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

Divide the red bean paste into small 1-inch balls.

In a small bowl, mix the chocolate chips with coconut milk. Form into 1-inch balls. Chill both fillings in the fridge while you prepare the dough.

In a large bowl, mix the glutinous rice flour, regular rice flour, sugar, baking powder, matcha powder, and vanilla extract.

Gradually add warm water, stirring constantly, until the dough comes together. It should be soft but not sticky.

Knead the dough for about 5 minutes until smooth. Cover with a damp towel and let it rest for 10-15 minutes.

Divide the dough into small golf ball-sized portions.

Flatten each portion into a disk, place a red bean ball or chocolate ball in the center, and carefully wrap the dough around it. Pinch the edges to seal.

Roll each filled dough ball between your palms to create a smooth, round shape.

Roll each ball in a plate of sesame seeds, pressing gently to make sure the seeds stick to the surface.

Heat vegetable oil in a deep frying pan or wok to about 350°F (175°C).

Fry the sesame balls in batches, ensuring they have enough space to expand. Fry until golden brown and crispy, about 5-7 minutes. Make sure to turn them occasionally for even cooking.

Once done, remove the balls and place them on a paper towel to drain excess oil.

Serve the sesame balls warm with a combination of the traditional red bean filling and the fusion chocolate filling, adding a delightful surprise with every bite.