Sesame Balls Recipes

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



Chinese Fried Sesame Dessert Balls (Jian Dui) Recipe by Tasty image

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

¼ cup red bean, dried
4 cups water
¼ cup sugar
⅔ cup hot water
½ cup light brown sugar
2 cups glutinous rice flour, plus more for dusting
½ cup sesame seed
7 cups vegetable oil

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!

DIM SUM/SESAME BALLS



Dim Sum/Sesame Balls image

My daughter and I fell in love with these at our local Chinese Buffet place and I just had to search the internet to find a recipe. They take a bit of work but the outcome is simply amazing. They are little balls filled with delicious red bean paste and surrounded with sesame yumminess! We here in my house are addicted to them!...

Provided by Deneece Gursky

Categories     Other Appetizers

Number Of Ingredients 8

2 cups sweet rice flour
3/4 c water
1/4 c crisco, softened
2/3 cup wheat starch, (not wheat flour)
1/4 c packed dark brown sugar
2/3 c boiling water
canned red bean paste
1/2 c white sesame seeds

Steps:

  • 1. Put rice flour in a large mixing bowl, add water (not the boiling water) and mix by hand until it forms a soft dough.
  • 2. In seperate bowl mix together crisco and wheat starch with a fork like you would pie crust.
  • 3. Now in pan on stove add the brown sugar to the boiled water and mix to dissolve sugar. Then bring to a boil.
  • 4. Now you need to pour the hot sugar and water mixture quickly into the wheat starch and lard mixture while constantly stirring quickly until all is combined together.
  • 5. Now add this mixture to the rice flour mixture in the large mixing bowl and mix well by hand.
  • 6. Now turn the dough out onto a lightly floured surface and knead for about 10 minutes or until a nice ball is formed (you can also do this in a kitchen aid mixer)
  • 7. Now flatten the dough to a half inch thick strip and wrap in plastic wrap. Refrigerate dough for about an hour and a half to two hours
  • 8. Once dough is done in frig you will divide it in half and rewrap half and set aside. With the other half you will knead it briefly and then roll it into a worm of sorts, about 1 inch around
  • 9. Cut the dough into about 20 pieces and roll each piece into a ball. Cover these and then do the same with the other half of the dough.
  • 10. Now make a shallow cup out of a dough ball and fill it with about 1/2 tsp of bean paste (drain paste if it seems too watery) Squeeze the cup closed and roll back into a ball. Repeat with each dough ball.
  • 11. Roll the balls in the white sesame seeds to coat evenly.
  • 12. Deep fry each sesame ball in a preheated deep fryer for about 4 minutes or until they float to the top. (about 6 balls at a time) Then place on paper towel lined plate to dry and remove excess oil. Serve while still warm

SESAME BALLS



Sesame Balls image

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

2 1/2 slabs brown candy (_peen tong),_chopped
3 cups glutinous rice flour
1 cup Sweetened Red Bean Paste , store-bought or homemade
1/3 cup white sesame seeds
2 quarts vegetable oil

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.

GOLDEN SESAME BALLS



Golden Sesame Balls image

A Chinese pastry with lotus paste filling.

Provided by imperiallamianchi

Time 1h10m

Yield 6

Number Of Ingredients 8

1 ounce white sugar
⅓ ounce shortening
3 ounces glutinous rice flour
½ teaspoon baking powder
2 ounces ice cold water
½ cup white sesame seeds
4 ounces white lotus paste
2 cups vegetable oil for frying

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

SESAME BALLS (ZEEN DOY)



Sesame Balls (Zeen Doy) image

Make and share this Sesame Balls (Zeen Doy) recipe from Food.com.

Provided by swirlycinnacakes

Categories     Dessert

Time 20h35m

Yield 48 serving(s)

Number Of Ingredients 6

6 cups vegetable oil, for deep-frying (or as needed)
1/2 cup sesame seeds (or as needed)
3/4 cup brown sugar
1 -1 1/3 cup boiling water
3 cups glutinous-rice flour
1 cup red adzuki bean paste (may not all be used)

Steps:

  • In a wok or deep-sided, heavy saucepan, pre-heat the oil for deep-frying to 350 degrees F. Make sure that there is at least 3 inches of oil in the wok. Spread the sesame seeds over a piece of wax or parchment paper. Place a small bowl of water beside the sesame seeds.
  • Dissolve the brown sugar in 1 cup of the boiling water.
  • Place the rice flour in a large bowl. Make a "well" in the middle of the bowl and add the dissolved sugar and water mixture. Stir until you have a sticky, caramel-colored dough, adding as much of the remaining 1/3 cup of boiling water as needed (don't add the water if not needed).
  • Pinch off a piece of dough roughly the size of an average golf ball (about 1 tablespoon).
  • Push your thumb into the dough to make an indentation. Roll 1 level teaspoon of sweet red bean paste into a ball. Place the red bean paste in the hole, and shape the dough over the top to seal. Make sure the red bean paste is completely covered. Continue with the remainder of the dough.
  • Dip a ball into the small bowl of water (this will help the sesame seeds stick to the ball). Roll the ball over the sesame seeds. Repeat the process with the remainder of the balls. Deep-fry the sesame seed balls, a few at a time, in the hot oil.
  • Once the sesame seeds turn light brown (about 2 minutes), use the back of a spatula or a large ladle to gently press the balls against the side of the wok or saucepan. Continue applying pressure as the balls turn golden brown and expand to approximately 3 times their normal size.
  • Drain the deep-fried sesame seed balls on paper towels. Serve warm. If preparing ahead, refrigerate and then re-heat the balls until they puff up again.

Nutrition Facts : Calories 298.6, Fat 28.1, SaturatedFat 3.7, Sodium 1.6, Carbohydrate 11.6, Fiber 0.4, Sugar 3.3, Protein 0.8

CHOCOLATE SESAME BALLS



Chocolate Sesame Balls image

Provided by Molly Yeh

Categories     dessert

Time 40m

Yield 12 servings

Number Of Ingredients 7

Flavorless oil, for frying
2 cups glutinous rice flour, plus up to 1/3 cup more for dusting
1/2 teaspoon baking powder
3/4 cup brown sugar
1/4 teaspoon kosher salt
1/2 cup white sesame seeds
About 3 tablespoons chocolate hazelnut spread, I like Nutella

Steps:

  • Fit a large heavy pot with a deep-fry thermometer. Heat 2 inches of oil to 350 degrees F.
  • Place the rice flour and baking powder in a large heatproof bowl, then whisk to combine and set aside. Combine the brown sugar, salt and 1 cup water in a medium saucepan and bring to a boil, stirring so that the sugar dissolves. Remove it from the heat and stir it into the rice flour to form a thick, sticky, doughy batter. Let it cool slightly, for about 5 minutes, then turn it onto a surface liberally dusted with rice flour. Knead it, adding more flour as needed, until it is just smooth enough to handle (this may take quite a bit more flour, up to 1/3 cup), for about 2 minutes. It should still be slightly sticky. Divide it into 12 balls and cover them with plastic wrap.
  • Place the sesame seeds in a small bowl or on a plate. To shape, flatten each ball slightly with your thumb, add about 3/4 teaspoon chocolate hazelnut spread and then gather up the sides and pinch to seal shut. Roll it in the sesame seeds to coat it all over, brushing with a bit of water if it's too dry for the seeds to stick.
  • Fry the balls in batches until they're browned, about 5 minutes. Remove with a slotted spoon and transfer to a plate lined with a paper towel. Let cool slightly and serve. These are best enjoyed immediately.

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  • In a small bowl, take around 2 tablespoon of glutinous rice flour out and mix with around 10ml water. Knead to until smooth.
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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 ...
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