Banh Cam – Banh Ran Recipe

banh cam

Bánh cam or bánh rán is one of the most famous and beloved Vietnamese desserts. A golden brown shell of sesame studded rice flour that is crispy on the outside yet chewy on the inside, yielding to a sweet and moist mung bean coconut filling.  Growing up, my mom would make hundreds of bánh cam to sell and raise money for various charitable organizations and the entire family would sit around the table to help.  Ever since we all moved away for college and our separate careers, it’s just been my dad helping her roll the bánh cam. It’s been years since I’ve laid my hands on this sweet ball of love, but recently, my parents came for a visit and we had the pleasure of convening around the table again as a family to make some bánh cam.

We’re not going to spend too much time belaboring the differences between bánh cam and bánh rán (as northerners would say) as they are nearly identical. Banh cam can sometimes be served with simple syrup and sometimes may not have sesame. Most of our friends and westerners affectionately call them sesame balls, which works perfectly fine with us.

banh cam

Steamed mung beans, shredded coconuts, and sugar comprises the filling. The mung bean filling should be moist and not dry, and like most Asian desserts, not too sweet. You can make the mung bean filling days in advance and even store them in the freezer to keep handy.

Since this is Mothers Day weekend, we made a video tutorial and tribute to my mom and thank her for everything she’s done for us, including sharing this wonderful and easy banh cam recipe. We are completely indebted to my mom (and dad) for showing us this and many other family recipes.

banh cam

The best way to enjoy bánh cam is hot out of the fryer when it’s most crispy. Flatten it back into a disk to evenly spread out the mung bean filling and enjoy with friends and family over tea.

banh cam

But of course what is a dessert nowadays without it being turned into a pop? We riff off the name “cam” which means orange and added some citrus leaves. Happy Mothers Day and enjoy bánh cam from our family table to yours.

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banhcam

Banh Cam / Banh Ran

Ingredients:

Mung bean filling
8 oz split peeled mung beans
1/2 cup sugar
1/2 cup warm water
1/2 cup unsweetened shredded coconut

dough
2 1/2 cup water plus extra 1/4 cup
1 cup sugar
16 oz bag glutinous rice flour
1 cup rice flour
2 tbs baking powder
2/3 cup mash potato flakes

Directions:

Soak mung beans overnight or at least 1 hr in warm water. Steam until soften and easily smashed with your finger tips, roughly 20 minutes (or longer if not soaked overnight). In meantime, dissolve sugar in warm water. When mung bean has cooled, transfer to mixing bowl and coarsely mash. Add the sugar water mixture and coconut and mix well. The texture should be like mashed potatoes. Allow to cool and form small quarter size balls of mung bean. Refrigerate covered.

Dissolve the sugar in 2 1/2 cup of warm water. In large mixing bowl, add sugar mixture and the potato flakes and stir to dissolve. Then add the baking powder and stir to dissolve. Finally add the two types of rice flour and mix together to form a big ball of dough. There is no need to knead the dough. The dough should be a wet play-dough consistency. Add a few tablespoons at a time of the extra 1/4 cup of water to the dough and mix well if it's too dry or gets to dry when working. Pinch off a golf ball sized piece of dough and form into a ball. Flatten to a disk with palm of your hands and thin out the edges to form a pancake. If the dough cracks at the edges, it's too dry. Add a few tablespoons at a time of the 1/4 cup of water to the dough and mix well. Place the filling in the center and fold dough edges together and seal seams by rolling in the palm your hands.

Roll in a bowl of sesame seeds to cover completely. Roll in the palm of your hands to make sure the sesame seeds stick.

Cover loosely at room temperature and allow to rest for at least 1 hour. Fry at 325 degrees, rotating the banh cam frequently for even frying. It's okay to fry many at a time as you want them to be submerged in oil for even frying. When golden brown, remove and drain and enjoy.

Cooks Note: You can delay the frying i.e. make this in advance beyond than 1 hour time to rest, but we wouldn't wait any more then 1 day before frying. To reheat, toast in toaster oven until crispy.

This is our entry to Delicious Vietnam, a monthly blogging event to celebrate Vietnamese cuisine created by Anh of Food Lovers Journey and ourselves! Submit your entry by May 15th to My Fusion Kitchen at myfusionkitchen[at]gmail.com

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170 Responses to “Banh Cam – Banh Ran Recipe”

  1. 1

    Nina — May 7, 2011 @ 1:15 pm

    Wow! My mom makes a lot of Vietnamese recipes from scratch, but never banh cam! This is one of my sister’s faves, so we might have to try it out!

    • The Ravenous Couple replied: — May 7th, 2011 @ 8:25 pm

      Let us know how it goes, we’ll love to see if on your blog soon!

  2. 2

    Rosa — May 7, 2011 @ 1:32 pm

    I love those, but have never made them. i am bookmarking your fabulous recipe!

    Cheers,

    Rosa

  3. 3

    angel van — May 7, 2011 @ 8:20 pm

    One of my favorite vietnamese desserts of all time except for the coconut. My mom wouldn’t make this for us because when she use to make it, somehow one would always explode on her and it gives nasty burns. I haven’t tried making it yet though since I am still afraid of deep frying. Too bad there is no bake version of this, I would be all over it.

    • The Ravenous Couple replied: — May 7th, 2011 @ 8:24 pm

      the secret is the potato! if you don’t include the potatoes, they will explode on you…but we guarantee there is no explosion with this recipe! :)

  4. 4

    Cathy/ShowFoodChef — May 7, 2011 @ 8:34 pm

    I loved the video – felt like I was in your home with your lovely parents. You made this so approachable. I have it bookmarked for soon. THx for a lovely post.

    • The Ravenous Couple replied: — May 7th, 2011 @ 8:36 pm

      Cathy, we should cook together sometime!

  5. 5

    birdie to be — May 8, 2011 @ 12:34 am

    This look so delightfully perfect! Thanks for sharing such a unique recipe!

  6. 6

    Hang — May 8, 2011 @ 1:30 am

    Awesome! Everyone loves these things! I remember making them with my mom and ours would crack/explode on us. They never quite came out intact with that beautiful golden hue all over like you see in the store (yours are beautiful looking, by the way). I am curious about the use of mashed potato flakes (you’re talking instant mashed potato flakes, right?) – that can’t be authentic, correct? I can’t imagine Vietnamese people having access to that in Vietnam. So I assume this was “Americanized” somehow? Is it substituting for an ingredient that is hard to get here?

    Would love, love, LOVE it if you can make this one dish I recall from my childhood in Laos. I am sure it is a Vietnamese dish, but I’ve not had it in the U.S. It sounds like bahn cog (not sure the exact phonetics or spelling on it). Basically it was made by pouring batter into this round pan that is similar to a muffin pan (the holes for the dough are about the size of golf balls cut in half). The whole pan sits over the heat source and when the dough is mostly cooked, you add the typical minced pork (not sure what else is in it, though) and then I think you add fresh bean sprouts. When it’s done cooking, you take one half of the circle (which doesn’t have the filling) and flip it over the half that has the filling. So you basically end up with a filled golf ball looking thing when done. It’s eaten drenched in sweetened nuoc mam. Even if you don’t know how to make it, if you recognize it or the Vietnamese name, that would be great. Thanks in advance. Keep up the awesome work. You guys should seriously consider a professional cookbook at some point.

    • The Ravenous Couple replied: — May 8th, 2011 @ 7:46 am

      We don’t know the physics behind it, but you need the potato element so that it prevents the cracking and explosions you’re talking about. You can also use a whole potato, boil it up and mash it as a substitute, which is what they do in Vietnam. The dish you’re talking about is banh khoc…most places that sell banh xeo also sell banh khoc as the batter is essentially identical. Although adding a cap might be a Laos thing. Yes, one day we’ll post it. As far as a cookbook, that’s out of our control :)

  7. 7

    Jean (Lemons and Anchovies) — May 8, 2011 @ 8:01 am

    I so enjoyed watching this video. Loved everything about it, your narration and also the subtitles. And could those sesame balls look any more perfect? Great job!

    • The Ravenous Couple replied: — May 8th, 2011 @ 8:12 am

      Thanks, Jean! We’re still learning video and it’s been fun!

  8. 8

    mycookinghut — May 8, 2011 @ 8:03 am

    I love sesame balls! Use to eat them as breakfast!!

    • The Ravenous Couple replied: — May 8th, 2011 @ 8:11 am

      these are great any time of day..even for breakfast!

  9. 9

    Ken⏐hungry rabbit — May 8, 2011 @ 8:18 am

    Love the video of these perfect Bahn Cam. This totally reminds me of my childhood with family.

    • The Ravenous Couple replied: — May 8th, 2011 @ 8:22 am

      Thank you! Chinese have a similar dessert too right?

  10. 10

    Lele — May 8, 2011 @ 10:21 am

    They look delish…almost too pretty too eat – but off course I’d have to have a go at ‘em, they’re one of my favorite banh’s! We roll them in water then sesame seed to pack the seeds in. I want one now…I think I’ll make some soon! I’ve always just help with forming the banhs…never actually making them myself =)

    • The Ravenous Couple replied: — May 8th, 2011 @ 10:37 am

      Let us know how it goes–it should be fun!!

  11. 11

    Viet P. — May 8, 2011 @ 10:24 am

    Hey guys. For the baking powder, does the recipe call for the Alsa brand baking powder (Vietnamese stores, single acting, pink pouch) or regular (American stores, double acting).

    Going to make them later this afternoon, but just wanted to make sure.

    Thanks!

    • The Ravenous Couple replied: — May 8th, 2011 @ 10:37 am

      In this case we think either one works, but we did use the ALSA brand since that’s what we typically have in the pantry. Let us know how it goes and post on our FB!

  12. 12

    Vyvilyn — May 8, 2011 @ 7:26 pm

    What an awesome recipe! You guys never cease to amaze me. The images are mouth watering and the recipe is so authentic this is my go to source for all viet recipes. So many of my friend want to learn how to cook certain viet dishes n I just refer them to this site. Please keeo up the great work. I love the new design btw!!

  13. 13

    Kung Food Panda — May 9, 2011 @ 1:14 am

    Hong/Kim:

    I have to say I love the video. It really adds an extra element to your blog. Great post!

    -KFP

    • The Ravenous Couple replied: — May 9th, 2011 @ 6:43 am

      Thanks, Danny…video is actually really fun. Really digging it.

  14. 14

    Delicious Links + Vegan Mango Quinoa Cookies. « Chef Pandita — May 9, 2011 @ 7:59 am

    [...] photos, recipe and video in Hong & Kim’s blog. Learn how to make Bánh cam / bánh rán [sesame balls]. [...]

  15. 15

    TripleScoop — May 9, 2011 @ 8:22 am

    Great Recipe! I always wanted to try and make Banh Cam. I think I might try now. Funny with the Pop idea.

  16. 16

    Kristi — May 9, 2011 @ 12:12 pm

    Yum! I want to try to make this for Father’s Day! I was wondering how long do you have to fry it approximately? Thanks!!

    • The Ravenous Couple replied: — May 9th, 2011 @ 12:17 pm

      Let us know how it goes on facebook, fry until golden brown about 5-7 min

  17. 17

    Be — May 9, 2011 @ 2:07 pm

    Thank you for sharing the recipe. Quick question: You mentioned about making it ahead then fry it later. Can I make the banh cam and leave it at room temp for 5 hours before deep frying or should I put it in the fridge then take it out and deep fry? Thank you.

    • The Ravenous Couple replied: — May 9th, 2011 @ 2:15 pm

      we’ll probably leave it loosely covered w/ plastic wrap at room temp. we’ll refrigerate if storing over night.

  18. 18

    Rachael @ Tokyo Terrace — May 9, 2011 @ 8:06 pm

    These are so delicious! I love these and buy them in Tokyo any time I can. Yours look perfect!

    • The Ravenous Couple replied: — May 10th, 2011 @ 7:54 am

      wow, we didn’t know they’ll have these in tokyo..are they made in Vietnamese shops? wouldn’t be surprised if the Japanese have something similar as they have great glutinous rice desserts

  19. 19

    Nam @ The Culinary Chronicles — May 9, 2011 @ 8:30 pm

    Mouth watering!!! My grandma used to make this for us—though I used to always get in trouble when I helped her bc I used too dau xanh! :)

    Love the video and that your folks were in it!

  20. 20

    Vy — May 10, 2011 @ 6:42 am

    Hey guys,

    thanks for posting another great recipe!

    just wondering… roughly speaking, how many banh cam does this recipe yield (based on the size you made)?

    thanks!

    • The Ravenous Couple replied: — May 10th, 2011 @ 7:53 am

      ours were decent tennis ball size, probably around 16 or so

  21. 21

    Lan — May 10, 2011 @ 9:47 am

    i love this dessert, but it’s something i prefer to purchase as opposed to make. i would totally buy this from your family.

    your mom’s explanation of “that’s just how it is” is both amusing and such the thing my mom would say when explaining a cooking technique/recipe.

    • The Ravenous Couple replied: — May 10th, 2011 @ 9:55 am

      we left that in there just to emphasize how most Vietnamese mothers would explain things that way :)

  22. 22

    An — May 10, 2011 @ 10:35 am

    So cute! I think I’ll make the little popsicle version for my toddler :-)

  23. 23

    Christine @ Fresh Local and Best — May 10, 2011 @ 6:20 pm

    This is indeed a classic Asian dessert, one of my favorite forms of Asian donuts. I’ve always loved that contrast of crispy and chewy glutinous dough. Great job mom!

  24. 24

    Christy — May 11, 2011 @ 3:45 pm

    Ooooohhh, we have this in Malaysia too; it’s a Chinese type of cake…maybe we should now call it an Asian snack:)

  25. 25

    Kevin (Closet Cooking) — May 11, 2011 @ 5:30 pm

    Those look so good, especially the popsicle version!

  26. 26

    hagag — May 12, 2011 @ 2:43 pm

    you r very goooooooooood chef i hope to be like u some day

  27. 27

    Susanna — May 12, 2011 @ 9:20 pm

    Hi,
    Ur banh cam looks great!
    Can u please advise whether
    1) the baking powder is 2 tsp or 2 Tbs?
    2) ur measurement cup is 1 cup = 240ml? ( american size? )

    Thks,
    Susanna C, Australia

    • The Ravenous Couple replied: — May 12th, 2011 @ 9:24 pm

      yes, it’s 2 tbs of baking powder and 1 American sized cup. let us know how it goes on our FB page if you make it!

  28. 28

    Susanna — May 13, 2011 @ 1:35 am

    Thks for the quick reply! :)

    Susanna

  29. 29

    tammy — May 14, 2011 @ 2:45 pm

    Hi guys!

    I had no idea about the potato part. And yes, they’re definitely when hot and freshly made. Speaking of fresh, have I mentioned that I love the blog makeover?

  30. 30

    Delicious Vietnam #13 – May 2011 Recap | My Fusion Kitchen — May 15, 2011 @ 6:33 am

    [...] Los Angeles, USA, Kim and Hong the Ravenous Couple, shared their family recipe of Banh Cam- one of the most famous and beloved Vietnamese desserts. It doesn’t look too easy to [...]

  31. 31

    Kim — May 15, 2011 @ 10:03 pm

    What a lovely trip down memory lane! It’s been so long since I’ve had one of these! I’ll have to have my own mother come by to help me. :)

    [K]

    P.S. The pops are adorable.

  32. 32

    shanna — May 16, 2011 @ 5:53 am

    I was so excited you guys posted this video and recipe. Buy,I’m having a problem with the dough “melting” for lack of a better word in my hand when I am trying to form a ball. And when I set it down on a baking sheet the bottom flatten. What do you think is wrong with my dough? I thought I followed the directions exactly. Thanks for any helpful tips to help towards a plate of finished banh cam for supper tonite. :)

    • The Ravenous Couple replied: — May 16th, 2011 @ 7:54 am

      yes, after a long time of resting (more than 1 hr), they may deform. Just reform them into a ball by rolling it in your palms again. Also, try just a tad bit less water if your dough is too soft. Let us know how it goes on the facebook page!

  33. 33

    oanh — May 16, 2011 @ 5:36 pm

    Love the video, watch it twice already. Thank you for sharing. I will have to show it to my sister so she can try it out. And we do love banh cam. I know a lady making beautiful banh cam but doesn’t want to share her recipe… I have tried your banh it tran and loved it so just say that i’m a big fan of you guys.

  34. 34

    Phuoc'n Delicious — May 16, 2011 @ 6:46 pm

    Mmmm… Childhood memories are flooding in.. The video is great! Tell the parentals that they did a great job being the stars of the show! :) I so want to make this soon!

    Umm… I don’t know if we can get mash potato flakes here in Australia, can you omit it or substitute it for something else??

    • The Ravenous Couple replied: — May 16th, 2011 @ 7:04 pm

      you definitely do not want to omit it. just boil a medium sized potato and mash that in. Let us know how it goes!

  35. 35

    Ling — May 16, 2011 @ 6:46 pm

    I’m glad I stumbled upon this blog! Vietnamese food doesn’t get enough press past the pho and summer rolls. (though I have to admit, I am a devout fan of pho dac biet). The banh cam looks delicious!

  36. 36

    Pepy@Indonesia Eats — May 17, 2011 @ 1:19 am

    We call this onde-onde in Indonesian; one of my childhood snacks. I often bought it here at Asian stores.

  37. 37

    Xiaolu — May 17, 2011 @ 10:18 am

    From the outside I thought these were our sesame balls filled with red bean paste hehe. I actually don’t much like red bean paste, so I’d love to try your mung bean filled version. So cute as pops too and don’t have to get our hands greasy that way =D.

  38. 38

    Thuy Phan In Focus Ravenous Couple — May 18, 2011 @ 10:10 pm

    [...] a meal of bun rieu and some banh cam, we spent a better half an afternoon sharing our story. If you have about 20 minutes to spare, [...]

  39. 39

    Nan — May 21, 2011 @ 10:59 pm

    just want to thank you, I tried it and it turn out very well. My dough was a little on the thick side so I’ll roll the dough thinner next time. But, the color and filling came out perfect. My mom was so amazed and she told me to go sell them. Thank you so much!

  40. 40

    joy — May 24, 2011 @ 8:00 am

    Hi RC! Question for you. To make the sesame balls into a pop, is there something special we need to do to get the balls to stay on the stick? I am wanting to make a few of those pops for my daughers first birthday! Thanks!

    • The Ravenous Couple replied: — May 24th, 2011 @ 8:03 am

      no, we just stuck it in…it stays pretty well, although you wouldn’t want to shake it around

  41. 41

    Learning-to-cook — May 24, 2011 @ 8:19 pm

    I tried making this on the half scale last Sunday. All the ingredients were reduced to half. They all exploded or popped, except one or two :( I did add the mash potato flakes. Maybe, I didn’t add enough or maybe the oil was too hot. I did keep the temperature around 320F…hmmm.

    • The Ravenous Couple replied: — May 24th, 2011 @ 9:43 pm

      hmm…not sure why it wouldn’t we have made this several times and numerous readers posted photos of it on our Facebook w/ success…are you sure you’re following everything right?

  42. 42

    Wyatt Zicherman — May 31, 2011 @ 2:36 am

    Excellent website

  43. 43

    Cindy — June 7, 2011 @ 11:29 am

    these are too cute! i love the pop idea :)

  44. 44

    Hai — June 7, 2011 @ 1:22 pm

    Hi,
    i’m from Germany. Your website is so adoreable. I made these sesamballs today and they came out very good! They were very crispy and yummy! My boyfriend just ate 5 sesamballs at once!
    Thanks so much for that recipe!
    Hai

  45. 45

    Terry G — June 11, 2011 @ 12:21 pm

    Wow, I’m definitely going to have to try this. Also, how many does that recipe make? Also, do you think it is possible to freeze the balls before you fry them? Then just thaw them and fry when I want some? It’s just me and my husband and I’m the only one that likes them.

    • The Ravenous Couple replied: — June 13th, 2011 @ 3:08 pm

      you can make the mung bean filling ahead of time and freeze, but we haven’t had any success freezing the dough.

  46. 46

    hang — June 13, 2011 @ 9:46 pm

    Thank you so much for posting this recipe….it was easy to follow. My 3 kids (ages 5, 3, and 2) and I made this yesterday and the banh cam came out perfect…not too sweet and crunchy. I pre-made the mung bean a week beforehand and placed them in the freezer. I defrost them in the fridge the day before I cook. The day of the cooking, I added dry coconut to the mung bean paste, make the dough, and roll them into different shapes of balls. My kids made banh cam without the mung bean paste. They had a blast rolling the dough into small balls and then rolling the balls into the sesame seeds. Yes, it was messy…but it was fun and a great learning experience for them. Afterward, I created a banh cam “flower” arrangement using wooden sticks and citrus leaves. I placed the arrangement into a vase. The kids pluck the banh cam from the “flower” bouquet when they want a eat the banh. Mm-mm…..yummy.

    • The Ravenous Couple replied: — June 13th, 2011 @ 9:49 pm

      what a fabulous story…we love how this banh cam recipe brought your family together!

  47. 47

    Vern Canpos — July 26, 2011 @ 10:26 pm

    I’ve been coming here for a roughly a week now and have decided to make my first post to say thank you.

  48. 48

    Wedding Marshmallow Pops | Kitchen Runway — August 2, 2011 @ 10:12 pm

    [...] into the other treats on the table:  brownie pops & cream puffs by Pinoy Panda, cake pops, sesame ball pops, candy and mini cupcakes by Gastrophoria! Oh the perks that come with food blogger [...]

  49. 49

    Gina — October 9, 2011 @ 4:39 am

    Hi the ravenous couple, would like to know if the potato flakes can be replaced by potato powder? Tq

    • The Ravenous Couple replied: — October 12th, 2011 @ 6:48 pm

      hmm..we’ver never tried powder, but it seems it should work! try using online converter to conver the cups to grams. Thanks and good luck!

  50. 50

    Gina — October 9, 2011 @ 4:42 am

    I don’t have a measuring cup, pls tell me the weight in grams for the recipe, thanks alot !

  51. 51

    Cynthia — November 5, 2011 @ 3:21 am

    Hi, I would like to know if these sesame balls can be baked instead of fried? And how many would these make? It’s Saturday today and I’m thinking of soaking the beans overnight, then making the paste and balls tomorrow and fry (or bake, if possible) on Monday morning. Would that be okay? Great video by the way, thanks.

    • The Ravenous Couple replied: — November 7th, 2011 @ 7:50 am

      we don’t have any experience baking it so can’t answer that unfortunately. don’t think it will be crispy though.

  52. 52

    Jenny — January 6, 2012 @ 5:55 pm

    Hi! I loved your video and the recipe! The only question that I have is–Are potatoe starch the same as potato flakes? Do you think it would make a difference if I used Vietnamese potato starch instead of potatoe flakes?

    • The Ravenous Couple replied: — January 9th, 2012 @ 3:04 pm

      we’ve never tested with starch, so can’t say. but flakes are easy to find, just get instant mash potatoes.

  53. 53

    kim — January 17, 2012 @ 6:35 am

    thanks for sharing the recipe. I was wonder if you can tell how big the filling would be? how many would these make? Does the ball kept (deflate) his shape after cool ?

    Kim

    • The Ravenous Couple replied: — January 17th, 2012 @ 7:39 am

      we make the filling about quarter size in diameter and no, it shouldn’t deflate.

  54. 54

    Tri — January 17, 2012 @ 8:51 pm

    You guys are awesome!!! Thank you so much!

  55. 55

    Lisa N — January 21, 2012 @ 9:47 pm

    just made these tonight in preparation for Tet celebrations tomorrow with the family and they turned out beautifully! thanks for the recipe :)

  56. 56

    Christine Chuong — January 22, 2012 @ 7:23 pm

    Big fan since i discovered your page on google search one day last year and love all the techniques and pictures that you guys share on your website. Totally awesome blog on our traditions, customs, and best of all our delicious Vietnamese food. Thanks again for sharing them. Btw, I made Banh Ran last week following your recipe and everyone in my family loved them so much! Thanks again Hong & Kim:)

  57. 57

    Bich — January 23, 2012 @ 8:13 am

    Delicious and very comom desert and the recipe was exacly my friend gave it to me 20 years ago.(are you the one gave me that recipe?)

  58. 58

    hong nguyen — January 29, 2012 @ 11:30 am

    Hi Kim,
    I love banh ran and made them may times before. Our recipe uses only rice flour and the product comes out not always perfect. Also during frying, the ball exploded often. I will deffintely try your recipe. Thanks. Oops, where do I buy potato flakes?

    • The Ravenous Couple replied: — January 30th, 2012 @ 8:05 pm

      potatoe flakes are the same as dehydrated potato for mashed potatoes. you won’t get the explosion if you use it. good luck!

  59. 59

    Anh S. — February 2, 2012 @ 4:35 pm

    Love, love your recipes and pictures.

    I was wondering what kind of oil you used to fry these

  60. 60

    Cici — February 10, 2012 @ 12:59 am

    What is potato flakes? How do I make this? or is there a subtite for it?

    • The Ravenous Couple replied: — February 10th, 2012 @ 9:40 am

      potato flakes are boxed mashed pototoes :)

  61. 61

    Kimberly Melton — February 15, 2012 @ 7:55 pm

    LOVE the video of mom. It’s like I’m back in the kitchen with my southern grandma – but we made biscuits. Can’t wait to make them. One questions – What type of oil do you use? Many Thanks!

    • The Ravenous Couple replied: — February 16th, 2012 @ 5:50 pm

      thanks! you can fry with any type of oil you prefer really

  62. 62

    kim pham — February 21, 2012 @ 12:38 pm

    Thanks very much for sharing a beautiful loving family’s recipe.

  63. 63

    liz — February 27, 2012 @ 11:15 am

    hi – just came across your blog – great recipes and stories here :) just a small question – does the potatoe flakes make the banh cam crunchy? i’ve tried another recipe before and when first fried up its crunchy but after an hr – gets really soft. thanks!

    • The Ravenous Couple replied: — February 27th, 2012 @ 11:28 am

      because rice flour is naturally soft (ie mochi) banh cam will eventually soften, you can always recrisp things up in the oven. potatoe flakes prevents it from cracking and breaking during frying

  64. 64

    Lynh — March 2, 2012 @ 2:15 am

    Hi! I made these today and they turned out perfectly!
    I normally fail at making any desserts so was so happy when these turned out.
    Thank you for your fab blog and sharing your recipe. Now..what to cook next?!

    • The Ravenous Couple replied: — March 2nd, 2012 @ 2:17 am

      yay! post the photos on our facebook page if you can!

  65. 65

    Kristin — March 2, 2012 @ 12:13 pm

    I have yet to try making these but I’ve seen them in various Asian restaurants, always passing them up because I thought they were wheat-based. When I read this article I immediately tried them the next opportunity. Oh how wonderful they are. Addictively chewy. Now I need an opportunity to try making these to share. Thank you. I love discovering new foods that don’t have wheat.

  66. 66

    Lynh — March 3, 2012 @ 6:33 am

    Hi, I tried posting but it didn’t seem to work?

  67. 67

    Le — March 14, 2012 @ 8:48 am

    Thank you so much for the best banh cam video/recipe. My family loved banh cam…i think i can fullfill their craving now.

  68. 68

    Pham — March 17, 2012 @ 3:49 pm

    How do you get the center to rattle, like the northern style?

  69. 69

    Peter — March 18, 2012 @ 11:08 am

    I have made these for years, but this recipe on this site is best! Can fill with traditional mung bean, or red bean paste, or banana, or even sweet potato mash with sugar. Very good site.

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    Legit. Love this food blog. « With love to Pep Pep — March 29, 2012 @ 3:30 pm

    [...] info and recipe here. Share this:TwitterFacebookLike this:LikeBe the first to like this post. 29 Mar This entry was [...]

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    Lien — April 13, 2012 @ 3:53 am

    Dear Hong and kim, a long time fan of your blog! This is a childhood snack that i have always wanted to learn how to make. I always gobbled these up when we trekked down to our local vietnamese grocery neighbourhood. After my 6 year old requested it and there was none in stock at our local asian stores, i finally plucked up the courage to make them and wowww they are sooo easy with your recipe and lovin’ the parents video – such a warm and homely touch! Thank you, i called my mother tonight to say i made it and she now wants the recipe :) very proud because she is always handing down her vietnamese recipes and now i can give her one!

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    Joe Sengthavorn — May 14, 2012 @ 9:02 pm

    I try your recipe on the second try and i did it, thank you fro the recipe most of my art work is on my fb just look me up and you see it, thanks again to the Ravenous Couple site

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    Mission Possible – How I’ve Turned From Mummy’s Boy Into a Three Course Masterchef « Relationship Games — May 24, 2012 @ 6:17 am

    [...] – Basic Vegetable Platter as a starter, Vietnamese Five Spice Chicken as a main course and Bánh Cam (delicious sesame balls) for the dessert. She could just sit back and relax, enjoy the food and be [...]

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    Justine — May 24, 2012 @ 3:48 pm

    Thank you so much for this wonderful recipe. How will I keep them crispy?

    • The Ravenous Couple replied: — May 24th, 2012 @ 6:42 pm

      they will eventually get soft just b/c the nature of rice flour, retoast them in the oven

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    Vietnamese egg rolls cha gio — May 27, 2012 @ 3:04 pm

    [...]   Hong’s parents have been making Vietnamese egg rolls for over 20 years in addition to banh cam at their church, raising money for parish [...]

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    Monica — June 9, 2012 @ 5:22 am

    These were delicious…i used canned Red Bean Paste for filling<<though sweet …added extra 2 tblspns of Sugar to receipe when i made second batch…perfect! Chewy inside, crisp and crunchy outside..the best!! Thank you for sharing your receipe

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    Catharine — June 13, 2012 @ 2:19 pm

    Would you be able to translate this recipe to vietnamese? I’ve made it multiple times for my family and friends and my mom would love the recipe but she doesnt speak English!

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    Kelley Simpson — June 30, 2012 @ 7:41 pm

    I made these tonight and I can’t believe I was successful. I had never even heard of Banh Cam until running across a video of someone making them. Your recipe was so easy. I will use less water in the dough next time as I had to add a little more rice flour to keep the dough from being too sticky in my hands. The toasted sesame flavor and chewy texture are wonderful. Thank you so much for sharing your family recipe!

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    My Obsession with Vietnamese Cuisine | Hungry Wanderlust — July 16, 2012 @ 9:56 pm

    [...] theravenouscouple.com via Tam on [...]

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    Uyen — July 26, 2012 @ 3:19 pm

    I’ve eaten alot of banh cam and I find that some bakeries make them better than others, meaning sometimes the banh cam is thick (which I don’t like) cause I like them thin and crispy. Would I accomplish this by taking the dough and rolling it out superthink and then adding the filling? In the video it seems like the dough is very thick around the filling so after it is fried and you take a bite, will there be a thick walk before the filling? The good ones I’ve eaten have a thin wall less than 0.25cm in thickness.

    • The Ravenous Couple replied: — August 5th, 2012 @ 7:00 pm

      It takes skill to make it thin without the filling breaking, so be careful

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    Five Friday Finds :: Morsels of Life — August 10, 2012 @ 2:33 am

    [...] Hope you enjoy these Five Friday Finds! (Images come from the recipes and are pinned on Pinterest.) Tropical Raspberry Lime Zinger – Oh She Glows No Bake Energy Balls – Healthy Kitchen Guide Habanero Gold Jelly – Savoring Time in the Kitchen Strawberries and Cream Frappe – Peanut Butter and Peppers Sesame Balls – The Ravenous Couple [...]

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    Ng — October 28, 2012 @ 1:43 pm

    I’m really excited finding your blog since I really want to make Bánh Cam. There’s one thing in the recipe that I don’t know what it is and where to find it – it’s mash potato flakes? What does it call in Vietnamese and where would I be able to find it? Thanks so much.

    • The Ravenous Couple replied: — October 29th, 2012 @ 8:35 am

      bot khoai tay, if you can’t find it, just mash up a little potato

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    Imuri — November 13, 2012 @ 12:09 pm

    Theyre so good! How long can I leave them out without refrigerating them? I don’t have a fridge where I live (college dorm) and I want to save some for Amy boyfriend who comes on Saturday. I got them Monday night

    • The Ravenous Couple replied: — November 13th, 2012 @ 12:56 pm

      yes, you can but probably only for a few days

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    Charlie — November 15, 2012 @ 8:23 am

    Hello!

    Do you take challenges?

    On this website I just read a restaurant review and there are a sesame crisp ball dessert and also a dumpling dessert that I would love recipes for.

    Here is the website, the pictures are near the bottom.

    http://www.davidlebovitz.com/2012/11/shang-palace-paris-restaurant-dining/

    Have a Joyful Day :~D
    Charlie

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    tuan — November 24, 2012 @ 7:46 pm

    can we use potato starch instead of potato flakes? if so then how much?

    • The Ravenous Couple replied: — November 25th, 2012 @ 3:16 pm

      potato flakes are simply dehydrated tomatoes used for mashed potatoes, would use that instead.

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    Tran — December 4, 2012 @ 3:49 pm

    Hi Anh chi, qua face book em rat men tai nghe cua Anh chi.mrat tu hao ve su thanh danh cung nhu chia se ve cong thu cac mon an va banh. vAy Anh chi co the cho em xin cong Thuc cua banh sponge weedding cake theo kieu viet nam. Vi em lam theo kieu my thi cu bi nguoi viet Minh Che la kho. Em cho mail Cua Anh chi. Men Chuc Anh chi luon thanh cong va don 1 Mua giang sinh tran day hanh phuc. Em tran

    • The Ravenous Couple replied: — December 6th, 2012 @ 3:57 pm

      sorry em, anh chu cung khong biet lam banh bong lan spong cake nhu vay

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    tuan — December 21, 2012 @ 6:22 pm

    how much mash potato or potatoes do i need? cant find potato flakes but do hav potatos

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    Vietnamese gurl — December 25, 2012 @ 10:17 am

    I LOVE BANH CAM SO MUCH!!!!!

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    30 For 30 « Drawtopia — January 31, 2013 @ 9:17 am

    [...] Cake, Frozen Bananas, Homemade Pizza, Sesame Bean Balls, Peter Pan Donuts, Van Leeuwen Ice Cream, Herbed Popcorn, Cornbread, Ovenly (makes the [...]

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    Trinh — February 19, 2013 @ 5:16 pm

    I’ve used this recipe at least 4 times and they all come out perfectly. Thank You for sharing.

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    Courtney — March 11, 2013 @ 2:49 pm

    Thank you so much for this recipe! That was awesome and I loved how you made the video with your parents talking too! (That was so cute!) I always just bought these at the store…didn’t know they were easy to make! Where can I find potato flakes? What is that?

    • The Ravenous Couple replied: — March 13th, 2013 @ 1:32 pm

      it’s just boxed mashed potatoes flakes

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    ti7fani — March 24, 2013 @ 8:36 pm

    i love your recipes. it really helps me alot. i google so many recipes and always end up using your site. but i have a question i remeber growing up and eating this but with and orangey glaze?? is that the same glaze/syrup you a talking about?? can i get the recipe??

    • The Ravenous Couple replied: — March 28th, 2013 @ 4:33 pm

      yes, that orange glaze is the northern version, banh ran. it’s basically sugar and water boiled into a syrup…

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    Celebrate the Year of the Dragon with Bahn Cam! | delightfully midwestern — April 16, 2013 @ 7:39 pm

    [...] CAM (adapted slightly from ravenous couple) for the filling: 8 oz split peeled mung beans, soaked at least 1 hour or overnight 1/2 C sugar 1/2 [...]

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    Nhu Thao — May 29, 2013 @ 4:55 pm

    Hi sis Helen,
    Bot 2/3 cup mash potato flakes de lam banh cam sis mua o dau vay? sis Helen lam on cho Nhu Thao xem cai bao bot nha ?

    Thanks sis

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    Frittierte Klebreiskuchen mit süßer Bohnenfüllung (Bánh cam) | shareliterature.de — June 19, 2013 @ 1:54 pm

    [...] sehr umfangreicher deutschsprachiger asiatischer Food-Blog) zurück. Hong & Kim von TheRavenousCouple, die einen hervorragenden vietnamesischen Gourmet-Blog auf Englisch betreiben, haben überdies ein [...]

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    Cathy Huynh — June 28, 2013 @ 7:00 am

    This is a fantastic recipe that allowed me to impress my family. On another note, I want to thank you two for inspiring me to launch my own Vietnamese food blog (it is in its baby stage). I don’t think our cuisine gets nearly as much recognition as it deserves among the non-Vietnamese, so I commend you and similar bloggers for spreading the knowledge. Keep up the good work, Kim and Hong!

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    Kim — July 13, 2013 @ 2:47 pm

    These look great! Any ideas of how to substitute the mashed potato flakes? I am allergic to potatoes, among many other things, but would love to give these a try! First time your blog by the way – it’s beautiful! Thanks :)

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    Marie — July 31, 2013 @ 6:39 pm

    I used to have to wait on my mom to get one of her friends to make these or until i was able to get to the Vietnamese store. Quite frankly I wanted these more than every couple of months so I was thrilled to see this recipe on your site! I absolutely loved this recipe! It was very easy to follow especially with the video. Thanks so much for posting it! The only thing I did differently was to fry at 350 to avoid some of the greasiness. Thanks you guys!

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    Calvin — August 14, 2013 @ 7:24 pm

    Really look great I would love to give it a try. But I wanted to ask, how do you make banh cam stay crispy and round for a couple of days? Because I had try some homemade but it doesn’t stay round and crispy that long.

    • The Ravenous Couple replied: — August 17th, 2013 @ 11:59 am

      because of the glutinous rice and chewy nature it’s does get soft after a few days. it is best eaten right away. you can freeze unfried balls and fry then when you need it

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    Elsa — August 20, 2013 @ 12:05 am

    Hi, I really loved this recipe and video! I want to make this in my food tech class, and was wondering how necessary it is to rest the balls for so long? Would it still be ok if I only rested them for 15 minutes to half an hour?

    • The Ravenous Couple replied: — August 24th, 2013 @ 5:40 am

      think that would be ok, let us know how it goes!

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    Elsa — August 24, 2013 @ 5:25 pm

    I made the banh cam in my food tech class, and only rested it for 20 minutes and it looked and tasted incredible!! I also put sweet potato, sugar and vanilla in the filling instead of mung bean, and mashed a potato to put in the dough instead of potato flakes. Thankyou for the great recipe!!

    • The Ravenous Couple replied: — August 27th, 2013 @ 4:48 pm

      so glad! mashed potato works too

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    Josephine Wandia — November 9, 2013 @ 10:40 pm

    Thankyou! just bought some sesame balls and was thinking to make them 4 christmas,but I’ve always though it a waste to have the whole ball in sesame.I am so glad to read your stuffed idea from your parents.Very Nice! Will definately give my family a pleasant surprise this holiday.

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    The Ravenous Couple’s Bánh Cam – Starring Mom and Dad | Cookware Store — November 26, 2013 @ 3:03 am

    […] Photo (c) The Ravenous Couple […]

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    Tracey — January 26, 2014 @ 8:46 pm

    Thank you so much for posting this amazing recipe! I have searched far and wide for the perfect recipe which has this texture and consistency and let me say… no other compares! I have made these along with stick rice wrapped in banana leaves to gift to my relatives for Chinese New Year. Thanks again and Happy Chinese New Year!

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    Huong — January 30, 2014 @ 9:40 pm

    Thank you for the recipe. I finally able to make banh cam without injury while frying :)

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    Danielle — February 1, 2014 @ 12:39 pm

    Hi! I tried your recipe yesterday for Tết! It tasted delicious and everything went pretty well. However, I had some problems frying them. The outside looked gorgeous, but the inside didn’t cook enough. The inner dough didn’t become translucent, and no air pocket was created between the filling and the dough. I think it was because we put the banh cam in the fridge for too long before frying – the inside was too cold to get warm by the oil. Do you have any idea of other ways this could have happened? What would you do if you realized your banh cam weren’t cooked enough? If we put the whole banh cam back in, the outside would burn before the inside cooked. We ended up cutting them in half and frying them again. Looked bad, but tasted good!

    • The Ravenous Couple replied: — February 14th, 2014 @ 11:33 am

      i think you’re right. we leave it at room temperature. also, if the dough is too thick it may take alot longer to cook on the inside.

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    Golden January Recipe: Vietnamese Sesame Balls — March 2, 2014 @ 10:26 am

    […] have no idea, seriously no idea, how happy I was when I discovered this Vietnamese Sesame Ball recipe on my new favorite Vietnamese Cuisine blog: The Ravenous […]

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    chả quế vietnamese pork pate — March 24, 2014 @ 8:00 am

    […] parents visited recently over the holidays (This post took a lot longer then we expected, but never late […]

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    Fried Sesame Balls | Eat Now Cry Later — April 1, 2014 @ 10:03 pm

    […] found a recipe for the dough here, but I’ve modified the ingredients a bit and also used my own method for […]

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    martin popagain — April 8, 2014 @ 4:22 pm

    I have a friend and his wife made them with mung bean and chocolate. very good. not real sweet. I really enjoyed them. Will have to get her to make some with coconut.

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    alexandra — April 28, 2014 @ 12:32 pm

    I ADORE these, especially the filling. I cannot wait to try this!

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    alexandra — April 28, 2014 @ 12:33 pm

    Your food blog rocks!

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    Sophy — April 30, 2014 @ 10:10 pm

    Can I make Banh Vong out of these dough?

    • The Ravenous Couple replied: — May 1st, 2014 @ 9:49 am

      hmm.. what does banh vong look like? we’ve never heard of that..

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    Sophy — May 1, 2014 @ 5:31 pm

    It looks kind of like a donut with glazed sugar and sesame seeds sprinkled on top. It’s crunchy on the outside and chewy on the inside.

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    Abby — May 15, 2014 @ 4:19 pm

    Thanks for the recipe! I had this in Vietnam a week ago and loved it, but I also had a similar version with a dark red filling that I liked even more. Can you please tell me what that was and how to make it?

  116. 116

    Abby — May 15, 2014 @ 4:23 pm

    Thanks for the recipe! I had this in Vietnam last week and lives it, but I also had a similar version with a sweet dark red filling that I liked even more. Can you please tell me what that was and how to make it? I think it was some kind of red bean paste…but that’s just a guess.

    • The Ravenous Couple replied: — May 22nd, 2014 @ 10:40 am

      you’re right, it’s red bean paste, you can find them premade in cans.

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    Katie — June 9, 2014 @ 7:10 am

    Hi there! These look amazing – I can’t wait to try making them.

    I was in Hanoi two years ago and had something like this but they were savory with meat filling instead. I have done some research and I think they were called bánh rán mặn but I am not certain. I was wondering if you might have a recipe for those as well or if you could refer me to an English recipe somewhere! I cannot seem to find any English recipes online.

    Katie

    • The Ravenous Couple replied: — June 17th, 2014 @ 9:39 am

      you’re right about the name, it just means savory banh ran… we’ve never had it before, but i’m sure any meat/veggie stuffing such as for empanadas or banh bao would work

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    Cha Que Vietnamese Cinnamon Pork Pate | Vietnam Blog — July 7, 2014 @ 8:39 am

    […] parents visited recently over the holidays (This post took a lot longer then we expected, but never late […]

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    The Ravenous Couple's Bánh Cam – Starring Mom and Dad - FD Foods — November 12, 2014 @ 12:04 am

    […] Photo (c) The Ravenous Couple […]

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    Cha Que Vietnamese Cinnamon Pork Pate | Vietnamese Tutorial — December 4, 2014 @ 3:43 am

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