Picture this: You’re craving something absolutely divine for your afternoon snack, and regular chips just won’t cut it. Girl, I’ve got you covered with these mouthwatering Vietnamese Bánh Cam (Sesame Balls) that’ll make your taste buds dance! 💃
Let me tell you, these golden-brown beauties are crispy on the outside, chewy on the inside, and filled with the most delectable mung bean paste. They’re basically little pieces of heaven that’ll have your family begging for more!
Before we dive in, I just have to say – if you’re loving this recipe already, make sure to follow me on Newsbreak for more delicious recipes that’ll spice up your kitchen game! Trust me, you won’t want to miss what’s cooking! 😉
Here’s what you’ll need (serves 6):
For the dough:
– 1 cup glutinous rice flour
– 1/4 cup regular rice flour
– 1/3 cup sugar
– 1/2 cup warm water
– 1/4 tsp vanilla extract
– 1 cup white sesame seeds
For the filling:
– 1 cup split mung beans
– 1/3 cup sugar
– 1/4 tsp vanilla extract
– Pinch of salt
Now, let’s get cooking! (And yes, I may have sneaked a few while testing this recipe – no regrets!)
1. Start by soaking those mung beans for at least 4 hours (I usually do this overnight because, hello, beauty sleep! 😴)
1. Steam the mung beans for 15 minutes until they’re super soft. Mash them up with sugar and vanilla until smooth. Set aside to cool completely.
1. Mix your glutinous rice flour, regular rice flour, and sugar in a bowl. Slowly add warm water while kneading until you get a smooth, non-sticky dough. Cover and let it rest for 30 minutes (perfect time to catch up on your favorite show!).
1. Roll your filling into small balls (about 1 tablespoon each). This is where the magic happens!
1. Take a piece of dough, flatten it, and wrap it around your filling ball. Roll between your palms until smooth. Repeat until you run out of dough (or patience 😅).
1. Roll these babies in sesame seeds until they’re fully covered. Like, don’t be shy here – more is more!
1. Heat oil to 320°F and fry these gorgeous spheres until golden brown, about 5-7 minutes. They should float when ready!
Y’all, can we talk about how amazing these taste while they’re still warm? The crispy exterior, that chewy glutinous rice layer, and that sweet mung bean center… _chef’s kiss_
Hey sweeties! If you’re enjoying this recipe as much as I am, don’t forget to follow me on Newsbreak for more daily recipes that’ll make your kitchen the hottest spot in town! 🔥
Pro tip: These pair perfectly with afternoon tea or coffee, and they’re totally Instagram-worthy (just saying! 📸).
The best part? You can store these in an airtight container for up to 3 days – if they last that long! In my house, they’re usually gone before they even cool down completely!
Drop a comment below and let me know how yours turned out! Did you add your own twist? Did the family fight over the last one? (Because same! 😂) I absolutely love hearing your kitchen adventures and suggestions!
Remember to follow me on Newsbreak for more recipes that’ll have everyone thinking you’re a culinary queen! And honey, trust me – this is just the beginning of our foodie journey together! 👑✨
