Step 1

Soak the mung beans. Start by soaking the yellow mung beans in water for 4-6 hours. This will allow them to soften and shorten the cooking time.

Step 2

Cook them. After soaking, drain and rinse the beans a couple of times. Transfer them to a medium saucepan and cover with water. Bring to a simmer and cook uncovered for 12-15 minutes or until the mung beans are soft. Keep cooking until no more water remains and the beans start turning into a purée.

Step 3

Process the paste. Transfer the cooked beans to a food processor or small blender. Add the sugar, shredded coconut, oil, vanilla extract, and salt. Process the mung bean paste for 20-30 seconds or until smooth. Be aware that the paste will be very thick and sticky. It’s normal.

Step 4

Dehydrate. Transfer the mung bean paste to a large saucepan and heat over low-medium heat. Keep stirring the paste using a spatula for 3-5 minutes or until smooth. The paste should still be soft but not sticky anymore.

Step 5

Let it cool. Transfer the mung bean paste to a bowl and cover it with plastic wrap, touching the top, to prevent the paste from forming a crust. Let it cool for at least 1 hour.

Step 6

Shape into balls. Once the paste is not hot anymore, scoop out balls of about 1 and 1/2 tablespoons. I recommend using a medium cookie scoop to speed up the process. Use your hands to shape them into round balls. Transfer to a plate and cover with plastic wrap.

Step 7

Chill. Finally, let the mung bean paste balls chill for at least 6 hours or overnight in the refrigerator.

Step 8

Combine the dry ingredients. Add the glutinous rice flour, sugar, rice flour, baking powder, and salt to a mixing bowl. Whisk to combine.

Step 9

Add the water and knead. Add the water and oil and knead using your hands until it forms a slightly firm dough. The dough should hold together when you press it between your fingers. Let the dough rest covered for 30 minutes (this will allow the flour to absorb the moisture).

Step 10

Flatten a ball of dough. Scoop out 1.5 tablespoons of the rice flour dough and roll it into a ball. Next, use your hands to shape it into a 2.5-inch (6cm) circle. Slightly press the edges to make them a bit thinner than the center.Place a ball of mung bean paste on top. Take a mung bean paste ball and place it in the center of the wrapper.

Step 11

Wrap it tightly with the wrapper. Carefully wrap the wrapper tightly around the mung bean paste ball, trying not to let any air hole inside. Press to seal.

Step 12

Roll it between your hands. Roll the ball between the palms of your hands. This will help the wrapper to get an even thickness.

Step 13

Dip in sesame seeds. Transfer the raw sesame seeds to a small bowl. Dip the ball into the sesame seeds and toss to coat. Slightly press the sesame seeds onto the ball to make them stick. Transfer the sesame-coated ball to a plate.Repeat with the remaining filling. Repeat with the remaining mung bean balls and dough. You should end up with about 12 balls.

Step 14

Heat the oil. Heat 3 cups of frying oil in a deep saucepan. Let the oil heat for at least 5 minutes. You can test if the oil is hot enough by dipping a wooden chopsticks into it. If you see a lot of small bubbles forming around the chopstick, the oil is hot enough.

Step 15

Fry the sesame balls. Carefully transfer 4-5 balls to the oil and stir using a wooden spoon or chopsticks to prevent them from sticking to the bottom of the pan. Keep frying, stirring constantly, until the balls are golden brown. This step will take 5-7 minutes, so be patient.

Step 16

Transfer to kitchen paper towels. Using a slotted spoon, remove the banh cam from the oil and transfer them to a plate lined with kitchen paper towels to remove excess oil.

Step 17

Enjoy! Let the banh cam cool for at least 25 minutes before enjoying it!