Sticky Rice Sesame Seed Chocolate Balls In A Lemongrass Soup And Almond Sesame Seed Truffles Recipes

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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.

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.

STICKY RICE BALLS



Sticky Rice Balls image

This is a great appetizer; it take a little time to get everything prepared, but is worth the effort in the end -

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 23

2 cups uncooked glutinous rice
crabmeat
avocado
pre-cooked baby shrimp
jicama
cilantro
smoked scallops
fresh plum
enoki and shiitake mushroom
preserved gingerroot
snipped chives
toasted plain sesame seeds or black sesame seed
brightly colored flying fish roe
black caviar
pine nuts, toasted
chopped nori (thin sheets of dried seaweed)
chopped fennel, tops
1/2 cup seasoned rice vinegar
2 tablespoons sesame oil
1/2 teaspoon chili oil
2 teaspoons low sodium soy sauce
1/2 teaspoon sugar
1 large scallion, cut into 1/2 inch diagonal slices

Steps:

  • FOR THE RICE:.
  • In a heavy-bottomed pot bring 3 cups of water to a boil. Add rice and return to a boil. Cook for 1 minutes. Drain rice and return to pot. Cook, covered, over low heat 20 minutes. Let stand, covered, for 10 minutes.
  • FOR THE FILLINGS:.
  • Choose a variety of fillings., Chop items into small pieces. Combine according to taste. Some examples of good combinations: crab and avocodo; baby shrimp, jicama, and cilantro; duck and plums; smoked scallops and preserved ginger;.
  • Set out a bowl of warm water, a clean dishcloth,for your hands, and a plate rubbed with oil. Moisten hands with warm water. Scoop about 1-2 Tablespoons of rice, mold around a small amout of filling, and shape into a 1-inch ball between your palms. Set on oiled plate. Repeat with remaining rice, wiping your hands as needed.
  • FOR THE COATINGS:.
  • Roll sticky rice balls in the coatings of your choice. Set on a platter or tray. Serve with dipping sauce.
  • DIPPING SAUCE:.
  • Whisk together all ingredients except scallions. Pour into a bowl, and top with scallions.

Nutrition Facts : Calories 203.9, Fat 3.7, SaturatedFat 0.5, Sodium 47.9, Carbohydrate 38.4, Fiber 1.4, Sugar 0.4, Protein 3.3

STICKY SESAME BARS WITH RAW CHOCOLATE DRIZZLE



Sticky Sesame Bars with Raw Chocolate Drizzle image

Provided by Camilla V. Saulsbury

Categories     Freeze/Chill     Low Cal     Chill     Healthy     Low Cholesterol     Raw     Seed

Yield Makes 20 bars

Number Of Ingredients 12

2 cups raw nuts (e.g., cashews, peanuts, pistachios, pecans)
1 cup raw sesame seeds
1/2 cup chia seeds or poppy seeds
1/2 cup raw agave nectar or raw honey
1/3 cup natural, unsweetened raw nut or seed butter (e.g., tahini, sunflower, or peanut)
2 tablespoons virgin coconut oil, warmed until melted
1 teaspoons vanilla extract (omit, if strictly raw)
1/4 teaspoon fine sea salt
Raw Chocolate Drizzle
2 tablespoons virgin coconut oil, warmed until melted
2 tablespoons raw agave nectar or raw honey
2 tablespoons raw, unsweetened, natural cocoa powder (not Dutch process)

Steps:

  • 1. Line an 8-inch square baking pan with foil or parchment paper and grease the pan with coconut oil or vegetable oil.
  • 2. Place the nuts, sesame seeds, and chia seeds in a food processor and process until finely chopped. Add the agave nectar, nut or seed butter, oil, vanilla, and salt. Process, using on/off pulses, until the mixture is blended and begins to stick together and clump on the sides of the bowl.
  • 3. Transfer the mixture to the prepared pan. Place a large piece of parchment paper, wax paper, or plastic wrap (lightly greased with coconut or vegetable oil) atop the bar mixture and use it to spread and flatten the mixture evenly in the pan; leave the paper or plastic wrap to cover. Place the mixture in the freezer for 30 minutes.
  • 4. To prepare the chocolate drizzle: Mix the oil, agave nectar, and cocoa powder in a small bowl until blended. Remove the bar mixture from the freezer, uncover, and decoratively drizzle or spread with the chocolate mixture. Refrigerate for at least 4 hours or place in the freezer for 1 hour until the mixture is firm.
  • 5. Using the liner, lift the mixture from the pan and transfer to a cutting board. Cut into 20 bars. Store in the refrigerator or freezer.

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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