This delectable sweet treat is made of rice flour dough, wrapped around a filling of mung bean paste. The whole pastry is a small ball, rolled in sesame seeds, and then fried to perfection. Depending on the different regions of Vietnam, the pastry is called “Banh Cam” for the southern region, and named “Banh Ran” for the northern region. The only difference is in the taste of the dough, and the way you shake the pastry ball, and hear the mung bean paste ball inside wobbling around! Personnally, I can’t tell the difference in taste, or maybe I only got a chance to eat the “Banh Cam” version! In any case, I am sure they are both delicious as can be. Today, “banh cam” also has the red bean paste filling inside. It is even more tastier.
You can purchase most of the pastry balls at Asian food store. If you are lucky, it might be just out of the fryer, hot and ready to melt in your mouth. Be careful not to burn yourself!
Here’s a recipe my mother gave me. My mother is an awesome cook, and loves to try new recipes. My childhood has been surrounded very much by her cooking in the kitchen and showing me her tricks. I have to thank my mother for giving me the act of cooking with passion. Thank you mom! 
Ingredients for the pastry outside layer:
- 500g glutinous rice flour
- 50g rice flour
- 1tsp baking powder
- 75g sugar
- 150g of water
- 1tsp of oil
- sesame seeds
Ingredients for the filling:
- 50g mung beans (peeled and split)
- 50g sugar
- 25g grated coconut
- 2tps of oil
Preparation for the outer layer:
- Mix both flours and baking powder
- Boil water and sugar
- Pour the warm sugar water into the flours and baking powder mixture
- Mix together flour and sugar water to a dough consistency
- Let the mixture cool off
- Mix well with your hands
- the dough will be sticky at this point, and this is correct, the recipe is that way!
Preparation for the filling:
- make sure to soak your mung beans overnight, so it is quicker to cook them. They will softened faster that way.
- Drain the beans, cook until soft, and mash them. I put mind in the coffee grinder, so it is faster!
- Once the beans are grinded, stir fry them with sugar and oil. Add the grated coconut until it thickened.
- Cool off the mixture in room temperature, with a wet cloth over it, so it doesn’t dry the filling.
How to make the pastry balls:
- Wash your hands, and wet them a little bit
- take a table spoon of dough, and roll it to make ball
- flatten it like a mini tortilla
- take a teaspoon of filling, put in the middle of the round flat dough
- close the dough to make a ball
- roll the ball in sesame seeds
- Deep fry over medium heat until the pastry is golden and puffy (about 15 minutes) depending on your stove.
The smaller the pastry balls, the faster your guests will appreciate you, because they can eat more than one. Ideally, “banh cam” the size of a golf ball is delicious!
Happy cooking! Finish your Delight Dining evening with this delectable sweet treat.
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Ahh this is my favorite dessert. And there are so many variations: for a Chinese twist fill it w/ lotus or redbean paste.
I have not tried it but I have read recipes that mash sweet potatoes into the flour.
If you’re lazy & wanna be quick, you can fry them as balls w/ no filling (typically found in buffets)
This one is my favorite too. I love the one with the red bean paste inside. Takes longer to make, but worth the effort.
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Good post,This was exactly what I needed to read today! I am sure this has relevance to many of us out there.
Hi and Thank you for posting this recipe
I only have one problem…Can you convert grams into cups for me please…I don’t have any measuring utensils that will measure grams.
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Hey, these are some of my FAVORITE treats to find at Chinese restaurants, but I hardly ever do find them!
I used to work at a Japanese steakhouse that had something similar to this, called red bean delight, it was about the same thing only the paste in the center was red bean….GOD it was good! But I can never find it anywhere! And all I found on the internet so far was that it might be red bean mochi…but it looked more like this than mochi. Are you familiar with what I’m talking about, perhaps?
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hope you were able to get my previous email, did you get a chance to try the recipe?
love them myself, especially when they are warm.
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I love these things! Got them at an Asian Market and read the name of them on the receipt. Now I need to make them.
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We tend to order mini ones now….a lot of Asian stores make them smaller….bite size…much better, but then, deadly, pop them in your mouth, and you’ve eaten 10 before you know it…happy holidays!
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