Bánh Cam

Make the filling: Rinse and soak the Hulled Split Mung Beans (Mung Dal) for 20–30 minutes, then steam or simmer them in water until very soft. Steam or boil the Sweet Potato until tender and mashable. Drain the cooked beans, mash or puree them and the sweet potato together with Sugar, a pinch of Salt, a little Vanilla Extract and a splash of Neutral Oil until smooth and cohesive. Shape the mixture into small balls and let them cool and firm up in the fridge.

Prepare the dough: In a bowl, combine Glutinous Rice Flour, Rice Flour, a bit more Sugar if you like it sweeter, Baking Powder and a pinch of Salt. Gradually add Water, mixing until you have a soft, pliable dough that is not sticky. Knead briefly and coat with a little Neutral Oil so the surface is smooth and easy to work with.

Assemble the balls: Divide the dough into even pieces, flatten each piece into a disc, place a cooled filling ball in the center, and wrap the dough around the filling so it is fully enclosed. Roll each filled ball gently between your palms to make a smooth sphere.

Coat with sesame: Lightly dampen each ball if needed and roll it in White Sesame Seeds so the seeds adhere evenly to the surface.

Fry until golden: Heat a pot of Neutral Oil for deep frying to medium heat (aim for steady bubbling but not smoking). Fry the sesame balls in batches, turning gently, until they puff up and become evenly golden brown — this usually takes a few minutes per batch. Keep the oil temperature steady so the dough cooks through without burning the exterior.

Drain and serve: Transfer the fried balls to a paper towel-lined tray to drain excess oil. Serve warm for the best contrast of crisp exterior and soft, sweet interior. Tip: don’t overcrowd the fryer and maintain moderate heat so the centers cook through without over-browning the outside.