Banh Cam (Vietnamese Fried Sesame Balls)
Banh Cam (Vietnamese Fried Sesame Balls)
Ingredients
For the Dough
- 16 ounces glutinous rice flour
- 2 tablespoons rice flour
- 1 sweet potato, medium, cooked and mashed
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 12 fluid ounces warm water
For the Filling
- 1 cup mung beans, boiled until very soft, drained, and mashed
- 1/4 cup granulated sugar, or to taste, blended with mung beans
For Coating
- 1 cup sesame seeds, white, as needed
For Frying
- 4 cups vegetable oil, for deep frying
Instructions
- 1
In a large mixing bowl, combine the glutinous rice flour, rice flour, granulated sugar, and baking powder. Whisk well to ensure all dry ingredients are evenly distributed.
⏱️ 5 min
- 2
Add the mashed sweet potato to the dry ingredients. Gradually pour in the warm water, mixing bit by bit with your hands or a sturdy spoon. Continue to mix and then knead the dough thoroughly until it's smooth, soft, and pliable. It should not be sticky.
⏱️ 10 min
- 3
Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for 30 minutes. This allows the flours to fully hydrate.
⏱️ 30 min
- 4
While the dough rests, prepare the filling. If your mung beans are not already boiled, boil them until very soft, then drain thoroughly and mash them. In a bowl, combine the mashed mung beans with granulated sugar. Blend them together until a sweet, cohesive paste forms. Roll the mung bean paste into small, uniform balls, about 1/2 inch in diameter.
⏱️ 15 min
- 5
To assemble the sesame balls, take a small portion of the rested dough (about 1 1/2 tablespoons) and flatten it into a disc in the palm of your hand. Place one mung bean filling ball in the center of the flattened dough.
⏱️ 15 min
- 6
Carefully bring the edges of the dough up and around the filling, pressing the outer layer firmly inwards towards the filling to seal it completely. This is crucial to ensure no air is trapped inside, which could cause the balls to burst during frying. Pinch off any excess dough and roll the filled dough into a smooth, spherical ball.
⏱️ 15 min
- 7
Pour the sesame seeds into a shallow dish. Roll each freshly formed ball generously in the sesame seeds until it is completely coated. Gently press the seeds onto the surface to ensure they adhere well. Repeat this process for all the remaining dough and filling.
⏱️ 10 min
- 8
Heat the vegetable oil in a deep pan or wok over medium heat. The ideal frying temperature is around 325-350°F. It's important that the oil is not too hot to prevent burning the exterior before the interior cooks and expands.
⏱️ 5 min•🌡️ 340
- 9
Carefully place the sesame balls into the hot oil, a few at a time, ensuring not to overcrowd the pan. As they fry, use a slotted spoon or strainer to gently twirl the balls around in the oil. This helps them cook evenly, puff up, and achieve a perfectly round shape.
⏱️ 15 min•🌡️ 340
- 10
Continue frying until the sesame balls float to the surface and turn a beautiful golden brown color, indicating they are cooked through and crispy. This usually takes about 5-7 minutes per batch.
⏱️ 10 min•🌡️ 340
- 11
Remove the fried sesame balls from the oil using a slotted spoon and place them on a wire rack set over paper towels to drain any excess oil. Serve warm and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Banh Cam (Vietnamese Fried Sesame Balls)
Ingredients
For the Dough
- 16 ounces glutinous rice flour
- 2 tablespoons rice flour
- 1 sweet potato, medium, cooked and mashed
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 12 fluid ounces warm water
For the Filling
- 1 cup mung beans, boiled until very soft, drained, and mashed
- 1/4 cup granulated sugar, or to taste, blended with mung beans
For Coating
- 1 cup sesame seeds, white, as needed
For Frying
- 4 cups vegetable oil, for deep frying
Instructions
- 1
In a large mixing bowl, combine the glutinous rice flour, rice flour, granulated sugar, and baking powder. Whisk well to ensure all dry ingredients are evenly distributed.
⏱️ 5 min - 2
Add the mashed sweet potato to the dry ingredients. Gradually pour in the warm water, mixing bit by bit with your hands or a sturdy spoon. Continue to mix and then knead the dough thoroughly until it's smooth, soft, and pliable. It should not be sticky.
⏱️ 10 min - 3
Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for 30 minutes. This allows the flours to fully hydrate.
⏱️ 30 min - 4
While the dough rests, prepare the filling. If your mung beans are not already boiled, boil them until very soft, then drain thoroughly and mash them. In a bowl, combine the mashed mung beans with granulated sugar. Blend them together until a sweet, cohesive paste forms. Roll the mung bean paste into small, uniform balls, about 1/2 inch in diameter.
⏱️ 15 min - 5
To assemble the sesame balls, take a small portion of the rested dough (about 1 1/2 tablespoons) and flatten it into a disc in the palm of your hand. Place one mung bean filling ball in the center of the flattened dough.
⏱️ 15 min - 6
Carefully bring the edges of the dough up and around the filling, pressing the outer layer firmly inwards towards the filling to seal it completely. This is crucial to ensure no air is trapped inside, which could cause the balls to burst during frying. Pinch off any excess dough and roll the filled dough into a smooth, spherical ball.
⏱️ 15 min - 7
Pour the sesame seeds into a shallow dish. Roll each freshly formed ball generously in the sesame seeds until it is completely coated. Gently press the seeds onto the surface to ensure they adhere well. Repeat this process for all the remaining dough and filling.
⏱️ 10 min - 8
Heat the vegetable oil in a deep pan or wok over medium heat. The ideal frying temperature is around 325-350°F. It's important that the oil is not too hot to prevent burning the exterior before the interior cooks and expands.
⏱️ 5 min•🌡️ 340 - 9
Carefully place the sesame balls into the hot oil, a few at a time, ensuring not to overcrowd the pan. As they fry, use a slotted spoon or strainer to gently twirl the balls around in the oil. This helps them cook evenly, puff up, and achieve a perfectly round shape.
⏱️ 15 min•🌡️ 340 - 10
Continue frying until the sesame balls float to the surface and turn a beautiful golden brown color, indicating they are cooked through and crispy. This usually takes about 5-7 minutes per batch.
⏱️ 10 min•🌡️ 340 - 11
Remove the fried sesame balls from the oil using a slotted spoon and place them on a wire rack set over paper towels to drain any excess oil. Serve warm and enjoy!
⏱️ 5 min