Sesame seed balls with savoury fillings. I prefer the combination of the slighlty sweet dough and the savoury filling. It's a good marriage of flavours :-)
In my home town they use red beans or coarse grind groundnut or peanuts , so yummy they never use meats or pork for the filling only char siew pau or dumplings , thank you hai from small town kampar perak in Malaysia
Hi Nancy. I can't remember when I have eaten the meat one but I think it was in a restaurant many years ago and that is the reason why I made these ones with pork filling. Thank you for watching btw. Cheers! :-)
Oh that the place you tasted it but my home town selling it everyday in the open market place, but we must come early to buy it finish very fast cos that is everybody favorites
Did this just now. Follow instructions exactly but the doughs keeps breaking during wrapping and results wasn’t crispy at all? 😣😔😟 if heat too high it burns. So turn to med-low heat but NO crunch. It deflated as soon taken out fr the fryer.
Hi, sorry to hear it didn't turn out well for you. I can think of a couple reasons why the dough breaks during wrapping. It could be too much fillings or dough too dry or too wet. Unfortunately, its one of those things you have to judge by "feel" rather than following exact recipe. Also if you handled the dough too much, it can dry out quickly too as there is no gluten in the flour. Yes, the temperature of the oil is very important as well as the amount of balls you fry at the one time can affect the lightness and crispness of it. I hope you give it another go and wishing you success at it on your next attempt. 🙂
Bake Cook And Create I realized I knead the dough too much. Also the heat was too high and I didnt fry long enough bc it was burnt within minutes. I might had put too much fillings also. 🤭The 2nd batches came out better more crispy. Thank you for the tips! LoL ☺️🥰
I like that the dough is not cooked all the way through but the outside is crunchy. I grew up eating sesame balls in Chinatown. I wonder can these Sesame balls be made from sticky rice? Can you make some with a peanut inside or varieties inside I will try the savory. Thank you
Hi Gabrielle, taste is subjective. The flour used to make these balls are grounded uncooked glutinous rice, which is also known as sticky rice when it is cooked, so I don't see why you can't use glutinous rice/sticky rice for this recipe. The trick I guess is to make sure the sticky rice stay together during deep frying. You could perhaps mix a small amount of glutinous rice dough (my recipe) with sticky rice to ensure the rice hold together during deep frying. As for the fillings, anything goes! I think peanut paste as you suggested could be quite good! Thank you for your input. :-)
If you are a vegetarian, is it possible to omit the meat filling altogether and simply increase the amount of vegetables such as shittake mushrooms as well as adding diced carrots, celery and onions?
Of course you can! I don't think it will make that much difference to the taste. Or you could use diced yam, fermented or salted soya bean, garlic and shallots.
Hi Cindy, they are meant to be a little hollow inside. If yours didn't puff up during frying it could be due to the dough being too dry or too thick hence too tight to puff up as they should. Work as quickly as you can with the dough because they tend to dry out fast too when exposed to air for too long. Also make sure the oil is not too hot as they will turn brown before they even have time to absorb the heat inside. Hope this may help for next attempt. Cheers! :-)
They are best eaten the same day. I have not done this so I am not sure if it will work well, but if you plan to freeze them, I suggest you half-cook them first and fry them again the day you want to eat them. Cheers! :-)
