Recipe for chinese sesame balls?!
Answers: Sesame balls with sweet paste in them. I'm not sure if it would be red or black. Anyone know what they're called and a recipe for them?
Chinese Sesame Seed Balls (Ma T'uan)
While you'll find this delicious dim sum treat at bakeries throughout the year, sesame seed balls are popular during Chinese New Year and other special occasions.
Makes 20 balls
Ingredients:
1 pound glutinous rice flour
1 1/4 cups dark brown sugar
1 1/4 cups boiling water
1 cup sweet red bean paste
1/4 cup white sesame seeds
4 cups oil for deep-frying
Directions
Dissolve the brown sugar in boiling water. Place the rice flour in a large bowl. Make a well and add the dissolved sugar and water mixture. Stir until thoroughly mixed.
Dust your hands with a bit of rice flour and shape the dough into balls roughly the size of golf balls. Repeat the process with the red bean paste, using about 1 teaspoon and shaping into smaller balls.
Next, using the thumb and index finger of both hands, press a hole into the dough so that you've formed a cup. Place a ball of the red bean paste inside and press the edges of the dough together so that the filling is completely covered and there are no holes. Roll each of the filled balls in your hands to form a perfect circle and then roll the ball in the sesame seeds.
Deep-fry the sesame seed balls, a few at a time, in oil heated to between 320 and 350 degrees.
Once the sesame seeds turn light brown and the balls start floating to the surface (about 2 minutes), gently apply pressure to the ball with the back of a spatula or a large ladle against the side of the wok.
Continue applying pressure as the balls increase in size to approximately three times their normal size and turn golden brown. Place the deep-fried sesame seed balls on a tray lined with paper towels to drain. Serve warm. If preparing ahead, refrigerate and then re-heat the balls until they puff up again
http://www.dininginthailand.com/recipe-0...
Sesame Balls Recipe
Yield: 32 Snacks
---------------------------DOUGH------...
L2 oz potatoes
Salt and pepper
2 oz Sugar
4 fl Water
8 oz Glutinous rice flour or rice flour
--------------------------FILLING-----...
4 Chinese dried mushrooms
4 oz Loin of Pork
1 ts Soy sauce
1 ts Sugar
1 ts Dry sherry
1 oz Dried shrimps
2 tb Oil plus oil for
Deep frying
1/2 ts Chopped shallot
1 tb Chopped chives
2 oz Canned water chestnuts, diced
2 tb Water
1 ts Five spice powder
1 ts Oyster sauce
1/4 ts Sesame oil
1 tb Corn flour
4 oz Sesame seeds for coating
Cook the potatoes in boiling salted water until tender, then mash them
until they are quite smooth. Dissolve the sugar in the water in a
saucepan over a fairly low heat. Sift the rice flour into a large
bowl. Make a well in the centre, then add the mashed potatoes and
sugar solution. Gradually stir in the rice flour then knead the
mixture into a soft dough. Cover with cling film or a tea towel and
chill. Prepare the filling. Soak the mushrooms in cold water for 15
minutes, then drain and steam them over boiling water for 15 minutes.
Remove the mushroom stalks, then finely dice the caps. Finely dice
the pork and marinate it with the soy sauce, 1/2 teaspoon of the
sugar and 1/2 teaspoon of the sherry for 10 minutes. Soak and dice
the dried shrimps. Heat the 2 tablespoons oil in a wok or frying pan.
Add the pork, shallot and shrimps and fry for a while, then stir in
all the remaining filling ingredients. Roll the dough into a cylinder
shape, then cut it into 32 equal portions. Press the pieces of dough
into flat circles and place a little filling in the centre of each.
Draw up the edges of the dough, working it around the filling to seal
it in and make neat balls. Coat these completely in sesame seeds.
Heat the oil for deep frying to 190 c/375 F, then add the sesame
balls and deep fry them until golden brown. Drain and serve.
http://www.chinatownconnection.com/sesam...
(*-*)
click the link for the story, and photos.
http://dessertfirst.typepad.com/dessert_...
Sesame Seed Balls
makes about 20
1 lb glutinous rice flour
1 1/4 cup dark brown sugar
1 1/4 cup water
1/2 cup red bean paste or 3 oz dark chocolate, chopped into small pieces
1 cup sesame seeds
oil for deep frying
Put the rice flour into a large bowl. Bring the water to a boil and add the brown sugar, stirring to dissolve.
Pour the sugar water over the rice flour and stir together with a wooden spoon to combine. You can add up to 1/3 cup more water if the mixture seems dry and isn't coming together. Once the dough is cool enough to touch with your bare hands you can stop using the spoon and just knead the dough - don't overwork it or it will become tough.
Once the dough is soft and smooth, break off a piece about the size of a golf ball and roll between your hands to form a ball. Place in a dish and cover with some plastic wrap, then repeat with the remaining dough.
Take one of the dough balls and make a well in it with your thumb. Place either a teaspoon of the red bean paste or a few pieces of the chocolate in the well, then push the dough together to cover up the filling. Roll the ball between your hands again to make it smooth and round without cracks.
Wet your hands with water and roll the dough ball in a dish of the sesame seeds, pressing gently to get the seed to adhere to the dough ball. Place the ball back under the plastic wrap and repeat with remaining balls.
Pour the oil in a wok or other pan so it is deep enough to cover the dough balls when you fry them. Heat over medium heat until it is 350 degrees.
Place a few dough balls (about 4-5) in the hot oil and let cook. Use a ladle or wooden spoon to press the dough balls against the side of the pan to rotate them - this is important to help them cook evenly and prevent spots from burning.
When the seeds start turning golden and the dough balls start floating to the top of the oil, the balls should be done - about 5 to 6 minutes. You might want to fish one out and cut it in half to make sure the dough has cooked all the way through.
Remove the balls and drain them on paper towels, then repeat with the rest. The sesame seed balls should be served as soon as possible to preserve freshness.
http://dessertfirst.typepad.com/dessert_...