Fried sesame balls

Ingredients for 15 servings:

• 400 g rice flour, gluten
• 4 tbsp rice flour, regular
• 4 tbsp mashed potato powder
• 8 tbsp sugar, or cane sugar
• 1 packet of baking powder
• 400 ml water, warm
• 200 g beans, mung beans, peeled
• 200 g sugar
• 1 packet of vanilla sugar
• 100 g sesame seeds
• 1 liter of oil

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Banh Cam

Place the glutinous rice flour, rice flour, mashed potato powder, and sugar in a bowl and mix well (by hand or with a spoon). Gradually add the water and knead. Use more or less water depending on the size of your tablespoons. The dough should no longer stick to your fingers, but be smooth and easy to shape. For the mung bean paste, place the peeled beans in a small, uncovered saucepan and fill with water until the beans are 3 cm below the surface. Very important: Do not stir the beans! Bring the water to a boil. If the water threatens to boil over, reduce the heat immediately. Continue boiling until almost all the water has evaporated. Put the lid on and simmer on the lowest heat for 10-15 minutes. When the beans are tender, remove the pan from the heat and stir with a spoon until the mixture is smooth. Now add the sugar and return it to the stove. Stir over low heat until the sugar has dissolved. Allow to cool and then form into walnut-sized balls. Take small amounts of the rice flour dough, roll it out thinly and wrap the balls in it so that they are completely enclosed. Now roll the balls in sesame seeds, exerting a little force, so that the seeds stick to them. Slowly fry the balls in oil over low to medium heat until golden brown and crispy. Make sure the balls are cooked evenly on all sides. Turn them with a spoon if necessary. Do not leave the balls in the oil for too long or overheat the oil, or they will burst and look misshapen. Then remove them and let them drain on a paper towel. They taste best when fresh and warm.