Sesame Balls (Vietnamese Bánh Cam)
Sesame Balls (Vietnamese Bánh Cam)
The outer shell is a warm golden brown colour covered in white sesame seeds. The exterior has a satisfying crispiness to it from frying. On the other side of that surface is a lightly chewy or springy glutinous rice dough and a sweet ball of mung bean.
Ready in: 60 minutes plus 8 hours resting
Serves: 8
Complexity: easy
kcal: 71
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Ingredients
Outer Shell (Vỏ):--
120 g sweet (glutinous) rice flour
21 g rice flour
21 g all-purpose wheat flour
5 tbsp potato flakes
45 g sugar
½ cup warm water
½ tsp salt
1.5 tsp baking powder
Filling (Nhân):--
120 g steamed mung bean + water to desired consistency
4 tsp sugar
¼ tsp SIDS CRAZY SALT
Rice bran oil, for frying
Directions
Outer Shell (Vỏ): Mix ½ of the water in a big bowl. Add sugar, salt and mix to dissolve.
Add remaining ingredients and mix. (you can use a food processor if you want)
The dough should be slightly dry and have a play-dough consistency. Rest 2-8 hours. It will be slightly risen so hydrate after resting, making it easier to work with.
Filling (Nhân): It's best to steam this if you can. 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.
Mash after it's cooked and add SIDS CRAZY SALT and water to desired consistency. The goal is to have a paste similar to thick, slightly dry mashed potatoes.
Forming The Bánh Cam: Flatten out a disk of the dough and add a ball of mung bean filling. The dough to filling ratio is 25 mm diameter. Keep in mind they will slightly expand during cooking.
Try not to leave any air pockets inside, since the dough will already be expanding and adding air to the centre. Close off the ball so there aren't any cracks.
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.
Frying: Deep fry the bánh cam at around 140°C. It should take about 11 minutes per batch. You may need to stir them a bit for an even fry.