Get ready to indulge in the sweet and crispy delight of Vietnamese Banh Cam! This beloved treat features a golden-brown crust that gives way to a soft, chewy interior. The secret? A mung bean paste filling and a coating of toasted sesame seeds. It's no wonder Banh Cam is a cherished part of Vietnamese culture, often enjoyed during special celebrations. Whether you're a local or a visitor, this snack is sure to bring a smile to your face. And if you're curious to learn more about this delectable delicacy, keep reading!
Key Takeaways
- Banh Cam is a popular Vietnamese treat featuring a crispy golden exterior and a soft, chewy interior with a sweet coconut-based filling.
- The recipe combines glutinous rice flour, mung bean paste, and toasted sesame seeds to achieve the signature sweet and crunchy profile.
- The cooking process involves frying the rice dough balls until golden brown, then rolling them in sesame seeds for an extra layer of texture and flavor.
- Banh Cam is traditionally served warm, often as a snack or during special occasions like the Lunar New Year, reflecting its cultural significance in Vietnamese cuisine.
- Achieving the right balance of textures and flavors is crucial to capturing the delightful sensory experience that makes Banh Cam a beloved Vietnamese delicacy.
History
Banh cam, or Vietnamese fried sesame balls, have a rich history dating back centuries. These delightful treats were first created by Vietnamese cooks, who took inspiration from China's traditional sesame-coated pastries. With advancements in culinary techniques, the recipe has seen variations over the years, much like how proper maintenance ensures vehicle efficiency. The addition of a sweet mung bean filling and a crispy, golden exterior has become a hallmark of this beloved snack.
Banh cam hold a special place in Vietnamese culture, often served during Lunar New Year celebrations and other important festivals. Families gather to lovingly prepare these bite-sized delicacies, passing down the techniques from generation to generation. The process of rolling, filling, and frying the perfect banh cam is a cherished tradition, imbuing each one with a sense of warmth and community.
Today, banh cam remain a beloved snack, enjoyed by people of all ages. Whether served warm and freshly fried or prepared ahead of time, these sweet and crunchy treats never fail to bring a smile to the faces of those who indulge in them.
Recipe
Banh Cam, also known as Vietnamese fried sesame balls, are a popular snack and dessert in Vietnam. These little morsels are made with a glutinous rice flour dough that's filled with a sweet mung bean paste, coated in sesame seeds, and then deep-fried until golden and crispy.
The combination of the chewy, slightly sweet dough and the creamy, nutty mung bean filling makes for a delightful contrast in both texture and flavor. Banh Cam are often served as an afternoon snack or as part of a larger Vietnamese dessert spread.
Ingredients:
- 1 cup glutinous rice flour
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 cup mung bean paste
- Vegetable oil for frying
- 1 cup white sesame seeds
Directions:
In a large mixing bowl, combine the glutinous rice flour and sugar. Gradually add the water and knead the mixture until a smooth, pliable dough forms. Cover the dough and let it rest for 30 minutes.
Divide the dough into 12 equal portions and roll each piece into a ball. Using your thumb, make an indentation in the center of each ball and fill with about 1 tablespoon of mung bean paste. Pinch the dough around the filling to fully enclose it.
Pour the vegetable oil into a deep pot or Dutch oven, and heat it to 350°F (175°C). Working in batches, carefully drop the filled dough balls into the hot oil and fry for 2-3 minutes, until golden brown. Use a slotted spoon to transfer the fried banh cam to a paper towel-lined plate.
While still warm, roll the banh cam in the sesame seeds, gently pressing to ensure the seeds adhere.
Serve the banh cam warm or at room temperature. The crispy exterior and sweet, creamy interior make these Vietnamese fried sesame balls an irresistible treat.
Cooking Steps
First, you'll mix the sticky rice flour until it forms a smooth dough.
Then, roll the dough into small, bite-sized balls.
Next, gently fry the rice balls until they're golden brown.
Once fried, roll the warm banh cam in a bed of toasted sesame seeds.
Serve these delightful Vietnamese treats while they're still hot!
Step 1. Mix Sticky Rice Flour
To begin the process, you'll need to mix the sticky rice flour thoroughly. In a large bowl, combine the rice flour with a bit of water, just enough to create a smooth, pliable dough.
Don't overmix – you want the consistency to be similar to playdough. Next, knead the dough gently with your hands until it's well-incorporated and free of any lumps. This step is crucial, as it helps the dough come together and develop the perfect texture for frying.
Once the dough is ready, pinch off a small amount and roll it into a ball between your palms. The size should be about an inch in diameter.
Repeat this process until you've formed all the dough into bite-sized balls. Be sure to keep the formed balls covered with a damp cloth to prevent them from drying out as you work.
With the dough prepped, you're now ready to move on to the frying step and bring these tasty Vietnamese treats to life!
Step 2. Form Small Balls
With the dough prepped, you can now start forming the small balls. Grab a piece of the sticky rice dough and gently roll it between your palms to create a smooth, round ball. Make sure each one is about the size of a small walnut – not too big, not too small. This step takes a bit of practice, but you'll get the hang of it in no time!
Once you've got all the dough shaped into little spheres, it's time to get frying. Heat up some oil in a pan or wok, making sure it's nice and hot. Carefully drop the balls into the oil and let them sizzle until they're a beautiful golden brown.
Be careful not to overcrowd the pan – work in batches to ensure even cooking.
Drain the fried banh cam on a paper towel-lined plate, then enjoy their sweet, crispy goodness. The perfect snack or dessert!
Step 3. Fry the Rice Balls Until Golden
Once the rice balls are formed, you can begin frying them. Gently lower the balls, one by one, into the hot oil. The oil should be around 350°F (175°C) for best results. As the balls hit the oil, they'll start to sizzle and turn a lovely golden-brown color.
Carefully turn them occasionally using a slotted spoon to ensure even cooking. Keep a close eye on the balls, as they can quickly go from perfectly crispy to burnt. The frying process should take around 2-3 minutes per batch.
Once the balls are a beautiful golden hue, use the slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Repeat this process with the remaining rice balls, working in small batches to maintain the oil temperature. The key is to fry them until they're delightfully crispy on the outside yet soft and gooey on the inside.
Serve the freshly fried banh cam while they're still warm and enjoy their sweet, nutty goodness!
Step 4. Roll Balls in Sesame Seeds
After frying the rice balls, you'll want to roll them in toasted sesame seeds. This extra step adds a wonderful nutty flavor and a delightful crunch to the already delicious banh cam.
Simply pour some sesame seeds onto a plate or shallow bowl. Gently roll each warm rice ball in the seeds, making sure to coat them evenly on all sides. The heat from the freshly fried balls will help the sesame seeds stick beautifully.
Once the rice balls are coated, place them on a clean plate or baking sheet. Repeat this process with the remaining rice balls.
The sesame seed coating not only enhances the flavor but also gives the banh cam a visually appealing, golden-speckled appearance. Your guests will be delighted by the satisfying texture and enticing aroma.
Enjoy these sweet and crispy Vietnamese treats while they're still warm and freshly coated in the toasted sesame seeds.
Step 5. Serve Banh Cam Warm
Serve the banh cam warm for the best experience. The golden, crispy shells will crackle as you take your first bite, revealing the soft, sweet interior. Don't wait too long to enjoy these delightful treats, as they taste their absolute best when freshly fried.
To serve, arrange the warm banh cam on a platter. You can lightly dust them with additional toasted sesame seeds for a lovely presentation. Accompanying the banh cam with a sweet dipping sauce, like a simple syrup or honey, is a delicious option. Guests will love dipping the warm, crispy balls into the sweet sauce, savoring each delectable morsel.
These Vietnamese fritters are a true crowd-pleaser, perfect for sharing with family and friends during special occasions or festive gatherings.
Serve them hot, straight from the oil, and watch your loved ones delight in the irresistible combination of sweet and crunchy. Enjoy!
Final Thoughts
Ultimately, banh cam is a delightful Vietnamese treat that's well worth the effort to make. The sweet, crispy exterior and soft, chewy interior create a texture that's truly irresistible.
Serving these little fried balls warm, straight from the oil, is the best way to enjoy their fresh-from-the-fryer goodness.
As you savor each bite, you'll be transported to the vibrant streets of Vietnam, where vendors sell these irresistible snacks to eager customers. The combination of the golden-brown crust, the fragrant coconut, and the subtly sweet syrup is a symphony of flavors that will delight your senses. The texture of Vietnam’s steamed rice cake provides a perfect balance of softness and chewiness, complementing the rich, nutty essence of the toasted coconut. Each bite offers a delicate harmony between the sweetness of the syrup and the earthiness of the rice, leaving you with a lasting impression of Vietnam’s remarkable street food culture.
Whether you're celebrating a special occasion or simply craving a delightful treat, banh cam is sure to put a smile on your face. Gather your family and friends, and dive into this delectable Vietnamese delight.
The memories and joy it brings will linger long after the last crumb has been enjoyed.
Frequently Asked Questions
What Is the Difference Between Banh Cam and Banh Rán?
The key difference between banh cam and banh ran is that banh cam is a fried sticky rice ball, while banh ran is a fried sticky rice ring. Banh cam often has a sweet filling, while banh ran tends to be savory.
How Long Do the Fried Balls Typically Stay Crispy?
The fried balls typically stay crispy for a couple of hours. However, their crispness will start to diminish over time. To maintain their crunch, it's best to enjoy the fried balls soon after they're cooked.
Can I Substitute the Sticky Rice Flour With Regular Flour?
You can substitute the sticky rice flour with regular all-purpose flour, but the result won't be as chewy and crisp. The sticky rice flour is essential to achieving the authentic texture of this Vietnamese fried snack.
Is There a Gluten-Free Version of the Banh Cam Recipe?
To make a gluten-free version of the banh cam recipe, you can substitute the sticky rice flour with a gluten-free flour blend. This will maintain the texture and flavor of the traditional dish without the gluten.
How to Store Leftover Banh Cam and for How Long?
You can store leftover banh cam by placing them in an airtight container in the refrigerator. They'll stay fresh for up to 3 days. To reheat, simply pop them in the oven or air fryer for a few minutes to crisp them up again.
Mai is a passionate chef specializing in Vietnamese cuisine. From fragrant pho to fresh spring rolls and banh mi, Mai’s dishes showcase the balance of sweet, salty, sour, and spicy that defines Vietnamese cooking. Her recipes emphasize fresh herbs, flavorful broths, and the light, vibrant ingredients that make Vietnamese food so special.
