Bánh Cam (Vietnamese Sesame Balls) 

Bánh Cam, also known as Bánh Rán in northern Vietnam, are traditional Vietnamese deep-fried sesame balls filled with sweet mung bean paste. These golden, crispy treats are a popular snack or dessert, especially during Lunar New Year celebrations. The combination of a chewy glutinous rice flour shell, sweet mung bean filling, and toasted sesame seeds creates a delightful contrast of textures and flavors. While they may seem intricate to prepare, the process is straightforward and rewarding. Making them at home ensures freshness and allows for customization to suit personal tastes. 

Ingredients

For the Mung Bean Filling:

• 113.4 g (4 oz) dried split yellow mung beans
  
  

• 21.26 g (0.75 oz) granulated sugar
  
  

• 1/4 tsp salt (optional)
  
  

• A dash of vanilla extract (optional)
  
  

For the Outer Shell:

• 1/2 cup warm water
  
  

• 45.36 g (1.6 oz) granulated sugar
  
  

• 1/2 tsp salt
  
  

• 113.4 g (4 oz) glutinous rice flour
  
  

• 21.26 g (0.75 oz) rice flour
  
  

• 21.26 g (0.75 oz) all-purpose wheat flour
  
  

• 5 tbsp potato flakes (optional)
  
  

• 1.5 tsp baking powder
  
  

• Raw sesame seeds for coating
  
  

• Neutral oil for frying
  
  

Directions

Prepare the Mung Bean Filling:

1. Soak the Mung Beans: Rinse the mung beans under running water until the water runs clear. Transfer them to a medium-sized pot and add enough water to cover the beans by about 1 inch. Bring the water to a boil, then reduce the heat and let it simmer for 12–15 minutes, or until the mung beans are soft.
   
   

2. Mash the Beans: Once the mung beans are cooked, drain any excess water and return them to the pot. Mash the beans until smooth, adding sugar, salt, and vanilla extract to taste. Continue to cook over low heat, stirring constantly, until the mixture thickens to a paste-like consistency.
   
   

3. Cool the Filling: Transfer the mung bean paste to a bowl and let it cool to room temperature. Once cooled, divide the paste into small portions, about 1 tablespoon each, and roll them into balls. Set aside.
   
   

Prepare the Outer Shell:

1. Mix Dry Ingredients: In a large bowl, combine the glutinous rice flour, rice flour, all-purpose flour, salt, and sugar.
   
   

2. Add Wet Ingredients: Gradually add the warm water to the dry ingredients, stirring continuously to form a dough. If using, incorporate the potato flakes and baking powder into the dough. The dough should be smooth and slightly sticky.
   
   

3. Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting period allows the dough to hydrate fully and become more pliable.
   
   

Assemble the Bánh Cam:

1. Shape the Dough: Divide the rested dough into small portions, about the size of a walnut. Flatten each portion into a disc.
   
   

2. Fill the Dough: Place a mung bean ball in the center of each dough disc. Carefully fold the edges of the dough over the filling, sealing it completely to form a smooth ball.
   
   

3. Coat with Sesame Seeds: Roll each filled dough ball in raw sesame seeds, ensuring an even coating.
   
   

Fry the Bánh Cam:

1. Heat the Oil: In a deep pot or wok, heat enough neutral oil to submerge the sesame balls. The oil temperature should be around 350°F (175°C).
   
   

2. Fry the Bánh Cam: Carefully drop the sesame balls into the hot oil, a few at a time, to prevent overcrowding. Fry them until they are golden brown and float to the surface, about 5–7 minutes.
   
   

3. Drain Excess Oil: Using a slotted spoon, remove the fried sesame balls from the oil and place them on a paper towel-lined plate to drain any excess oil.
   
   

Nutritional Information (per serving)

• Calories: Approximately 186 kcal
  
  

• Carbohydrates: 40 g
  
  

• Protein: 5 g
  
  

• Fat: 1 g
  
  

• Sodium: 322 mg
  
  

• Potassium: 289 mg
  
  

• Sugar: 10 g
  
  

• Fiber: 3 g