Banh Cam

Directions

For Filling:

1. Bring a large pot of water to a boil over high heat.
2. Put soaked mung beans in a heat-resistant colander. Set colander on top of pot so that steam penetrates the beans. Cover the colander with a lid and allow to steam for about 20 minutes.
3. In a medium bowl, dissolve sugar in warm water.
4. When the mung beans are done steaming, allow them to cool. Then transfer them to the bowl with the sugar water and mash coarsely.
5. Add coconut and mix well.
6. Form mixture into palm-sized balls and place on a baking sheet. Cover and refrigerate for 1 hour.  

For Dough:

7. Add the sugar and warm water to a large bowl. Stir to dissolve. Then add potato flakes and stir well.
8. Add baking powder and mix.
9. Add both rice flours and combine until dough creates a large ball. Add an extra ¼ cup water at a time if dough is too dry.

For Assembly:

10. Remove filling from refrigerator.
11. Pinch off a palm sized portion of dough and roll into a ball. Flatten to a disc and place ball of filling in the center. Fold dough around the filling, pinching to seal.
12. Repeat with remaining dough. Roll each ball in a shallow bowl filled with sesame seeds.
13. Cover and let sit for 60 minutes.
14. Add 2 inches of vegetable oil to a deep pan or wok. Add balls to pan and fry on medium to medium-high heat until they are golden brown, about 20 minutes. Turn the balls frequently, and remove when golden-brown.