SESAME BALLS
When we were children, we adored zeen doy(sesame balls). The dough is fried until golden brown so it is both crisp and chewy from the glutinous rice flour. It is eaten year-round, but especially for New Year's and for birthday celebrations. As the dough fries, it expands, so the Chinese believe if you eat Sesame Balls your fortunes will expand similarly.
Provided by Grace Young
Categories Appetizer Fry Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 24 sesame balls
Number Of Ingredients 5
Steps:
- Dissolve the brown candy in 1 cup of boiling water and set aside to cool overnight.
- Place the rice flour in a large bowl. Make a well and add candy 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. Cut the rope into 24 equal pieces, roll each piece into a ball and flatten to make a 2 1/2-inch round.
- Using the thumbs and index fingers from both hands, pleat the edge of the dough to form a cup. Place one index finger into the cup and gently press the dough into the opposite palm on all sides of the cup to create a smooth, even surface and to make the dough even thinner.
- Add a scant 1 teaspoon of the red bean paste mixture. Gently pack the filling down. Gather the edges of the dough over the filling and, again, pleat until the hole is about 1/2 inch in diameter. 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 pot, heat vegetable oil over medium-high heat until hot but not smoking, about 330 degrees on a deep-fat thermometer. Carefully add 6 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. The balls will expand as they are gently rotated and pressed. Increase the heat to medium-high and fry until golden brown, about 2 minutes. 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.
CHOCOLATE SESAME BALLS
Steps:
- Fit a large heavy pot with a deep-fry thermometer. Heat 2 inches of oil to 350 degrees F.
- Place the rice flour and baking powder in a large heatproof bowl, then whisk to combine and set aside. Combine the brown sugar, salt and 1 cup water in a medium saucepan and bring to a boil, stirring so that the sugar dissolves. Remove it from the heat and stir it into the rice flour to form a thick, sticky, doughy batter. Let it cool slightly, for about 5 minutes, then turn it onto a surface liberally dusted with rice flour. Knead it, adding more flour as needed, until it is just smooth enough to handle (this may take quite a bit more flour, up to 1/3 cup), for about 2 minutes. It should still be slightly sticky. Divide it into 12 balls and cover them with plastic wrap.
- Place the sesame seeds in a small bowl or on a plate. To shape, flatten each ball slightly with your thumb, add about 3/4 teaspoon chocolate hazelnut spread and then gather up the sides and pinch to seal shut. Roll it in the sesame seeds to coat it all over, brushing with a bit of water if it's too dry for the seeds to stick.
- Fry the balls in batches until they're browned, about 5 minutes. Remove with a slotted spoon and transfer to a plate lined with a paper towel. Let cool slightly and serve. These are best enjoyed immediately.
CHINESE FRIED SESAME DESSERT BALLS (JIAN DUI) RECIPE BY TASTY
This is a traditional and popular Chinese classic dessert, served during Lunar New Year and it that will satisfy your sweet cravings.
Provided by Frank Tiu
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Make the red bean filling: In a medium bowl, combine the red beans with 1 cup (240 ml) of water. Cover with plastic wrap and soak overnight.
- Drain the red beans, then transfer to a small saucepan with the remaining 3 cups (720 ml) of water. Bring to a boil over medium-high heat, then cover and cook for 1 hour, until soft enough to mash with a fork.
- Add the sugar and cook, stirring frequently, until the liquid evaporates and a thick red bean paste forms.
- Transfer the red bean paste to a bowl. Cover with plastic wrap, pressing it directly onto the surface of the paste to prevent a skin from forming. Refrigerate until ready to use.
- Make the dough: In a liquid measuring cup or small bowl, whisk the hot water with the light brown sugar until the sugar dissolves.
- Add the glutinous rice flour to a medium bowl and use a spoon to create a small well in the center.
- Pour the sugar syrup into the well and stir for 5 minutes, until the dough is well combined and no longer sticks to the bowl.
- Lightly dust a clean surface with glutinous rice flour. Turn the dough out and knead for 5 minutes, until it forms a smooth, round ball. Use a little bit more flour or water as needed.
- Divide the dough into 8 pieces. Roll the pieces into small balls, then flatten into discs about ½-inch (1 ¼ cm) thick and 2½-inches (6.5 cm) in diameter.
- Place 1 teaspoon of red bean filling in the center of a piece of dough. Fold in the edges to cover the filling, then roll into a ball. Roll the ball in the sesame seeds until the dough is covered. Repeat with the remaining ingredients.
- Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
- Fry the sesame balls for 15 minutes, stirring frequently, until golden brown. Transfer to a wire rack set over a baking sheet to drain and let cool for 15 minutes before serving.
- Enjoy!
SESAME RICE BALLS
Children will hardly notice the spinach in these tasty sesame-seed-specked rice balls.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Makes about 16
Number Of Ingredients 3
Steps:
- Put rice in a medium saucepan, and cover with 1 3/4 cups cold water. Bring to a boil. Stir once, and reduce heat to low. Cover, and cook until rice is very soft, about 40 minutes. Remove pan from heat. Let stand, covered, 5 minutes. Stir in spinach and sesame seeds. Transfer to a medium bowl. Let stand until cool enough to handle, about 10 minutes.
- Using damp hands, shape mixture into 1 1/2-inch balls. Serve warm or at room temperature.
VEGETABLE SESAME RICE BALLS
Dairy free, Low fat, Low GI, Wheat Free from the food coach. these are being packed in my lunchbox quite often at the minute
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 1h
Yield 16 balls
Number Of Ingredients 9
Steps:
- Preheat the oven to 180 degrees Celsius.
- Chop the vegetables very finely - if the pieces are too big, the mixture will not stick together.
- Combine the rice and vegetables in a bowl. Mix the tahini, lemon juice, tamari and tofu in a blender until smooth and creamy.
- Pour this sauce over the rice and vegetables and mix thoroughly.
- With wet hands, roll bits of the rice mixture into balls of about 5cm in diameter.
- Roll the balls in the sesame seeds until they are completely coated and place them on a baking tray.
- Bake for 40 minutes, turning the balls twice during the baking process.
- While the balls are cooking, make the dipping sauce by mixing the tamari and mirin together in a small bowl.
Nutrition Facts : Calories 194.5, Fat 6.3, SaturatedFat 0.9, Sodium 203.8, Carbohydrate 30.2, Fiber 2.5, Sugar 0.1, Protein 5
STICKY RICE BALLS THREE WAYS (汤圆: 鲜肉, 芝麻, 菜猪油 | TANG YUáN: XIāN RòU, ZHī MA, CàI ZHū YóU)
Shanghainese enjoy rice balls in both sweet and savory preparations. I love both, so I included them here. All Shanghainese buns and pastries have simple identifiers for telling the difference between sweet and savory. Sweet versions are always round and smooth, while savory ones will have a tail hinting at the filling inside.
Provided by Betty Liu
Categories HarperCollins Rice Sesame Pork Leafy Green Ginger Soy Sauce Lunar New Year Dessert Lunch Brunch Boil Dairy Free Peanut Free Tree Nut Free
Yield Makes 12 big rice balls; 6 servings
Number Of Ingredients 28
Steps:
- Meat filling:
- Combine the pork, soy sauces, salt, wine, and sugar and, using chopsticks, stir in one direction until well combined. Add the sesame oil, white pepper, and ginger-scallion water and stir until the liquid is completely incorporated and the mixture resembles a paste. Add the pi dong and gently mix. Refrigerate until ready to assemble.
- Sesame filling:
- Toast the black and white sesame seeds in a pan over low for 3 to 5 minutes, keeping an eye on them, as they can burn suddenly. Once toasted, the sesame seeds will be slightly darker in color, very fragrant, and easily crushable between your fingers.
- Grind the sesame seeds with a mortar and pestle while still warm (or use a food processor). When the seeds start to release their oils, add the sugar. Continue to grind for 1 minute. Add the dried Osmanthus and the salt. Grind for another 2 to 3 minutes, until mostly homogenous. Add 1 tablespoon of water and the lard, using a fork to combine thoroughly. Alternatively, this process can be done easily in a food processor: first grind the sesame seeds, then add the sugar, ½ teaspoon of the Osmanthus, and salt. Add the water and pork with a fork as above. Refrigerate to harden for 30 minutes-this will facilitate the assembly process.
- Greens filling:
- In a pot of boiling water with a pinch of salt, blanch the yu choy until the greens are vibrant green, 1 to 2 minutes. Transfer immediately to an ice-water bath. Drain and wring to remove excess water, then chop as finely as you can. Combine the greens with the sugar, ginger, salt, lard, and sesame oil until well combined. Refrigerate for 2 hours.
- Rice ball dough:
- Make a well in the center of the rice flour. Stream in ½ cup (120 ml) of the warm water, mixing with chopsticks continuously until a loose mixture starts to come together. Turn the dough out onto a lightly floured surface. Knead until a tacky (but not sticky) dough comes together. If the dough sticks to your hand, add more glutinous rice flour. If it's too dry, add water, 1 teaspoon at a time. It should have a texture much like Play-Doh. Knead until smooth, about 3 minutes.
- Bring a pot of water to a boil over high. Pinch and roll 1 teaspoon of dough into a ball, then gently flatten into a disc. Boil it until the rice ball rises, 3 to 5 minutes. Remove the rice ball with a slotted spoon and let cool slightly. Incorporate the cooked rice ball into the dough, kneading until completely incorporated and smooth. This extra step will make the dough super malleable and elastic, creating a silky soft and chewy texture when cooked. Set the dough aside and cover with plastic or with a damp towel. Let rest for 20 minutes.
- Rice ball assemby:
- Divide the dough in half, and keep one half covered while you work. On a lightly floured surface, with your hands roll the dough into a log 1 inch (2.5 cm) in diameter. Divide it into 6 equal pieces (about 35 g each) and roll the pieces into balls. Cover with a damp towel or plastic wrap.
- Working with one dough ball at a time, use your thumb to press down the center while your fingers press the edges up into a bowl shape. Take 1 teaspoon of filling and place it in the middle of the wrapper. Close the edges. Wrap your right hand around and squeeze gently while drawing up the sides of the ball and slowly pinching the opening closed. If making meat balls, the traditional shape is a teardrop: Simply close the edges and pinch the dough off to make a teardrop shape. If making sesame balls, gently place the ball pinched side down, then roll quickly but lightly to smooth out. If making greens balls, shape into a rounded cylinder.
- Repeat with the rest of the dough. At this point, you can freeze the rice balls until just before you're ready to serve or up to 3 months. They'll also last in the refrigerator, tightly covered, for up to 1 day.
- To cook the meat and greens rice balls:
- Fill a large pot with water to 1 inch (2.5 cm) below the rim and bring to a boil over high. Gently slide in up to 4 rice balls at a time, stirring gently to prevent sticking.
- Bring the water back to a gentle simmer, then keep the heat on medium-high to stay just below boiling-if you reach boiling the rice balls will overcook. Once the balls float, after about 5 minutes, simmer for another 5 to 6 minutes. If cooking from frozen, cook for an additional 2 minutes.
- Serve hot with some of the stock they cooked in-this stock isn't meant to be slurped up, but is a way to keep the rice balls hot for consumption. Be careful when eating: The pi dong will become soupy, and we are often scalded when we eat these!
- To cook the sesame rice balls:
- Fill a large pot with water to 1 inch (2.5 cm) below the rim and bring to a boil over high. Gently slide in up to 4 rice balls at a time, stirring gently to prevent sticking.
- Bring the water back to a gentle simmer, then keep the heat on medium-high to stay just below boiling-if you reach boiling the rice balls will overcook.
- Cook for 5 minutes, until the balls float to the top. Add the remaining 1 teaspoon of Osmanthus and cook for another 30 seconds. Serve hot, with sweet fermented glutinous rice wine, or with candied Osmanthus, or dried Osmanthus, or both, or none-the variations are endless.
- Ginger-Scallion Water: In a blender, combine 2 thin slices (about ½ ounce/15 g) fresh ginger, 2 scallions, and ½ cup (120 ml) of water and blend on high until puréed. Strain through a fine-mesh sieve and reserve the flavored water.
SESAME RICE BALLS
From the food coach, a great little snack. Low GI, wheat, gluten and dairy free. These are great for packing in bento or lunchboxes. From the food coach
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 1h15m
Yield 16 balls
Number Of Ingredients 7
Steps:
- Place the rice in a pan with 2 ½ cups of cold water and a pinch sea salt.
- Bring to the boil and reduce to simmer for 30 - 35 minutes until cooked.
- n a food processor grind half the cooked rice until it becomes sticky and glues together.
- Add ground rice to a bowl with the remaining rice, vegetables and sesame seeds.
- Using your hands take a small amount of the rice and veggie mix and make a ball the size of a 50 cent piece.
- Push index finger through to centre and place a blob of umeboshi if using and close up the ball. Sushi ginger also works well too.
- Continue this process until all the rice mix has been used.
- Roll each ball in the sesame seed and wind a strip of damp nori around each ball.
- Brush each ball with sesame oil.
- Place the balls on a baking sheet lined with baking paper and bake in the oven for 15 minutes at 160C.
- Serve with a dipping sauce of tamari.
Nutrition Facts : Calories 59.2, Fat 1.6, SaturatedFat 0.2, Sodium 3.7, Carbohydrate 10.1, Fiber 0.7, Sugar 0.3, Protein 1.3
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TANG YUAN (SWEET RICE BALLS WITH BLACK SESAME FILLING)
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4.7/5 (23)Total Time 1 hr 40 minsCategory Dessert And Sweet StuffCalories 460 per serving
- In a food processor or blender, finely grind the sesame seeds. Add the caster sugar and use a spatula to mix together in the food processor a bit. Then add the butter and pulse for 10 seconds at a time until the mixture is well combined. Scoop everything out into a bowl and put in the refrigerator for about 30 minutes. The purpose of this cooling process is to harden the mixture slightly for easy handling later.
- While the filling is cooling, make the dough. Put the sweet rice flour into a mixing bowl. Slowly add in the warm water, while stirring to form a dough. The dough can’t be too wet, or it will not hold its shape. Cover with a damp towel.
- Now boil some water in a small pot, take out a small piece of the dough, about 1” in diameter. Add it to the boiling water and cook the piece of dough until it floats. Scoop it out and add it to the rest of the dough. Mix the two parts together until the dough is soft and smooth. Divide the dough into 12 equal pieces (about 18 grams each, if you want to be really exacting), and roll them into balls. Keep the dough and dough balls covered with a damp paper towel while assembling.
- Take out the filling after it’s cooled for 30 minutes. It should be slightly hard, but still workable. Roll the filling into small marble-sized balls, about 4 to 5 grams each. Then take each dough ball and flatten into a circle about 2 inches in diameter. Add the filling to the center, and close the dough over the filling. Roll the ball around in your hands until it's smooth and round. Repeat until all the sesame balls are made. Cover the remaining filling and return to the refrigerator for later!
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