Vietnamese Banh Cam with Mung Bean Paste
Crispy Glutinous Rice Balls Filled with Sweet Mung Bean
Enjoy the delightfully crisp exterior and sweet, creamy interior of Vietnamese Banh Cam—a popular street snack in Vietnam that's sure to satisfy your cravings.
- 3 h
- 18 balls
- Intermediate
Ingredients
For the Dough
For the Mung Bean Paste
For Frying
Preparation
Preparing the Dough
Combine Dry Ingredients
In a large bowl, combine glutinous rice flour, all-purpose flour, sugar, and salt.
Add Water
Gradually add the water, mixing until the dough is smooth and pliable.
Incorporate Oil and Rest
Add vegetable oil and knead for a few minutes until incorporated. Cover and let it rest.
Preparing the Mung Bean Paste
Steam Beans
Drain soaked mung beans and steam until very soft, about 30 minutes.
Mash and Sweeten
Mash the beans, and mix with sugar and salt until smooth and well-blended.
Form Paste Balls
Roll the mung bean paste into 1-inch balls and set aside.
Ensure your mung bean paste is not too wet; it should hold its shape when rolled. Pro Tip: If your dough is too sticky, dust your hands with glutinous rice flour to manage easily.
Cooking Process
Forming the Banh Cam
Take a small amount of dough, flatten it, and place a mung bean ball in the center. Wrap the dough around the filling, ensuring no gaps.
Heating the Oil
Heat oil in a deep fryer or saucepan to 350°F (175°C).
Frying
Carefully place the formed balls into the oil and fry until golden brown and crispy on the outside.
Plating & Serving
Vietnamese Banh Cam with Mung Bean Paste
Vietnamese Banh Cam with Mung Bean Paste
Plating & Serving
Arrange the Banh Cam on a serving platter, allowing them to cool slightly before serving. This ensures the outside stays crispy while the inside remains warm and creamy.