Bánh Cam (Vietnamese Sesame Balls)

🧂 Ingredients

• 300 g Glutinous rice flour(Also known as sweet rice flour. Ensure it's glutinous rice flour for the chewy texture.)
• 100 g Granulated sugar(Divided: 50g for the dough, 50g for the mung bean filling.)
• 180-200 ml Warm water(Approximately. Adjust as needed to form a soft, pliable dough.)
• 200 g Mung bean paste(Sweetened mung bean paste. Can be homemade or store-bought.)
• 1 cup White sesame seeds(For coating. Toasting them lightly beforehand enhances flavor.)
• 4-5 cups Vegetable oil(For deep frying. Use a neutral oil with a high smoke point.)

👨‍🍳 Instructions

1. 1

   Prepare the dough: In a large bowl, combine the glutinous rice flour and 50g of granulated sugar. Gradually add the warm water, mixing with your hands or a spatula until a soft, cohesive dough forms. It should be pliable and not sticky. Knead for about 5-7 minutes until smooth.

   ⏱️ 15 minutes
2. 2

   Prepare the filling: Divide the mung bean paste into 12 equal portions (about 15-17g each). Roll each portion into a small ball. If your mung bean paste is not sweet enough, you can mix in the remaining 50g of sugar before rolling.

   ⏱️ 10 minutes
3. 3

   Form the bánh cam: Divide the dough into 12 equal portions. Take one portion of dough, flatten it into a small disc, and place a mung bean ball in the center. Carefully wrap the dough around the filling, ensuring there are no air pockets. Pinch to seal and gently roll between your palms to form a smooth, round ball. Repeat with the remaining dough and filling.

   ⏱️ 20 minutes
4. 4

   Coat with sesame seeds: Spread the sesame seeds on a shallow plate or tray. Gently roll each dough ball in the sesame seeds, pressing lightly so they adhere evenly to the surface. Ensure the entire ball is covered.

   ⏱️ 10 minutes
5. 5

   Deep fry the bánh cam: Heat the vegetable oil in a deep pot or wok over medium heat to 160°C (320°F). Carefully slide 3-4 sesame balls into the hot oil, ensuring not to overcrowd the pot. Fry for about 5-7 minutes, turning occasionally, until they puff up and turn a pale golden color. They should feel light and sound hollow when tapped gently.

   ⏱️ 5 minutes
6. 6

   Second fry for crispiness: Remove the bánh cam from the oil and let them cool slightly. Increase the oil temperature to 175°C (350°F). Carefully return the partially fried bánh cam to the hot oil and fry for another 2-3 minutes, or until they are a deep golden brown and crispy. This second fry is crucial for achieving the signature hollow center and crisp texture.

   ⏱️ 5 minutes
7. 7

   Drain and serve: Remove the bánh cam from the oil and place them on a wire rack or paper towels to drain excess oil. Serve warm or at room temperature. They are best enjoyed the same day.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The key to achieving the hollow center is frying at the correct temperatures. Start at a lower temperature (160°C/320°F) to allow the inside to cook and puff, then finish at a higher temperature (175°C/350°F) for crispiness.
• ✓Ensure the dough is well-sealed around the filling to prevent it from bursting during frying.
• ✓If the dough is too dry, add a little more warm water. If it's too sticky, add a bit more glutinous rice flour.
• ✓Toasted sesame seeds add a nutty aroma and flavor.
• ✓These are best eaten fresh, as the chewy texture can become tough if stored for too long.

🔄 Variations

• Use a different sweet filling, such as red bean paste or coconut-pandan filling.
• For a simpler version, omit the filling and make plain glutinous rice balls.

🥗 Nutrition

Per serving