Sesame Balls Recipes

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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


  • 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 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


  • 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 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


  • 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 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


  • 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) image

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

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)


  • 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 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


  • 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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2020-11-08  · Chinese Sesame Balls: Recipe Instructions Choose your filling: The most common fillings for Chinese sesame balls are lotus paste or red bean paste. You can buy ready-made filling pastes at the Asian or Chinese grocery store, or use our lotus paste or red bean paste recipes. We used lotus paste! Make the sesame ball …
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  • Choose your filling—You can buy ready-made filling pastes at the Asian or Chinese grocery store, or use our lotus paste or red bean paste recipes. We used lotus paste.
  • Make sesame ball dough. Place 1/2 cup (60g) glutinous rice flour and sugar in a bowl. Pour ¼ cup (60g) of boiling water into the flour and sugar. Mix with a rubber spatula until smooth. Let sit for 5 minutes. Add ¼ cup + 1 tablespoon (70g) room temperature water and the rest of the glutinous flour (1 cup, 120g). Mix with a spatula until it forms a dough, and all the flour has been incorporated. Cover with an overturned plate or put it in a reusable silicone bag. Set aside to rest for 30 minutes.
  • Prepare your sesame seeds by pouring them in a fine-meshed strainer and rinsing them until they're completely soaked. Let the excess water drain and place the sesame seeds on a plate. Spread them out evenly with enough space for rolling the sesame balls. You can use a paper towel if the sesame seeds are very wet. They should be moist, but not dripping wet.
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2017-03-21  · Gently press the dango and the sesame seeds together. If the dough is relatively soft, wetting might not be necessary. Repeat the process and you’ll have 5 goma dango. Let’s deep-fry the dango. Heat the oil to 140~150 °C (284~302°F) and place the dango into a pot. With kitchen chopsticks, rotate the balls …
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Published 2018-10-16
  • Spread peanuts evenly on a baking tray, bake at preheated oven 170°C/340°F for 16 minutes or until golden brown, set aside to cool completely. Baking time may vary depending on your oven.
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  • Add in 110g of water and 45g of sugar to a saucepan, stir to dissolve sugar and heat the mixture to about 70°C or small bubbles start appearing.
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  • Prepare 1 tbsp. of peanut filling, shape dough into a bowl, fill with peanut filling, wrap filling fully with dough, press until firm, and shape gently into a ball.
  • Coat generously with sesame seeds, press gently so that sesame seeds can stick firmly on the surface.
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  • Soak prunes in 1½ cups hot water in a medium bowl until very soft, about 20 minutes. Drain, reserving ¼ cup soaking liquid.
  • Transfer prunes to a blender. Add sugar and lemon juice and purée, adding reserved soaking liquid to loosen if needed, until smooth, thick, and jam-like.
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  • Transfer dough to a small saucepan of boiling water (it should be submerged) and cook until it looks glossy, about 3 minutes. Transfer to an ice bath and let cool; drain.
  • Mix sugar, baking powder, and 1¼ cups plus 2 Tbsp. mochiko in a large bowl. Add cooked dough, breaking up with 1 hand while gradually stirring in ⅓ cup room-temperature water.
  • Fill a clean small bowl with room-temperature water. Place sesame seeds in another small bowl.
  • Shape dough into balls that are about 1½" in diameter (you should have 10). Working one at a time, flatten into a pancake and make a divot in the center.
  • Holding with one of your hands, dip ball into bowl of water, then use your other dry hand to dip ball into bowl with sesame seeds and toss to coat evenly.
  • Pour oil into a large saucepan fitted with thermometer to come halfway up the sides. Heat over medium-high until thermometer registers 350°. Working in batches, fry sesame balls, turning often, until deep golden brown, about 6 minutes per batch.
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2015-03-03  · Those sesame balls usually are served to enjoy between savory dim sum dishes with various sizes. In fact, sesame ball is a very common breakfast dish popular far beyond Guangdong …
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Category Breakfast, Dessert, Dim Sum
Cuisine Chinese
Total Time 35 mins
  • In a small bowl, take around 2 tablespoon of glutinous rice flour out and mix with around 10ml water. Knead to until smooth.
  • In a large bowl, mix the left flour with sugar and baking powder. And then add the small dough in. Break with hand and slowly stir in water. Continue kneading until smooth dough.
  • Shape the small glutinous rice balls into a bowl and then wrap around 1 teaspoon red bean paste in. Seal completely and shape into a around ball again.
  • Heat enough oil (at lest cover the balls) until 120 degree C (or you can test the temperature with a smaller ball). Carefully add the sesame balls, slow your fire immediately and slowly deep-fry the balls until slightly golden brown. Turn off fire; transfer out and absorb extra oil with paper. Cool down for several minutes and enjoy!
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2020-10-30  · Thank you for checking out our Sesame Ball Recipe and make sure to check out our other vegan recipes like our Vegan Strawberry Lemon Bars, or this Vegan Mushroom Stroganoff. Print. Sesame Balls / Jian Dui. Classic Dim Sum pastry made from fried glutinous rice flour that is filled with red bean paste and coated in sesame …
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  • Start by adding the brown sugar to the hot water. Mix the two until the brown sugar has dissolved into the water.
  • Next, add your glutinous rice flour and baking powder to a bowl. Mix and create a well in the middle. Pour the sugar water into the well in the glutinous rice flour and then slowly mix the liquid outward into the flour to create your dough. Mix until the dough is well combined and no longer sticking to the bowl, this will take 3-5 minutes. It was easier for me to use my hands toward the end. Add slightly more water or glutinous rice flour as needed.
  • Next, lightly dust a cutting board or a different surface with the glutinous rice flour. Knead the dough for up to 5 minutes or until you have a smooth and slightly glossy dough mixture.
  • Next, divide the dough into 25-30 balls. Flatten the balls with your hands until they are around 1/2 inch thick. I find the dough was still crumbly when I first start working with it, but it will warm and become sticky to the heat of your hand.
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2021-03-17  · Using your palm, lightly reshape the ball again to press in the sesame seeds to prevent it from falling off. In a pot, add oil and turn the heat to medium. Once the oil is around 280 F, add in the sesame balls. They do double in size, so fry in batches. Fry for 6-7 minutes or until the sesame ball …
  • In a bowl, add Glutinous Rice Flour and 2.5 tbsp of Sugar. Mix well and slowly pour in HOT water. Mix with chopsticks and once it has cooled down, knead until the dough has formed into a ball.
  • Roll out the dough and cut intten10 pieces. If you are not adding any filling, you can roll into balls and skip to step #5. (Cover the dough that you are not working on with a wet paper towel to prevent it from drying out.)
  • Press the dough down and form a dent in the middle. Add in the red bean paste (should be ½ size of the dough and rolled into a ball). Using your thumb, press down the while using the palms to close the opening until the filling is completely covered.
  • Gently close the opening to ensure the filling will not spill out, and roll the dough between your palms back into a smooth ball.
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2020-04-03  · Vietnamese sesame balls recipe is one of the easy cooking recipes that everyone can do because using rice flour and mung beans as key ingredients make the dish. I still remember the first images of sesame balls. When I was little, I was waiting for my Mom from shopping to eat the sesame balls …
  • Mix rice flour, glutinous rice flour, sugar, baking powder, salt in a big bowl with 220ml warm water and1/2tbsp oil.
  • Heat a generous amount of oil(enough to cover the balls) in a large deep pot over medium heat. Place each sesame ball into the pot and bring it to a simmer (roughly 150F) for roughly 20minutes.
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2013-11-20  · Notes on the Sesame Balls (Banh Cam / Banh Ran) Recipe, Tips and Tricks. Different brands of glutinous rice flour yield different results. Test the dough by stretching it slightly. If it cracks, it’s too dry, so add more water, 1 Tbsp at a time. The dough should be soft and smooth and not sticky. Gently press the sesame seeds into the balls or they will pop off when immersed in the hot oil ...
Estimated Reading Time 4 mins
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2014-07-12  · 2. Add sesame oil and mix well until combined. 3. Divide Koshi-an (sweet Azuki red bean paste without skins) into 8 equal pieces, then roll them into balls. 4. Divide the dough into 8 equal pieces, then roll them into balls as well. Flatten out the dough with your fingers, and wrap the Koshi-an securely. 5. Bring a large pot of water to a boil ...
Author Ochikeron
Estimated Reading Time 2 mins
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A popular snacks and famous dim sum fried sesame balls made with glutinous rice flour and filled with red bean paste, and then coated with sesame seeds and deep-fried. Nothing is better than homemade deep fried goodies. One of my favourite snacks and you just can't stop eating! I like them crispy on the outside and soft and chewy on the inside. The tradition eating sesame balls during Chinese ...
Estimated Reading Time 2 mins
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Sesame Balls - Jian Dui Recipe | SideChef. Also known as Ma Tuan, these are fried sesame balls made with glutinous rice flour and filled with red bean paste. The Sesame Balls is a staple breakfast food as well as a favorite past time for most Chinese. Becca Naughton. Good Eats, No Meats. Asian Desserts. Asian Recipes . Sweet Recipes. Sushi Recipes. Japanese Food Recipes. French Recipes ...
4.9/5 (21)
Total Time 3 hrs 40 mins
Servings 8
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Estimated Reading Time 8 mins
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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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2020-05-02  · Fried Sesame Balls Recipe. Makes: 12 | Prep Time: 30 Minutes | Cook Time: 15 Minutes Adapted From: Chinese Recipes. Ingredients. 3 cups rice flour 1 cup sweet red bean paste 1 1/3 cup boiling water 3/4 cup brown sugar 1/2 cup untoasted sesame seeds 6 cups peanut oil. Directions. 1. In a small bowl, dissolve the brown sugar into 1 cup of the boiling water. Place the rice flour in a large bowl ...
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Fasting is a common practice in India. Sesame Potato Balls are a delicious crispy snack made with potato, sesame, herbs and spices. Sesame Potato Balls is u...
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2021-09-23  · This sesame balls recipe (Vietnamese bánh cam) satifies snack cravings with a crispy golden glutinous rice outer shell, filled with sweet mung beans, and covered in white sesame seeds. My grandmother was a child raising machine. As if raising nine of her own kids wasn’t enough of a challenge, she had her hands in raising almost all of the grand-kids too. Between cleaning up our messes and ...
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These fried sesame balls are very popular amongst the Asian community! The inside is filled with coconut and mung bean and isn't overly sweet. A fresh sesame...
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