This provides extra security for the sesame seeds before they're fried. Then roll the ball between your palms to further secure the seeds, while shaping the dough. Once you've rolled the balls in the sesame seeds hold them in between your palms and firmly press the sesame seeds into the dough. The water adds moisture to the seeds and helps them from browning too quickly. As sesame seeds have a small surface area they would cook faster than the dough, so they have the tendency to burn. This process is also important to prevent the sesame seeds from browning excessively. Without it, a lot of the seeds would fall off during the frying process. Rolling the sesame balls in water is important to help the sesame seeds stick onto the dough. If you find the dough too wet add a little more glutinous rice flour, and if you find it too dry and crumbly add more water.
The texture of the dough should resemble an earlobe, it should be soft but it shouldn't be sticking. The texture of the dough can change depending on your climate, and you may need to use more glutinous rice flour or more water depending on the texture of your dough.
With these tips, you shouldn't have any problems creating these beautiful golden brown treats! Adjust the moisture of the dough
The biggest problem when making sesame balls is keeping the sesame seeds from falling off when frying. Make sure the red bean paste has chilled completely before rolling it into balls. The paste will be a lot softer when warm, and you'll have difficulty shaping it at this stage. The paste is ready when it can come together to form a mound. Keep a close eye on the red bean paste and stir constantly over medium-high heat. If you have cooked your beans for a long time they can absorb more water and this process may take longer than the time stated on the recipe. Once you have drained your beans and added the sugar the most important step is thickening it to a paste that is thick enough to be rolled into balls. Simply top the water up with some boiling water every time your notice the water levels are low. Make sure the beans are always submerged in water so they cook evenly and don't burn. Top up the waterĪs the beans boil for a long period of time the water will evaporate as they cook. When cooking your red beans make sure they are easily mashable between your fingers before taking them off the stove and draining. Having slightly undercooked red beans is the worst for red bean paste as it will turn out grainy. The process is a little time-consuming, but most of the time is letting the beans boil over the stovetop, so give it a go! Here are some tips for the perfect red bean paste. Homemade red bean paste has more texture and flavour, with the freedom of making it as sweet as you like.
#Sesame balls free#
If you are in a rush for time feel free to buy red bean paste from the Asian grocery, That way you only have to make the dough, and then you're ready to fry! However, making your own red bean paste is always worth it. Personally, I love making my own filling because you can adjust the sweetness to your preference, and it tastes SO much better. Either make your own or buy some pre-made pastes for an easy cooking experience. The most popular filling for these is red bean paste, however, there are also ones filled with lotus seed paste. There is something so irresistible about a sweet deep-fried treat! Growing up these were a staple at any Asian bakery, and I have memories of enjoying them as a treat or grabbing them fresh off a yum cha cart. They're fried to golden brown crispy perfection, with a soft and chewy mochi-like texture that complements the smooth paste in the centre. Sesame balls, also known as jiānduī (煎䭔) in Cantonese or zhīma qiú (芝麻球) in Mandarin, is a traditional Chinese treat made from glutinous rice flour, sesame seeds and some sort of sweet filling. Sweet red bean paste encased in a fragrant sesame-crusted mochi shell, these sesame balls are a traditional Chinese dessert perfect for the lunar new year.
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