Vietnamese sesame balls recipe, known as Bánh Cam in Vietnamese, are a beloved traditional dessert that offers a delicious fusion of sweet, chewy and nutty flavors. With a crisp outer coating of fragrant sesame seeds enveloping a soft, pillowy interior filled with smooth mung bean paste, these bite-sized treats showcase the very best of Vietnamese culinary arts. Let’s discover the magic behind this moreish morsel!
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Bánh Cam have some key qualities that make them stand out:
With this winning combination of taste, texture, tradition, and portability, it’s easy to see why Bánh Cam have endured as a quintessential Vietnamese sweet treat. Time to get cooking!
Recreating these sesame spheres at home is easy with the right ingredients and tools:
The mung bean filling is the creamy, sweet soul of our Bánh Cam. Here’s how to make it flawlessly:
Once your filling mixture is ready, it’s time to shape the spheres!
Shaping the sesame balls takes a delicate touch. Follow these steps:
1. Prepare dough – Whisk rice flour and water in a bowl until a smooth, stretchy dough forms. Cover and rest for 30 minutes.
2. Roll dough into balls – Flour your hands then gently roll dough into 1-inch balls.
3. Make an indent – Use your thumb to indent each ball. This “pocket” will hold the filling.
4. Stuff with filling – Spoon a scant teaspoon of filling into each pocket. Pinch dough over filling and roll back into a ball.
Once shaped, it’s time to add the crowning touch – the sesame seed coating!
Rolling balls in black or white sesame seeds adds nutty crunch and pretty presentation.
1. Prepare sesame seeds – Pour seeds onto a shallow plate.
2. Roll balls in seeds – Gently roll each ball in the seeds until fully coated.
3. Lightly press seeds – Lightly press remaining seeds onto any bare patches to help them adhere.
The fun part is next – deep frying these beauties to golden perfection!
Deep frying at the right temperature ensures the sesame balls turn out crispy on the outside, soft on the inside.
1. Heat oil to 350°F – Use a thermometer to accurately gauge temperature.
2. Gently add balls – Carefully place 4-5 balls into the hot oil. Don’t overcrowd.
3. Fry for 4-5 minutes – Fry, flipping occasionally, until golden brown all over.
4. Drain on paper towels – Remove with slotted spoon and drain on paper towels.
5. Enjoy warm – Best served warm! Dust with sugar or drizzle with honey. Pairs perfectly with tea or coffee.
Storage: Store completely cooled sesame balls in an airtight container for up to 3 days. Reheat before serving.
Dig into these crispy, chewy delights – we hope you love Bánh Cam as much as we do.
Sesame balls are usually not refrigerated. They are typically served at room temperature or slightly warm. Refrigerating them can make the outer coating soggy.
Sesame balls can be relatively healthy in moderation. The sesame seeds provide protein, calcium, and other nutrients. However, they are often fried and may contain sugar, so they should be eaten in moderation, especially by those watching their fat, carb, or calorie intake.
People eat sesame balls because they have a pleasing, sweet and nutty flavor. The sesame seeds provide a unique taste and crunchy texture. They are commonly served at Chinese restaurants and special occasions like New Year’s. They are a popular snack and dessert.
Diabetics can eat sesame balls in moderation, but should be mindful of the carbohydrate content. If they are fried or cooked with sugar, the carbohydrates can impact blood sugar levels. Checking the nutrition information and controlling portion sizes is advised for diabetics enjoying sesame balls. Overall, they are fine in moderation but diabetics should be cautious of overdoing it.
We hope this guide has shed light on the artistry, tradition, and simple joy of savoring these handcrafted sesame treats. Dig in and savor the flavors of this classic Vietnamese delicacy.
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me
This post was last modified on 06/27/2024 15:27
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