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4.8 from 10 votes

Sesame Balls Recipe (Vietnamese Bánh Cam)

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Cuisine: Vietnamese
Servings: 8
Author: Hungry Huy


Outer Shell (Vỏ)

  • 4 oz glutinous rice flour
  • 0.75 oz rice flour
  • 0.75 oz all-purpose wheat flour
  • 5 tbsp potato flakes
  • 1.6 oz sugar
  • 1/2 cup warm water plus ~8 tsp later to reach desired consistency
  • 1/2 tsp salt
  • 1.5 tsp baking powder

Filling (Nhân)

  • 4 oz steamed mung bean + water added to desired consistency
  • 0.75 oz sugar (roughly 4 tsp)
  • 1/4 tsp salt optional
  • A dash of vanilla extract optional

Cooking Oil

  • A neutral cooking oil for frying


Outer Shell (Vỏ)

  • Mix 1/2 of the water in a big bowl. Add sugar, salt and mix to dissolve.
  • Add remaining ingredients and mix (you can use a food processor if you want).
  • The dough should be slightly dry and have a play-dough consistency. Rest 2-8 hours. It will be slightly rise and hydrate after resting, making it easier to work with.

Filling (Nhân)

  • It's best to steam this if you can. You can also make it in a rice cooker with slightly more water than you would use to make rice, but you will lose some sticking to the pot.
  • Mash after it's cooked and add water to desired consistency. The goal is to have a paste similar to thick, slightly dry mashed potatoes.

Forming The Bánh Cam

  • Flatten out a disk of the dough and add a ball of mung bean filling. The dough to filling ratio is up to you! I like about 1" in diameter, but you can make them bigger. Keep in mind they will slightly expand during cooking.
  • Try not to leave any air pockets inside, since the dough will already be expanding and adding air to the center. Close off the ball so there aren't any cracks.
  • Slightly roll in your hands to make a ball shape and then roll in a bowl of sesame seeds to coat thoroughly. Set aside for frying.


  • Deep fry the bánh cam at around 285F. It should take about 11 minutes per batch. You may need to stir them a bit for an even fry.