![]() ![]() (Tip – Take the first one that reaches a dark golden color out, cut it open, and if it’s cooked, you’ll know the right color you are looking for.) Enjoy right away. When the sesame balls have fried to a dark golden color, remove from the oil and drain. Watch carefully.Īfter a few minutes, gently flip the balls with a chopstick so they cook evenly. If you see a string of small bubbles, it’s hot enough.) Tips To make perfect Sesame Balls (Tip – If you’re not sure if the oil is hot enough, you can test it by inserting a chopstick. When the oil starts to smoke slightly, carefully drop in the balls. They are basically a kind of fried pasta dough using glutinous rice. Sesame balls are a much loved Chinese snack. ![]() Heat enough oil (the more the better) over low fire in a pot large enough so that the balls won’t touch the bottom (or they may stick) and will have enough room so they don’t stick together.ġ0. Chinese Sesame Balls With Red Bean Paste. Roll each ball in the sesame seeds to coat completely.ĩ. Form the ball by pulling the pumpkin dough around the bean-paste, then roll to make a smooth ball.Ĩ. To fill, knead each ball into a flattened round and place one bean-paste ball in the center of the dough round. Divide the rested dough equally into 10 parts, about 20 grams each. While the pumpkin dough is resting, divide the bean-paste into 10 equal pieces and roll each into a ball.Ħ. Cover with plastic wrap and let rest for 30 minutes.ĥ. Once combined, knead the dough until it reaches a smooth soft consistency and is no longer sticky. Sift the rice flour into the pumpkin mixture and combine.Ĥ. In a small bowl, mix evenly the pumpkin with the light cream and powdered sugar.ģ. (Tip – You can eliminate the scraping step if you remove the skin before steaming the pumpkin pieces.)Ģ. Steam for about half an hour or until cooked completely.Īllow to cool enough to handle, and scrape the cooked pulp from the skin with a small spoon. Cooked white sesame seeds, enough for coating 10 ballsġ.Wash the pumpkin and cut it into large pieces.The sweet bean-paste and fragrant sesame seeds are enough to tempt just about anyone.įor 10 Chinese Pumpkin Bean-Paste Sesame Balls, you will need the following ingredients: These small rice flour balls are filled with sweet red beans (anko) on. Golden pumpkin is delicious and makes beautiful sesame balls with a golden color. Sesame seed balls or goma dango is a variety of Japanese sweet treats known as dango. Today I am going to show you how to make pumpkin bean-paste sesame balls. Some versions include a filling of bean-paste or other fillings, but some are not filled at all.įilled sesame balls have a thin, crispy skin, and even though they are hollow, they don’t deflate once cooled. They are basically a kind of fried pasta dough using glutinous rice flour and coated with sesame seeds. Repeat process until all sesame balls have been cooked.Sesame balls are a much loved Chinese snack. Using a slotted spoon, remove sesame balls from hot oil and place on a paper towel to remove excess liquid. Cook for 4-5 minutes, or until golden brown and firm. Place balls in hot oil, 5 at a time, so that they do not touch each other. Heat oil in a large pot over medium-high heat until it reaches 340 F (170 C). Roll each ball into the sesame seeds until evenly coated. Repeat process until all balls are stuffed and red bean paste has been used up. Roll stuffed ball in the palms of your hands to ensure the ball is perfectly round. Cover the paste completely, and seal edges shut. Using your fingertips, wrap dough around red bean paste to form a ball. Place 1 tablespoon (15 ml) of red bean paste into the center of the dough. In the palm of your hand, press ball into a flat circle. Pick up enough dough to roll into a 2-inch ball. Stir until mixture is smooth but still firm and tacky. In a separate mixing bowl, mix together glutinous rice flour and baking soda.įorm a well in the center of the flour mixture, and slowly pour in brown sugar water. ![]() Pour boiling water over brown sugar, and stir until brown sugar is completely dissolved. In a small pot, bring water to a boil over high heat. Remove from heat and place in the refrigerator for 2 hours to cool completely. Once you reach the consistency of cookie dough, the red bean paste is ready. Transfer puree to the saucepan, and add peanut oil.Ĭook over medium heat, stirring constantly until it becomes thick and shiny. Cook for 2 hours, until the beans are completely soft.ĭrain beans and add to food processor with sugar and salt. Place the pot over medium heat and bring to a simmer. To make the red bean paste, place dried red beans in a mixing bowl and cover with water to soak overnight.Īdd beans to a medium pot and cover with water. ![]()
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