this space left intentionally blank (iheartretards) wrote in vegancooking,
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iheartretards
vegancooking

Sesame ball

When I worked in a chinese restaurant my favorite dish there were sesame balls. They're vegan by default but fried in the same oil that everything else is fried in so not vegan enough for most people. So I went and got the recipe and made them on Christmas for my boyfriends family. I had a little issue with popping, that I couldn't figure out how to resolve, but they were still delicious. You might want to use sugar instead of red bean candy in the dough for added sweetness and simplicity. Melting the red bean candy into the hot water is a little annoying.

2 1/2 slabs red bean candy or equivelant amount of sugar
3 cups glutinous rice flour
1 can lotus paste
1/3 cup white sesame seeds
2 quarts vegetable oil

Dissolve the red bean candy/sugar candy in 1 cup of boiling water and set aside or in the fridge to cool.

Place the rice flour in a large bowl. Make a well and add candy/sugar water all at once. Stir until the water is incorporated; the dough will be smooth but slightly sticky.

Dust hands lightly with rice flour and roll dough into a thick rope (I found it easier to skip the rope step and just pinch off a bit of dough to roll into little balls.) Cut the rope into 24 equal pieces, roll each piece into a ball.

Press your thumb into the dough to form a cup. Roll a scant 1 teaspoon (I again eyeballed this) of the lotus paste into a smaller ball. Place the lotus paste ball into the cup of the dough ball. Gather the edges of the dough over the filling and close the dough over the lotus paste. Squeeze together the dough, pressing to seal the dough securely. Roll between palms to form a ball. Continue filling the remainder of the dough. Place a sheet of waxed paper on the counter and sprinkle with the sesame seeds. Roll and press the outside of each ball in the sesame seeds.

In a 8-inch wide, 5-inch deep big pot, heat vegetable oil over medium-high heat until hot but not smoking, about 330 degrees on a deep-fat thermometer. Carefully add a few sesame balls at a time, and cook over medium heat until golden, 6 to 7 minutes. As the balls float to the surface, begin to press them gently with the back of a metal spatula against the sides of the pot (be careful here, my spatula slipped and I burned my hand really good with hot oil.) The balls will expand as they are gently rotated and pressed. Fry until golden brown. Place on a plate lined with several thicknesses of paper towels. Repeat with remaining sesame balls. Set aside oil to cool before discarding. Serve immediately.
Tags: desserts-sticky rice, ethnic food-chinese
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