Sesame Balls
Sesame Balls are a popular dessert/snack in China, commonly found in many restaurants and street food stalls. They are crispy on the outside and soft on the inside, with a sweet and fragrant taste. Sesame Balls are made from sugar, water, and glutinous rice flour, filled with red bean paste, and coated with sesame seeds before being deep-fried until golden brown. If you're interested, let's try making them together. You won't regret it!
INGREDIENTS
- 250g Pumpkin
- 300g Glutinous Rice Flour
DIRECTIONS
Prepare Ingredients and Tools: 250g pumpkin, 50g granulated sugar, 300g glutinous rice flour, adequate amount of roasted white sesame seeds, 1000ml vegetable oil, and a non-stick pan.
Steam the 250g pumpkin slices in a pot for about 15 minutes until cooked.
Mix the steamed pumpkin with 50g granulated sugar until well combined, then use a spoon to mash it into a smooth paste.
Pour in 300g glutinous rice flour and mix until crumbly.
Knead the mixture into a smooth dough and let it rest for about 20 minutes to ferment.
Tip:
Allowing the dough to ferment will give it a chewier texture and better taste.
After the dough has fermented, take a piece, knead it into a round ball, and then shape all the dough into round balls.
Coat the balls with roasted white sesame seeds.
Pour an adequate amount of vegetable oil into the pan. When the oil temperature reaches 50% heat, fry the balls over medium heat.
Continuously flip the balls with chopsticks until they are all fully cooked and floating.
Tip:
Be careful not to let the oil temperature get too high to avoid sesame ball explosions. Maintain a constant temperature of around 250°F (121°C).
Remove the balls from the oil and drain excess oil. Your delicious sesame balls are now ready to be enjoyed!