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4.84 from 12 votes

Sesame Balls Recipe (Vietnamese Bánh Cam)

Prep Time3 hrs
Cook Time40 mins
Total Time3 hrs 40 mins
Course: Dessert
Cuisine: Vietnamese
Keyword: banh cam, deep fried, sesame balls
Servings: 8
Calories: 186kcal
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 from boxed mashed potatoes works too!
  • 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 dried mung beans
  • 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


Filling prep option 1 (Overnight, less effort)

  • Rinse the mung beans under running water and drain, just like how you'd wash rice.
  • Soak the mung beans option 1. Add enough hot water to go 1/2" beyond the level of mung beans, let it cool and transfer to the fridge overnight.
  • Soak the mung beans option 2. Add enough hot water to go 1/2" beyond the level of mung beans, then drain when its no longer hot and replace with hot water twice over the course of two hours.
  • Cook the mung beans. Using a steamer on medium heat is the easiest way to reach perfect doneness. 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. The beans are done when no longer crunchy, have softened and are ready to mash.
  • 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.

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.

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.


Calories: 186kcal | Carbohydrates: 40g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 322mg | Potassium: 289mg | Fiber: 3g | Sugar: 10g | Vitamin A: 16IU | Vitamin C: 8mg | Calcium: 73mg | Iron: 1mg