Air-fryer Vietnamese Sesame Balls (Bánh Cam/ Bánh Rán)

These vegan and gluten-free Vietnamese Sesame Balls are filled with a delicious mung bean paste. They are made in the air-fryer, making it healthier yet still indulgent!

In high school, I loved grabbing bánh rán (Vietnamese Sesame Balls) on my way home. These treats are a sweet reminder of my childhood, filled with rich mung bean goodness. Recently, seeing a street food cart selling them brought back those memories. So, I've put my spin on them by adding sweet potato and using an air fryer for a modern twist.

For more Vietnamese-inspired dessert recipes, check out Kem Xôi - Ice Cream Sticky Rice, Vietnamese Avocado Pudding, and Vietnamese Avocado Smoothie!

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• Vietnamese Sesame Balls
• What does it taste like?
• Ingredients
• Instructions
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Vietnamese Sesame Balls

Sesame Balls, known as bánh rán in the North and bánh cam in the South of Vietnam, are beloved street food across many Asian countries such as China (jian du), Japan, the Philippines (buchi), and Indonesia (onde-onde).

These indulgent treats feature a crispy exterior that gives way to a chewy interior. Typically filled with bean pastes like black sesame, red bean, or, as in this particular recipe, mung bean paste, they offer a delightful gluten-free and plant-based option.

This recipe uses the air-fryer method, which makes it much more healthier and easier to clean up than the traditional recipe!

What does it taste like?

With each bite, you experience a satisfyingly chewy center infused with a subtle sweetness akin to mochi. It has a nice balance of crispy exterior and chewy inside, making it so indulgent and satisfying!

What sets this recipe apart is its simplicity; requiring just seven ingredients and costing only $10 to make (for 12-15 sesame balls). It also allows for versatility by accommodating a range of fillings such as red bean, lotus seed, peanut butter, taro, green bean, or black sesame.

Ingredients

The Sesame Balls recipe uses the following 7 ingredients:

• Glutinous rice flour: This key ingredient provides the characteristic chewiness of the sesame balls.
• Rice flour: Adds a light texture to the dough and helps in achieving the desired consistency.
• Mashed potato or sweet potato: Contributes to the softness and flavor of the filling.
• Baking powder: Essential for creating a fluffy and airy texture in the sesame balls.
• Sugar: Balances the flavors and sweetness of the dessert.
• Coconut oil: Enhances the richness and aroma of the sesame balls.
• White sesame seeds: Adds a nutty flavor and a delightful crunch to the exterior of the balls.
• Split mung beans (soaked in water for 2 hours): The main filling ingredient that provides a creamy and luscious texture to the sesame balls.

Instructions

Prepare the Mung Bean Paste:

1. Soak mung beans in water for 2 hours, then pressure cook until soft or cook in a pot for 30 minutes.
2. Mash the beans, mix with sugar and coconut oil in a pan until it becomes a smooth paste (about 5 minutes on low-medium heat). It's ready when it becomes thick and smooth paste, and will not stick to your hand. Cover and refrigerate.

Make the Dough:

1. Combine glutinous rice flour, rice flour, and mashed sweet potato.
2. Combine glutinous rice flour, rice flour, baking powder and mashed sweet potato. Dissolve sugar in hot water and add to the flour mixture. Add in the coconut oil.
3. Knead into a smooth dough, then divide into 20g balls.
4. Rest for 30 minutes.

Assemble the Sesame Balls:

1. Shape mung bean paste into 15g balls.
2. Flatten each dough ball, place mung bean filling inside, and roll into a ball.
3. Coat each ball in sesame seeds.

Air Frying:

1. Preheat air fryer to 350°F (180°C).
2. Lightly brush sesame balls with oil and air fry for 12-15 minutes, flipping halfway, until golden brown and crispy.
3. Allow sesame balls to cool slightly before serving.

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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