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* Exported from MasterCook *
Fried Sweet Sesame Balls
Recipe By : Dim Sum and Other Chinese Street Food by Mai Leung; 1979
Serving Size : 12 Preparation Time :0:00
Categories : Volume 8-02 Feb 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups glutinous rice powder
6 tablespoons water -- plus
1/2 cup water
1/2 cup sugar
**Filling**
1/4 cup sweetened coconut flakes
1/4 cup sugar
1/4 cup white sesame seeds -- roasted
**Alternate Filling**
12 tablespoons sweet red bean paste
**Coating**
1/2 cup white sesame seeds
Oil for deep frying
Roast the sesame seeds in an ungreased pot over medium heat, stirring
constantly, until golden brown; cool and crush with a rolling pin or grind
coarsely in a spice grinder.
Bean paste: roll the paste into 12 balls.
Mix 1/2 cup of rice powder with 6 tablespoons of cold water in a bowl to
make a thin batter.
Place the sugar and 1/2 cup of water in a pot and stir until it dissolves,
then bring it to a boil. Add the batter and stir quickly for several
seconds over low heat until the batter is clear and thickened. Remove from
the heat.
Combine 1 1/2 cups of rice powder with the hot batter and stir. When the
dough has cooled sufficiently to touch, put it onto a lightly powdered
surface. Knead until soft and not sticky. If the dough seems dry, wet your
hands with water and knead to soften.
Divide the dough into 12 equal portions and roll each into a round ball
between your palms. Cover the balls with a damp cloth.
Make a hollow in the center of a dough ball. Fill the hollow with a
heaping teaspoon of filling or insert a bean-paste ball. Close the
opening by squeezing the edges together with your thumb and your
forefinger. Pinch the edges to seal and smooth out the pinch mark.
Wet your hands with water and roll the balls in your hands to moisten
them. Roll the wet dough balls in sesame seeds to coat. Wash and dry
your hands. Roll the balls again in your hands to make the sesame seeds
stay firmly on the dough.
Pour oil into a wok or pot to a depth of about 3 inches and heat over
medium-high heat. When the oil is moderately hot, place the balls on
a large drainer or slotted spoon and place into the oil. Keep the balls
on the drainer until they start to float, then remove the drainer.
With a spatula, press each ball firmly against the wok. This enables
the sesame seed balls to expand.
Turn the heat to medium-low so that the balls will not brown too quickly
but the dough can still cook thoroughly.
Roll the balls in a circling motion with the bottom of the drainer and
press them again with the spatula.
Roll and fry the balls until they are golden brown.
Drain on absorbent paper and allow to cool for a few minutes before
serving.
Mai Leung says she got this recipe from her grandmother's maid and they
will stay soft and fresh for a few days.
From Dim Sum and Other Chinese Street Food by Mai Leung; 1979; ISBN
0-06-090919-6. Hardcover title: The Chinese People's Cookbook.
MC formatting by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 8 February 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 56 Calories; trace Fat (7.8% calories
from fat); trace Protein; 13g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 5mg Sodium. Exchanges: 0 Fruit; 0 Fat; 1 Other Carbohydrates.
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