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Banh Cam (Vietnamese Sesame Balls) Recipe

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4 from 10 reviews

Banh Cam, also known as Vietnamese Sesame Balls, are delightful deep-fried glutinous rice dough balls filled with a sweet mung bean paste and coated in crunchy sesame seeds. This traditional Vietnamese treat features a crispy, thin shell with a soft, fragrant mung bean filling, perfect for satisfying sweet cravings with a unique texture combination.

Ingredients

Mung Bean Filling

  • 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

Dough

  • 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

Instructions

  1. Soak the mung beans: Soak the yellow mung beans in water for 4-6 hours to soften them and reduce cooking time.
  2. Cook the mung beans: Drain and rinse the soaked beans. Place them in a medium saucepan with water, simmer uncovered for 12-15 minutes or until soft and the water is mostly absorbed, forming a purée.
  3. Prepare mung bean paste: Transfer cooked beans to a food processor. Add sugar, shredded coconut, oil, vanilla extract, and salt. Blend for 20-30 seconds until smooth but thick and sticky.
  4. Dehydrate mung bean paste: Heat the paste in a large saucepan over low-medium heat. Stir continuously for 3-5 minutes until smooth and less sticky but still soft.
  5. Cool mung bean paste: Transfer paste to a bowl, cover tightly with plastic wrap touching the surface to prevent crusting. Let cool at least 1 hour.
  6. Shape mung bean balls: Scoop 1.5 tablespoons of cooled paste, shape into round balls, place on a plate, and cover with plastic wrap.
  7. Chill mung bean balls: Refrigerate the mung bean balls for at least 6 hours or overnight to firm up.
  8. Make dough: In a mixing bowl, whisk together glutinous rice flour, sugar, white rice flour, baking powder, and salt. Add water and oil, knead with hands until slightly firm dough forms that holds together.
  9. Rest dough: Cover dough and let it rest for 30 minutes to hydrate fully.
  10. Assemble sesame balls: Take 1.5 tablespoons of dough, roll into ball, then flatten into a 2.5-inch circle with slightly thinner edges.
  11. Add filling: Place one mung bean ball in center of dough circle.
  12. Wrap filling: Fold dough tightly around filling, sealing edges carefully without air pockets, then roll in palms to even thickness.
  13. Coat with sesame seeds: Dip the filled dough ball into raw sesame seeds, gently press seeds to adhere, and place on plate.
  14. Repeat assembly: Continue wrapping remaining filling and coating with sesame seeds until you have about 12 balls.
  15. Heat frying oil: In a deep saucepan, heat 3 cups of oil until around 365°F to 380°F (185°C to 193°C). Test oil readiness by dipping wooden chopsticks; bubbles indicate proper temperature.
  16. Fry sesame balls: Fry 4-5 balls at a time, stirring constantly to prevent sticking, for 5-7 minutes or until golden brown and puffed.
  17. Drain excess oil: Remove fried balls with a slotted spoon, drain on kitchen paper towels.
  18. Cool and serve: Allow cooling for at least 25 minutes before enjoying.

Notes

  • Do not make the shell too thick; use only about 1.5 tablespoons of dough per ball for a crispy texture.
  • Press sesame seeds gently onto the dough to help them stick during frying.
  • Ensure oil is hot enough (365°F – 380°F/185°C – 193°C) to prevent sticking; test with chopsticks for bubbles.
  • Be patient during frying; it can take 7-8 minutes for balls to puff and turn golden brown.
  • Keep stirring the balls in oil continuously for even color and cooking.
  • Enjoy Banh Cam best on the same day for optimal crispness as the shell softens over time.

Find it online: https://flavorspath.com/banh-cam-vietnamese-sesame-balls-recipe/