Cách làm BÁNH CAM & BÁNH RÁN MẬT - SESAME BALLS recipe

(English & Tiếng Việt) In this video, Im sharing with you how to make SESAME BALLS with caramel coating. They are among the most popular street foods in Vietnam, which have crispy yet chewy and soft dough and tender yellow bean filling. \r
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My blog (in English): \r
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If you like this video, you may also want to check these following tutorials\r
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1. SAVOURY GLUTINOUS RICE BALLS - Bánh rán mặn \r
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2. HONEY COMB CAKE (BIKA AMBON) - Bánh bò nướng \r
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3. DURIAN CREPE CAKE - Bánh crepe sầu riêng \r
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4. ICE CREAM MOCHI - Mochi kem trà xanh \r
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5. COFFEE CREAM JELLO - Rau câu Flan cà phê \r
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6. FLAN/ CREME CARAMEL - Cách làm bánh Flan \r
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INGREDIENTS (makes 20 mini rice balls)\r
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A. Dough \r
100 g glutinous rice flour \r
15 g rice flour \r
30 - 35 g sweet potato (boiled and smashed) \r
50 - 100 ml warm water (40 - 50 degrees C) \r
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B. Filling \r
70 gram mung beans/ yellow beans \r
20 - 25 g sugar to taste \r
30 g coconut oil (or normal cooking oil) \r
30 - 40 g shredded coconut (optional) \r
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C. Other ingredients \r
300 ml oil (for frying)\r
30 g sesame seeds (for half recipe) \r
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5 - 6 ginger slices \r
40 g brown sugar or palm sugar (for half recipe)\r
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TROUBLESHOOTINGS\r
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1. If the dough puff very little and is hard after being fried, its likely that you have fried them on too high heat \r
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2. If the dough is hard and chewy, its likely that you have fried them on too low heat \r
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3. If the balls crack or break when being fried, it might be because there are air pockets between dough and filling OR a part of the ball exposes to the air, i.e., not covered by oil for too long\r
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Mời các bạn xem danh sách nguyên liệu và các lưu ý khi làm bánh tại: