Sesame Ball

Monday, November 15, 2010

Growing up with my grandmother and aunt was fills with memories of goodies snacks and desserts that they would make every so often and sesame ball was one of those that everyone loved. There just something so good about this crispy, chewy outside and yet sweet and creamy filling that I can’t really put my finger on. This is one of those dessert or snack that comes in many variations from all part of Asia. There the mung bean, red bean, sweet meat and sesame and coconut. Of course, my family version is often a combination of sweet mung bean. As for my version I like it with sweet mung and coconut. Of course, you can always invent your own version. I used to live not far from this Hong Kong bakery that have their in sweet version and the shelf being chewy and thick instead of thin and crispy and it was one of the best I had thus far. My point is that if you play with your filling and find that one that fit your taste bud. Remember cooking is not about following orders to perfection, but about creativity and flares that fits your taste bud. That what makes it the more enjoyable!


6 Cups of vegetable oil for deep frying
½ Cup of white sesame seeds
¾ Cups of brown sugar or malt sugar
1 1/3 Cup of boiling water
3 Cups of glutinous rice flour
1 Cup of filling (mung bean and coconut)


1- In a wok or pot, preheat the oil to hot about 350 F degrees. Make sure that your pot is deep enough so that the oil would be at least 4 inches deep and be able to submerge the dough ball completely.
2- Next dissolve the brown or malt sugar with 1 cup of boiling water.
3- In a large bowl, put the flour in there and make a well. Then slowly pour the boiling sugar water into it and stir until the dough is blend and sticky. If it not blending you can use the 1/3 cup of boiling water, it needed. Now knead the dough until it smooth and pliable.
4- Taking out a dollar size at a time, roll it your palms and make a ball out of it. Then flatten it and add the filling in the middle and slowly bring the side up to completely cover the filling. Roll it back into a ball.
5- Now wet your finger in water and roll the ball around your ball to semi wet it. Then dip it in the sesame seeds to fully coat it.
6- Last but not least drop the ball into the hot oil. Cook until it light golden and floating up, it is done.
7- Remove and place on top of paper towel to remove any access oil.

Serve hot and enjoy!


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