As I sifted through my pantry, searching for inspiration, the glistening jar of sesame seeds caught my eye. That moment sparked a nostalgic craving for Crispy Vietnamese Sesame Balls, or Bánh Cam—a treat that effortlessly combines textures and flavors. These delightful morsels are filled with sweet, creamy mung bean paste and enveloped in a chewy glutinous rice flour wrapper, perfectly crowned with roasted sesame seeds. Not only does this traditional Vietnamese dessert create a fun cooking adventure with its deep-frying technique, but it also serves as a delightful crowd-pleaser for gatherings or a comforting indulgence just for you. Can you feel the excitement to create this irresistible delicacy in your own kitchen?
Why are these Vietnamese Sesame Balls irresistible?
Unique, Flavorful Filling: The creamy mung bean paste brings a sweetness that perfectly complements the nutty sesame coating.
Textural Delight: Experience the contrast of the crunchy exterior and chewy interior in every bite.
Fun to Make: Deep-frying adds an element of excitement, making it a great family activity.
Crowd-Pleaser: Ideal for gatherings, these bites are sure to impress your guests—just as I do with my Korean BBQ Meatballs at parties!
Cultural Heritage: Enjoying these delightful snacks connects you to the rich traditions of Vietnamese street food.
Versatile Variations: Feel free to get creative by swapping in fillings like sweet red bean paste or nuts for a personal touch!
Vietnamese Sesame Balls Ingredients
Transform your kitchen into an Asian delicatessen with these must-have ingredients!
For the Mung Bean Filling
- Split Yellow Mung Beans – Soak and cook these to create a creamy, sweet filling that defines the essence of Bánh Cam.
- Granulated Sugar – Adds the perfect amount of sweetness; feel free to adjust for your taste!
- Shredded Coconut – Introduces a delightful texture and a hint of tropical flavor; makes the filling even more indulgent.
- Vanilla Extract – A dash of vanilla elevates the sweetness of the mung bean nicely.
- Salt – Just a pinch enhances all the flavors in your filling!
For the Dough
- Glutinous Rice Flour – The backbone of your chewy wrapper; remember, regular flour won’t do!
- White Rice Flour – Keeps the dough light and airy for that perfect bite.
- Baking Powder – Essential for a light, puffy dough; don’t skip this crucial ingredient!
- Granulated Sugar – Sweetens your dough further, balancing out the savory notes from the filling.
- Salt – A tiny amount helps to accentuate flavors; just like with the filling.
For Frying and Coating
- Sesame Seeds – Coat generously for extra crunch and a nutty flavor; consider using toasted seeds for a deeper taste.
- Oil for Frying – Necessary for achieving that golden-brown perfection; vegetable oil is a great choice here!
Step‑by‑Step Instructions for Crispy Vietnamese Sesame Balls (Bánh Cam)
Step 1: Prepare Mung Bean Filling
Soak the split yellow mung beans in water for 4-6 hours, allowing them to soften. After soaking, drain and cook the beans in boiling water for 12-15 minutes until they’re tender. Once cooked, blend the mung beans with sugar, shredded coconut, vanilla extract, and a pinch of salt until the mixture is smooth and creamy; this will create the sweet, flavorful filling for your Vietnamese sesame balls.
Step 2: Dehydrate Filling
Transfer the mung bean mixture to a non-stick pan and heat over medium-low flame. Stir continuously until the filling thickens slightly and becomes less sticky, which should take about 5-7 minutes. The paste should be thick enough to hold its shape when cooled. Once ready, remove from heat and let it cool completely before shaping, ensuring it firms up for easy handling.
Step 3: Shape Balls
Once the mung bean filling has cooled, use your hands to scoop and roll the mixture into small balls, approximately the size of a golf ball. Place the shaped balls on a parchment-lined baking sheet, then cover them with plastic wrap. Chill in the refrigerator for at least 6 hours or overnight. This chilling step helps the filling firm up, making it easier to wrap with the dough.
Step 4: Make Dough
In a large mixing bowl, combine the glutinous rice flour, white rice flour, granulated sugar, baking powder, and a pinch of salt. Gradually add in water and a drizzle of oil, mixing until a slightly firm dough forms. Knead the dough on a clean surface for about 5 minutes until it’s smooth. Cover with a damp cloth or plastic wrap, allowing it to rest for 30 minutes to achieve the right consistency.
Step 5: Assemble
Divide the rested dough into small portions, rolling each piece into a flat circle, about 3-4 inches in diameter. Place a chilled mung bean ball in the center of each circle, carefully folding the edges of the dough around the filling to fully encase it. Roll gently between your hands to form a smooth ball. Once shaped, coat each ball generously with sesame seeds, pressing down slightly to ensure they adhere well.
Step 6: Fry
In a deep pan or pot, heat vegetable oil to a temperature between 365°F and 380°F. To test, drop in a tiny piece of dough; it should immediately sizzle and rise to the surface. Fry the sesame balls in batches, ensuring not to overcrowd the pan, and cook for about 5-7 minutes or until they turn a beautiful golden brown all over. Use a slotted spoon to remove them from the oil and drain on paper towels.
Step 7: Enjoy
Once fried, allow the crispy Vietnamese sesame balls to cool on the paper towels for about 25 minutes. This waiting period allows them to set and reach their perfect serving temperature. These delightful treats are best enjoyed fresh, offering a crunchy exterior with a chewy, sweet interior that will please everyone!
What to Serve with Crispy Vietnamese Sesame Balls?
Delight your guests with a full meal experience that perfectly accompanies the crispy, chewy sesame balls, teasing all senses.
-
Vietnamese Tea: A fragrant and herbal infusion that complements the sweetness of the sesame balls, making for a refreshing palate cleanser.
-
Mango Salad: Bright and zesty, this salad brings crunch and acidity that beautifully contrasts the rich, sweet flavors of the sesame balls.
-
Coconut Sticky Rice: The subtle sweetness and creamy texture tie into the tropical theme, enhancing the experience of enjoying these traditional treats.
-
Grilled Lemongrass Chicken: This savory dish adds robust flavors that balance the sweetness, creating a delightful harmony with the silky mung bean filling.
-
Pineapple Tarts: As a dessert option, these fruity pastries will leave guests wanting more, while their sweetness plays nicely with the nuttiness of sesame balls.
-
Iced Coffee: A strong brew served cold balances the creaminess and sweetness of the sesame balls, making it an exciting drink choice to sip alongside.
Storage Tips for Vietnamese Sesame Balls
Room Temperature: Enjoy Vietnamese sesame balls fresh for the best texture and flavor. They are best eaten on the same day of preparation.
Fridge: If you need to store leftovers, place them in an airtight container for up to 1 day. However, expect some loss of crispiness due to moisture.
Freezer: For longer storage, freeze the uncooked sesame balls before frying. Lay them on a tray until solid, then transfer to a resealable bag for up to 1 month.
Reheating: If fried and cooled, you can reheat in a toaster oven at 350°F for about 5-7 minutes to restore some crispiness before enjoying them again!
Make Ahead Options
These delightful Vietnamese Sesame Balls (Bánh Cam) are perfect for meal prep enthusiasts! You can prepare the mung bean filling up to 3 days in advance by soaking and cooking the split yellow mung beans, then blending them with sugar, coconut, and vanilla. After chilling the filling for at least 6 hours or overnight, shape the balls and refrigerate them until you’re ready to assemble. The dough itself can also be made up to 24 hours ahead; just store it wrapped tightly in plastic. When ready to serve, simply roll the dough around the chilled filling, coat with sesame seeds, and fry them to golden perfection. By prepping ahead, you’ll save precious time on busy weeknights while still delivering delicious, restaurant-quality snacks!
Expert Tips for Making Vietnamese Sesame Balls
-
Filling Consistency: Ensure your mung bean filling is thick enough to hold its shape; if too soft, cook briefly to thicken it before cooling.
-
Dough Thickness: Keep the dough thin when wrapping; too much dough can result in tough, chewy wrappers and overshadow the delightful filling.
-
Frying Temperature: Maintain oil temperature between 365°F and 380°F during frying; too low can make the sesame balls oily, while too high can burn the exterior before the inside cooks.
-
Serving Fresh: Enjoy Vietnamese sesame balls on the same day for optimal freshness and crispiness; they tend to soften if stored too long.
-
Experiment with Fillings: Don’t hesitate to explore variations by substituting the mung bean filling with sweet red bean paste or mixed nuts for a unique twist!
Vietnamese Sesame Balls Variations & Substitutions
Feel free to get creative and customize your Vietnamese Sesame Balls to suit your taste or dietary needs!
-
Nutty Delight: Replace shredded coconut in the filling with finely chopped nuts for a delightful crunch and unique flavor.
-
Sweet Red Bean Filling: Swap out the mung bean paste for a sweet red bean filling—it adds a different sweetness and a vibrant color.
-
Gluten-Free Option: Use a gluten-free flour blend in place of glutinous rice flour, and ensure all other ingredients are certified gluten-free for a fantastic alternative.
-
Spicy Kick: Mix a pinch of chili powder or chopped fresh chili into the filling for a surprising heat that will elevate your snack.
-
Coconut Cream: For a richer filling, use coconut cream instead of regular water when preparing your dough; it adds a luscious flavor that pairs perfectly with the sesame seeds.
-
Herbal Infusion: Infuse the oil with fresh herbs like basil or mint for frying to introduce an exciting aroma and flavor twist, just as you would when preparing my Honey Sesame Chicken.
-
Crispy Skin: For extra crunch, try double frying your sesame balls; fry them until golden brown, let them cool for a few minutes, then fry again for that perfect, crispy texture.
-
Flavorful Toppings: After frying, drizzle with sweetened condensed milk or a sprinkle of powdered sugar for an extra layer of sweetness with each bite.
These variations are just a starting point; don’t hesitate to mix things up and make this delightful treat your own!
Vietnamese Sesame Balls Recipe FAQs
What is the best way to select ripe mung beans?
Absolutely! When selecting mung beans, look for dry beans that are uniform in color and feel smooth to the touch. Avoid any with dark spots, as they could indicate spoilage. I recommend purchasing from bulk bins to ensure freshness or check the packaging date to ensure you have the best quality for your filling.
How should I store leftover Vietnamese sesame balls?
For optimal freshness, enjoy the sesame balls on the same day you prepare them! However, if you have leftovers, store them in an airtight container at room temperature for up to 1 day. Keep in mind that they may lose some of their signature crispiness as they sit, but they’re still tasty!
Can I freeze raw or cooked sesame balls?
Yes, you can! For uncooked Vietnamese sesame balls, lay them on a tray and freeze until solid—this usually takes about 1-2 hours. Once frozen, transfer them to a resealable bag and store them in the freezer for up to 1 month. To cook, simply fry them straight from the freezer without thawing; just add a couple of extra minutes to the frying time!
What should I do if my dough is too sticky?
If your dough turns out stickier than you’d like, don’t worry! Just sprinkle a little extra glutinous rice flour on your work surface and gently knead in a bit more flour until the dough achieves a slightly firmer consistency. This should happen gradually; you want it to remain pliable but not overly tacky to the touch.
Are there any dietary considerations for Vietnamese sesame balls?
Certainly! If you or your guests have specific dietary restrictions, keep in mind that traditional Vietnamese sesame balls contain glutinous rice flour, which is not suitable for those with gluten intolerance. As for nut allergies, the filling can be adjusted for a more nut-free experience! Just ensure to select fillings that accommodate everyone’s dietary needs—feel free to reach out with further inquiries!
Can I use substitutes for the fillings?
Very much so! While the classic filling is a beloved choice, you can get creative by replacing the sweet mung bean paste with sweet red bean paste or even finely chopped nuts mixed with a touch of sugar. This flexibility allows for personalization while still preserving that delicious essence of Vietnamese sesame balls. Enjoy experimenting!
Delightful Vietnamese Sesame Balls You Can’t Resist
Ingredients
Equipment
Method
- Soak the split yellow mung beans in water for 4-6 hours, then drain and cook in boiling water for 12-15 minutes until tender. Blend with sugar, coconut, vanilla, and salt.
- Transfer the mixture to a non-stick pan and heat over medium-low flame, stirring until thickened, about 5-7 minutes. Let cool completely.
- Shape cooled mung bean mixture into small balls, about the size of a golf ball. Chill in the refrigerator for at least 6 hours.
- In a bowl, mix glutinous rice flour, white rice flour, baking powder, sugar, and salt. Gradually add water and oil, mixing until a firm dough forms.
- Divide rested dough into portions, roll each into a flat circle. Place a chilled mung bean ball in the center, fold edges around it, and form a ball.
- Heat oil in a deep pan to 365°F-380°F. Fry sesame balls in batches for about 5-7 minutes until golden brown. Drain on paper towels.
- Allow to cool on paper towels for 25 minutes before serving. Best enjoyed fresh.
Leave a Reply