How to Make Sweet Sesame Balls
Sesame balls are a fried dough dessert typically filled with sweet red bean paste, though you can use other types of sweet paste. To make this dessert, you will need two types of flour: sweet rice flour and regular rice flour. You can find the ingredients for this recipe in an Asian grocery store. Sweet sesame balls are a form of Chinese dim sum, but they are popular in many parts of Asia. Does this Spark an idea?
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Things You'll Need
- 3 cups sweet rice flour
- 1 cup rice flour
- 1 cup sugar
- 2 cups hot water
- Whisk
- 2 18 oz. cans of sweetened red bean paste
- 3 cups of white sesame seeds
- Floured board
- Plate
- 7 cups of peanut oil
- Deep fryer or deep frying pan
- Slotted spoon
- Paper towels
- Serving plate
Instructions
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1
Mix the sweet rice flour and the rice flour with a fork. In a separate bowl, mix the sugar and the hot water with a whisk until the sugar dissolves.
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2
Pour the sugar water into the flour. Stir with a whisk until the mixture forms a dough. Set it aside.
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3
Pour the sesame seeds into a bowl and then set them aside. Pour warm water into a small bowl and then set it aside.
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4
Cover your hands with flour. Take a small amount of dough and pat it into a round puck shape, about 2 inches around. Press down in the middle with your thumb to make a large indentation to put the filling in.
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5
Put a teaspoon of red bean paste into the indentation. Pull the sides of the dough around the filling and pinch them together to close around the filling. Gently roll the dough into a ball.
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6
Dip the ball into the bowl of warm water and then roll it in the sesame seeds. Set the ball on a plate and repeat the filling and rolling process with the remaining dough.
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7
Heat a deep fryer or oil in a frying pan to 350 degrees Fahrenheit. Place a few sesame balls gently into the oil, one at a time, and cook them for 5 minutes. Work in small batches so that the balls do not touch each other.
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8
Remove the balls with a slotted spoon and put them on a paper-towel-lined plate. Allow the balls to cool before serving.
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