SESAME BALLS WITH DRUNKEN FIG FILLING
Sesame balls are classic dim sum. In the _yum chat_ (dim-sum dining) culture, these sticky-sweet treats are eaten between savory bites throughout the meal. Traditionally, the dough is made only with glutinous rice flour, which is quite sticky and will leave you searching for a toothpick. I add taro to make the dough more tender, more tasty, and a lovely shade of lavender. I substitute flavorful figs for the traditional lotus seed and red bean fillings. **CHEF'S TIPS:** In Chinese cooking, sesame seeds are never deeply browned- their white color symbolizes purity. Be sure to start with untoasted white sesame seeds for a light golden color when the balls are done. Most fried desserts are best eaten right away, but these stay delicious and crisp even at room temperature.
Provided by Pichet Ong
Yield Makes 25 balls
Number Of Ingredients 11
Steps:
- 1. To make the drunken fig filling: Put all the ingredients into a large mixing bowl and stir well to coat the figs with the sugar. Cover and set aside at room temperature for at least 30 minutes, or as long as overnight.
- 2. Transfer the figs and liquid to the bowl of a food processor or an electric mixer fitted with the paddle attachment. Process or beat the mixture until mashed to a paste. (You can also mash the mixture by hand with a fork.) Cover and refrigerate until ready to use; the filling can be kept for up to 2 weeks.
- 3. To make the sesame balls: Put the sugar, salt, and baking soda into the bowl of an electric mixer fitted with the paddle attachment and mix well; set aside.
- 4. Fill a large saucepan fitted with a steamer basket or rack with water to a dept of 2 inches and bring to a rolling boil. Put the taro in the basket and steam until very soft, about 10 minutes; it should fall apart if poked with a knife. Immediately add the taro to the sugar mixture, and beat on medium speed until smooth and pasty, about 5 minutes.
- 5. Meanwhile, bring 1 cup plus 2 tablespoons water to boil.
- 6. Turn the mixer speed to low and add the glutinous rice flour. When the mixture is crumbly, add the boiling water all at once. (The water must be boiling when added.) Continue beating until the dough is soft and only slightly sticky. Squeeze the dough into a ball, wrap in plastic wrap, and set aside until it cools to room temperature.
- 7. Shape the dough into a log 1 inch in diameter, and cut the log into 2-inch lengths. One at a time, flatten each piece of dough with your palm into a circle 4 inches in diameter and 1/4 inch thick. Put 1 tablespoon of the chilled fig filling into the center of the circle, then bring the edges together to form a half-moon and pinch to seal. Pinch off the excess dough at the two ends and roll the filled dumpling into a ball. Set aside.
- 8. Fill a deep, heavy saucepan with oil to depth of at least 3 inches and heat to 300°F. Fill a shallow dish with 1/8 inch of water and another shallow dish with the sesame seeds. Roll a sesame ball in the water, just enough to moisten, then roll in the sesame seeds until well coated. Press the seeds so they stick to the balls, if necessary. Carefully lower the coated ball into the oil and cook, without stirring, until it floats and is crisp and light golden brown, about 5 minutes. You can cook about 8 balls at a time, but do not overcrowd the pan. Carefully remove from the oil and drain on paper towels. Repeat with the remaining balls. Serve hot or at room temperature.
CHINESE FRIED SESAME DESSERT BALLS (JIAN DUI) RECIPE BY TASTY
This is a traditional and popular Chinese classic dessert, served during Lunar New Year and it that will satisfy your sweet cravings.
Provided by Frank Tiu
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
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!
SESAME BALLS
When we were children, we adored zeen doy(sesame balls). The dough is fried until golden brown so it is both crisp and chewy from the glutinous rice flour. It is eaten year-round, but especially for New Year's and for birthday celebrations. As the dough fries, it expands, so the Chinese believe if you eat Sesame Balls your fortunes will expand similarly.
Provided by Grace Young
Categories Appetizer Fry Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 24 sesame balls
Number Of Ingredients 5
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.
FRIED SESAME BALLS WITH LOTUS PASTE FILLING
With a crispy, fried exterior, soft, chewy dough and sweet filling, the fried sesame balls called zin deoi in Cantonese (also spelled "jin deui" and "zeen doy") are a staple in dim sum restaurants and some Chinese bakeries. The mochi-like dough gets its texture from glutinous rice flour, while adding wheat starch makes it easier to work with and prevents the dough balls from breaking as they expand. You can find fried sesame balls filled with red bean paste, which is traditional, or with peanut butter or chocolate hazelnut spread, which are less so. We filled ours with a traditional lotus paste, made from dried lotus seeds that are soaked and sweetened. The lotus paste has a subtle chestnut and almond flavor that pairs especially well with the coating of nutty sesame seeds on the fried dough.
Provided by Food Network Kitchen
Categories dessert
Time 13h30m
Yield 8 sesame balls
Number Of Ingredients 13
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.
GOLDEN SESAME BALLS
A Chinese pastry with lotus paste filling.
Provided by imperiallamianchi
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine sugar and shortening in a bowl to make a paste. Add rice flour, baking powder, and ice water and mix everything into a dough ball. Wrap in plastic film and refrigerate for 30 minutes.
- Remove dough from fridge and separate into 6 equal portions. Roll into balls and flatten the balls into thin disks. Portion lotus paste into 6 equal parts and roll into small balls. Set a lotus paste ball in the center of the flattened dough disks and wrap dough around the lotus paste. Roll between the palms of your hands until all the seams are gone and no lotus paste is showing.
- Pour sesame seeds onto a saucer and roll finished balls in the sesame seeds. Roll balls between your palms one more time to make sure sesame seeds stick.
- Pour oil into a pot and heat to 350 degrees F (175 degrees C). Drop balls into the hot oil and fry until golden brown, 5 to 6 minutes. Remove from the hot oil with a slotted spoon and drain on a paper towel-lined plate to absorb the excess oil
- Serve - be careful! The lotus paste inside the balls will be very hot.
Nutrition Facts : Calories 217 calories, Carbohydrate 18.8 g, Fat 15.1 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 2.2 g, Sodium 42.2 mg, Sugar 4.7 g
DRUNKEN FIG JAM
Make and share this Drunken Fig Jam recipe from Food.com.
Provided by Mom2Rose
Categories Fruit
Time 1h5m
Yield 6 1/2 pint jars, 6 serving(s)
Number Of Ingredients 5
Steps:
- Using vegetable peeler, remove peel from lemons (yellow part only) in long strips.
- Cut peel into matchstick-size strips (about 3 tablespoons).
- Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.
- Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves.
- Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes.
- Remove from heat.
- Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars.
- Remove any air bubbles.
- Wipe jar threads and rims with clean damp cloth.
- Cover with hot lids; apply screw bands.
- Process jars in pot of boiling water 10 minutes.
- Cool jars completely.
- Store in cool dark place up to 1 year.
FIG FILLING FOR PASTRY
This recipe is the traditional filling used at Christmas time as a filling for Italian cookies but surely could be used for filling puff pastry. Leftovers can be stored in refrigerator in tightly covered container. This recipe can easily be doubled.
Provided by ELEANOR1052
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 30m
Yield 24
Number Of Ingredients 7
Steps:
- Remove stems from figs with scissors. Chop in food processor in batches.
- In a non-stick pan, combine chopped figs with orange zest, chocolate chips, whiskey, walnuts, maple syrup, and cinnamon. Heat over medium heat until chocolate melts, stirring frequently. Cool completely.
Nutrition Facts : Calories 95.1 calories, Carbohydrate 16.9 g, Fat 2.9 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 2.8 mg, Sugar 13.8 g
DRUNKEN FIG JAM
Provided by Jill Silverman Hough
Categories Condiment/Spread Bourbon Brunch Side Stew Low Fat Vegetarian Low Cal Fig Cognac/Armagnac Fall Summer Low Cholesterol Potluck Bon Appétit Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about six 1/2-pint jars
Number Of Ingredients 5
Steps:
- Using vegetable peeler, remove peel from lemons (yellow part only) in long strips. Cut peel into matchstick-size strips (about 3 tablespoons).
- Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.
- Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes. Remove from heat.
- Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove any air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.
FIG FILLING
This is the filling for our Homemade Fig Bars.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 6
Steps:
- Combine all ingredients and cook over low heat, stirring often, until reduced to a thick paste, about 10 to 15 minutes.
- Spread filling on a baking sheet to cool.
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