zuloobytes.blogg.se - Sesame ball

Heat the oil to 260 F and fry the sesame balls over medium heat for 12-15 minutes or until golden brown.

Glutinous rice ball is really sticky once cooked so the sesame seeds here is not only just for flavor, it also prevents the glutinous rice ball from sticking to the bottom of the cookware. Then roll it again with both of your hands to press the sesame seeds and make sure they stick the surface otherwise they will fall off while deep drying.

Roll the ball in the sesame bowl to catch all the sesame seeds.

Lightly wet your hand with a bit of water and roll the rice ball with both of your hands to get it nice and smooth. When you get to the very end, just pinch and close it. Then use your forefinger and your thumb to squeeze it around and push the wrapper up. Use your thumb to poke in the middle and shape it into a small little bowl.

Take one portion of the glutinous rice dough.By now, the glutinous rice flour dough should be done resting.While waiting, we can divide the lotus paste into 16 pieces and shape them into a round, smooth ball.Wrap the dough with a plastic film and let it rest for 30 minutes.

Add a drizzle of vegetable oil and continue to knead the dough until the oil is absorbed.Add 30-60 grams of glutinous rice flour in batches. Soon the rice flour will turn into a thick paste. Slowly pour the coconut milk sugar solution into 140 grams of glutinous rice flour.Swirl the pot slightly to dissolve the sugar. You can switch the coconut milk with water, but I think coconut milk will add some creaminess to the sesame ball. In a saucepot, add 140 grams of coconut milk and 100 grams of sugar.