Sesame Balls Recipe Epicuriouscom Food

SESAME BALLS

Steps:

• Choose your filling-You can buy ready-made filling pastes at the Asian or Chinese grocery store, or use our lotus paste or red bean paste recipes. We used lotus paste.
• Make sesame ball dough. Place 1/2 cup (60g) glutinous rice flour and sugar in a bowl. Pour ¼ cup (60g) of boiling water into the flour and sugar. Mix with a rubber spatula until smooth. Let sit for 5 minutes. Add ¼ cup + 1 tablespoon (70g) room temperature water and the rest of the glutinous flour (1 cup, 120g). Mix with a spatula until it forms a dough, and all the flour has been incorporated. Cover with an overturned plate or put it in a reusable silicone bag. Set aside to rest for 30 minutes.
• Prepare your sesame seeds by pouring them in a fine-meshed strainer and rinsing them until they're completely soaked. Let the excess water drain and place the sesame seeds on a plate. Spread them out evenly with enough space for rolling the sesame balls. You can use a paper towel if the sesame seeds are very wet. They should be moist, but not dripping wet.
• Your filling should be half the weight of your dough ball. Use your kitchen scale to measure out 8 pieces of lotus or red bean paste that weigh 24g each. Roll them into balls and set aside.
• Weigh the dough ball on a digital kitchen scale - it should weigh about 370 to 380 grams. Whatever your weight is, divide it by 8 to get the weight for each dough ball (in our case, we got 47g). Using the kitchen scale, separate the dough into 8 equal pieces, and roll them into balls. Set them aside on a plate, and cover them so they don't dry out.
• To assemble, flatten the dough ball until it is 3 inches in diameter - the middle should be slightly thicker. Place 1 ball of filling in the center of the dough, wrapping the dough around the ball. Pinch the dough together so it covers all the filling, making the thickness of the dough as even as possible. You can pinch excess dough from the point where the sesame ball is sealed to fill empty spots or reinforce areas that look thin.
• After the filling is completely covered, gently press it all together to form a ball, rolling it between the palms of your hands until the seams disappear, and you form a uniform round ball.
• Roll the ball in the moistened sesame seeds until the entire ball is thoroughly covered. Roll the ball again in your hands to press the sesame seeds into the dough and place on parchment paper until they are ready to deep-fry.
• Heat 4 cups of peanut or canola oil in a medium deep pot to a stable 320°F/160°C. (Use a thermometer for accuracy, as achieving the right oil temperature is extremely important.) The oil should fill the pot about halfway.
• Add 4 sesame balls into the oil, and immediately use a slotted spoon to gently move them in a circular motion so they do not stick to the pot. This is a necessary step throughout the entire process to ensure even frying. Don't leave them unattended. Adding the sesame balls will lower the oil temperature down below 300°F/150°C, but shouldn't take it below 290°F/143°C. Adjust the heat slightly higher or lower to maintain the oil temperature at 300°F/150°C.
• After 10 minutes, your sesame balls will begin to float to the top of the oil. Now, your technique changes to keep them rolling in the oil so all sides get the same frying time. You can also occasionally press all four sesame balls down using a slotted spoon or small spider to keep them submerged in the oil. Do this for 2-3 minutes.
• At this stage, increase the heat to bring the oil temperature gradually up to 350°F. Fry them for another 5 minutes, for a total of 17-18 minutes, or until they turn a light golden brown. This last stage of frying at a higher temperature browns them. The sesame balls will expand and grow slightly at this higher oil temperature. The outer crust is now strong enough such that they should not burst, as long as you don't have any weak or thin spots in the dough.
• Transfer the finished sesame balls to a strainer, cooling rack or plate lined with paper towels for the oil to drain. Repeat with the second batch. Cool for 10 minutes and serve.

FRIED SESAME BALLS WITH LOTUS PASTE FILLING

Steps:

• For the lotus paste: Rinse the lotus seeds in a medium bowl under cold water, then cover with 3 to 4 cups cold water. Soak at room temperature overnight. Drain. Split each seed if whole, then remove and discard any green core, which will be bitter. Discard any dark lotus seeds.
• Combine the lotus seeds with 4 cups cold water in a medium saucepan. Cover and bring to a boil over high heat, then reduce to a simmer over low heat. Cook, partially covered, until the seeds are soft and easily break apart, about 1 hour, adding more water if the level falls below the seeds. Drain.
• Transfer the lotus seeds to a food processor. Add the warm water and process on high speed, stopping to scrape down the sides occasionally, until very smooth, about 1 minute. Pass through a mesh-strainer into another medium bowl, pressing on the solids. Scrape the bottom of the strainer and discard the solids (see Cook's Note).
• Combine the lotus puree, confectioners' sugar and a small pinch of salt in a medium nonstick saute pan. Cook over medium-low heat, stirring constantly with a flat-edge wooden spoon or firm rubber spatula, until the paste has thickened and slowly comes back together when you run a spatula across the bottom of the saute pan, 5 to 7 minutes. Add the oil 1 tablespoon at a time, stirring constantly after each addition, until incorporated. Add the corn syrup and stir until smooth. Spread the lotus paste evenly in a shallow bowl. Cover with plastic wrap, pressing the plastic against the surface to prevent a skin from forming. Let cool to room temperature, about 30 minutes, then refrigerate until firm, about 2 hours (see Cook's Note).
• For the dough: Meanwhile, stir the wheat starch and boiling water in a medium heatproof bowl until a dough forms. Knead for 30 seconds until all the starch is hydrated. Cover with a plate and set aside until needed.
• Stir the glutinous rice flour, granulated sugar and lard in a large bowl. Add 1/3 cup cold water and stir with a spoon until a dough forms. Scrape off all the dough from the spoon and knead by hand until the flour is moistened, about 1 minute.
• Tear off small (pea-size) pieces of the wheat starch dough. Scatter over the glutinous rice dough and knead in until completely smooth. If the dough feels dry or cracks, knead in 1 tablespoon cold water at a time until the dough stops cracking. Knead for another 30 seconds, transfer the dough to a resealable bag and refrigerate for 1 hour to hydrate the flour.
• Divide the lotus paste into 8 portions (about 30 g each) and roll each into a ball. Transfer to a plate and refrigerate, covered, until ready to fill the dough balls.
• Remove the dough from the bag and knead until pliable. If it feels dry and cracks, knead in 1 tablespoon cold water at a time until smooth. Divide the dough into 8 pieces, roll each into a ball and cover with an inverted bowl to prevent it from drying.
• Working with 1 dough ball at a time, roll into a 4-inch round using a small rolling pin. Place it on your palm and thin out 1/2 inch of the edge all around using the tips of your index finger and thumb. Place a ball of lotus paste in the center, wrap the dough around it, then pinch the dough together and gently press it together to form a ball. Roll in between your palms until the seams disappear and a smooth ball forms. Transfer to a plate and repeat with the remaining balls of dough and lotus paste.
• For the coating: Pour the sesame seeds onto a fine-mesh strainer, run under cold water to moisten, then drain and transfer to a paper towel-lined plate. Roll each ball in the sesame seeds until completely coated.
• For frying: Fill a large wok or deep Dutch oven two-thirds of the way with the neutral oil. Heat over medium-low heat until a deep-fry thermometer registers 325 degrees F. Carefully add all the sesame balls and immediately start moving them along the bottom of the wok with a slotted spoon and spoon. Keep the sesame balls constantly moving to obtain the perfect round shape and fry, without letting the oil exceed 300 degrees F, until the balls expand a bit, the exterior is crisp and becomes light golden, about 10 minutes. Increase the heat to medium and continue frying, stirring constantly, without letting the oil exceed 325 degrees F, until the sesame balls are golden brown, 5 to 7 minutes. During this time, submerge the sesame balls in the hot oil and push each ball in between the two spoons to color evenly and maintain the ball shape.
• Drain the sesame balls on a paper towel-lined plate. Let cool for 10 minutes. Cut each in half with kitchen shears, just like how they are served at dim sum restaurants, and enjoy them while they're still hot.

SESAME SEED BALLS

Steps:

• If you are using one of the bean pastes for a filling, measure 1 level teaspoon of paste for each dumpling and roll each portion into a small ball. Put on a plate, cover, and set aside. If you are using the peanut filling, put it in a small bowl.
• Put the rice flour in a bowl and make a large well in the center. Have a small bowl of water nearby for wetting your hands later. Bring the 2/3 cup water to a boil in a small saucepan. Add the candy and stir until completely dissolved. Remove from the heat and pour the sugar syrup into the rice flour. Use a wooden spoon or spatula to combine, stirring and eventually pressing the ingredients into a ball. Transfer to a work surface (the dough will still be warm, so be careful) and knead until smooth.
• Cut the dough into 3 pieces. Take a piece and give it a gentle squeeze. This dough tends to dry quickly due to the hot water evaporating. If cracks form, wet your hands and squeeze on the dough. Roll it on your work surface into a chubby log about 6 inches long. The extra water should soften and smooth the dough out. Cut the log into 6 even-size pieces. Roll each piece into a ball and cover with plastic wrap to prevent drying. Repeat with the remaining dough pieces to yield 18 balls total.
• For each dumpling, take a ball of dough and make a deep indentation to create a little cup. Aim to make the cup about 1 inch deep. You can build up the wall by pressing it between your thumb and index finger, working all the way around. Put a ball of paste or 1 teaspoon of ground peanut mixture in the well, tapping it down a bit. Close the cup, making sure that the filling is enclosed. Pinch and twist off any extra dough and seal well. Roll the dumpling between your hands to make it perfectly round and smooth; slightly wet your hands before this final roll if the dough feels dry. Set aside and repeat to make more; cover the filled ones to prevent drying.
• Put the sesame seeds in a small bowl. Dunk each dumpling into the bowl of water, shake off the excess water, and then put it in the bowl of sesame seeds. Dredge the dumpling to coat it well with sesame seeds, then place it back on your work surface. Repeat with the remaining balls. As you gain confidence, you can dunk and coat 2 balls at a time. Working over the bowl of sesame seeds, now roll each coated ball between your palms to remove excess sesame seeds and ensure that the remaining ones adhere well. Cover the finished coated balls with plastic wrap or a kitchen towel.
• To deep-fry the balls, use a wok or a pot, about 8 inches wide and 5 inches deep (for example, a 4-quart pot). Near the stove, have a platter or baking sheet lined with several thicknesses of paper towel. Pour in the oil to a depth of 2 1/2 inches. Heat over medium-high heat to just below 350°F on a deep-fry thermometer. (If you don't have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if bubbles rise immediately to the surface and encircle the chopstick, the oil is ready.) Steady the oil temperature by lowering the heat to medium. Fry the balls, 6 at a time, for 7 to 8 minutes, carefully lowering each one into the oil. The balls will lazily fry at the bottom of the pot for 2 to 4 minutes before floating to the surface. During that period, frequently turn and stir the balls to prevent uneven browning. After they rise, use the back of a metal slotted spoon or spatula to resubmerge each one in the oil and to gently press it against the side of the pan. Press and hold for 1 to 2 seconds and release; you will see the balls expand a bit. They will rotate and swim around the pot so that each can have its turn at being pressed. Keep pressing and releasing until each is about 2 1/2 times its original size; you will develop a rhythm. When the balls are about 2 inches in diameter, stop pressing and let them fry a bit longer until golden brown. Lift them from the oil, letting excess oil drip back into the pot, then place on the paper towels to drain. Fry the remaining sesame seed balls. Adjust the heat during frying so that it remains from 340° to 360°F. Though you can eat these sesame seed balls at room temperature, when they are warm they are a tad crisper on the outside, which makes a nice contrast with the chewy inside. Do try to eat them the day they are made. If desired, reheat them in a 400°F oven for about 5 minutes until heated through and gently sizzling, or refry in 2 1/2 inches of 350°F oil for about 1 minute; they re-crisp as they cool. Cover leftovers with parchment paper and keep at room temperature.

SESAME BALLS (JIN DEUI)

Steps:

• Pour the bowl of hot water into a pot and add the sugar, stirring continuously until dissolved. Add 2 tbsp of cold water and set aside.
• Check that the water is at a lukewarm temperature. If it is too hot it will result in cooking the dough. In a large mixing bowl, slowly add the water in small increments to the glutinous rice flour whilst kneading with your hands.
• Knead until the dough is shiny and smooth. Based on the dough dryness you may not need all of the water, but if the dough is dry and crumbly, add a bit of water in small increments at a time.
• Wrap the dough in cling film to prevent it from drying out and set aside. Roll the red bean paste into 15 balls (about the size of a chestnut) and place on a plate. Separate the dough into 15 equal balls and cover with cling film.
• Using your palms, flatten the dough balls once or twice (approx 5cm in diameter). Do not flatten it too much as this would create an uneven texture. Place the red bean paste balls onto the dough and gently wrap each one using your fingertips until the filling is fully covered. Roll and shape into a ball.
• Roll the balls into a plate of sesame seeds until it has been fully coated. Pour a large amount of oil into a large deep frying pan (enough to cover a whole sesame ball), and set the flame on high until the oil heats up. To check that it is hot enough, throw a few sesame seeds into the oil. If it floats and bubbles start to form around it, the oil is ready. Turn the flame to a medium-low heat.
• Fry the sesame balls in small batches at a time (around 5). Using a wire skimmer, gently push the sesame balls around so that they do not stick to each other or to the bottom. When it begins to float, press down around each ball. This will produce more air into the sesame ball which will help it to expand. The more you press down around the ball, the bigger it will be.
• When the sesame balls have become large and a golden colour, take them out and place on oil-absorbent paper. Whilst they are cooling, gently push and roll them around a few times to prevent it from deflating when it is fully cooled. You may need to adjust the flame to a low heat when frying the other batches as they will burn quickly if the oil is too hot.

SESAME RICE BALLS WITH RED PEPPER DIPPING SAUCE

Steps:

• Purée bell pepper with vinegar and sugar in a blender until smooth. Transfer to a small heavy saucepan and stir in red pepper flakes. Simmer 5 minutes, then pour through a fine sieve into a bowl, pressing on solids.
• Rinse rice in a bowl in several changes of cold water until water is almost clear; drain well in a large sieve. Combine rice and 2 cups water in a 3-quart heavy saucepan and let stand 10 minutes. Cover with a tight-fitting lid and bring to a boil over high heat. Cook at a rapid boil (lid will be rattling and foam may drip down outside of pan) 5 minutes, or until water is absorbed. Remove from heat and let stand, covered, 10 minutes.
• Transfer warm rice to a large wooden bowl and sprinkle vinegar over it, a little at a time, while gently tossing with a flat wooden paddle or spoon so vinegar is absorbed and rice cools as it is aerated. Cool to room temperature.
• Stir together ginger and wasabi paste and remove edamame beans from pods.
• Have ready a bowl of warm water (for dipping hands and spoon) and a double-thickness 12-inch square of plastic wrap. Holding plastic in palm of 1 hand, put an edamame bean in center and invert a packed tablespoon of rice on top of bean. Gather plastic up around rice and twist tightly to form a ball (bean should still be visible). Unwrap, leaving plastic in your hand, and, going in from side opposite bean, poke a dampened finger into center of ball and fill with 1/4 teaspoon ginger mixture. Close rice over mixture and twist plastic tightly to re-form ball, then flatten slightly. Remove rice ball from plastic. Sprinkle sesame seeds over top and sides of rice ball, pressing lightly to adhere (do not coat bean with seeds). Transfer rice ball, bean side up, to a plate.
• Make more rice balls in same manner.
• Serve rice balls with dipping sauce.

SESAME BALLS (ZEEN DOY)

Steps:

• In a wok or deep-sided, heavy saucepan, pre-heat the oil for deep-frying to 350 degrees F. Make sure that there is at least 3 inches of oil in the wok. Spread the sesame seeds over a piece of wax or parchment paper. Place a small bowl of water beside the sesame seeds.
• Dissolve the brown sugar in 1 cup of the boiling water.
• Place the rice flour in a large bowl. Make a "well" in the middle of the bowl and add the dissolved sugar and water mixture. Stir until you have a sticky, caramel-colored dough, adding as much of the remaining 1/3 cup of boiling water as needed (don't add the water if not needed).
• Pinch off a piece of dough roughly the size of an average golf ball (about 1 tablespoon).
• Push your thumb into the dough to make an indentation. Roll 1 level teaspoon of sweet red bean paste into a ball. Place the red bean paste in the hole, and shape the dough over the top to seal. Make sure the red bean paste is completely covered. Continue with the remainder of the dough.
• Dip a ball into the small bowl of water (this will help the sesame seeds stick to the ball). Roll the ball over the sesame seeds. Repeat the process with the remainder of the balls. Deep-fry the sesame seed balls, a few at a time, in the hot oil.
• Once the sesame seeds turn light brown (about 2 minutes), use the back of a spatula or a large ladle to gently press the balls against the side of the wok or saucepan. Continue applying pressure as the balls turn golden brown and expand to approximately 3 times their normal size.
• Drain the deep-fried sesame seed balls on paper towels. Serve warm. If preparing ahead, refrigerate and then re-heat the balls until they puff up again.

ASIAN MEATBALLS WITH SESAME LIME DIPPING SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 500°F.
• Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add ground meat, egg, water chestnuts, salt, chopped cilantro, 1 tablespoon soy sauce, and 2 teaspoons oil and mix with your hands until combined well. Shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes.
• Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.
• Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.
• Serve meatballs with remaining sauce.

BAKED MUSHROOM-SESAME RICE BALLS

Steps:

• 1. Put the rice in a large pot along with a big pinch of salt. Add enough water to cover by about 1 1/2 inches. Bring to a boil, then adjust the heat so the mixture bubbles gently.
• 2. Cook, stirring occasionally and adding more boiling water if the rice begins to stick to the bottom, until the grains are very tender and burst, about an hour.
• 3. Meanwhile, put the oil in a large skillet over medium-high heat. When it's hot, add the mushrooms, sprinkle with salt and pepper, and cook, stirring occasionally, until dry, lightly browned, and almost crisp, 10 to 15 minutes. When the rice is starchy and very thick, stir in the mushrooms, transfer to a bowl, and let cool in the fridge, at least 45 minutes and up to 24 hours.
• 4. When you are ready to bake the rice balls, heat the oven to 375°F and grease two large baking sheets. Pour the sesame seeds into a shallow bowl. Roll the rice mixture into 1 1/2-inch balls, dip each ball into the sesame seeds to coat it completely, and put the balls 2 inches apart on the prepared pans. Bake the rice balls, turning them as needed, until crisp and golden, 25 to 30 minutes. Serve immediately, passing soy sauce at the table.