Best Vietnamese Sesame Ball Recipe - Banh Cam - easy and detailed instructions.

glutinous rice flour

🥗Healthier: almond flour

💰Cheaper: regular rice flour

Almond flour offers a nutty flavor while regular rice flour is more accessible.

mung bean paste

🥗Healthier: sweet potato puree

💰Cheaper: red bean paste

Sweet potato puree provides a similar sweetness and texture.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds a distinct flavor, while canola is often less expensive.

Rinse the mung beans a few times until the water is clear, about 3-4 times.

Put the rinsed mung beans into a pot and add water and a little salt.

Boil the mung beans on high heat until boiling, then reduce to medium-low heat and cover.

Stir occasionally to prevent bubbling over and ensure the mung beans are fully cooked.

Check if the mung beans are cooked by pressing them between fingers; they should easily mush and become powdery.

Transfer the cooked mung beans to a food processor and blend until smooth, adding a little water if necessary.

In a frying pan, combine the mung bean paste with sugar, vanilla extract, salt, and cooking oil.

Cook the mixture on medium heat while stirring continuously until it thickens and forms a clump.

Let the mung bean paste cool, then divide it into 15 portions and shape them into balls.

Microwave a small sweet potato for 3-4 minutes until cooked and mash it.

Prepare a sugar water solution by mixing water, salt, and sugar, then microwaving until steamy (not boiling).

In a mixing bowl, combine glutinous rice flour, regular rice flour, mashed sweet potato, baking powder, and cooking oil.

Using a mixer, gradually add the warm sugar water to the flour mixture until the dough pulls away from the sides of the bowl.

Knead the dough for about 5 minutes until smooth, then form it into a ball and cover with plastic wrap.

Let the dough rest for 15 minutes before dividing it into 15 pieces and shaping them into balls.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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