Sesame Balls (Banh Cam, 麻糰, Ka Noom Huer Lo)
These sesame balls are crispy on the outside and filled with sweetened mung bean on the inside. It’s a great snack and a perfect ending to an Asian meal.Sesame Balls (Banh Cam, 麻糰, Ka Noom Huer Lo),
- 1 bag (12 oz/340g) peeled split mung bean
- 1 bag (16 oz/1 lb) glutinous rice flour
- 1 cup rice flour
- 1/2 cup instant mash potato flakes
- 1 1/2 cup sugar
- 1 1/2 teaspoon salt
- 2 tablespoons baking powder
- 1 can (14 fl oz) coconut milk
- 1 cup warm water
- sesame seeds
Preparation1. Soak mung beans in a large pot of warm water for 2-4 hours.
2. In a large mixing bowl, add in glutinous rice flour, rice flour, mash potato flakes, 1 cup sugar, 1 teaspoon salt, and baking powder. Stir and mix in coconut milk and warm water. Kneed dough for about 5 minutes. Add in more glutinous rice flour if the dough is too wet. Dough should be soft and smooth. Set aside in room temperature for 15 minutes.
3. Drain mung beans and steam until cooked and soft. Grind beans into a paste with 1/2 cup of sugar and 1/2 teaspoon of salt in a food processor, blender, or mortar and pestle.
4. Form dough into 3 inch discs. Add about 1 tablespoon of mung bean paste in the middle. Fold dough around paste and roll into ball. Roll the balls in sesame seeds.
5. Deep fry in 350°F oil until they are golden brown.