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                       NEW YEAR'S SESAME SEED BALLS

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : China                            Update
                Archived

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Water-ground glutinous rice
                        -flour
   1 1/4   c            Light brown or white sugar
   1 1/4   c            Boiling water, approx.
   1       c            Red Bean Paste
     1/4   c            White sesame seeds
   6       c            Oil for deep frying

  Put rice flour in large mixing bowl.  Dissolve brown
  sugar in boiling water; then stir sugar water into
  flour until flour is all damp. Add more hot water if
  flour appears too dry. Pat and knead dough in bowl
  until soft and smooth. Break off half the dough and
  roll it a little between your palms; if it isn't
  smooth, wet your hands and roll it again. Then break
  it into fifteen pieces. Roll each piece between your
  palms into a ball about the size of a walnut. Cover
  with damp towel or plastic wrap. Take a ball of dough
  and press an indentation into it, making a deep cup.
  Place 1 teaspoon filling inside and close the cup,
  making sure you completely cover the filling with the
  dough.  Pince and twist off a pice of dough and seal
  the edge well.  Roll the filled ball between your
  palms to make it perfectly round.  Then roll the ball
  in sesame seeds, pressing gently, until the entire
  surface is covered and the seeds adhere to the dough.
  Prepare the other half of the dough and cover the
  finished balls with a damp towel or plastic wrap. Heat
  wok over medium heat. Add oil and heat to 350 degrees.
  Lower ina few balls at a time and let cook slighly.
  When sesame seeds turn ligh brown, apply some pressure
  to the balls with the back of a large ladle, pressing
  them against the bottom or side of the pan. Do this
  continuously, pressing each ball until it blows up to
  about three times its original size and the sesame
  seeds turn golden brown; this takes about 5
  minutes.Each time you press down on a ball with the
  back of a large ladle, it will automatically turn over
  and expand a little. The trick is to work all the
  balls in separate turns, until they have tripled in
  size, pressing each one separately and quickly going
  on to the next during the 5 minute process. Drain the
  sesame balls on paper towels and serve them warm or at
  room temperature. Already cooked sesame balls can be
  reheated in a preheated 450 degree oven for about 5
  minutes, or until they puff up again. New Year's
  Sesame Seed Balls
 


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