Vietnamese fried glutinous rice balls (sesame balls/ bánh cam/ bánh rán) are a popular traditional snack in Vietnam, enjoyed from rural areas to big cities. Their crispy golden crust and rich, creamy mung bean filling make them a favorite among many. Try making these delicious balls at home with the recipe below!

What’s the Difference Between Bánh Cam and Bánh Rán?

In reality, bánh cam and bánh rán are two different names for the same dish. In central and southern Vietnam, people call it “bánh cam” because, after frying, the round balls take on an attractive orange-golden hue (which is “cam” in Vietnamese). In northern Vietnam, the term “bánh rán” is used, where rán means “fried.” Additionally, in the northern version, a small amount of jasmine essence is sometimes added to enhance the fragrance.

To distinguish it from glutinous rice balls (chè trôi nước)—a similar dish where the balls are boiled instead of fried—you can refer to it as “fried glutinous rice balls.” Furthermore, since the most common version of bánh cam/bánh rán is coated with sesame seeds, it is also known as “sesame balls.”

Ingredients (Makes ~20 Sesame Balls)

Filling

10 ml (2 tsp) vegetable oil
150 g (5.3 oz) peeled split mung beans (mung dal), soaked and cooked until soft
25 g (2 tbsp) sugar
A pinch of salt

Dough

100 g (3/4 cup) glutinous rice flour
40 g (1/3 cup) rice flour
10 g (1 tbsp) cornstarch
50 g (1.75 oz) steamed sweet potato or potato (optional)
30 g (2.5 tbsp) sugar
2 g (1/3 tsp) salt

Substitution: If you don’t have sweet potato or potato, you can replace it by adding an extra 20 g (2 tbsp) cornstarch.

How to make Fried Glutinous Rice Balls (Sesame Balls)

Step 1. Prepare the Filling

Soak the peeled split mung beans (mung dal) in water for at least 2 hours until softened. Drain and cook by either steaming or boiling until fully tender. Blend the cooked mung beans with sugar, vegetable oil, and a pinch of salt until smooth. If the mixture is too soft to hold its shape, transfer it to a pan and cook over low heat, stirring continuously, to evaporate excess moisture. Continue cooking until the mung bean paste becomes a soft, pliable dough-like consistency that can be shaped into balls.

Step 2. Prepare the Dough

If you are using sweet potato or potato, steam or boil it until fully cooked, then mash it until smooth.
Gradually pour boiling water into the flour mixture (including mashed sweet potato/potato, glutinous rice flour, rice flour, cornstarch, sugar, and salt), a little at a time. After adding a small amount of boiling water, knead the dough with your hands until incorporated. Repeat this process several times until the dough comes together into a smooth, pliable ball.

Step 3. Shape the Sesame Balls

If you have a plastic or silicone sphere mold, you can use it to portion the filling evenly. If not, you can divide the filling into 15-20 small portions and roll them into evenly sized balls. Similarly, with the dough, divide it into 15-20 equal portions. Cover both the filling and the dough balls with plastic wrap to prevent them from drying out.

To assemble, take one piece of dough and flatten it into a thin disc, then place a filling ball in the center. Carefully wrap the dough around the filling, ensuring that it is completely sealed.

For the sesame coating, pour white sesame seeds onto a plate and roll each assembled ball over the seeds until evenly coated. If the dough surface is too dry for the sesame to stick, brush a little water on the dough before rolling.

Step 4. Frying the Balls

Heat a sufficient amount of oil in a deep pan, then carefully add the sesame balls to fry until golden. Fry over medium heat to allow the dough to cook evenly, giving the outer shell time to turn golden and puff up. Once done, remove the sesame balls from the oil and drain them using a paper towel or a mesh strainer to absorb excess oil, making them less greasy and more enjoyable.

Bánh cam/bánh rán are best enjoyed while still warm for the crispiest texture.

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Vietnamese Fried Glutinous Rice Balls (Sesame Balls/ Banh Cam)

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Course: Dessert, Side Dish, Snack

Cuisine: Asian, Vietnamese

Keyword: banh cam, banh ran, sesame balls, vietnamese fried glutinous rice balls

Prep Time: 15

Cook Time: 1 15

Servings: people

Calories: 430kcal

Author: Mia Pham

Ingredients

Filling:

10 ml vegetable oil (2 tsp)
150 g peeled split mung beans (mung dal), soaked and cooked until soft (5.3 oz)
25 g sugar (2 tbsp)
A pinch of salt

Dough:

100 g glutinous rice flour (3/4 cup)
40 g rice flour (1/3 cup)
10 g cornstarch (1 tbsp)
50 g steamed sweet potato or potato (optional) (1.75 oz). If you don’t have sweet potato or potato, you can replace it by adding an extra 20 g (2 tbsp) cornstarch.
30 g sugar (2.5 tbsp)
2 g salt (1/3 tsp)

Instructions

Step 1. Prepare the Filling

Soak the peeled split mung beans (mung dal) in water for at least 2 hours until softened. Drain and cook by either steaming or boiling until fully tender. Blend the cooked mung beans with sugar, vegetable oil, and a pinch of salt until smooth. If the mixture is too soft to hold its shape, transfer it to a pan and cook over low heat, stirring continuously, to evaporate excess moisture. Continue cooking until the mung bean paste becomes a soft, pliable dough-like consistency that can be shaped into balls.

Step 2. Prepare the Dough

If you are using sweet potato or potato, steam or boil it until fully cooked, then mash it until smooth.
Gradually pour boiling water into the flour mixture (including mashed sweet potato/potato, glutinous rice flour, rice flour, cornstarch, sugar, and salt), a little at a time. After adding a small amount of boiling water, knead the dough with your hands until incorporated. Repeat this process several times until the dough comes together into a smooth, pliable ball.

Step 3. Shape the Sesame Balls

If you have a plastic or silicone sphere mold, you can use it to portion the filling evenly. If not, you can divide the filling into 15-20 small portions and roll them into evenly sized balls. Similarly, with the dough, divide it into 15-20 equal portions. Cover both the filling and the dough balls with plastic wrap to prevent them from drying out.
To assemble, take one piece of dough and flatten it into a thin disc, then place a filling ball in the center. Carefully wrap the dough around the filling, ensuring that it is completely sealed.
For the sesame coating, pour white sesame seeds onto a plate and roll each assembled ball over the seeds until evenly coated. If the dough surface is too dry for the sesame to stick, brush a little water on the dough before rolling.

Step 4. Frying the Balls

Heat a sufficient amount of oil in a deep pan, then carefully add the sesame balls to fry until golden. Fry over medium heat to allow the dough to cook evenly, giving the outer shell time to turn golden and puff up. Once done, remove the sesame balls from the oil and drain them using a paper towel or a mesh strainer to absorb excess oil, making them less greasy and more enjoyable.
Bánh cam/bánh rán are best enjoyed while still warm for the crispiest texture.