There’s nothing quite like the sound of sizzling dough enveloping a sweet, creamy filling, is there? As I stood over the stove one afternoon, the enticing aroma of freshly fried Banh Cam (Vietnamese Sesame Balls) filled my kitchen, whisking me away to the vibrant street markets of Vietnam. I was introduced to this delightful treat during a trip years ago, and it has since become a comforting staple in my home.
These little balls of joy boast a crunchy sesame seed coating and a soft, sweet mung bean filling, making them the perfect antidote to fast food boredom. Whether enjoyed as a snack, dessert, or even shared with friends at a gathering, they never fail to impress with their unique flavor and delightful texture. Best of all, making these at home is surprisingly easy and rewarding, offering a satisfying culinary escape that will elevate your cooking game. So, let’s dive into this recipe and discover how to create your own batch of these irresistible Banh Cam!
Why love Banh Cam (Vietnamese Sesame Balls)?
Irresistible crunch of golden sesame seeds envelops a sweet mung bean filling that will have you coming back for more. Unique flavors from coconut and vanilla create a delightful sweetness. Versatile enough for snacks or desserts, they’re perfect for any occasion. Easy to make, even novice cooks will succeed with this recipe. As you fry these treats, your kitchen will fill with mouthwatering aromas that create an unforgettable experience. Try these delectable Banh Cam and indulge in the joy of homemade goodness; it’s truly a culinary adventure!
Banh Cam Ingredients
For the Mung Bean Filling
• Split yellow mung beans – soak beforehand for the perfect creamy texture.
• Water – essential for cooking the mung beans until soft.
• Granulated sugar – balances the flavors and adds sweetness.
• Unsweetened shredded coconut – brings a delightful chewy texture to the filling.
• Oil – keeps the filling moist and rich.
• Vanilla extract – adds a lovely hint of warmth and depth.
• Salt – enhances the sweetness and flavor.
For the Dough
• Glutinous rice flour – gives the dough its signature chewy texture.
• Granulated sugar – sweetens the dough for a harmonious flavor.
• White rice flour – contributes to the softness of the dough.
• Baking powder – makes the dough slightly puffier when fried.
• Salt – balances the sweetness of the dough well.
• Water – combines the ingredients into a workable dough.
• Oil – adds richness and helps with the dough’s moisture.
For Frying
• Raw sesame seeds – coats the dough for a crunchy texture and nutty flavor.
• Oil – essential for frying the Banh Cam to a perfect golden brown.
Now that you have all the Banh Cam ingredients, let’s create a kitchen filled with the irresistible smell of these delightful treats!
How to Make Banh Cam
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Soak the split yellow mung beans in water for a few hours or overnight. This step allows the beans to soften, which is crucial for achieving a creamy filling.
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Cook the soaked mung beans with 180 ml of water over medium heat until soft and tender, about 15-20 minutes. Stir occasionally to prevent sticking and ensure even cooking.
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Mix the cooked mung beans with 50 g granulated sugar, 8 g shredded coconut, 22 ml oil, 1/2 tsp vanilla extract, and 1/8 tsp salt until well combined. Let this delightful filling cool down completely before using it.
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Combine 135 g glutinous rice flour, 55 g granulated sugar, 7 g white rice flour, 1/2 tsp baking powder, and 1/8 tsp salt in a separate mixing bowl. This dry mix will create the wonderfully chewy outer layer.
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Add 90 ml water and 5 ml oil gradually to the dry ingredients, mixing until a smooth, pliable dough forms. Make sure it’s not too sticky; adjust with a little extra flour if needed.
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Divide the dough into small balls, flatten them out gently, and place a spoonful of the mung bean filling in the center. This creates a delicious surprise inside each ball!
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Fold the dough over the filling and carefully seal the edges to prevent leakage while frying. Ensure a tight seal for that perfect crunch!
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Heat 3 cups of oil in a deep pan over medium heat. It should be hot enough to fry the dough balls without taking too long—around 350°F should do the trick.
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Fry the filled dough until golden brown on both sides, about 3-4 minutes per side. Keep a close eye to avoid overcooking. Remove and let drain on paper towels.
Optional: Serve warm, sprinkled with extra sesame seeds for added crunch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Banh Cam (Vietnamese Sesame Balls) are a fantastic option for meal prep, allowing you to enjoy these delightful treats without the last-minute fuss! You can prepare the mung bean filling up to 3 days in advance. Simply cook the mung beans, mix them with the other filling ingredients, and store them in an airtight container in the refrigerator. For the dough, you can also make it ahead and refrigerate it for up to 24 hours. When you’re ready to serve, assemble the filled dough balls and fry them fresh for that irresistible crunch. Just remember to keep the dough covered to prevent it from drying out, ensuring your Banh Cam maintains its delicious quality!
What to Serve with Banh Cam (Vietnamese Sesame Balls)?
There’s nothing better than a delightful meal that dances on the palate and warms the soul.
- Sweet Chili Sauce: This tangy and spicy dip adds a burst of flavor, enhancing the sweetness of the Banh Cam’s filling.
- Coconut Sticky Rice: The creamy sweetness of this dish perfectly complements the crunch of the sesame balls, creating a harmonious blend of textures.
- Fresh Mango Slices: Juicy, ripe mango slices bring a refreshing contrast, balancing the rich flavors of the Banh Cam beautifully.
- Fruit Salad: A light and colorful fruit salad with citrus notes can brighten your plate and add a refreshing touch to the savory snack.
- Herbal Tea: A warm cup of herbal tea, such as mint or chamomile, will cleanse your palate and enhance the comforting experience of enjoying Banh Cam.
- Dark Chocolate Drizzle: A light drizzle of dark chocolate over your Banh Cam elevates them to an elegant dessert, adding a decadent twist to your treats.
These delightful pairings promise to round out your meal, creating a memorable dining experience that satisfies all cravings.
How to Store and Freeze Banh Cam
Fridge: Keep leftover Banh Cam in an airtight container for up to 3 days. This helps maintain the delicious flavors while preventing them from getting too soggy.
Freezer: For longer storage, freeze the Banh Cam by placing them in a single layer on a baking sheet until solid, then transfer to a zip-top bag for up to 1 month.
Reheating: When ready to enjoy, reheat from frozen by frying in hot oil for a few minutes to restore their crispy exterior, or bake at 375°F until warmed through.
Cooling: Always let the Banh Cam cool completely before storing to avoid moisture buildup, ensuring your homemade treats stay beautifully crunchy.
Banh Cam Variations
Feel free to get creative with these variations that bring a delightful twist to your Banh Cam!
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Dairy-Free: Substitute regular oil with coconut oil for a rich flavor that complements the mung bean filling beautifully.
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Nutty Twist: Add 2 tablespoons of chopped walnuts or almonds to the mung bean filling for added crunch and earthy flavors. This will enhance the indulgence factor!
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Herbal Infusion: Mix in 1 teaspoon of pandan extract into the dough for a fragrant twist that transports you to tropical lands. The aroma as they fry will captivate your senses!
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Spicy Kick: Incorporate a pinch of chili powder into the filling for a subtle heat that contrasts with the sweetness. It’s a playful surprise that will keep your taste buds dancing!
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Chocolate Lover’s Delight: Fold in mini chocolate chips into the mung bean filling for a decadent, sweet treat that satisfies any chocolate craving. This variation is a fun twist for dessert enthusiasts!
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Fruit Filling: Swap the mung bean filling with mashed ripe bananas or sweetened red bean paste for a fruity take. Each bite will explode with tropical sweetness, offering a delightful freshness!
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Baked Version: For a healthier alternative, try baking the filled dough instead of frying. Brush them lightly with oil and place them in a preheated oven at 375°F until golden. You can relish their taste without the extra grease!
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Savory Option: Replace the sweetener in the filling with 1 teaspoon of soy sauce and some chopped green onions for a unique savory twist that transforms these treats into an appetizer delight.
Embrace your culinary journey and personalize these Banh Cam variations to create treats that are uniquely yours!
Expert Tips for Banh Cam
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Perfect Dough Texture: Aim for a smooth and pliable dough that isn’t too sticky. If it feels sticky, gradually add a bit more glutinous rice flour.
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Don’t Rush the Filling: Make sure the mung bean filling is completely cool before filling the dough to prevent it from becoming soggy.
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Seal Carefully: Ensure the edges of the dough are tightly sealed around the filling. This prevents leakage during frying and ensures a delightful crunch in every bite.
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Consistent Oil Temperature: Maintain the oil temperature at around 350°F while frying. This will create a crispy exterior without burning or undercooking the Banh Cam.
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Fry in Batches: Fry a few dough balls at a time to avoid overcrowding the pan. This helps them cook evenly and achieve that perfect golden brown color.
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Serve Fresh: Enjoy your Banh Cam hot and freshly made for the best flavor and texture. These treats are best when they’ve just come out of the fryer!
Banh Cam (Vietnamese Sesame Balls) Recipe FAQs
How should I select the mung beans for this recipe?
Absolutely! When selecting split yellow mung beans, look for beans that are smooth and uniform in color. Avoid any that have dark spots or are too dry, as these could indicate age or poor quality. Fresh beans will yield the best flavor and texture in your filling.
How do I store leftover Banh Cam?
You can store leftover Banh Cam in an airtight container in the fridge for up to 3 days. This method helps maintain their flavors and prevents them from becoming soggy. For optimal taste, reheat them in hot oil or an oven to restore that delightful crunch before serving.
Can I freeze Banh Cam?
Yes! To freeze Banh Cam, first ensure they are completely cooled. Place them in a single layer on a baking sheet to freeze until solid. Once frozen, transfer them to a zip-top bag or airtight container, and they can stay fresh in the freezer for up to 1 month. To reheat, fry directly from frozen, or bake them at 375°F until heated through.
What should I do if my dough is too sticky?
Very! If you find that your dough is too sticky, don’t panic. You can gradually add more glutinous rice flour, a tablespoon at a time, until the desired texture is achieved. Aim for a smooth and pliable dough that’s not tacky to the touch, ensuring easy handling and perfect sealing of your treats.
Are there any allergens in this recipe?
For those with allergies, this recipe contains gluten from glutinous rice flour and potential allergens such as sesame and coconut. If you’re cooking for someone with allergies, be sure to check for any cross-contamination and consider using alternative flours or fillings that cater to specific dietary needs. It’s always best to be cautious!
How can I ensure my Banh Cam stays crispy after frying?
To maintain that wonderful crispiness, it’s important to let the Banh Cam drain on paper towels immediately after frying. This removes excess oil and helps keep the texture intact. Also, consuming them fresh out of the fryer, when they’re still warm, guarantees the best flavor and crunch. Enjoy the delightful experience!
Irresistible Banh Cam: Crunchy Vietnamese Sesame Balls Recipe
Ingredients
Equipment
Method
- Soak the split yellow mung beans in water for a few hours or overnight.
- Cook the soaked mung beans with 180 ml of water over medium heat until soft, about 15-20 minutes.
- Mix the cooked mung beans with 50 g sugar, 8 g shredded coconut, 22 ml oil, 1/2 tsp vanilla extract, and 1/8 tsp salt until well combined. Let cool.
- Combine 135 g glutinous rice flour, 55 g sugar, 7 g white rice flour, 1/2 tsp baking powder, and 1/8 tsp salt in a bowl.
- Add 90 ml water and 5 ml oil gradually, mixing until a smooth dough forms.
- Divide the dough into small balls, flatten, and place a spoonful of mung bean filling inside.
- Fold the dough over the filling and carefully seal the edges.
- Heat 3 cups of oil in a deep pan over medium heat.
- Fry the filled dough until golden brown on both sides, about 3-4 minutes per side.