Rinse the mung beans under running water and drain them, as you would for rinsing rice.

Soak the mung beans: Add enough boiling water to cover 1.5 cm above the level of the mung beans, let them cool and transfer them (still in the water) to the refrigerator overnight. If you want to speed up this process a bit, you can empty the pot after cooling (about two hours, then repeat the operation)

Mix the cooked mung beans with sugar and salt. Mash and add water if necessary to obtain a paste similar to thick and slightly dry mashed potatoes.

Pour half of the water into a large bowl. Add sugar and salt and mix to dissolve.

Add the remaining ingredients and mix to combine (you can use a food processor if you wish). The dough should be slightly dry and have a modeling clay consistency. Let the dough rest for at least 2 hours, ideally 8 for best results. It will rise slightly and hydrate after resting, making it easier to work with.

With the filling, form balls

Flatten a disk of dough and add a ball of mung bean filling. The dough to filling ratio is up to you! Keep in mind that they will slightly puff up during cooking.

Try not to leave air pockets inside, as the dough will already expand and add air to the center. Close the ball so there are no cracks.

Gently roll in your hands to form a ball, then roll in a bowl of sesame seeds to coat well. Set aside for frying.

Heat a thick pot with neutral cooking oil to about 130 degrees (max 140) and fry the bánh cam. Make sure not to overcrowd the fryer or pot. This should take about 11 minutes per batch. You may need to move them constantly for even cooking.