Sesame Balls 'Bánh Cam / Bánh Rán'

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.