Sesame Seed Balls Recipes

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SESAME BALLS



Sesame Balls image

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

1 1/2 cups glutinous rice flour ((divided))
1/3 cup granulated sugar
1/4 cup boiling water
1/4 cup room temperature water ((plus 1 tablespoon))
7 ounces lotus paste or red bean paste
1/4 cup sesame seeds ((raw or toasted are both fine))
4 cups peanut or vegetable oil ((for frying))

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



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.

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.

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!

SESAME SEED BALLS



Sesame Seed Balls image

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

6 tablespoons Sweetened Red Bean Paste (page 203) or Sweetened Mung Bean Paste (page 204), or 1/4 cup coarsely chopped unsalted roasted peanuts ground with 2 1/2 tablespoons sugar and 2 pinches of salt
1/2 pound (generous 1 3/4 cups) glutinous (sweet) rice flour (select a Thai brand such as Erawan)
2/3 cup water
2 slabs Chinese brown candy/sugar, coarsely grated or finely chopped, or 2/3 cup lightly packed light brown sugar
1/3 cup raw hulled (white) sesame seeds
Canola or peanut oil, for deep-frying

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



Sesame Rice Balls image

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

1 cup short-grain brown rice
1 cup baby spinach, cut into small pieces
2 tablespoons toasted sesame seeds

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



Mochi Sesame Balls Recipe by Tasty image

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

6 oz red bean paste
1 ½ cups shiratamako flour, (glutinous rice flour)
1 tablespoon sugar
⅔ cup water
toasted sesame seed, as needed
canola oil, as needed

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



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 RICE BALLS



Sesame Rice Balls image

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

1 cup short grain brown rice
1/2 cup carrot, finely diced
1/4 cup shallot, finely diced
30 g sesame seeds, toasted
umeboshi plum paste (optional)
1 teaspoon roasted dark sesame oil
2 sheets nori fresh seaweed, cut into strips 1 . 5 cm thick

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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2016-09-23 Take off heat. Mix the in the turmeric into the sesame seeds while still warm-hot. Add the sesame seeds to the tahini maple bowl. Add the spices and mix well. Add coconut flour or protein powder and mix in. Chill the mixture for 5 to 10 minutes, then shape into balls or press in a parchment lined pan to cut into bars.
From veganricha.com


CHINESE AIR FRYER SESAME BALLS RECIPE (煎堆) - ET FOOD VOYAGE
2022-02-04 Cooking the sesame balls with an air fryer. Preheat the air fryer to 160°C. Brush a layer of oil over the air fryer basket. Place the sesame balls into it – do not overcrowd and leave a little bit of space in between each ball as they will slightly expand during the cooking process. Cook in batches if necessary.
From etfoodvoyage.com


AMAZINGLY CRISPY AND CHEWY CHINESE SESAME BALLS RECIPE (MUST …
Instructions. 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.
From wokyourworld.com


BUCHI (SESAME SEED BALLS) - THE EARTH KITCHEN
2020-08-23 Using a sauce pan, heat a cup of water to boil on a stove top in medium heat. Once the water has boiled, turn off the heat. Dilute sugar into the boiling water and stir until well combined. Let it sit for about 3-5 minutes. In a mixing bowl, whisk rice flour and salt together.
From theearthkitchenblog.com


COOK THIS: FRIED SESAME BALLS FROM MOONCAKES AND MILK BREAD
2022-01-18 Step 4. Transfer the paste to a medium nonstick skillet. Add 1/4 cup of the oil and cook over medium-low heat, stirring with a flexible spatula until blended and smooth. Add the remaining 1/4 cup ...
From nationalpost.com


CHINESE SESAME BALLS - COOKING THERAPY
Combine boiling water and light brown sugar in a small bowl. Mix until uniform. Add sweet rice flour to a separate bowl. Create a well in the center of the flour. Pour the sugar water into that well and mix. Once the dough starts to form, roll the dough out onto a floured surface. Add more flour or water as needed.
From cooking-therapy.com


SESAME BALLS - BEST FOOD FARM TO TABLE
2015-10-27 Sesame Balls. 8 oz rice flour. 10 oz potatoes or two medium size potatoes steamed till soft. 2/3 cup sesame seeds. 1/4 cup cold kefir. Filling. 1/2 coconut grated
From healthycountrylife.com


BLACK SESAME PROTEIN BALLS (HEALTHY 5-INGREDIENT ENERGY BITES)
2021-05-26 Add more coconut flour if the dough is too soft, add a teaspoon or more of water or milk of choice if the dough is too thick*. Roll the dough into tablespoon sized balls, and refrigerate 15 minutes to help set. Melt white chocolate chips by microwaving them in 15 second blasts. Drizzle onto the protein balls. Sprinkle sesame seeds on top.
From allpurposeveggies.com


DEEP-FRIED SESAME BALL (5 INGREDIENTS GRANDMA’S RECIPE)
2021-03-17 Lightly coat the rice ball in water and cover the rice ball with raw sesame seeds. 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 ...
From tiffycooks.com


JIAN DUI (SESAME SEED BALLS) - ROTI N RICE
2021-12-07 2 cups red bean paste (400g) ½ cup sesame seeds (70g) Vegetable oil for deep frying. Instructions. Boil sweet potatoes in a medium sized saucepan with 1 cup (240ml) of water for about 10 minutes or until very soft. Remove from heat and mash sweet potatoes with a potato masher. Set aside to allow it to cool.
From rotinrice.com


SESAME BALLS - A PETITE MAMA
2017-08-27 Instructions. Rinse the mung beans in a medium bowl until the water is clear and not yellow. Let it sit over night. Dough: In a small pot, boil 2 cups of water. Mix the potato flakes with 1 cup of water until it thickens. Add all the other ingredients and stir. Add 1/2 cup of water and knead the dough.
From apetitemama.com


SESAME BALLS – JIAN DUI RECIPE - VEGAN THE WAY
2020-10-30 Once you’re ready to make the sesame balls take some dough and flatten it in your hand until it’s around 1/2 inch thick. Add around 1 tsp of red bean paste to the center of the disk and wrap the dough around the red bean paste. Make sure to seal the edges so the red bean doesn’t leak out while frying.
From vegantheway.com


SESAME BALLS WITH RED BEAN PASTE – TAKES TWO EGGS
2022-02-01 Rest. Place in a ziploc back or cover with plastic wrap and set aside for 30 minutes. Prepare the filling and sesame seeds. Divide the filling into 10 equal balls about 1 tablespoon each. Place the sesame seeds in a small bowl and prepare a small bowl of water. Divide the dough into 10 equal balls.
From takestwoeggs.com


SESAME BALLS WITH RED BEAN PASTE - KAWASHIMAYA THE JAPAN STORE …
2021-11-17 White Sesame Seeds (for coating) Instructions. Round the red bean paste into equal amounts, about 10g each. Now, make the dough. Mix glutinous rice flour, water, and sugar. Then add water. Knead until soft. Divide the dough into equal amounts. Cover the red bean paste ball with the dough.
From thejapanstore.us


NO BAKE, SESAME BALLS WITH COCONUT AND PALM SUGAR - TOOTING MAMA
2019-04-13 In a large frying pan dry roast the sesame seeds and coconut until the coconut turns golden. Using a food processor, in batches, blitz the sesame seeds coconut, palm sugar and dates. Tip the blended mix into a bowl. Using your hands, grab a fistful of sesame mix and start to squeeze and mould into balls. You’ll have enough mix to make between ...
From tootingmama.com


SESAME BALLS, THE SWEET POTATO VERSION (红薯煎堆) - RED HOUSE SPICE
2018-12-02 Coat the balls. Mix a tablespoon of glutinous rice flour with ½ cup of water. Wet a dough ball thoroughly in the mixture. Then place it in a bowl filled with raw sesame seeds. Shake the bowl in a circular motion to allow the ball to roll around in the seeds. Take the ball out when it’s fully covered with seeds.
From redhousespice.com


BLACK SESAME SWEET RICE BALLS (黑芝麻汤圆, TANG YUAN)
2022-03-21 Cover the plate and refrigerate or freeze until the butter is solidified enough to handle, a minimum of 30 minutes in the fridge or 15 minutes in the freezer. To make the sweet rice ball filling, scoop out about 1/2 tablespoon of the filling (7 g). Use your palms to roll the filling until it forms a round ball.
From omnivorescookbook.com


SESAME SEED BALLS RECIPE
250 gms skinless sesame seeds (til) 250 gms mava (khoya) 300 gms castor or powdered sugar. Method. Measure all ingredients and keep aside. Dry fry sesame seeds in a frying pan until lightly browned and there is a distinct aroma of sesame oil. Cool, grind coarsely and keep aside. fry khoya in a wok or pan until it changes colour to pink-ish.
From tarladalal.com


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