Bánh Cam

Name: Bánh Cam
Cook time: 170 min
Total time: 170 min
Yield: 8 servings
Cuisine: Vietnamese
Ingredients: 350g Glutinous Rice Flour; 50g Rice Flour; 150g Sweet Potato, steamed, mashed and cooled; 100g Sugar; 1 tsp Baking Powder; 1/4 tsp Salt; 165ml Water, warm, add just enough to form a soft, pliable dough; 1 tbsp Neutral Oil, plus a little for greasing hands; 200g Hulled Split Mung Beans, soaked at least 2 hours and drained; 100g Sugar; 1/4 tsp Salt; 1 tsp Vanilla Extract, optional; 1 tbsp Neutral Oil; 150g White Sesame Seeds

Bánh Cam are golden, crisp-on-the-outside, chewy-on-the-inside Vietnamese sesame balls filled with a sweet mung bean and sweet potato center. These deep-fried treats combine a slightly chewy glutinous rice dough with a fragrant, buttery filling and a crunchy sesame coating — perfect for snacking or serving with tea. The result is warm, comforting, and addictively delicious.

Bánh Cam are golden, crisp-on-the-outside, chewy-on-the-inside Vietnamese sesame balls filled with a sweet mung bean and sweet pot... Show more

Traditional Vietnamese Recipe

Health Grade

D+ · Occasional

Rating

4.0

Time

2 hrs30 min

Price

0,79 €

Calories

653 kcal

vegan

gluten free

kid friendly

comfort food

potluck

vietnamese

Method

Soak the beans

Rinse the Hulled Split Mung Beans, put them in a bowl, and cover with plenty of water. Soak for at least 2 hours until the beans are softened and split easily between your fingers, then drain them very well.

Steam the sweet potato

Peel the Sweet Potato and cut it into small chunks so it cooks evenly. Steam for 15 to 20 minutes until a fork slides in without resistance, then mash it smooth and spread it out to cool completely.

Mix the dough

In a large bowl, combine the Glutinous Rice Flour, Rice Flour, cooled sweet potato, Sugar, Baking Powder, and Salt. Add the Neutral Oil, then pour in the Warm Water a little at a time, mixing and kneading until you have a soft, smooth, pliable dough that holds together without cracking. Grease your hands lightly with a little more oil if the dough sticks.

Steam the beans

Steam the drained mung beans for 20 minutes until they are fully tender and mash easily. They should look dry on the outside, not watery.

Cook the filling

Mash the steamed beans until smooth, then stir in the sugar for the filling, salt, and the Vanilla Extract if you like. Add the remaining oil and cook over low heat, stirring constantly, until the mixture becomes a thick paste that pulls away from the pan, about 5 to 8 minutes. Scrape it into a bowl, let it cool until just warm, and roll it into 16 small balls.

Shape and coat

Divide the dough into 16 equal pieces and keep them covered so they do not dry out. Flatten one piece in your palm, place a filling ball in the center, wrap the dough around it, and pinch the seam tightly closed; then roll it smooth between your hands. Roll each ball in the White Sesame Seeds, pressing gently so the seeds stick all over.

Fry the bánh cam

Heat enough oil in a deep pot to let the balls float comfortably and bring it to 175° C. Fry the balls in batches for 3 minutes, turn them, then fry for 3 to 4 minutes more until they are puffed and deep golden brown. Lift them out with a slotted spoon and drain on a rack or paper towels before serving warm.