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Sesame Balls 'Bánh Cam / Bánh Rán'

A delicious sweet snack to enjoy while hot

I propose you to make the sesame balls at home. My version here is the Vietnamese one but it is originated from China where it is part the DIM SUM dishes. In Chinese it is called jian dui 煎堆. Depending on the region, they differ in size and in the ingredients used (red beans, mung beans, coconut, ...). They are also popular in Japan, India, Indonesia and Malaysia. It is a dessert or a snack easy to find with the street vendors who make them directly in front of you. In Vietnam, you can also find a salty version prepared with meat.

The filling of the Vietnamese version is drier from those of the other countries, it is like a small ball enclosed in the paste. To succeed in the making of the sesame balls, let the dough rest for 30 minutes. If the dough is too soft and sticky when preparing, add a little glutinous rice flour. Steaming the mung beans will make the filling easier to work with. This mung bean filling does not need to rest. Be carefull with the temperature of the frying oil: it must be between 265°F and 280°F (130 and 140°C), If it is hotter, the dough is likely to burst.

The sesame balls are delicious to eat just after cooking. Do not give them time to cool down.
Bon appétit.

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Ingredients for 12 balls

The Dough

  • 200g of glutinous rice flour
  • 20g of rice flour
  • 100g of potato
  • 70g of sugar
  • 150ml of water
  • 1 tsp of baking powder
  • 1 tbsp of oil
  • 40g of sesame seeds

The filling

  • 80g of mung beans
  • 30g of coconut flakes
  • 3 tbsp of sugar
  • ½ tsp of vanilla extract
  • A pinch of salt
  • 1 tbsp of oil


  • Sesame Balls
     
  • Sesame Balls Ingredients: the Dough
    Sesame Balls Ingredients: the Dough
  • Sesame Balls Ingredients: the Filling
    Sesame Balls Ingredients: the Filling



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