Bánh Cam (Vietnamese Sesame Rice Balls)

Ingredients

• •250 g glutinous rice flour
• •80 g mung beans
• •80 g sugar
• •60 g sesame seeds
• •180 ml warm water
• •500 ml neutral oil, for frying

Directions

1. 1Boil the mung beans for twenty-five minutes until completely soft, then drain and mash with half the sugar.
2. 2Roll the bean paste into small balls and set aside.
3. 3Mix the glutinous rice flour with the remaining sugar and the warm water to a soft, pliable dough.
4. 4Flatten a piece of dough, seal a bean ball inside, and roll smooth with no cracks showing.
5. 5Roll each ball in sesame seeds, pressing so they stick.
6. 6Fry at 150C for eight minutes, raising the heat at the end, until golden and swollen.

💡 Start the oil cool and finish hot. Dropping these into hot oil sets the shell before it can expand and they stay solid.

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