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Wednesday, May 2, 2012

Sesame Balls with Black Sesame Paste Filling

Since I still have some black sesame powder left over, I decided to use it as a filling for this sesame ball recipe. So it's black sesame on the inside and coated with white sesame on the outside:D The original filling for this popular dim sum dessert is usually coarsely grounded peanuts and sugar.






 I used the dough recipe from Kuali
You can use the peanuts filling which I listed here or use the sesame paste from here.


Ingredients

    • Pastry dough skin
    (A):
    • (combine and sift)
    • 150g glutinous rice flour
    • 1 tbsp rice flour
    (B):
    • 150ml hot water
    • 3¼ tbsp castor sugar
    • Pinch bicarbonate of soda
    (C):
    • 25g wheat starch (tang mein fun)
    • 4 tbsp boiling hot water
    • 15g shortening
    • 1 cup sesame seeds
    • Enough oil for deep-frying
    Filling:
    • 55g roasted peanuts
    • 10g toasted sesame seeds
    • 2 tbsp granulated sugar
    • 2 tbsp chunky peanut butter
    • 1 tbsp corn oil

Method

    Pan-fry sesame seeds and peanuts separately until fragrant. Put both into a blender and grind till fine. Mix grounded mixture, sugar, peanut butter and oil together. Make into equal sized portions of about 12-13 pieces. Chill in the freezer for 30-40 minutes.
    For dough skin: Sift glutinous rice flour and rice flour into a bowl. (I didn't bother to sieve)  Dissolve sugar and bicarbonate of soda in hot water in a cup and set aside.
    Put wheat starch into a mixing bowl. Pour in boiling hot water and mix well together until the wheat starch turns cooked. Add in (A); mix. Stir in (B) and add in shortening. Knead into a smooth dough and cover with a piece of damp tea towel, then set aside to rest for 20-25 minutes. (I didn't bother to rest it either:P)
    Divide the dough into equal portions of 12-13 pieces. Roll each piece out into a circle. Add in one portion of filling and wrap dough around this to form a ball. Dip each roll into a bowl of water. Toss in sesame seeds, then deep-fry in hot oil until golden. (I find the dough is sticky enough not to have to dip into water so I skipped this part too)


Chewy Mocchi like texture with a slight crunch when eaten hot, once cooled they were soft just like mocchi.

2 comments:

  1. Oh, what a coincidence , we both also make this yummy ball, hehehe..

    ReplyDelete
  2. ya i was so surprised when I saw yours appeared on my blog list lol! I must try your version, I like crusty skin too!

    ReplyDelete

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