SESAME BALLS
Chinese fried Sesame Balls are a popular dim sum item. Try our authentic, extensively tested recipe, and make them with either lotus or red bean paste.
Provided by Bill
Categories Dim Sum
Time 2h
Number Of Ingredients 7
Steps:
- 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.
- Your filling should be half the weight of your dough ball. Use your kitchen scale to measure out 8 pieces of lotus or red bean paste that weigh 24g each. Roll them into balls and set aside.
- Weigh the dough ball on a digital kitchen scale - it should weigh about 370 to 380 grams. Whatever your weight is, divide it by 8 to get the weight for each dough ball (in our case, we got 47g). Using the kitchen scale, separate the dough into 8 equal pieces, and roll them into balls. Set them aside on a plate, and cover them so they don't dry out.
- To assemble, flatten the dough ball until it is 3 inches in diameter - the middle should be slightly thicker. Place 1 ball of filling in the center of the dough, wrapping the dough around the ball. Pinch the dough together so it covers all the filling, making the thickness of the dough as even as possible. You can pinch excess dough from the point where the sesame ball is sealed to fill empty spots or reinforce areas that look thin.
- After the filling is completely covered, gently press it all together to form a ball, rolling it between the palms of your hands until the seams disappear, and you form a uniform round ball.
- Roll the ball in the moistened sesame seeds until the entire ball is thoroughly covered. Roll the ball again in your hands to press the sesame seeds into the dough and place on parchment paper until they are ready to deep-fry.
- Heat 4 cups of peanut or canola oil in a medium deep pot to a stable 320°F/160°C. (Use a thermometer for accuracy, as achieving the right oil temperature is extremely important.) The oil should fill the pot about halfway.
- Add 4 sesame balls into the oil, and immediately use a slotted spoon to gently move them in a circular motion so they do not stick to the pot. This is a necessary step throughout the entire process to ensure even frying. Don't leave them unattended. Adding the sesame balls will lower the oil temperature down below 300°F/150°C, but shouldn't take it below 290°F/143°C. Adjust the heat slightly higher or lower to maintain the oil temperature at 300°F/150°C.
- After 10 minutes, your sesame balls will begin to float to the top of the oil. Now, your technique changes to keep them rolling in the oil so all sides get the same frying time. You can also occasionally press all four sesame balls down using a slotted spoon or small spider to keep them submerged in the oil. Do this for 2-3 minutes.
- At this stage, increase the heat to bring the oil temperature gradually up to 350°F. Fry them for another 5 minutes, for a total of 17-18 minutes, or until they turn a light golden brown. This last stage of frying at a higher temperature browns them. The sesame balls will expand and grow slightly at this higher oil temperature. The outer crust is now strong enough such that they should not burst, as long as you don't have any weak or thin spots in the dough.
- Transfer the finished sesame balls to a strainer, cooling rack or plate lined with paper towels for the oil to drain. Repeat with the second batch. Cool for 10 minutes and serve.
Nutrition Facts : Calories 283 kcal, Carbohydrate 49 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving
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.
CHOCOLATE SESAME BALLS
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.
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 SEED BALLS
One of the most beloved Asian sweet dumplings is crisp-chewy fried sesame seed balls. A Chinese New Year specialty that may have originated during the Tang Dynasty as palace food, they have been adopted by cooks of countless cultures to be enjoyed year-around. At Cantonese dim sum houses, this treat is called jin deui and usually contains sweetened red bean paste. In Vietnam, the filling typically features buttery mung beans. Ground peanuts are a quick and tasty filling option; if you select the peanut filling, use an electric mini-chopper to grind the nuts, sugar, and salt, and aim for a sandy texture. Sesame balls can be made without a filling, though I find those to be a tad lacking. The sugar used in the rice dough makes for a golden brown skin that slightly shatters with the first bite. Slab brown candy, called peen tong in Cantonese and sold at Chinese markets, looks like pieces of parquet flooring. It has a complex flavor not unlike maple sugar and lends a glorious rich brown color to the finished dumplings. When it is unavailable, light brown sugar is a fine substitute. Pressing on the balls during frying is the trick to getting them to expand, resulting in their signature hollow center.
Yield makes 18 balls
Number Of Ingredients 6
Steps:
- If you are using one of the bean pastes for a filling, measure 1 level teaspoon of paste for each dumpling and roll each portion into a small ball. Put on a plate, cover, and set aside. If you are using the peanut filling, put it in a small bowl.
- Put the rice flour in a bowl and make a large well in the center. Have a small bowl of water nearby for wetting your hands later. Bring the 2/3 cup water to a boil in a small saucepan. Add the candy and stir until completely dissolved. Remove from the heat and pour the sugar syrup into the rice flour. Use a wooden spoon or spatula to combine, stirring and eventually pressing the ingredients into a ball. Transfer to a work surface (the dough will still be warm, so be careful) and knead until smooth.
- Cut the dough into 3 pieces. Take a piece and give it a gentle squeeze. This dough tends to dry quickly due to the hot water evaporating. If cracks form, wet your hands and squeeze on the dough. Roll it on your work surface into a chubby log about 6 inches long. The extra water should soften and smooth the dough out. Cut the log into 6 even-size pieces. Roll each piece into a ball and cover with plastic wrap to prevent drying. Repeat with the remaining dough pieces to yield 18 balls total.
- For each dumpling, take a ball of dough and make a deep indentation to create a little cup. Aim to make the cup about 1 inch deep. You can build up the wall by pressing it between your thumb and index finger, working all the way around. Put a ball of paste or 1 teaspoon of ground peanut mixture in the well, tapping it down a bit. Close the cup, making sure that the filling is enclosed. Pinch and twist off any extra dough and seal well. Roll the dumpling between your hands to make it perfectly round and smooth; slightly wet your hands before this final roll if the dough feels dry. Set aside and repeat to make more; cover the filled ones to prevent drying.
- Put the sesame seeds in a small bowl. Dunk each dumpling into the bowl of water, shake off the excess water, and then put it in the bowl of sesame seeds. Dredge the dumpling to coat it well with sesame seeds, then place it back on your work surface. Repeat with the remaining balls. As you gain confidence, you can dunk and coat 2 balls at a time. Working over the bowl of sesame seeds, now roll each coated ball between your palms to remove excess sesame seeds and ensure that the remaining ones adhere well. Cover the finished coated balls with plastic wrap or a kitchen towel.
- To deep-fry the balls, use a wok or a pot, about 8 inches wide and 5 inches deep (for example, a 4-quart pot). Near the stove, have a platter or baking sheet lined with several thicknesses of paper towel. Pour in the oil to a depth of 2 1/2 inches. Heat over medium-high heat to just below 350°F on a deep-fry thermometer. (If you don't have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if bubbles rise immediately to the surface and encircle the chopstick, the oil is ready.) Steady the oil temperature by lowering the heat to medium. Fry the balls, 6 at a time, for 7 to 8 minutes, carefully lowering each one into the oil. The balls will lazily fry at the bottom of the pot for 2 to 4 minutes before floating to the surface. During that period, frequently turn and stir the balls to prevent uneven browning. After they rise, use the back of a metal slotted spoon or spatula to resubmerge each one in the oil and to gently press it against the side of the pan. Press and hold for 1 to 2 seconds and release; you will see the balls expand a bit. They will rotate and swim around the pot so that each can have its turn at being pressed. Keep pressing and releasing until each is about 2 1/2 times its original size; you will develop a rhythm. When the balls are about 2 inches in diameter, stop pressing and let them fry a bit longer until golden brown. Lift them from the oil, letting excess oil drip back into the pot, then place on the paper towels to drain. Fry the remaining sesame seed balls. Adjust the heat during frying so that it remains from 340° to 360°F. Though you can eat these sesame seed balls at room temperature, when they are warm they are a tad crisper on the outside, which makes a nice contrast with the chewy inside. Do try to eat them the day they are made. If desired, reheat them in a 400°F oven for about 5 minutes until heated through and gently sizzling, or refry in 2 1/2 inches of 350°F oil for about 1 minute; they re-crisp as they cool. Cover leftovers with parchment paper and keep at room temperature.
SESAME RICE BALLS
Children will hardly notice the spinach in these tasty sesame-seed-specked rice balls.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Makes about 16
Number Of Ingredients 3
Steps:
- Put rice in a medium saucepan, and cover with 1 3/4 cups cold water. Bring to a boil. Stir once, and reduce heat to low. Cover, and cook until rice is very soft, about 40 minutes. Remove pan from heat. Let stand, covered, 5 minutes. Stir in spinach and sesame seeds. Transfer to a medium bowl. Let stand until cool enough to handle, about 10 minutes.
- Using damp hands, shape mixture into 1 1/2-inch balls. Serve warm or at room temperature.
MOCHI SESAME BALLS RECIPE BY TASTY
Here's what you need: red bean paste, shiratamako flour, sugar, water, toasted sesame seed, canola oil
Provided by Stevie Ward
Categories Desserts
Yield 20 balls
Number Of Ingredients 6
Steps:
- Divide red bean paste into 20 and make it into small balls.
- Add shiratamako, sugar, and water in a medium bowl. Knead until firm and smooth. If it is too dry, add more water.
- Pull off a portion of dough and flatten. Wrap the each sweet bean ball and roll into a ball. The size of the ball should be slightly smaller than your takoyaki pan. Evenly coat with toasted sesame seeds.
- Cook the sesame balls in a greased takoyaki pan. Continue rolling the balls to cook evenly.
- Cook until the dough turn into translucent, approximately 5 -7 minutes. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 62 calories, Carbohydrate 11 grams, Fat 1 gram, Fiber 0 grams, Protein 0 grams, Sugar 4 grams
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
SESAME RICE BALLS
From the food coach, a great little snack. Low GI, wheat, gluten and dairy free. These are great for packing in bento or lunchboxes. From the food coach
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 1h15m
Yield 16 balls
Number Of Ingredients 7
Steps:
- Place the rice in a pan with 2 ½ cups of cold water and a pinch sea salt.
- Bring to the boil and reduce to simmer for 30 - 35 minutes until cooked.
- n a food processor grind half the cooked rice until it becomes sticky and glues together.
- Add ground rice to a bowl with the remaining rice, vegetables and sesame seeds.
- Using your hands take a small amount of the rice and veggie mix and make a ball the size of a 50 cent piece.
- Push index finger through to centre and place a blob of umeboshi if using and close up the ball. Sushi ginger also works well too.
- Continue this process until all the rice mix has been used.
- Roll each ball in the sesame seed and wind a strip of damp nori around each ball.
- Brush each ball with sesame oil.
- Place the balls on a baking sheet lined with baking paper and bake in the oven for 15 minutes at 160C.
- Serve with a dipping sauce of tamari.
Nutrition Facts : Calories 59.2, Fat 1.6, SaturatedFat 0.2, Sodium 3.7, Carbohydrate 10.1, Fiber 0.7, Sugar 0.3, Protein 1.3
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