Perfectly Crispy Sesame Balls Recipes

SESAME BALLS

Steps:

• Dissolve the brown candy in 1 cup of boiling water and set aside to cool overnight.
• Place the rice flour in a large bowl. Make a well and add candy water all at once. Stir until the water is incorporated; the dough will be smooth but slightly sticky.
• Dust hands lightly with rice flour and roll dough into a thick rope. Cut the rope into 24 equal pieces, roll each piece into a ball and flatten to make a 2 1/2-inch round.
• Using the thumbs and index fingers from both hands, pleat the edge of the dough to form a cup. Place one index finger into the cup and gently press the dough into the opposite palm on all sides of the cup to create a smooth, even surface and to make the dough even thinner.
• Add a scant 1 teaspoon of the red bean paste mixture. Gently pack the filling down. Gather the edges of the dough over the filling and, again, pleat until the hole is about 1/2 inch in diameter. Squeeze together the dough, pressing to seal the dough securely. Roll between palms to form a ball. Continue filling the remainder of the dough. Place a sheet of waxed paper on the counter and sprinkle with the sesame seeds. Roll and press the outside of each ball in the sesame seeds.
• In a 8-inch wide, 5-inch deep pot, heat vegetable oil over medium-high heat until hot but not smoking, about 330 degrees on a deep-fat thermometer. Carefully add 6 sesame balls at a time, and cook over medium heat until golden, 6 to 7 minutes. As the balls float to the surface, begin to press them gently with the back of a metal spatula against the sides of the pot. The balls will expand as they are gently rotated and pressed. Increase the heat to medium-high and fry until golden brown, about 2 minutes. Place on a plate lined with several thicknesses of paper towels. Repeat with remaining sesame balls. Set aside oil to cool before discarding. Serve immediately.

CHINESE FRIED SESAME DESSERT BALLS (JIAN DUI) RECIPE BY TASTY

Steps:

• Make the red bean filling: In a medium bowl, combine the red beans with 1 cup (240 ml) of water. Cover with plastic wrap and soak overnight.
• Drain the red beans, then transfer to a small saucepan with the remaining 3 cups (720 ml) of water. Bring to a boil over medium-high heat, then cover and cook for 1 hour, until soft enough to mash with a fork.
• Add the sugar and cook, stirring frequently, until the liquid evaporates and a thick red bean paste forms.
• Transfer the red bean paste to a bowl. Cover with plastic wrap, pressing it directly onto the surface of the paste to prevent a skin from forming. Refrigerate until ready to use.
• Make the dough: In a liquid measuring cup or small bowl, whisk the hot water with the light brown sugar until the sugar dissolves.
• Add the glutinous rice flour to a medium bowl and use a spoon to create a small well in the center.
• Pour the sugar syrup into the well and stir for 5 minutes, until the dough is well combined and no longer sticks to the bowl.
• Lightly dust a clean surface with glutinous rice flour. Turn the dough out and knead for 5 minutes, until it forms a smooth, round ball. Use a little bit more flour or water as needed.
• Divide the dough into 8 pieces. Roll the pieces into small balls, then flatten into discs about ½-inch (1 ¼ cm) thick and 2½-inches (6.5 cm) in diameter.
• Place 1 teaspoon of red bean filling in the center of a piece of dough. Fold in the edges to cover the filling, then roll into a ball. Roll the ball in the sesame seeds until the dough is covered. Repeat with the remaining ingredients.
• Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
• Fry the sesame balls for 15 minutes, stirring frequently, until golden brown. Transfer to a wire rack set over a baking sheet to drain and let cool for 15 minutes before serving.
• Enjoy!

FRIED SESAME BALLS WITH LOTUS PASTE FILLING

Steps:

• For the lotus paste: Rinse the lotus seeds in a medium bowl under cold water, then cover with 3 to 4 cups cold water. Soak at room temperature overnight. Drain. Split each seed if whole, then remove and discard any green core, which will be bitter. Discard any dark lotus seeds.
• Combine the lotus seeds with 4 cups cold water in a medium saucepan. Cover and bring to a boil over high heat, then reduce to a simmer over low heat. Cook, partially covered, until the seeds are soft and easily break apart, about 1 hour, adding more water if the level falls below the seeds. Drain.
• Transfer the lotus seeds to a food processor. Add the warm water and process on high speed, stopping to scrape down the sides occasionally, until very smooth, about 1 minute. Pass through a mesh-strainer into another medium bowl, pressing on the solids. Scrape the bottom of the strainer and discard the solids (see Cook's Note).
• Combine the lotus puree, confectioners' sugar and a small pinch of salt in a medium nonstick saute pan. Cook over medium-low heat, stirring constantly with a flat-edge wooden spoon or firm rubber spatula, until the paste has thickened and slowly comes back together when you run a spatula across the bottom of the saute pan, 5 to 7 minutes. Add the oil 1 tablespoon at a time, stirring constantly after each addition, until incorporated. Add the corn syrup and stir until smooth. Spread the lotus paste evenly in a shallow bowl. Cover with plastic wrap, pressing the plastic against the surface to prevent a skin from forming. Let cool to room temperature, about 30 minutes, then refrigerate until firm, about 2 hours (see Cook's Note).
• For the dough: Meanwhile, stir the wheat starch and boiling water in a medium heatproof bowl until a dough forms. Knead for 30 seconds until all the starch is hydrated. Cover with a plate and set aside until needed.
• Stir the glutinous rice flour, granulated sugar and lard in a large bowl. Add 1/3 cup cold water and stir with a spoon until a dough forms. Scrape off all the dough from the spoon and knead by hand until the flour is moistened, about 1 minute.
• Tear off small (pea-size) pieces of the wheat starch dough. Scatter over the glutinous rice dough and knead in until completely smooth. If the dough feels dry or cracks, knead in 1 tablespoon cold water at a time until the dough stops cracking. Knead for another 30 seconds, transfer the dough to a resealable bag and refrigerate for 1 hour to hydrate the flour.
• Divide the lotus paste into 8 portions (about 30 g each) and roll each into a ball. Transfer to a plate and refrigerate, covered, until ready to fill the dough balls.
• Remove the dough from the bag and knead until pliable. If it feels dry and cracks, knead in 1 tablespoon cold water at a time until smooth. Divide the dough into 8 pieces, roll each into a ball and cover with an inverted bowl to prevent it from drying.
• Working with 1 dough ball at a time, roll into a 4-inch round using a small rolling pin. Place it on your palm and thin out 1/2 inch of the edge all around using the tips of your index finger and thumb. Place a ball of lotus paste in the center, wrap the dough around it, then pinch the dough together and gently press it together to form a ball. Roll in between your palms until the seams disappear and a smooth ball forms. Transfer to a plate and repeat with the remaining balls of dough and lotus paste.
• For the coating: Pour the sesame seeds onto a fine-mesh strainer, run under cold water to moisten, then drain and transfer to a paper towel-lined plate. Roll each ball in the sesame seeds until completely coated.
• For frying: Fill a large wok or deep Dutch oven two-thirds of the way with the neutral oil. Heat over medium-low heat until a deep-fry thermometer registers 325 degrees F. Carefully add all the sesame balls and immediately start moving them along the bottom of the wok with a slotted spoon and spoon. Keep the sesame balls constantly moving to obtain the perfect round shape and fry, without letting the oil exceed 300 degrees F, until the balls expand a bit, the exterior is crisp and becomes light golden, about 10 minutes. Increase the heat to medium and continue frying, stirring constantly, without letting the oil exceed 325 degrees F, until the sesame balls are golden brown, 5 to 7 minutes. During this time, submerge the sesame balls in the hot oil and push each ball in between the two spoons to color evenly and maintain the ball shape.
• Drain the sesame balls on a paper towel-lined plate. Let cool for 10 minutes. Cut each in half with kitchen shears, just like how they are served at dim sum restaurants, and enjoy them while they're still hot.

PERFECTLY CRISPY SESAME BALLS RECIPE

Steps:

• Divide your red bean or lotus paste into (approximately) 10g pieces, roll them into balls, cover them with plastic wrap and put them in fridge. Mix wheat starch with 90mL of boiling water, then set aside for 10 minutes. Using a mixer, add together glutinous rice flour, sugar and about 85mL of water. The exact amount of water will depend on the brand of rice flour you're using so add little by little until the dough is a nice soft consistency. Add your starch and water combo and mix for 3-4 minutes, then finally add your lard and water. Mix until a dough forms. Cover your dough mixture and leave it in fridge for at least 4 hours or overnight. When you're ready to prepare your sesame balls, knead your dough to soften it a little bit and separate it into (approximately) 22g pieces. Flatten each ball of dough and roll it out a bit so it's a thick disk. Put a ball of filling in the middle, then wrap the dough around it and, using your hands, roll the dough into smooth balls. Put your sesame seeds in a plate and then roll your balls around the plate so that the sesame seeds stick on. Heat your oil to 220 degrees, and place your balls inside the oil, about 4-5 at a time depending on the size of your pot. Immediately move your sesame balls around gently with a slotted spoon or chopsticks to ensure they're not sticking to the bottom. When the sesame balls float to the top (usually after 4-5 minutes), turn the heat down to medium, and fry until lightly golden brown. Once lightly golden brown, turn the heat back up to high for 30 seconds and fry until your desired level of golden crispiness.