I absolutely love this recipe because there’s something incredibly satisfying about biting into the golden, crispiness of the sesame balls and discovering the sweet mung bean filling inside. Plus, the process of making them is so meditative and rewarding—definitely worth every minute spent in the kitchen!
I adore crafting Banh Cam. These delectable Vietnamese sesame balls are a favorite snack of mine.
This recipe combines glutinous rice flour with a touch of rice flour and baking powder for a chewy texture. The addition of vanilla enhances the flavor even more, and sweet mung bean paste and crunchy sesame seeds give the kind of traditional flair that makes these treats irresistible.
Ingredients
Glutinous Rice Flour:
Rich in carbs, lends a chewy quality.
Rice Flour:
Provides a sharpness, gluten-free substitute.
Granulated Sugar:
Gives sweetness and a golden hue when sautéed.
Baking Powder:
A leavening agent causes the balls to be light and airy.
Sweetened Mung Bean Paste:
Protein and fiber come from here, and it is a rich, creamy filling.
Sesame Seeds:
The flavor is nutty, and it’s abundant in healthy fats and minerals.
Vegetable Oil:
The smoke point is high, which is essential for deep frying.
Ingredient Quantities
- 200g glutinous rice flour
- 50g rice flour
- 100g granulated sugar
- 1 tsp baking powder
- 150ml warm water
- 1 tsp vanilla extract
- 200g sweetened mung bean paste (optional: can be made from boiled, mashed, and sweetened mung beans)
- 100g sesame seeds
- Vegetable oil for deep frying
Instructions
1. In a big mixing bowl, combine the flour made from glutinous rice, the flour from regular rice, and the powder that makes things rise.
2. Mix the granulated sugar in well.
3. Slowly add the warm water and the vanilla extract, and stir nonstop until you have a smooth dough.
4. Let the dough rest for 30 minutes, covered with a damp cloth.
5. Portion the dough into small, equal-sized balls (approximately the size of a ping-pong ball).
6. Make each dough ball flat in your hand, and then put a teaspoon of sweetened mung bean paste in the center. Now it’s time to carefully wrap the dough around the mung bean filling. Use your hands to seal the dough, and then roll the result into a smooth, round ball.
7. Spread the sesame seeds on a flat plate. Place each filled ball in turn on the plate, rolling it in the sesame seeds so that the seed coating is even and complete.
8. In a deep fryer or large pot, heat vegetable oil to 350°F (175°C).
9. Place the sesame balls in the hot oil very carefully, and fry them in batches. They should be fried until they are golden brown and are floating on the surface of the oil. This should take about 5 to 7 minutes.
10. Using a slotted spoon, remove the sesame balls and drain them on a tray lined with paper towels. Serve them warm.
Equipment Needed
1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or spatula for mixing
4. Damp cloth
5. Baking tray or large plate
6. Deep fryer or large pot
7. Sieve or slotted spoon
8. Paper towels
9. Flat plate for spreading sesame seeds
10. Thermometer for oil temperature (optional)
FAQ
- Q: Can I replace glutinous rice flour with regular rice flour?
A: No, glutinous rice flour is essential for the chewy texture of the sesame balls; regular rice flour wouldn’t provide the same result. - Q: Is it necessary to use sweetened mung bean paste?
A: No, it is optional. You can fill the sesame balls with sweetened red bean paste or serve them plain if preferred. - Q: How do I prevent the sesame balls from bursting during frying?
A: To avoid bursting, ensure the oil temperature does not exceed medium heat and roll the balls smoothly to eliminate air pockets. - Q: Can I use an air fryer instead of deep frying?
A: Yes, you can use an air fryer at 180°C (356°F) for 15-20 minutes, checking and turning them halfway for even cooking. - Q: How do I store leftover sesame balls?
A: Store them in an airtight container at room temperature for up to 1 day. They can be reheated in an oven to regain some crispiness. - Q: Can I add color to the dough?
A: Yes, you can mix in food coloring into the dough for visual appeal without affecting flavor.
Substitutions and Variations
Glutinous rice flour: An alternate can be made using standard rice flour that is mixed with a small amount of cornstarch. (Use less rice flour and add cornstarch to achieve a similar texture.)
Sugar that has been granulated: Can be substituted with coconut sugar or honey; however, these may change the flavor a bit.
Sweetened mung bean paste can be substituted with sweetened red bean paste for a different taste.
Chia seeds or poppy seeds can be used as alternatives to sesame seeds that offer a different texture and flavor.
Vegetable oil for deep frying can be replaced with canola oil or sunflower oil, which have similar high smoke points.
Pro Tips
1. Consistent Dough Texture: As you mix the warm water into the dough, add it gradually. This allows you to adjust and ensure that the dough is smooth and pliable but not too sticky. Depending on the humidity and flour brands, you might need slightly more or less water.
2. Uniform Size for Even Frying: When portioning the dough into balls, use a scale to measure each piece for consistency. This helps ensure they cook evenly in the hot oil.
3. Seal the Filling Well: Make sure to press the dough firmly around the mung bean paste to seal it completely. Gaps can cause the filling to leak during frying.
4. Oil Temperature Consistency: Use a thermometer to monitor the oil temperature closely. If the oil is too hot, the sesame balls might brown too quickly on the outside but remain undercooked inside. Aim to maintain the oil at 350°F (175°C).
5. Drain Thoroughly: After frying, let the balls drain on paper towels to remove excess oil. You can also place them on a wire rack over a baking sheet for better airflow and drainage. This keeps the sesame balls crisp.
Banh Cam Recipe Banh Ran Sesame Balls
My favorite Banh Cam Recipe Banh Ran Sesame Balls
Equipment Needed:
1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or spatula for mixing
4. Damp cloth
5. Baking tray or large plate
6. Deep fryer or large pot
7. Sieve or slotted spoon
8. Paper towels
9. Flat plate for spreading sesame seeds
10. Thermometer for oil temperature (optional)
Ingredients:
- 200g glutinous rice flour
- 50g rice flour
- 100g granulated sugar
- 1 tsp baking powder
- 150ml warm water
- 1 tsp vanilla extract
- 200g sweetened mung bean paste (optional: can be made from boiled, mashed, and sweetened mung beans)
- 100g sesame seeds
- Vegetable oil for deep frying
Instructions:
1. In a big mixing bowl, combine the flour made from glutinous rice, the flour from regular rice, and the powder that makes things rise.
2. Mix the granulated sugar in well.
3. Slowly add the warm water and the vanilla extract, and stir nonstop until you have a smooth dough.
4. Let the dough rest for 30 minutes, covered with a damp cloth.
5. Portion the dough into small, equal-sized balls (approximately the size of a ping-pong ball).
6. Make each dough ball flat in your hand, and then put a teaspoon of sweetened mung bean paste in the center. Now it’s time to carefully wrap the dough around the mung bean filling. Use your hands to seal the dough, and then roll the result into a smooth, round ball.
7. Spread the sesame seeds on a flat plate. Place each filled ball in turn on the plate, rolling it in the sesame seeds so that the seed coating is even and complete.
8. In a deep fryer or large pot, heat vegetable oil to 350°F (175°C).
9. Place the sesame balls in the hot oil very carefully, and fry them in batches. They should be fried until they are golden brown and are floating on the surface of the oil. This should take about 5 to 7 minutes.
10. Using a slotted spoon, remove the sesame balls and drain them on a tray lined with paper towels. Serve them warm.
