Fusion Vietnamese Sesame Balls (Banh Cam) with Matcha and Chocolate Filling

To make the dough for your Fusion Vietnamese Sesame Balls, combine 1 cup of glutinous rice flour, 0.25 cup of regular rice flour, 0.25 cup of sugar, 0.5 tsp of baking powder, 0.5 tsp of matcha powder, and 1 tsp of vanilla extract in a large bowl. Gradually add 0.5 cup of warm water while stirring until the dough is soft but not sticky. Knead for about 5 minutes until smooth, then let it rest covered for 10-15 minutes.

If you're looking for dietary substitutions for this recipe, you can use almond flour or coconut flour instead of glutinous rice flour for a gluten-free option. For a vegan version, replace the chocolate chips with dairy-free chocolate and use a plant-based milk instead of coconut milk. Additionally, you can substitute the sugar with coconut sugar or a sugar alternative like stevia.

To store leftover Fusion Vietnamese Sesame Balls, let them cool completely, then place them in an airtight container. They can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, consider freezing them. Just make sure to wrap them individually in plastic wrap before placing them in a freezer-safe bag.

To enhance your meal, consider serving the Fusion Vietnamese Sesame Balls with a side of sweetened condensed milk for dipping or a light fruit salad. You could also pair them with a refreshing herbal tea or a traditional Vietnamese iced coffee to complement the flavors of the matcha and chocolate filling.

The best frying temperature for making crispy Fusion Vietnamese Sesame Balls is around 350°F (175°C). This temperature ensures that the balls cook evenly and develop a golden-brown, crispy exterior. Be sure to fry them in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy balls.