As I stood in my kitchen, the enticing aroma of frying sesame seeds filled the air, taking me back to bustling Vietnamese markets where sweet treats are an art form. Today, I’m excited to share my take on Bánh Cam, or Vietnamese Sesame Balls, a time-honored dessert that transforms simple ingredients into pure bliss. These gluten-free gems boast a crispy exterior and a chewy, sweet mung bean filling that will impress both family and friends. Quick to prepare, they are perfect for satisfying your snack cravings or elevating any festive gathering. With each bite, the delightful combination of textures and flavors will have you reminiscing, all while making your kitchen the happiest place on earth. Are you ready to bring a touch of Vietnam into your home? Let’s fry up some magic!
Why are Vietnamese Sesame Balls so special?
Irresistible Taste: Each Bánh Cam features a crispy shell encasing a soft, sweet filling, combining textures that create an exquisite bite with every mouthful.
Quick & Easy: With minimal steps, this recipe requires basic kitchen skills while delivering impressive results, perfect for home cooks who often crave something more than fast food.
Gluten-Free Goodness: Made using glutinous rice flour, these delightful treats accommodate gluten-free diets without compromising on flavor or texture.
Versatile Variations: Feel free to experiment with different fillings like red bean paste or crushed nut coatings for a fun twist that personalizes your culinary experience.
Crowd-Pleaser: Serve these golden beauties at gatherings, and you’re bound to make new fans, as Bánh Cam are sure to delight guests of all ages!
Discover more about how these delightful treats can elevate your dessert table with my tips on prepping ahead for those special occasions!
Vietnamese Sesame Balls Ingredients
For the Mung Bean Filling
• Mung Beans – Provides the sweet filling; soak and cook until soft for the best texture.
• Granulated Sugar – Sweetens the filling; adjust according to your sweetness preference.
• Unsweetened Shredded Coconut – Adds flavor and texture; substitute with ground almonds for a nutty twist.
• Oil (for filling) – Enhances the texture; melted coconut oil can be used for a vegan alternative.
• Vanilla Extract – Enriches flavor; a dash goes a long way in enhancing sweetness.
• Salt – Balances sweetness and enhances the overall flavor.
For the Dough
• Glutinous Rice Flour – Forms the outer shell; it gives Bánh Cam their signature chewy texture.
• White Rice Flour – Helps lighten the dough’s texture; crucial for achieving the right consistency.
• Baking Powder – Aids in puffing the dough when frying, ensuring a light and airy bite.
• Water – Essential for hydrating the dough; adjust the quantity to achieve the desired consistency.
• Oil (for dough) – Adds moisture and richness to your dough during preparation.
For Coating & Frying
• Sesame Seeds – Coats the outside for flavor and crunch; can be replaced with crushed peanuts for a different taste.
• Oil (for frying) – Essential for deep frying; maintain the temperature for the perfect golden result.
Elevate your snack game with these Vietnamese Sesame Balls that promise both delight and satisfaction!
Step‑by‑Step Instructions for Vietnamese Sesame Balls
Step 1: Prepare Mung Bean Filling
Begin by soaking the mung beans in water for 4–6 hours until they’re plump. Drain and cook them in fresh water for 12–15 minutes or until soft. Once cooked, blend the beans with sugar, shredded coconut, oil, vanilla extract, and salt into a thick paste. Dehydrate this mixture over low heat for 3–5 minutes, then allow it to cool for 1 hour. Shape it into 1.5 tablespoon balls and chill for at least 6 hours to firm up.
Step 2: Make Dough
In a large mixing bowl, combine glutinous rice flour, granulated sugar, white rice flour, baking powder, and a pinch of salt. Gradually add in water and a splash of oil while mixing to form a slightly firm dough. Knead the mixture until smooth, ensuring it’s not too thick. Cover the dough and let it rest for 30 minutes to hydrate the ingredients fully, making it easier to work with for the Vietnamese sesame balls.
Step 3: Assemble Bánh Cam
Divide the rested dough into equal portions and flatten each piece in your hands. Place a chilled mung bean ball in the center of each flattened dough piece. Carefully wrap the dough around the filling, ensuring it is completely sealed to prevent leakage while frying. Once wrapped, roll each ball in sesame seeds, pressing gently to ensure they stick and create that signature crunchiness.
Step 4: Fry
Heat oil in a deep pot to 365°F – 380°F. To test the temperature, dip a chopstick into the oil; if bubbles form around it, it’s ready. Gently place the prepared Vietnamese sesame balls in the hot oil in batches, frying them for about 5–7 minutes or until they turn golden brown. Make sure to stir the balls occasionally for even cooking. Remove them from the oil and drain on paper towels. Allow the Bánh Cam to cool for 25 minutes before serving.
What to Serve with Homemade Bánh Cam?
Bánh Cam are delightful treats that deserve the perfect accompaniments to enhance your snacking experience.
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Steamy Green Tea: A fragrant cup of green tea complements the sweetness of the Bánh Cam, creating a perfect balance while cleansing the palate.
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Chilled Coconut Milk: This creamy, sweet drink accentuates the coconut notes in the filling, offering a refreshing pairing that’s simply heavenly.
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Fresh Fruit Salad: Bright, juicy fruits add a refreshing contrast to the crispy sesame balls, cutting through the sweetness with their natural tartness.
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Vietnamese Iced Coffee: The bold flavors of this coffee blend beautifully with the sweetness of Bánh Cam, making it a delightful afternoon treat.
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Homemade Mango Sorbet: Creamy and fruity, this frozen dessert offers a delicate sweetness that pairs exceptionally well with the chewy texture of the sesame balls.
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Crispy Fried Spring Rolls: Serve these alongside for a savory option that balances the desserts’ sweetness while creating a delightful snack platter.
With these pairings, your Bánh Cam experience will transform from delightful to unforgettable, ensuring every bite is savored and appreciated!
Make Ahead Options
These Vietnamese Sesame Balls are ideal for busy home cooks looking to save time without sacrificing flavor! You can prepare the mung bean filling up to 2 days in advance; simply store it in an airtight container in the refrigerator to keep it fresh. As for the dough, it’s best made fresh to maintain that delightful texture, but you can combine the dry ingredients and cover them for up to 24 hours. When you’re ready to assemble, just add the water and oil to your dry mixture to create the dough. Finish by wrapping the chilled filling in the dough, rolling in sesame seeds, and frying when you’re ready to serve. These steps will ensure your Vietnamese Sesame Balls are just as delicious even after pre-prepping!
Variations & Substitutions for Vietnamese Sesame Balls
Feel free to let your culinary creativity shine by customizing these delicious treats to suit your tastes! Each variation can offer a delightful surprise.
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Nut Coatings: Swap sesame seeds for crushed pistachios for a pop of color and distinct nutty flavor. They’ll add a unique flair and a delightful crunch!
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Sweetener Swap: Use honey or maple syrup instead of granulated sugar for a touch of natural sweetness. This will lend a richer flavor to your filling while keeping it indulgent.
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Vegan-Friendly: Substitute regular oil with coconut oil for frying to create a vegan version bursting with tropical flavor. Its irresistible aroma will transport you to a sun-kissed beach with every bite!
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Fruity Twist: Add a spoonful of mashed bananas to your mung bean filling for a fruity surprise. It will enhance the richness and make these sesame balls extra special!
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Spice it Up: Incorporate a sprinkle of cinnamon or cardamom into the dough for a warm flavor kick. Just a hint will elevate the traditional flavors and make your taste buds dance.
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Heat Level: If you enjoy a spicy twist, mix a pinch of chili powder into the mung bean filling for a sweet and spicy experience. It’s a fiery surprise in an otherwise sweet treat!
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Flavored Essence: Experiment with flavored extracts, such as almond or orange, instead of vanilla for a unique and fragrant filling. Just a dash will add an aromatic twist that’s simply delightful.
Intrigued by the creative possibilities? Dive into more about these variations to transform your kitchen adventures with my tips on exploring unique flavor combinations.
Storage Tips for Vietnamese Sesame Balls
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Room Temperature: Enjoy fresh Vietnamese Sesame Balls on the same day for the best texture, as they tend to lose their crispiness if left out.
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Fridge: If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a preheated oven at 350°F for about 10 minutes to restore some crunch.
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Freezer: For longer storage, freeze Vietnamese Sesame Balls in a single layer on a baking sheet, then transfer to an airtight container or freezer bag. They can last up to 2 months.
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Reheating: To reheat frozen Bánh Cam, allow them to thaw in the fridge overnight, then bake at 350°F for about 10-15 minutes for a crispy finish.
Expert Tips for Vietnamese Sesame Balls
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Dough Consistency: Ensure the dough isn’t too thick; a thick shell can lead to a hard texture that detracts from the enjoyable chewiness of Vietnamese sesame balls.
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Firm Sealing: Pay attention to sealing the dough tightly around the filling; leaking can occur during frying and spoil the texture.
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Perfect Oil Temperature: Maintain the oil temperature between 365°F – 380°F. Too low and the balls may absorb excess oil; too high and they risk burning.
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Stirring Technique: Continuously stir the balls gently while frying for even cooking and a beautifully golden color all around, enhancing their overall appeal.
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Timing Matters: For the best experience, consume the Bánh Cam the same day they’re fried. Their delightful crisp texture is at its peak right after frying.
Vietnamese Sesame Balls Recipe FAQs
What type of mung beans should I use for the filling?
I recommend using split mung beans, which can be found in most Asian grocery stores. Make sure to soak them for 4-6 hours for optimal softness, ensuring they blend smoothly into a paste for your filling.
How should I store leftover Vietnamese Sesame Balls?
To maintain their delightful texture, store any leftovers in an airtight container at room temperature for up to 2 days. If you have more to save, place them in the fridge, but keep in mind they may lose some of their crispiness. Reheat in a preheated oven at 350°F for about 10 minutes before enjoying.
Can I freeze Vietnamese Sesame Balls for later?
Absolutely! To freeze, lay the Bánh Cam in a single layer on a baking sheet to flash freeze them first. Once frozen, transfer them to an airtight container or a freezer bag. They will keep well for up to 2 months. When you’re ready to enjoy them, just let them thaw in the fridge overnight and reheat in the oven for a crispy finish.
What can I do if my dough is too thick?
If your dough feels too thick while working, try adding a little warm water gradually until you reach a slightly firmer yet pliable consistency. Remember, the goal is to create a dough that is easy to shape without being too dense, which could hinder the delightful chewy texture of the Vietnamese sesame balls.
Are Vietnamese Sesame Balls suitable for people with nut allergies?
While traditional Bánh Cam uses shredded coconut and sesame seeds for flavor and crunch, you can easily adapt the recipe to avoid allergens. Consider substituting with sunflower seeds or omitting nuts altogether. Always ensure the ingredients you choose are safe for those with allergies; feel free to consult alternative options based on personal dietary needs.
Crispy Vietnamese Sesame Balls: A Sweet Comfort Treat
Ingredients
Equipment
Method
- Soak mung beans in water for 4–6 hours, drain, and cook in fresh water for 12–15 minutes until soft. Blend with sugar, coconut, oil, vanilla, and salt into a paste. Dehydrate over low heat for 3–5 minutes, then cool for 1 hour and shape into 1.5 tablespoon balls; chill for at least 6 hours.
- In a mixing bowl, combine glutinous rice flour, sugar, white rice flour, baking powder, and salt. Gradually mix in water and oil to form a slightly firm dough. Knead until smooth, cover, and let rest for 30 minutes.
- Divide dough into portions, flatten, and place a chilled mung bean ball on each. Wrap it, seal tightly, and roll in sesame seeds.
- Heat oil to 365°F - 380°F. Fry the balls for 5–7 minutes until golden brown, stirring occasionally. Drain on paper towels and cool for 25 minutes before serving.