Here Comes finally the recipe for the homemade Asian chinese sesame balls! As we already mentioned previously here, there are many different variants. The balls are not only popular in China, but also in Thailand, Vietnam and Japan, so you do not necessarily need to use mongoose Paste as a filling but also Lotus Paste, sweet coconut rasp or sweet red-bean Paste. There are also many different recipes for dough. Mine is a little simplified and also includes potato puree powder. This makes the whole fluffier and crisper! 😉
We tried the recipe again at the weekend and they have become very tasty again, as you can see on the photos 🙂
Ingredients for the dough (yields 15 medium and up to 20 small balls)
- 1 pack of gluten rice flour (400g)
- 4 well heaped TABLESPOONS regular rice flour
- 4 well heaped EL finished potato puree powder
- 8 well-heaped TABLESPOONS of sugar, or cane sugar
- 1 Packet Of Baking Powder
- 400 – 500 ml of warm water
Ingredients for the sweet mung bean Paste:
- 200g peeled Mung beans
- 200g to 300g sugar to taste
- 1 Packet Of Vanilla Sugar
- Water to a boil
Preparation of the dough:
All types of flour, baking powder, potato Puree powder (from the supermarket) and sugar in a large bowl and with hands or a spoon mix well. The water gradually, and knead well. The flour should not stick to your fingers and the dough is supple, but still malleable. Depending on how big your tablespoon when measuring, you need more or less water. Therefore, try again and again and do not give all the water in at once!
Preparation of sweet mung bean Paste:
Place the peeled Mongoose in a small pot without a lid and add about 3cm of water over the surface. Heat the pot and cook over high heat. If the water threatens to boil over, immediately reduce the heat and adjust so that the whole will continue to cook without running over. When the water is almost completely evaporated do the lid on it and simmer on the smallest flame about 10 to 15 minutes. Do not stir the beans all the time!
After 10 to 15 minutes, test whether the beans are cooked by. They should be soft now. If not, let go a little further. When the beans are cooked, remove the pot from the heat and stir with a Löfel the beans until they give a single mass.
Now add the sugar and put the pot back on the stove. Stir over small heat with a wooden spoon until the sugar has dissolved and everything has become a fine mass. Let the mixture cool down and later form into walnut-sized balls.
Fill the dough: simply form the dough into a circle and wrap the balls on one side in it and close. Add excess dough. Try to get the dough relatively thin, if it is too thick it will not quite. A good guide you can see in the Video below. The ball does not have to be perfectly round. It blows up during frying automatically and is thereby by itself nice round, so do not worry 🙂
Roll the balls in sesame seeds: press a ball with force in the sesame seeds and roll. Also press the ball again with your hands and shape, so that the sesame seeds are pressed into the dough. In this way, the sesame seeds do not fall off so easily when frying. In the lower picture I also mixed a little black sesame under it. I think that looks nice.
Fry the Chinese sesame balls: place the balls in plenty of oil and fry slowly over small to medium heat. If the Oil does not cover the balls you have to rotate the bullets with chopsticks or a fork, by stirred around in the Oil.
When oil covers balls they can swim in and turn themselves (because of ascending bubbles). Fry the balls golden yellow and crispy and drain on kitchen paper. You should not leave the balls in for too long or make the oil too hot, otherwise they could burst in some places and then look a bit unformed!
It is best to eat them fresh when the sesame balls are still warm. Enjoy! 😀
In this Video you can see how the chinese sesame balls are filled and fried. They’re a little smaller than mine, though. But you can do it according to your taste 🙂