Sesame balls4/12/2023 If you’re going to cook sesame balls, there are three parts to consider for a sesame balls recipe. They can also be found as street food in places like China, Japan, and other Asian countries. They are also popular for dim sum, a shareable small plate meal. Sesame balls are eaten year-round especially for birthdays and celebrations, like Chinese New Year. One bite will have you reaching for more! Sesame balls range in size from an inch in diameter to much larger – there isn’t a standard size. With an overall lightly sweet taste, the flavor and texture of sesame balls make them unique. The delicacy is coated with sesame seeds on the outside and filled with a red bean paste inside. Serve warm or at room temperature on the same day as frying.Known as Jian Dui, these fried Chinese dessert balls are crisp and chewy. Transfer to the wire rack while you finish cooking the rest. When the thermometer reads 360☏, fry the balls: Using a slotted spoon or spider skimmer and working in batches of four or five to avoid overcrowding the pot, drop the balls gently into the oil and cook, turning frequently, until evenly golden brown, about 5 minutes. Dip each dough ball into the flour-and-water mixture and then roll in the sesame seeds, shaking off any excess. In a second small bowl, stir together the white and black sesame seeds. Meanwhile, make the coating: In a small bowl, whisk together the rice flour and ½ cup of cool water. While the oil is preheating, set a wire rack over a rimmed baking sheet and set it by the stove. Attach a deep-fry thermometer, and turn the heat to medium-high. Into a medium pot, pour oil to a depth of 2 inches. Repeat with remaining dough and bean paste. Cently roll the filled dough in the palm of your hand to form a smooth ball, then transfer to a baking sheet. Spoon a tablespoon of the reserved bean paste in the center, then pull the edges of the dough up and around the filling, pinching the seams together to seal. Using a rolling pin, roll one ball out to a 3-inch circle. Using your hands, roll each piece into a smooth ball (cover the dough balls with a clean kitchen towel as you work to prevent them from drying out). Turn the dough out onto a clean work surface, then use a knife or a bench scraper to divide it into 12 equal pieces. Cover with plastic wrap and set aside until cooled to room temperature, about 30 minutes. Knead the dough in the bowl until it is smooth, about 5 minutes. Set aside until cool enough to handle, about 10 minutes. Using a silicone spatula, stir the mixture until a shaggy dough forms. Immediately pour the sugar syrup into the flour. To a medium pot over medium-high heat, add the sugar and ½ cup of water bring to a simmer, stirring occasionally until the sugar dissolved, about 2 minutes. To a medium bowl, add the flour and set aside. Use immediately or cover tightly and refrigerate for up to 2 weeks or freeze for up to 3 months. Transfer to a heatproof container and set aside to cool to room temperature. Add the remaining oil and continue cooking, stirring frequently, until the paste is darker in color and the oil is completely incorporated, about 10 minutes. Add 2 tablespoons of the oil and cook, stirring and scraping the bottom of the skillet frequently with a silicone spatula until smooth, about 2 minutes. Transfer the bean paste to a small skillet and set over medium-low heat. Add the sugar then process to a smooth purée. Rinse and drain well, then transfer to a small food processor. Place a sieve in the sink and drain the beans, discarding their cooking liquid. Add enough cool water to cover by 2 inches, set over medium heat, bring to a boil, then lower the heat to simmer and cook, stirring occasionally, until the beans are tender, about 40 minutes. Rinse well, then transfer to a small pot. Refrigerate for at least 8 and up to 24 hours.ĭrain the beans, discarding their soaking liquid. Make the red bean paste: To a medium bowl, add the beans and enough water to cover by 4 inches.
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