TAPIOCA SESAME BALLS
Make and share this Tapioca Sesame Balls recipe from Food.com.
Provided by brenda86
Categories Lunch/Snacks
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- For filling, heat up wok with oil, melt white sugar.
- Wait until brown and add palm sugar, coconut and water.
- Stir until fragrant and put aside.
- For skin, Peel and cut tapioca into very small cubes.
- Steam until soft for 30 minutes or more.
- Mash to become paste (this is a bit difficult so you have to be patient).
- Knead all ingredients together into a smooth dough.
- If too sticky add some wheat starch+glutionous flour, if too dry add some water.
- Divide into 15 small balls.
- Press one ball flat and wrap in filling, make into round shape (this is also not easy).
- Sprinkle ball with some water and coat with sesame.
- Heat up oil and deep fry until golden brown.
Nutrition Facts : Calories 184.2, Fat 7.2, SaturatedFat 3.9, Sodium 2.5, Carbohydrate 30.1, Fiber 1.2, Sugar 5, Protein 0.5
MOCHI DOUGHNUTS
These ring-shaped mochi doughnuts use mochiko and tapioca flours to get a little extra chew and bounce. You can glaze them with an assortment of bright colors.
Provided by Clarice Lam
Time 1h
Yield Eight 3"-diameter doughnuts or about 2 dozen doughnut holes
Number Of Ingredients 15
Steps:
- Whisk 1 cup plus 1 Tbsp. (170 g) mochiko (sweet rice flour) and 1 cup (120 g) tapioca starch (tapioca flour) in a small bowl to combine.
- Bring ⅔ cup whole milk, ⅓ cup (67 g) granulated sugar, 2 Tbsp. unsalted butter, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to a boil in a medium saucepan over medium-high. Remove from heat, add dry ingredients, and stir with a wooden until a lumpy paste forms. (Mixture will be dry in spots and hard to combine, but don't worry; this is normal.)
- Transfer dough to the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed to release some steam and cool slightly, until smooth, about 2 minutes. Add 1 large egg and mix (still on medium speed) until combined, about 2 minutes. Add 2 tsp. baking powder and mix until combined and dough is sticky but smooth, about 30 seconds. Place a piece of plastic directly on top of dough and let rest 15 minutes.
- Pour vegetable oil (about 8 cups) into a large pot to come 2" up sides; fit pot with thermometer and heat oil over medium until thermometer registers 350°.
- If making doughnut holes, line a rimmed baking sheet with parchment paper. If making doughnut rings, cut a large piece of parchment paper into nine 4x4" squares and set aside. Using a biscuit cutter or drinking glass as a guide, draw a 3" circle on 1 square; this will be your guide.
- To shape ring doughnuts, lightly oil your hands and scoop out teaspoonfuls of dough (8 g per piece if you have a kitchen scale) and roll into balls. Place guide underneath another parchment square and arrange 8 balls around the circle, making sure they are touching. Transfer parchment with doughnut ring to a rimmed baking sheet. Repeat rolling and shaping process to make 7 more doughnuts.
- Working with 1 doughnut ring at a time, carefully pick up a parchment square and lower it, doughnut side down, into oil. Fry about 45 seconds, then carefully remove parchment with tongs and discard. Continue to fry doughnut until golden brown, about 2 minutes per side (do not flip too early or doughnut may break apart). Carefully transfer to a wire rack and let cool.
- To shape doughnut holes, lightly oil your hands and scoop out a tablespoon of dough (18 g per piece) and roll into balls. Place balls on prepared baking sheet.
- Working in batches, lower dough balls into oil with a slotted spoon and fry, turning occasionally, until golden brown all over, about 3 minutes. Carefully transfer to a wire rack and let cool.
- If using 1 Tbsp. freeze-dried raspberries or black sesame seeds, finely grind in a spice mill (or, with a mortar and pestle if using the raspberries).
- Whisk 1 cup (110 g) powdered sugar, 2 Tbsp. whole milk, ⅛ tsp. kosher salt, and 2 tsp. finely ground freeze-dried raspberries or black sesame seeds or 2 tsp. unsweetened cocoa powder; 1 tsp. matcha, preferably ceremonial grade; or ½ tsp. ube extract in a small bowl until smooth. (Glaze should be thick but pourable-like a yogurt drink. Thin with additional 1 Tbsp. whole milk if needed.) Stir in ½ tsp. vanilla extract if making the ube version.
- Dip tops of doughnuts in glaze, letting excess drip back into bowl, and return to rack. Let sit until glaze is set, about 15 minutes.
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