D'Open Kitchen

COOKING FOR THE SOUL

Banh Cam (Vietnamese Deep Fried Sesame Balls)

Recipe by

Banh Cam is a sweet Vietnamese dessert snacks where its outer shell is made from glutinous rice flour coated with white sesame seeds and wrapped with mung bean paste. It resembles the sesame ball we find at our hawker stall selling you tiao aka dough sticks. In fact, the outer shell calls for the same recipe. The difference between our Singapore sesame balls vs Vietnamese Banh Cam is the filling. You can replace mung bean paste with red bean or lotus paste and you will get your local sesame ball snacks.

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Prep Time 30

Cook Time 10

Course Dessert

Cuisine Vietnamese

Servings balls

Calories 280 kcal

Equipment

Ingredients

Dough

130 grams Glutinous Rice Flour
25 grams Rice Flour
25 grams All Purpose Flour
75 grams Potato Flakes or Cooked Potato Mash
1.5 tsp Baking Powder
50 grams Sugar
1/2 tsp Salt
120 ml Hot Water
100 grams Sesame Seeds
Oil for Deep Frying

Filling:

150 gram Mung bean
25 grams Sugar
1/8 tsp Salt

Instructions

Filling

Soak the mung beans for 30 mins, then cook it thoroughly until soft.
Strain and mash and include sugar and salt.

Dough

In a big mixing bowl, get all the flours and potato flakes, sugar, salt, baking powder and mix.
Slowly incorporate the hot water (as required) to form a wet pliable dough. (you may not require all the water)
Let it rest for 20 minutes covered with a damp cloth or cling film.
Roll out in small balls then flatten out with a rolling pin. Add filling as required, then roll it back into a ball.
Coat with sesame seeds, then deep fry until golden brown.

Notes

You can use store bought mung bean paste or red bean paste

Nutrition

Calories: 280kcal

Keyword deep fried, sweet, vegan

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.