Name: Banh Cam (Vietnamese Sesame Balls) Recipe
Prep time: 7 h 30 min
Cook time: 20 min
Total time: 7 h 50 min
Cuisine: Vietnamese
Ingredients: 105 g split yellow mung beans; 180 ml water; 50 g granulated sugar; 8 g unsweetened shredded coconut; 22 ml oil; 1/2 tsp vanilla extract; 1/8 tsp salt; 135 g glutinous rice flour; 55 g granulated sugar; 7 g white rice flour; 1/2 tsp baking powder; 1/8 tsp salt; 90 ml water; 5 ml oil; 45 g raw sesame seeds; 3 cups oil for frying

Jump to Recipe·4 from 10 reviews

I have always been enchanted by the delightful combination of textures and flavors in Banh Cam (Vietnamese Sesame Balls), and this Banh Cam (Vietnamese Sesame Balls) Recipe brings that magic straight to your kitchen. These golden, crispy balls with their sweet mung bean filling and nutty sesame seed coating are one of my favorite treats to make and share. Their slightly chewy exterior paired with a melt-in-your-mouth interior never fails to delight me and anyone lucky enough to try them.

Why You’ll Love This Banh Cam (Vietnamese Sesame Balls) Recipe

What truly makes this recipe stand out for me is the wonderful balance of flavors and textures. The outer shell is perfectly crisp and speckled with toasted sesame seeds, offering a subtle nuttiness that complements the sweet, creamy mung bean filling inside. When you bite into a freshly fried ball, the contrast between the chewy dough and soft filling is absolutely heavenly.

Besides the delicious taste, I appreciate how approachable the recipe is. It does take some time to prepare, especially with soaking and cooking the mung beans, but the steps themselves are straightforward and gratifying. Plus, this makes a fantastic snack or dessert to serve during family gatherings or festive celebrations. I love making a batch ahead of time and watching how eagerly everyone reaches for them once they’re warm and fresh from the fryer.

Ingredients You’ll Need

The image shows eight containers with different ingredients arranged on a white marbled surface. In the center, there is a round, light brown bowl filled with yellow split lentils. Above it, a white bowl holds white flakes. To the right of the lentils, a round white bowl contains white sugar. Below, a similar white bowl is filled with fine white powder, and next to it, another small white bowl has a similar fine powder. Above these, a dark brown wooden spoon holds white salt, and beside it, a triangular dark brown bowl has small white grains. On the left side, a wooden spoon contains golden syrup-like liquid. All the containers have simple shapes and the colors contrast nicely with the white marbled surface photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are simple but essential, each bringing their own role in creating the perfect Banh Cam. From the glutinous rice flour that forms the chewy outside to the fragrant mung bean filling, every component is important for achieving that authentic taste and texture.

Split yellow mung beans: Soaked and cooked to a soft, creamy texture that forms the sweet filling.
Glutinous rice flour: The main ingredient for the chewy, elastic dough.
Granulated sugar: Added both to the filling and dough to provide a balanced sweetness.
White rice flour: Used alongside glutinous rice flour to improve the dough’s texture.
Baking powder: Helps the dough puff up gently during frying for a light texture.
Vanilla extract: Gives a subtle aromatic note that elevates the mung bean paste.
Unsweetened shredded coconut: Adds a hint of natural coconut flavor and chewiness in the filling.
Sesame seeds: Coated on the outside for a nutty crunch and beautiful golden color.
Oil: Both for the mung bean paste and for frying, ensuring crispiness and smooth consistency.

Directions

Step 1: Begin by soaking the split yellow mung beans in water for 4 to 6 hours to soften them. This step is crucial because it reduces the cooking time and ensures your filling will be creamy without being gritty.

Step 2: Drain and rinse the soaked mung beans, then add them to a saucepan covered with water. Bring to a simmer and cook uncovered for 12 to 15 minutes until the beans are very soft and most of the water has evaporated, transforming the beans into a thick purée.

Step 3: Transfer the cooked mung beans to a food processor. Add sugar, shredded coconut, oil, vanilla extract, and salt, then process for 20 to 30 seconds until you achieve a smooth but thick paste. It’s perfectly normal for the paste to be sticky.

Step 4: Move the paste back to a saucepan over low to medium heat. Stir gently for 3 to 5 minutes until it becomes smooth and slightly less sticky, then transfer to a bowl. Cover the surface of the paste with plastic wrap to prevent crusting and allow it to cool for at least one hour.

Step 5: Once cooled, scoop the mung bean paste into balls about 1 and a half tablespoons each. I find using a medium cookie scoop makes this quick and neat. Shape them nicely with your hands, place them on a plate, cover with plastic wrap, and chill in the refrigerator for at least 6 hours or overnight.

Step 6: For the dough, whisk together the glutinous rice flour, granulated sugar, white rice flour, baking powder, and salt in a mixing bowl. Add water and oil, then knead gently with your hands until the mixture forms a slightly firm dough that holds together when pressed.

Step 7: Cover and let the dough rest for 30 minutes. This resting time allows the flour to absorb moisture fully, making it easier to work with when wrapping the filling.

Step 8: Take about 1.5 tablespoons of dough and roll it into a ball. Flatten it into a 2.5-inch circle, slightly thinning the edges. Place a mung bean ball in the center, then carefully wrap the dough around the filling, making sure there are no air pockets. Seal it well and roll gently between your palms to form an even ball.

Step 9: Pour raw sesame seeds into a small bowl. Roll each wrapped ball in the seeds, pressing lightly so the seeds stick firmly to the surface. Set aside on a plate and repeat until all dough and filling are used. You should have about 12 balls.

Step 10: Heat 3 cups of oil in a deep pan to between 365°F and 380°F (185°C to 193°C). To test the temperature, dip a wooden chopstick into the oil—if bubbles form steadily around it, you’re ready to fry.

Step 11: Fry 4 to 5 sesame balls at a time, stirring constantly with a wooden spoon or chopsticks to prevent sticking. Fry for about 5 to 7 minutes or until golden brown and puffed, maintaining the oil temperature and patience throughout the process.

Step 12: Remove the fried balls with a slotted spoon and place them on paper towels to drain excess oil. Let them cool for at least 25 minutes before enjoying to allow the filling to set and prevent burning your mouth.

Servings and Timing

This recipe makes approximately 12 sesame balls, which is great for sharing with friends or family. I typically set aside around 2 to 3 hours for the entire process, factoring in soaking time (4-6 hours, which can be done ahead), mung bean cooking and processing (about 1 hour), dough preparation and resting (about 30 minutes), assembly (30 minutes), and frying time (15 minutes). Chilling the mung bean filling overnight will give the best results but can be shortened if pressed for time.

How to Serve This Banh Cam (Vietnamese Sesame Balls) Recipe

The image shows two close-up shots of a woman's hand working with dough. On the left side, the woman's hand is folding a soft, pale yellow dough around a filling of the same color, creating a pouch shape with smooth texture. On the right side, the woman's hand holds a perfectly round, white dough ball, resting above a bowl filled with a light brown grain or powder, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve Banh Cam, I love to present them warm enough that the dough is still slightly crisp and the filling soft and fragrant. These sesame balls are perfect as a snack or dessert for afternoon tea or alongside a cup of hot jasmine tea, which balances their sweetness wonderfully.

For a party or special occasion, I like arranging them neatly on a decorative platter and garnishing with a few extra toasted sesame seeds for visual appeal. You could also serve them with a side of dipping sauce such as a simple drizzle of coconut cream to add a rich, luxurious complement.

In terms of beverages, I often pair these treats with lightly sweetened iced lotus tea or even a refreshing lemongrass iced tea to cut through the richness. If you’re aiming for an adult gathering, a crisp sparkling wine would also be a surprisingly delightful match. Banh Cam can be enjoyed at room temperature but are best served warm to appreciate the contrast of textures fully.

Variations

One of the joys of this Banh Cam (Vietnamese Sesame Balls) Recipe is its versatility. If you prefer a different filling, you might try red bean paste or even a sweet taro mixture. For those with dietary restrictions, swapping traditional sugar with coconut sugar or a sugar substitute can make these sesame balls more suitable for diabetics or those avoiding refined sugars.

Gluten-free eaters will be happy to know this recipe is naturally gluten-free when you use pure glutinous rice flour and white rice flour, but always double-check your ingredients just in case. Vegan? This recipe uses no animal products, so it already fits great into a plant-based lifestyle.

If you’re curious about cooking methods, though deep frying provides the iconic crisp texture, I’ve experimented with baking these sesame balls at a high temperature for a slightly different but still tasty result. The texture isn’t as crispy, but it’s a worthwhile swap if you want a lighter version that requires less oil and attention during cooking.

Storage and Reheating

Storing Leftovers

If you have any leftovers, store them in an airtight container at room temperature for up to one day. The next day, the exterior will soften as the dough absorbs moisture, so they are best enjoyed fresh or reheated quickly to restore some of the original texture.

Freezing

You can freeze the assembled but unfried sesame balls. Place them on a baking sheet lined with parchment paper and freeze until solid, then transfer to a freezer-safe container or bag. They will keep well for up to one month. When ready to eat, fry them straight from frozen, adding a minute or two to the cooking time.

Reheating

The best way to reheat Banh Cam is by gently frying them again in hot oil for a short time or warming them in a hot oven at around 350°F (175°C) for 5 to 7 minutes to revive their crispness. Avoid microwaving, as this will make the dough chewy and soggy rather than crispy and delightful.

FAQs

Can I make the mung bean filling ahead of time?

Yes, the mung bean filling can be prepared and stored in the refrigerator for up to two days before shaping and assembling the balls. This step actually helps develop the flavors, and chilling makes the filling easier to handle.

Is it necessary to soak the mung beans? What if I skip this step?

Soaking the mung beans softens them and reduces cooking time significantly. Skipping soaking may result in longer cooking times and potentially unevenly cooked beans, which affects the texture and smoothness of your filling.

What oil is best for frying Banh Cam?

I recommend using a neutral oil with a high smoke point, such as vegetable oil or peanut oil. These oils handle the high frying temperature well and don’t impart unwanted flavors that could overwhelm the sesame balls.

Can I bake Banh Cam instead of frying them?

You can bake them, but keep in mind that they won’t have the signature crispiness you get from frying. Baking produces a different texture—still tasty but less traditional. Use a high oven temperature and a light brushing of oil to get the best baked result.

How do I prevent the sesame seeds from falling off during frying?

Slightly pressing the sesame seeds onto the surface of the dough before frying helps them adhere better. Also, making sure the oil is hot enough prevents the balls from sticking to the pan and losing seeds during cooking.

Conclusion

I hope you feel inspired to try this Banh Cam (Vietnamese Sesame Balls) Recipe soon. It’s one of those nostalgic, comforting treats that bring warmth and joy to any table. From the moment you unwrap that crispy shell to the sweet, fragrant filling inside, I promise you’ll be hooked. Happy cooking and enjoy every delicious bite!