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Sesame balls4/7/2023 ![]() This should be around 4 to 10 minutes total.ĭrain them on absorbent paper and arrange on a serving plate. Heat the oil in a wok over a moderate heat (350 degrees F) and deep-fry the sesame seed balls, a few at a time, about 4, until the sesame seeds turn golden brown and the balls start floating to the surface, gently turning for the first 3 minutes, so they don't burn and left to float until golden. Melt the remaining 1 1/2 cups/ 300 g chocolate in a double boiler or in a heatproof bowl placed over a pan of simmering water. Roll the balls in your hands so that they're all evenly shaped, and then coat each ball in sesame seeds. From 1/3 cup chocolate, place a piece of dark chocolate inside each cup and press the edges of the dough around the chocolate so that the filling is completely covered. Using your fingers, press an indentation in each dough ball to make a cup shape. Mix in the sugar mixture and knead together to make a soft, but not sticky dough.ĭust your hands with rice flour and shape the dough into balls, roughly the size of golf balls. Sieve the rice flour into a bowl and make a well in the centre. Allow to cool for a few minutes before serving.Tip the brown sugar into a heatproof jug and pour on the boiling water and stir to dissolve. Once they're golden-brown, remove the balls with a slotted spoon and place on a plate lined with paper towels. There will be a little "puff" as the dough expands visibly around the 8-10 minute mark, so keep a slight distance as you continue to roll the balls gently in the oil.ĩ. The oil should just simmer gently with tiny bubbles around the balls, so adjust the heat to ensure an evenly low temperature. Roll the balls around gently with the spoon to make sure they cook evenly. Depending on the size of your saucepan, you may be able to get 4-6 balls into the oil without crowding them. When it registers 150C on a thermometer, use a large metal spoon to carefully lower a few balls into the oil and cook slowly for about 15 minutes until golden brown. Fill a large saucepan with enough oil to come 5cm up the sides and place over a medium-low heat. Shake the tray so that the balls are completely coated in the seeds.Ĩ. Wet hands in the water, then moisten the dough balls one at a time, then place on the tray of sesame seeds. Place the sesame seeds on a small tray and have a small bowl of water close by. Place a dollop of the filling paste inside this cavity and bring the edges up and over to enclose it completely. Working with one ball at a time, press a thumb into the centre and pinch around the sides to form a rough cup. Roll into smooth balls then cover with a tea towel to prevent them drying out.Ħ. For best results, weigh each piece: it should be between 35g-40g (about twice the weight of the paste balls in the previous step). When the dough has rested, roll it into a long rope on a clean kitchen bench, then cut into 12 equal pieces. Meanwhile, prepare the filling by scooping out 12 individual tablespoons of the sweet bean (or lotus) paste and place on a large plate. Place the dough back into the bowl, cover with a plate and set aside to rest for about 30 minutes.Ĥ. Turn the dough out onto a clean work surface and knead for about 5 minutes until smooth, pliable and no longer sticky. Knead gently together in the bowl, adding a teaspoon or two of extra water if it looks dry or crumbly. Combine with a fork until a shaggy dough forms, then add the hot-water paste. Stir the sugar and salt into the mashed sweet potato, then add the remaining 140g rice flour and the tap water. Stir with a spoon until it forms a smooth, stiff paste, then set aside in the bowl for the time being.ģ. Combine 60g of the glutinous rice flour in a small bowl with the just-boiled water. Mash the potatoes with a fork, then set aside to cool.Ģ. Remove from heat, then strain and transfer to a medium bowl. Bring to a boil over a medium-high heat, then reduce heat to medium and cook for about 15 minutes until soft. ![]() Place the sweet potato in a small saucepan with enough water to cover.
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