fried sesame Balls
· 200g plain flour
· 1½ tsp baking powder
· 1/4 tsp bicarbonate of soda
· 1/8 tsp salt
· 65g sugar
· 65ml UHT milk
· 1½ tbsp margarine or butter, melted
· 1/2 cup sesame seeds
· 150g red bean paste (available at bakery shops)
To prepare the filling: Portion out red bean paste into small balls
of about 5g each.
Put sifted dried ingredients, salt and sugar in a mixing bowl. Pour
in the milk and stir in the melted margarine or butter to mix into a
Divide the dough into portions of 25–30g each and wrap around a
small ball of filling. Shape into a neat round ball. Dip the ball
lightly in water, then dip into the sesame seeds to coat all over.
Press the sesame seeds tightly around. Heat enough oil in a wok and
slide in the sesame balls.
Deep-fry the balls over a gentle low heat, stirring frequently until
they turn lightly golden.
Remove the sesame seed balls and drain them well on absorbent paper
Deep fried sesame Balls2
· 250g glutinous rice flour, sifted
· 125g sweet potato, steamed and mashed
· 35g castor sugar
· Pinch of salt
· 140ml hot water
· 60g sesame seeds
Put sifted glutinous rice flour into a mixing bowl. Stir in salt and
sugar. Add in mashed sweet potato to mix. Pour in hot water and mix
with a wooden spoon until well blended.
Knead the dough lightly until it is firm, smooth and pliable but not
sticky to the touch.
Roll dough into a long fat sausage shape and cut into 12–14 equal
sized portions. Shape each portion into a ball. Wet the palms of
your hands and roll the balls in sesame seeds.
Heat oil over a medium heat and deep-fry the balls in batches of 3–4
pieces at a time for 4–5 minutes or until the sesame seeds turn
golden. Remove with a slotted spoon and drain well on absorbent