Sesame Balls Recipe (Vietnamese Bánh Cam)

Method10 steps

1. 1

   Step 1: Rinse the mung beans under running water and drain, just like how you'd rinse rice.

   Uses 113.4 g dried mung beans · running water to rinse mung beans

2. 2

   Step 2: Cover the rinsed beans with boiling water to about ½ inch above their level. Let the water cool, then refrigerate overnight. Drain the fully hydrated beans before cooking.

   Uses boiling water to cover mung beans by half an inch for soaking · 113.4 g dried mung beans rinsed and drained

   
3. 3

   Step 3: Cook the mung beans. Using a steamer on medium heat is the easiest way to reach perfect doneness. You can also make it in a rice cooker with slightly more water than you would use to make rice, but you will lose some sticking to the pot. The beans are done when no longer crunchy, have softened and are ready to mash. This took me about 25 minutes with a stovetop steamer.

   Steam mung beans · 25 minUses water in steamer pot below beans · optional rice-cooker water if using that bean-cooking route · mung beans hydrated by chosen soak route and drained

   
4. 4

   Step 4: Combine the cooked mung beans with the sugar (21.26 g), salt (1/4 tsp), and vanilla. Mash and add water if needed to achieve a paste similar to thick and slightly dry mashed potatoes.

   Uses 21.26 g sugar · 1/4 tsp salt (optional) · vanilla extract · a little water only if needed when mashing filling · hydrated beans steamed until no crunch and easily mashed

   
5. 5

   Step 5: Put ¼ cup warm water in a large bowl: this is the FIRST HALF of the dough’s ½ cup water. Add 45.36 g dough sugar and ½ tsp dough salt and mix to dissolve.

   Uses ¼ cup warm water, FIRST HALF of half cup dough water · 45.36 g sugar · 1/2 tsp salt

6. 6

   Step 6: Add the glutinous rice flour (113.4 g), rice flour (21.26 g), all-purpose flour, potato flakes (5 tbsp) and baking powder (1.5 tsp) to the dissolved dough sugar and salt. Gradually mix in the REMAINING ¼ cup warm dough water to form a slightly dry, play-dough-like dough, adding a little extra warm water only if needed. Rest at least 2 hours, ideally 8 hours, to hydrate and make the dough easier to work.

   Rest sesame-ball dough at least two hours · 120 minUses up to remaining ¼ cup warm dough water, add gradually · 113.4 g glutinous rice flour · 21.26 g rice flour · 21.26 g all-purpose wheat flour · 5 tbsp potato flakes (from boxed mashed potatoes works too!) · 1.5 tsp baking powder · extra warm water only if dough needs moisture · 45.36 g sugar and half teaspoon salt dissolved in first quarter cup warm water

7. 7

   Step 7: Flatten out a disk of the dough and add a ball of mung bean filling. The dough to filling ratio is up to you! I like about 1" in diameter, but you can make them bigger. Keep in mind they will slightly expand during cooking.

   Uses cooked beans mashed with 21.26 g sugar and optional quarter teaspoon salt/vanilla · mixed flours, potato flakes, baking powder and dough sugar solution hydrated at least two hours

8. 8

   Step 8: Try not to leave any air pockets inside, since the dough will already be expanding and adding air to the center. Close off the ball so there aren't any cracks.

   Uses flattened dough wrapped around chosen ball of mung-bean filling

9. 9

   Step 9: Slightly roll in your hands to make a ball shape and then roll in a bowl of sesame seeds to coat thoroughly. Set aside for frying.

   Uses white sesame seeds, enough to coat formed balls · filling enclosed with no air pockets or cracks

   
10. 10

    Step 10: Heat a heavy pot with neutral oil to around 285°F (141°C). Deep-fry the sesame-coated balls without crowding, about 11 minutes per batch, moving them gently for even cooking. Drain when golden and cooked through.

    Deep fry balls · 11 minUses neutral cooking oil · sealed dough balls rolled thoroughly in white sesame seeds