Sesame Balls / Bánh Cam / Bánh Rán Recipe

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The sesame balls are from China. They are also known in South East Asian countries We can easily buy them with street vendors In my recipe, I present you the Vietnamese version called Bánh Cam or Bánh rán. The filling contains coconut flakes and the dough uses potato. I rinse the mung beans and let them soak for 1 hour I cook the potato in boiling water for 30 minutes I steam the mung beans for 20 minutes I take 100g of cooked potato, I peel it then I crush it To make a syrup I dissolve 70g of sugar in 150ml of hot water about 50°C or 120°F In a large mixing bowl, I put: 200g of glutinous rice flour The crushed potato 20g of rice flour 1 tsp of baking powder 1 tbsp of oil The syrup I mix everything together with a spatula Then I knead the dough until it becomes smooth I cover it with cling film and let it rest at room temperature while I prepare the filling The beans are cooked, I put them in a large mixing bowl I add: 3 tbsp of sugar A pinch of salt 30g of coconut flakes ½ tsp of vanilla extract 1 tbsp of oil I mix everything by pressing with my hand to obtain a paste I make 12 bean balls For that I take a small portion of the filling between my hands and I roll it into a ball Now I take the dough and I knead it again for another 30 seconds You can see it is very soft.

I roll it into a log, I cut it in 12 equal parts I put them under cling film to prevent them from drying I take a section of the dough I turn it in my hands by pressing it with my fingers to obtain a disk of about 7cm of diameter I place a filling ball in the center I close the dough to wrap the filling inside I gently roll the ball between my palms to round the shape Then I roll it in the sesame seeds until covering the whole surface. I fry the sesame balls in the oil heated over low-medium heat at 140° C or 280° F Be careful, if the oil is too hot, the balls could burst I fry them for 8 to 10 minutes When they are golden, I take them out and place them on paper towels The sesame balls are ready! They are soft inside and crispy outside Enjoy them while they’re still hot! Bon appétit!

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Chad Barney
My name is Chad Barney, people call me Chad. I have been cooking in family-owned and operated restaurants since I was 8 years old. I grew up in California, Los Angeles, and have lived in New York City since 2009. I learned original Thai recipes from my mother, aunts and other relative working in our family kitchens. As a personal chef I focus on healthy cooking less oil, less sugar or no sugar at all but use the sweetness for vegetables and natural sweetener such as palm sugar.

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