Ban chan Vietnamese sesame ball

Banh Cam (Vietnamese Deep Fried Sesame Balls)

Recipe by 831c2bbed306d52121e560ed50646ca5?s=30&r=gTrish yee
Banh Cam is a sweet Vietnamese dessert snacks where its outer shell is made from glutinous rice flour coated with white sesame seeds and wrapped with mung bean paste. It resembles the sesame ball we find at our hawker stall selling you tiao aka dough sticks. In fact, the outer shell calls for the same recipe. The difference between our Singapore sesame balls vs Vietnamese Banh Cam is the filling. You can replace mung bean paste with red bean or lotus paste and you will get your local sesame ball snacks.
5 from 1 vote
Prep Time 30 mins
Cook Time 10 mins
Course Dessert
Cuisine Vietnamese
Servings 16 balls
Calories 280 kcal




  • 130 grams Glutinous Rice Flour
  • 25 grams Rice Flour
  • 25 grams All Purpose Flour
  • 75 grams Potato Flakes or Cooked Potato Mash
  • 1.5 tsp Baking Powder
  • 50 grams Sugar
  • 1/2 tsp Salt
  • 120 ml Hot Water
  • 100 grams Sesame Seeds
  • Oil for Deep Frying


  • 150 gram Mung bean
  • 25 grams Sugar
  • 1/8 tsp Salt



  • Soak the mung beans for 30 mins, then cook it thoroughly until soft.
  • Strain and mash and include sugar and salt.


  • In a big mixing bowl, get all the flours and potato flakes, sugar, salt, baking powder and mix.
  • Slowly incorporate the hot water (as required) to form a wet pliable dough. (you may not require all the water)
  • Let it rest for 20 minutes covered with a damp cloth or cling film.
  • Roll out in small balls then flatten out with a rolling pin. Add filling as required, then roll it back into a ball.
  • Coat with sesame seeds, then deep fry until golden brown.


You can use store bought mung bean paste or red bean paste 


Calories: 280kcal
Keyword deep fried, sweet, vegan
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One thought on “Vietnamese Deep Fried Sesame Balls

  1. 5 stars
    My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

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