coconut (or freshly grated ginger)
pinch of salt

Dough
1.5 cups plus 1/3 cup water
1 cup sugar
16 oz bag glutinous rice flour
1 cup rice flour
2 Tbsp baking powder, single acting
100 grams boiled potato, mashed
       or 40 grams mash potato flakes
1 Tbsp oil
White sesame seeds, a lot in a bowl
Oil to fry


Filling:
Soak the mung beans overnight or for at least 2 hours.  In a steamer, steam them until they easy mash with two fingers.  Add to a bowl and mix in the remaining filling ingredients.  When it is cool to the touch, roll into ping pong ball size.  Cover and place in the fridge to firm up.

Dough:
Add water into a pot and when water is warm, add the sugar and stir to dissolve.  Add the oil and remove from heat.  Add potato and combine well.  Allow to cool to handle.
In a large bowl, add the glutinous rice flour, regular rice flour, baking powder, and combine. Add syrup mixture.  Knead the dough until it is well combined and can hold a ball shape.

Pinch off a piece of dough about the size of a golf ball and roll it in the palm of your hands to shape it into a ball.  Flatten the ball.  The edges should be thinner than the center. You want it to be wide enough to wrap around the ping pong size filling.  If there is any excess dough, pinch it off.  Shape it by rolling it in the palm of your hands.  When it is round, place it in the bowl of sesame seeds.  Roll and pat the seeds, making sure that it adheres well.

In a sauce pan, fill with oil.  Make sure that it is enough to cover the balls.  On a medium high heat, heat up the oil until it feels warm when you hover your hand over it.  Add the balls in and make sure that they are touching so they don't float to the top when frying.  If they do, just turning them to ensure that it is evenly browning.  When it is a golden brown color, remove and place on paper towels to remove excess oil.
Allow to cool and enjoy!