If you’ve ever been to Vietnam, you might’ve come across those street vendors pushing their bikes, baskets loaded with golden Vietnamese Sesame Balls. These were my ultimate childhood treat. Whenever my Mum went shopping at the local wet market, she would buy me a dozen Bánh Rán Vừng – and I’d happily devour three to five of them in one go!
Crispy, warm and nutty with a soft, slightly sweet filling – these balls weren’t just snacks; they were little moments of joy. Unlike sugar balls (which are also fried dough balls in caramelised sugar), Vietnamese Sesame Balls are rolled in sesame seeds and filled with a lightly sweet mung bean paste.
What are Vietnamese Sesame Balls made of?
In the North, we call them Bánh Rán Vừng. In the South, the same treat is called Bánh Cam, with cam meaning orange – likely because of their golden, orange-toned colour once fried. Some people even call them “shaking balls” because when you give them a gentle shake, you can feel the mung bean filling bounce around inside.
The dough is made from a mix of glutinous rice flour and rice flour. Once shaped and filled, the balls are rolled in sesame seeds before being fried to golden perfection. Inside, you’ll find a soft mung bean paste subtly flavoured with coconut oil. The result? A snack that’s crunchy on the outside, soft and slightly sweet on the inside, with a rich, nutty aroma from the sesame.
Ingredients for the dough
To make Vietnamese Sesame Balls, you’ll need a few simple ingredients:
- Glutinous rice flour
- Rice flour
- Mashed potato (this is the secret for a soft, light texture)
- A pinch salt
- Sugar
- Baking powder
- Lukewarm water
If you’ve tried my recipe for Vietnamese Fried Savoury Rice Cake, you’ll notice the dough base is quite similar. The main difference here is we add a touch more sugar to make these sesame balls sweet rather than savoury. A teaspoon of baking powder is also added to help the balls rise beautifully.
Mix the dry ingredients in a bowl first. Gradually add lukewarm water while stirring until the dough starts to come together. Then, knead in the mashed potato until smooth and elastic. Let the dough rest for at least 1 hour while you prepare the filling.
Making the filling: mung bean paste
Soak split mung beans in warm water for at least two hours in advance. Then steam them until fully cooked – about 20-25 minutes. Once soft and cool enough to handle, blend them with sugar, a pinch of salt and a tablespoon of coconut oil until smooth.
While still warm, roll the mixture into small balls. These will become the sweet centre of your Bánh Rán Vừng.
Assembling the balls
After the dough has rested, knead it again briefly, then divide it into portions slightly larger than your filling balls. Flatten each dough portion into a disc, place a mung bean ball in the centre and wrap the dough around it.
Once sealed, roll each ball in a shallow bowl of sesame seeds. I like to mix white and black sesame seeds for a bit of visual contrast. Continue until all your dough and filling are used up.
How to fry Vietnamese Sesame Balls
Traditionally, Bánh Rán Vừng are deep-fried. That’s how you get the irresistible golden crust. I you prefer a healthier version, you can air fry them – just be sure to spray them lightly with oil beforehand to help them crisp up.
Today, I went with the classic method – deep frying. Heat a generous amount of oil in a pot over low-medium heat. Drop in the balls and gently roll them around with chopsticks so they cook evenly. In about 12 minutes, you should have beautifully golden, crispy Vietnamese sesame balls ready to serve.
Storing and Reheating
Any leftovers can be stored in an airtight container at room temperature for a couple of days. To bring back the crunch, pop them into the air fryer for 2-3 minutes before serving.
A Vietnamese snack that never gets old
Whether you grew up eating Vietnamese Sesame Balls like I did or you’re discovering them for the first time, there’s something deeply comforting about these humble little balls. They’re perfect for an afternoon snack, a sweet treat with tea or something special to share with the family.
Bánh Rán Vừng is nostalgic, satisfying and just the right amount of sweetn. And now that you know how to make them at home, you can enjoy a taste of Vietnam – wherever you are.
Vietnamese Sesame Balls (Bánh Rán Vừng)
Description
Vietnamese Sesame Balls (Bánh Rán Vừng) are a popular street snack made from glutinous rice flour and filled with sweet mung bean paste. Coated in sesame seeds and deep-fried to golden perfection, they're delightfully crisp on the outside and soft, lightly sweet inside with a subtle hint of coconut. These nostalgic treats are loved by both kids and adults, and make the perfect afternoon snack or sweet with a cup of tea.
Ingredients
For the Dough
For the Filling
For Coating & Frying
Instructions
-
Make the Dough
- In a mixing bowl, combine glutinous rice flour, rice flour, sugar, salt and baking powder.
- Slowly add lukewarm water while mixing until a soft dough forms.
- Add mashed potato and knead until smooth. Cover and rest for 1 hour.
-
Prepare the Filling
- Steam soaked mung beans for about 20-25 minutes, until soft.
- Blend with sugar and coconut oil until smooth.
- While warm, roll into small balls and set aside.
-
Assemble the Balls
- Divide dough into equal portions, slightly larger than the filling.
- Flatten each piece, place a mung bean ball in the centre and wrap to seal.
- Roll into smooth bowls.
-
Coat with Sesame
- Roll each ball in a shallow bowl of sesame seeds, pressing gently to make them stick.
- You can mix white and black sesame for a nice contrast.
-
Fry the Balls
- Deep-fry in low-medium heat oil for 12 minutes, turning occasionally until golden and crispy.
- Alternatively, air fry at at 160°C for 10-12 minutes, spraying lightly with oil.
-
Serve and enjoy
- Let cool slightly and enjoy warm. Store leftovers in an airtight container and reheat in an air fryer for 2-3 minutes to revive the crunch.
Note
- Mashed potato keeps the dough light and tender.
- Don't overfill the dough or the balls may burst when frying.
- Fry over low-medium heat to avoid burning the sesame seeds.
