Bánh Cam

Name: Bánh Cam
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12 servings
Cuisine: Vietnamese
Ingredients: 1.5 cups glutinous rice flour; 1/4 cup sugar; 1/8 tsp salt; 1/2 cup water; 1/2 cup sweetened mung bean paste or filling; 1/2 cup white sesame seeds; 3 cups vegetable oil for deep frying

Crispy Vietnamese sesame balls filled with sweet mung bean paste, a viral street dessert trending on social media.

40 minMediumServes 12180 cal/serving

VietnameseDessertStovetopVegetarianGluten-Free

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Ingredients

1.5 cups glutinous rice flour
1/4 cup sugar
1/8 tsp salt
1/2 cup water
1/2 cup sweetened mung bean paste or filling
1/2 cup white sesame seeds
3 cups vegetable oil for deep frying

Instructions

1

In a bowl, combine 1.5 cups glutinous rice flour, 1/4 cup sugar, and 1/8 tsp salt.
2

Slowly add 1/2 cup water while stirring until a soft dough forms. Knead for 2-3 minutes until smooth.
3

Divide the dough into 12 equal portions and roll each into a ball.
4

Flatten each ball into a thin disc, place about 1 tsp of 1/2 cup sweetened mung bean paste or filling in the center, then fold the edges up and around the filling to seal it completely.
5

Roll each filled ball between your palms to smooth it and make it perfectly round.
6

Pour 1/2 cup white sesame seeds into a shallow bowl. Lightly dampen the outside of each ball with water, then roll in the white sesame seeds to coat completely.
7

Heat 3 cups vegetable oil for deep frying in a deep pot or wok to 350°F.
8

Carefully place the balls into the hot vegetable oil for deep frying, frying in batches to avoid overcrowding.
9

Fry for 3-4 minutes, turning occasionally, until golden brown and a thermometer inserted to the center reads 160°F.
10

Remove with a slotted spoon and drain on paper towels.
11

Serve warm or at room temperature.

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Questions

How hot should the oil be for Bánh Cam?

For Bánh Cam, the frying oil is held at 350 F (about 175 C) in step 7. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 160 F (about 70 C), given in step 9. A probe thermometer removes the guesswork.

What should Bánh Cam look like when it is ready?

Go by the cues in the method rather than the clock. Step 9: cook until golden brown and a thermometer inserted to the center reads 160°F. A reading of 160 F on a thermometer settles it.

Do I need any special equipment for Bánh Cam?

Beyond a knife and a board, the method uses a wok (step 7) and a probe thermometer (step 9). If you do not have one, your widest skillet over the hottest burner stands in for the wok.

Does Bánh Cam contain sesame?

Yes: 1/2 cup white sesame seeds. The full allergen list for this entry is sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Bánh Cam keep?

Rice cakes harden in the refrigerator, so skip it: keep Bánh Cam covered at room temperature and eat it within a day. Freeze the rest, wrapped piece by piece, for up to a month, and re-steam or microwave under a damp towel to bring the softness back.

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