Here’s a delicious and authentic recipe for Sesame Balls (also known as Jian Dui in Chinese or Bánh Cam in Vietnamese) — a popular fried snack with a crisp, golden shell, a soft chewy bite, and a sweet surprise inside!
🥠 Sesame Balls (Jian Dui / Bánh Cam)
Prep Time: 25 minutes
Cook Time: 15–20 minutes
Yields: 12–15 sesame balls
📝 Ingredients:
For the Dough:
- 1 cup glutinous rice flour (very important: not regular rice flour!)
- ¼ cup sugar
- ½ cup warm water (adjust as needed)
- 1 tbsp vegetable oil
For the Filling (Optional but classic):
- ½ cup sweet red bean paste (or lotus seed paste, mung bean paste, or black sesame paste)
For Coating:
- ½ cup white sesame seeds
- Bowl of water (for dipping dough)
For Frying:
- Oil for deep-frying (vegetable or peanut oil)
👩🍳 Instructions:
🔸 Step 1: Make the Dough
- In a bowl, mix glutinous rice flour and sugar.
- Slowly add warm water while mixing to form a soft, pliable dough (not sticky).
- Add the oil and knead until smooth. Cover and let rest for 10–15 minutes.
🔸 Step 2: Fill and Shape
- Divide the dough into 12–15 small balls.
- Flatten each ball into a disk, place about 1 tsp of red bean paste in the center, and carefully seal the edges.
- Roll gently into a smooth ball.
🔸 Step 3: Coat with Sesame
- Lightly dip each ball in water, then roll in sesame seeds until fully coated.
- Gently press the seeds in so they stick.
🔸 Step 4: Deep Fry
- Heat oil in a deep pot to 300–325°F (150–165°C) — low to medium heat.
- Carefully add the sesame balls in batches. Fry slowly for 6–8 minutes, gently stirring to keep them round.
- As they puff up, raise the heat slightly and fry another 2–3 minutes until golden brown and crisp.
- Drain on paper towels.
🍵 Serve Warm or at Room Temp
Crispy on the outside, chewy on the inside, with a sweet center — perfect with tea or as a snack or dessert!
✅ Tips:
- Low & slow frying is key — too hot and they’ll brown before puffing.
- If you don’t want filling, just shape and fry the dough balls for plain sesame balls.
- Store in an airtight container at room temp for 1–2 days. Best eaten fresh.