Vietnamese Bánh Cam Dừa (Coconut Sesame Balls)

Name: Vietnamese Bánh Cam Dừa (Coconut Sesame Balls)
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 12 servings
Cuisine: Vietnamese
Ingredients: 1½ cups (180 g) glutinous rice flour (mochiko or sweet rice flour); ¼ cup (30 g) tapioca starch; ½ cup (120 ml) boiling water, hot; ¼ teaspoon (1½ g) salt; 2 tablespoons (25 g) granulated sugar; 1 cup (90 g) unsweetened shredded coconut, finely shredded, unsweetened, finely shredded; ¾ cup (165 g) packed light brown sugar, packed; 3 tablespoons (30 g) sesame seeds; ¾ cup (120 g) white sesame seeds; 4 cups (950 ml) vegetable oil or peanut oil, for deep-frying

From the MyKitchenBank Kitchen

Crispy golden balls with a sesame-studded shell and a warm, gooey coconut-brown sugar center. These Vietnamese street snacks are served hot as a beloved dessert or morning treat, with a contrasting texture of crunchy exterior and chewy filling that melts on your tongue.

Prep: 30 min
Cook: 12 min
Wait: 10 min
Total: 52 min
Makes: 12 balls (4–6 servings as a snack or dessert)

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Steps

Before you start

Have all ingredients measured and ready
Bring oil to the correct frying temperature using a thermometer for even cooking
Line a plate with paper towels for draining
Work with damp hands when shaping to prevent sticking

1
Make the dough
- In a medium bowl, whisk together glutinous rice flour, tapioca starch, salt, and sugar.
- Pour the boiling water slowly into the dry ingredients while stirring with a wooden spoon or chopsticks until a rough dough forms.
- Once cool enough to handle, knead for 1–2 minutes until smooth and slightly elastic.
- The dough should be soft but not sticky; add a sprinkle of glutinous rice flour if too wet.
- Let the dough rest for 5 minutes while you prepare the filling.
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Ready when: Dough is smooth, soft, and slightly elastic; no lumps remain
Tip: Use boiling water to gelatinize the glutinous rice flour, which gives the dough its chewy texture.
2
Prepare the filling
- In a small bowl, combine shredded coconut, packed brown sugar, and sesame seeds.
- Mix well until evenly distributed.
- Divide the filling into 12 equal portions (about 1 tablespoon each) and roll each into a tight ball.
- Place on a small plate.
- The filling should be compact so it doesn't break through the dough during frying.
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Ready when: 12 firm, compact balls of filling, evenly sized
Tip: Roll the filling balls tightly so they hold their shape inside the dough wrapper during frying.
3
Shape the balls
- Divide the dough into 12 equal portions.
- On a clean surface or in your palms (lightly dampened to prevent sticking), flatten a dough portion into a thin disk about 2 inches (5 cm) across.
- Place a filling ball in the center, then fold the dough edges up and around it, pinching to seal.
- Roll gently between your palms into a smooth sphere about 1.5 inches (4 cm) in diameter.
- Repeat with remaining dough and filling.
- Work quickly so the dough doesn't dry out.
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Ready when: 12 smooth, evenly sized balls with no cracks or visible filling
Tip: Damp hands prevent the dough from sticking, but squeeze out excess water. Work quickly to keep the dough pliable.
4
Coat with sesame seeds
- Pour white sesame seeds into a shallow plate.
- Dampen each dough ball with a light spray of water or a tiny dab of water on your fingertips, then roll it in the sesame seeds, pressing gently so they adhere evenly all over.
- All sides should be coated.
- Place the coated balls on a clean plate.
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Ready when: All 12 balls are coated evenly with sesame seeds
Tip: A light spray or gentle moisture helps the seeds stick without making the dough soggy.
5
Heat the oilOven 350°F / 175°C
- Pour vegetable or peanut oil into a deep pot or wok to a depth of about 3 inches (7–8 cm).
- Heat over medium-high heat, monitoring with a candy thermometer until the oil reaches 350°F (175°C).
- Maintain this temperature throughout frying for even browning and proper cook-through.
- If the oil is too hot, the exterior will brown before the inside cooks; if too cool, the balls will absorb excess oil and be greasy.
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Ready when: Oil reaches 350°F (175°C) on thermometer
Tip: Use a candy thermometer to nail the exact temperature; guessing leads to undercooked centers or burnt exteriors.
6
Fry in batchesOven 350°F / 175°C
- Carefully place 4–5 sesame balls into the hot oil (avoid overcrowding, which lowers temperature and causes uneven cooking).
- They will sink at first, then float to the surface.
- Maintain the heat at 350°F (175°C) and fry for 4–5 minutes, turning gently with a slotted spoon halfway through, until the sesame coating is deep golden brown and the dough is cooked through.
- The balls should sound hollow when tapped.
- Remove with a slotted spoon and drain on paper towels.
- Repeat with the remaining balls, allowing the oil to return to 350°F (175°C) between batches.
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Ready when: Sesame balls are deep golden brown; exterior is crispy and hollow-sounding when tapped
Tip: Don't skip turning them halfway through—this ensures even browning on all sides and a cooked center.
7
Cool and serve
- Allow the fried balls to cool for 2–3 minutes on paper towels until the exterior hardens slightly but they are still warm inside.
- Serve immediately while the contrast between the crispy sesame shell and warm, chewy coconut filling is at its best.
- The filling will be very hot, so warn diners to bite carefully.
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Ready when: Exterior firms up but interior remains warm
Tip: Serve immediately for the best texture contrast; reheating makes them less crispy.

Good to know

Tips

The dough should be softer than bread dough—more like a smooth biscuit dough. If it cracks when you shape the balls, knead in a few drops of water.
Fill and fry the balls in batches to keep the oil at the correct temperature; overcrowding drops the temperature and makes them greasy.
A candy thermometer is essential; bánh cam dừa require precise frying temperature for the crispy-chewy contrast to work.
Serve with hot jasmine tea or Vietnamese iced coffee for a classic pairing.

Make ahead

You can prepare the dough and filling separately up to 4 hours ahead; store both covered at room temperature. Shape and coat the balls just before frying for the best results, as sitting makes the sesame seeds slide off and the dough dries out.

Storage & reheating

Best eaten fresh and warm. Leftover balls can be stored in an airtight container at room temperature for up to 2 days; the exterior will soften. To re-crisp, reheat in a 350°F (175°C) oven for 5–7 minutes. Do not refrigerate or freeze, as moisture will make them soggy and the texture will degrade.

Substitutions

unsweetened shredded coconut, finely shredded → sweetened shredded coconut. If using sweetened coconut, reduce the brown sugar by 2–3 tablespoons (25–40 g) to avoid excessive sweetness.
packed light brown sugar → white granulated sugar or palm sugar. White sugar will make the filling less moist; palm sugar adds an authentic flavor but may require slightly less due to its concentrated sweetness.
sesame seeds → black sesame seeds or chopped peanuts. Black sesame adds earthiness; chopped roasted peanuts offer a different texture and nutty flavor.
vegetable oil or peanut oil → peanut oil or coconut oil. Peanut oil is traditional and ideal; coconut oil is less stable at high heat, so monitor temperature carefully.