By Gwen on |
So...these are deep fried. I'm not a fan of deep fried foods, but I was craving one of these sesame seed balls for weeks. I had to give in.
Basically, if you had mochi before, the texture is chewy. However these banh cam are also slightly crispy. "Banh Cam" in vietnamese is 'Orange Pastry'. Although I don't know why it is called that, I assume it's because it's fried into a golden orange hue?
They have a mung bean filling inside, which I love. When frying these, please be careful. They have a tendency to explode open and splash hot oil on your hands. This can be prevented by adding some instant mashed potato flakes to the dough. I made small golf ball sized ones, which makes about 50 balls with this recipe. 25 if you make tennis ball size, which are the traditional size.
I hope you enjoy these as much as I do.
16 oz Glutinous Rice Flour
1 Cup Rice Flour
2 1/2 Cup of Water
1 Cup of Sugar
2 Tbs baking powder
2/3 Cups of Mashed Potato Flakes (Instant)
8 oz of Peeled Mung Beans
1/2 Cup of Sugar
1/4 Cup of Unsweetened Shredded Coconut (Optional)
1. Soak the mung beans in warm water over night. If in a hurry, soak for at least 3 hours.
2. Place the soaked mung beans in a steamer, and steam for roughly 20 minutes. The beans should be soft and easily smashed between fingers.
3. Immediately place mung beans in a bowl and mash. Add the sugar and coconut and combine.
4. Shape into small balls. This filling ball determines the size of the actual pastry.
5. Set aside in refrigerator, covered.
6. Warm the water and dissolve the sugar in a bowl. Add the mash potato flakes and mix until dissolve.
7. Add the baking powder, followed by both rice flours.
8. Knead for 5 minutes until a dough like play-doh consistency is made.
9. Gather small amounts of dough and shape into balls. Smash each ball into pancake-shapes.
10. Place filling inside, and wrap to seal off filling.
11. Place in a bowl filled with sesame seeds.
12. Using clean hands, roll the ball in the seeds and on your hand to press the seeds into the ball.
13. Continue with the rest of the dough and filling. Allow the balls to rest for at least 1 hour.
14. Heat oil to 325 F. Use enough oil to completely submerge the balls. Place the balls into the oil and fry for 5 to 7 minutes or until golden brown.
15. Enjoy warm.