Bánh cam / Bánh rán – Vietnamese Sesame Balls

Ingredients

Dough

• 200 g glutinous rice flour
  CAUTION: Use glutinous rice flour , otherwise the balls will not puff up.
• 40 g plain rice flour (not wheat)
• 120 g sugar
• 180–200 ml of warm water
• ½ tsp salt

Stuffing

• 150 g peeled mung beans
• 80 g sugar
• ½ tsp salt
• 1–2 tbsp oil

Tip: The filling should be drier and easy to shape.

Wrapping and frying

• 80–100 g white sesame seeds
• vegetable oil for frying

Procedure

Preparing the filling

1. Soak the mung beans for at least 4 hours (ideally overnight), then boil them until soft.
2. Blend or mash into a smooth paste, add sugar, salt and oil.
3. Heat briefly over low heat until the mixture thickens and is no longer sticky.
4. Let cool and form small balls (approx. 10–12 g).

ATTENTION: The filling must not be wet.

Dough

1. In a bowl, mix both flours, sugar and salt.
2. Gradually add warm water and knead into a soft, elastic dough that is not sticky.

Tip: If the dough is dry, add water a tablespoon at a time. If it is sticky, sprinkle lightly with rice flour.

Filling and sesame

1. Take small pieces from the dough, flatten them, put the filling in the center and close well.
2. Gently moisten the ball with water and coat in sesame.

CAUTION: The joints must be perfectly sealed, otherwise the balls will burst when fried.

Frying

1. Heat the oil in a deep saucepan to medium temperature (approx. 150–160 °C) .
2. Place the balls in the oil and let them fry slowly , turning them regularly.
3. Fry until golden brown (about 7–10 minutes).

TIP : While frying, gently press the balls with a wooden spoon - this will help them puff up and create a cavity.

Serving

1. Let it drip briefly on paper.
2. Serve warm or lukewarm – that's when they're best.

WARNING

• The oil must not be too hot – the sesame seeds will burn and the balls will not puff up.
• Slow frying = the right texture.
• Glutinous rice flour is essential.

Tips for variations

• You can flavor the filling with vanilla, pandan, or coconut .
• There is also a version without filling – just a puffed sesame ball.
• In China and Vietnam, they are often sold as fresh street food , still warm.