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Deep fried sesame Balls
 
Ingredients
200g plain flour
1 tsp baking powder
1/4 tsp bicarbonate of soda
1/8 tsp salt
65g sugar
65ml UHT milk
1 tbsp margarine or butter, melted
1/2 cup sesame seeds

Filling
150g red bean paste (available at bakery shops)
Method
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 soft dough.

Divide the dough into portions of 2530g 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 towels.
 

 
 
Deep fried sesame Balls2
 
Ingredients
250g glutinous rice flour, sifted
125g sweet potato, steamed and mashed
35g castor sugar
Pinch of salt
140ml hot water
60g sesame seeds
 


Method
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 1214 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 34 pieces at a time for 45 minutes or until the sesame seeds turn golden. Remove with a slotted spoon and drain well on absorbent kitchen paper.

Serve immediately.

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