It’s hard for me to just eat one of these chewy glutinous rice balls. They are filled with vibrant yellow mung beans mixed with shreds of coconut. This dessert also incorporates fresh potatoes in the dough and it helps crisp up the balls. You’ll want to eat these right out of the fryer before anyone else gets their hands on them.
Khanom Ooloo | Glutinous Sesame Balls | Bánh Cam
Glutinous sesame balls filled with mung beans is seen all over Southeast Asian.
Servings: 8 balls
Equipment
- deep fryer
Ingredients
Filling (10-12 balls)
- 100 g mung bean about a little less than 1/2 cup
- 4 tbsp sugar
- Pinch of salt
- 1 tbsp vegetable oil
- 1/4 cup shredded coconut
Shell (8 balls)
- 50 g mashed potato about 1/3 cup mashed
- 250 g glutinous rice flour
- 4 tbsp sugar
- 1/2 tsp salt
- 1/2 + 1/3 cup hot water
Other
- 1/2 cup sesame seeds
- Vegetable oil for frying
Instructions
Prepare Filling
- Prepare mung beans by rinsing three times. Let it sit in hot water for an hour then replace with more hot water for another hour.
- Cook the beans in a steamer for 15 minutes.
- In a food processor, add the beans, sugar, salt, oil, shredded coconut then blend. It should be similar to a play dough texture.
- Add the bean mixture to a bowl and form into 1 inch diameter balls.
Prepare Shell
- Prepare the potato by peeling, cutting into 1 inch slices, then boiling in water for 8 minutes. Mash it until it’s a potato paste.
- Boil water then add the potato paste and thoroughly mix.
- In a separate bowl, add the rice flour, sugar, and salt then whisk.
- Add the hot potato water mixture to the flour and mix until it becomes a dough.
Making the balls
- Flatten the dough and add a small ball mung bean filling.
- Close off the ball and roll it in your hand to create the perfect ball.
- In a bowl with sesame seeds, roll the bowl around and then roll it again in your hands to get the sesame to stick.
- Heat the oil to 325F and fry for about 15-20 minutes. After the balls float up, constantly rotating until golden brown.
Sabaidee penong hi Fam! I am Saeng and I am a Los Angeles personal chef and cooking instructor. I love creating food media revolving around Lao recipes. I promote and advocate for all things Lao food. Thanks for visiting!
A friend introduced me to your Sakoo Yat Sai. Fabulous. Did some substutions to reduce sugar (used swerve), and couldn’t get ground pork so used ground chicken. These are marvelous especially with lettuce, cilantro, mint. Thank you so much! Looking forward to tryong other Lao recipes!
happy to hear you tried my sakaoo yat sai recipe. those subs are good too! let me know if you try future recipes