Preparation: 20 minutes. Cooking: 12 minutes
This chinese delightful dim sum is also a favorite appetizer known to southeast asia. My mother used to make sesame balls when I was just a little girl. I remember she would let me roll the dough into balls before frying them.
Ingredients for 14 big sesame balls:
- 1 Ib glutinous flour
- 1 ¼ brown sugar
- ¾ boiling water
- 1/2 cup sesame seeds
- ¼ cup of yellow mung beans
- 1/8 cup of sugar
- 1/8 cup of coconut milk
- 2 TB of tapioca starch (optional)
- Soak mung beans for about 2 hours. Steam for 10 minutes. In a mixing bowl, mix the rest of the filling ingredients with the mung bean and set aside.
- Boil the water, then add the sugar and stir for just a minute. Slowly stir this into the bowl with the glutinous flour. Knead for a few minutes until it becomes thick and firm (the dough should feel a little like skin).
- Divide into two equal parts. take one part, and cut into 7 equal parts. Take a damp towel and cover the other one to prevent it from drying out.
- With one small piece at a time, flatten it out to a pancake shape. Make an indentation in the center and put about 2 TB worth of mung bean. Take the ends and seal them together then cup it with both your hands, gently reshaping it to a ball.
- Coat the ball with sesame seeds by rolling it onto a plate of sesame seeds
- Continue this process with the rest of the dough pieces.
- Heat a wok for 10 minutes on medium heat. Drop the balls. If the balls immediately browns, lower the heat immediately. Make sure to stir them, flipping them around gently. After 5-7minutes, they should start browning. Begin to flatted the balls with your ladle as you also constantly turn each of them around. Do this for the next 10 minutes, or until the balls have expanded about 3 times it’s size.
- Serve immediately. They will deflate eventually.