Sesame Seed Balls
Home made sesame seed balls with mung bean filling. I don't like eating a glob of flour, so I don't use baking powder in my recipe.
Here's how I make mine:
Frequently asked questions:
How do I get them hollow?
When they start to float, lightly press on them. It will cause the dough to expand.
My balls become flat after they are out of the oil. How do I keep them crispy?
This all depends at the temperature and duration of how you fry them. Keep in mind, you must fry them for at least 15-20 minutes on medium heat, preferably using peanut oil. If yours cooks too fast, the outside will be golden but the inside will not be cooked. You also must turn these balls continuously so that they cook evenly.
Do you have any recommendations for beginners? I am making them for the first time.
Try making mini sesame balls. Make them smaller and fry them so you get a feel for how it should taste. Then gradually make them bigger until you get comfortable with the technique to get them to expand.
How do I get a lot of sesame seeds on the ball?
Dip the ball into water and roll them around in a bowl of sesame seeds. Then use your hands to lightly press the seeds on so they stick.
I don't have mashed potato flakes, do I need it?
You can leave it out if you don't have it.
Some recipes use baking powder, why doesn't your recipe use it?
I'm not a big fan of biting into globs of dough. I've tried a lot of recipes that use it with rice flour but I didn't like the texture. I like mine similar to the chinese sesame balls. If you like it chewier and thick, you can add 1/2 tsp of baking powder.
If you have any questions, leave a comment below!