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.
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.
To make Vietnamese Sesame Balls, you'll need a few simple ingredients:
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.
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.
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.
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.
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.
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) 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.
