Bánh Cam (Sesame Balls)
Deep-fried glutinous rice balls filled with sweet mung bean paste and coated in sesame seeds.
Contains common allergens
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Instructions
- 1
Make Filling: Steam the soaked mung beans until soft. Mash them into a smooth paste. In a non-stick pan, cook the paste with 1/4 cup sugar and 1 tbsp oil until it thickens and pulls away from the pan. Let cool, then roll into 1-inch balls.
- 2
Make Dough: Dissolve remaining 1/4 cup sugar in 3/4 cup warm water. In a bowl, mix glutinous rice flour, regular rice flour, and mashed potato. Gradually knead in the sweet water until a smooth, pliable dough forms. Let rest for 30 minutes.
- 3
Assemble: Pinch off a golf-ball-sized piece of dough. Flatten it into a disc, place a mung bean ball in the center, and carefully seal the dough around it, rolling it smoothly between your palms.
- 4
Coat in Sesame: Dip the balls briefly in water, then roll them generously in the white sesame seeds, pressing gently so the seeds adhere well.
- 5
Fry: Heat 2 inches of oil in a pot to 325°F (160°C). Carefully drop the balls in. They will sink initially.
- 6
Puff and Crisp: As they cook and float to the top, gently press them down with a spatula. Fry for 10-12 minutes until they expand, turn golden brown, and sound hollow when tapped. Drain and serve warm.
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