Red bean sesame balls
Red bean sesame balls

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, red bean sesame balls. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Red bean sesame balls is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Red bean sesame balls is something that I have loved my whole life.

The Sweetened Red Bean Paste for the filling can be purchased in a can or homemade. Sesame Balls must be eaten the day they are made. Fold in the edges to cover the filling, then roll into a ball. Roll the ball in the sesame seeds until the dough is covered.

To begin with this recipe, we have to first prepare a few components. You can have red bean sesame balls using 12 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Red bean sesame balls:
  1. Prepare For the glutinous rice dough (makes 10 pieces):
  2. Take 100 g glutinous rice flour
  3. Get 2 tbsp sugar
  4. Make ready 60 ml water (slightly more or less)
  5. Take Filling:
  6. Get 100 g red bean paste, divided into 10 equal balls
  7. Get Coating:
  8. Make ready 1-2 tablespoons sesame oil
  9. Make ready 2 tablespoons water (optional)
  10. Get 4 tbsp sesame seeds (white)
  11. Prepare Frying:
  12. Make ready 3-4 cups vegetable oil for frying (enough to cover glutinous rice balls)

They have a crunchy and tensile texture over a delicious Red Bean Paste filling. The taste is a "one-of-a-kind" sensation. Place your sesame seeds in a deep dish or a bowl as well as the red bean paste. I like to put down a silpat for easy clean up as well.

Steps to make Red bean sesame balls:
  1. In a large mixing bowl add the glutinous rice flour. Then make a well in the centre and add sugar. Pour in about half of the water. Mix in the flour from the centre to the outside while gradually pouring in the rest of the water. If the dough is too soft or too firm, it will be difficult to wrap the filling. Tip: always add the water a little at a time. Mix all of the ingredients well together until all the flour is moistened and the sugar has dissolved.
  2. Rub your hands with a small amount of sesame oil and remove the dough from the mixing bowl. Roll it into a cylindrical shape and cut the dough into 10 equal pieces. Then shape each dough piece into a ball and transfer onto a plate or chopping board.
  3. Cover the glutinous rice balls with a paper towel or clean tea towel to prevent them drying out.
  4. Break of a piece of the red bean paste and shape into a ball, each ball should weigh 10 grams. Repeat the process until all of the red bean paste has been weighed and shaped into balls.
  5. Go back to the glutinous rice balls and take one ball from the plate or chopping board. Keep the rest covered to prevent them drying out. Press the centre of the dough ball, making an indention. Enlarge the hole using your fingers until the red bean ball fits.
  6. Ensure that the dough has an even thickness, wrap the dough around the red bean and reshape back into a ball. Repeat the process until all of the glutinous rice balls and red bean has been used.
  7. Cover one of the balls with sesame seeds to see if it stick. If not slightly dampen each glutinous rice ball (dango) with water (optional) and coat each one with sesame seeds. Gently press the dango and the sesame seeds together. Tip: if the dough is relatively soft and moist, wetting the glutinous rice balls may not be necessary.
  8. In a saucepan pour in the oil and heat it between 140~150 Ā°C. Tip: heat should not be too hot or they will split during cooking. To test if the oil is ready, dip one chopstick into the oil and if the end bubbles the oil it ready. Place the dango into the saucepan. Using chopsticks, rotate the balls gently so the sesame coating does not fall off.
  9. Fry each side evenly. This will help the dango to rise evenly, giving them a round shape and even colour. Cook the dango for about 4 to 5 minutes. When the surface of the dango are deliciously golden brown, they are ready. Turn off the heat and remove the dango from the saucepan. Transfer the dango onto a lined baking tray with paper towel to drain off the excess oil.
  10. Place the red bean sesame balls onto a serving plate or into a tin (if your gifting time to friends and family like I do). Serve hot or cold and enjoy as a snack or as a dessert.

Place your sesame seeds in a deep dish or a bowl as well as the red bean paste. I like to put down a silpat for easy clean up as well. After your sesame ball setup is complete, roll out your dough in a long log about an inch across. Cut each piece of dough measuring about one inch by one inch which will give you moderately sized sesame balls. Boil the beans covered in water until easily mashed between fingers, drain.

So that’s going to wrap this up with this exceptional food red bean sesame balls recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!