D'Open Kitchen

COOKING FOR THE SOUL

Search
Close this search box.
Ban chan Vietnamese sesame ball

Banh Cam (Vietnamese Deep Fried Sesame Balls)

Recipe by Trish 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.
Prep Time 30 minutes
Cook Time 10 minutes
Course Dessert
Cuisine Vietnamese
Servings 16 balls
Calories 280 kcal

Equipment

Ingredients
  

Dough

  • 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

Filling:

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

Instructions
 

Filling

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

Dough

  • 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.

Notes

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

Nutrition

Calories: 280kcal
Keyword deep fried, sweet, vegan
Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!
Try this also
Trish yee

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Latest Recipes
Categories
Subscribe

D'Open Kitchen

COOKING FOR THE SOUL

If you are interested in learning how to cook, feel free to contact us below
Latest Recipes
Popular Recipes