![]() Many of which you could pop into and grab a sesame ball or two like you might at a street vendor. One of the great parts about living in Seattle was all the dim sum vendors. As a young child, I always preferred the peanut or meat-filled versions of these, but as I got older I learned to appreciate the subtle sweetness and flavor profile of a good red bean paste. Simply pop them in the air fryer at 400° for about 3 - 5 minutes for a fresh, sweet, crispy treat!ĭid You Make This Recipe & Hungry for More?įollow along on Instagram and Tiktok for drool-worthy step-by-step videos.This was a dish I grew up eating alongside Char Siu Bao, which I have veganized here. My favorite way to reheat sesame balls is in the air fryer to make them SUPER crispy again. And you can’t forget about the irresistible chewy texture from the rice flour. Sesame balls are slightly sweet from the filling and nutty from the sesame seeds. Red bean paste is the most common filling for Chinese sesame balls, however, lotus seed paste or taro are also delicious options! What do Chinese sesame balls taste like? It’s a complete crowd-pleaser! What are the sesame balls filled with? The sesame ball is fried until it’s expanded into a golden crispy sphere. Just for Safety: Keep your distance while frying in case any of the sesame balls burst.įried sesame balls are made of chewy rice flour that’s typically stuffed with a filling such as red bean or lotus seed, then rolled in sesame seeds.This Means Your Sesame Ball Will POP: If your sesame ball is golden and there’s one spot that’s protruding and whiter in color, it’s a sign that it has the potential to burst.If frying, cook on medium-low heat for about 12 minutes or until lightly golden and crisp.If the water is too cool, the sesame balls will be solid and rock hard. CRUCIAL Ingredient for Puffy Sesame Balls: Water MUST be boiling, otherwise, it won’t puff up when cooked.Make sure the dough is completely sealed so the filling won’t ooze out when cooking. Sealing the Dough Like a Pro: Make the center of the dough disk thicker and its edges thinner.Cover the dough that you’re not working with to prevent drying. You don’t want it too wet, otherwise, it’ll be hard to manage. It should be a consistency similar to clay or play-do. The Perfect Dough Consistency: The dough will seem dry at first, but it should come together once kneaded. ![]() Allow them to cool for about 10 minutes before enjoying! Transfer them to a wire rack or paper towel-lined plate. Fry the sesame balls on medium-low heat for about 12 minutes, or until they’ve doubled in size and turned golden.Lightly brush or dip them in water then coat them in the sesame seeds. Add red bean filling to the center of the dough and wrap it completely, then roll it into a ball.Divide the dough into 8 equal pieces & form them into ½-ich thick disks that are 3-inches wide.Knead the dough until all the flour is combined. Then pour in the boiling hot water and stir. Create the dough by combining the glutinous rice flour, sugar, and salt.Heat a pot of oil on medium-low heat while preparing the sesame balls.Raw Sesame Seeds: Raw sesame seeds are best for this sesame ball recipe because toasted sesame seeds have a higher likelihood to burn.If the water is too cool, your sesame ball will stay the same size and will be as hard as a golf ball (ask me how I know LOL). Boiling Water: Boiling water is absolutely crucial for the sesame balls to expand.There really is no substitute for that signature texture. Glutinous Rice Flour: This is a key ingredient to creating the super chewy texture fried sesame balls are known for! You can find it at your local Asian market or on Amazon.With just a few tips and tricks from this sesame balls recipe, you’ll be able to enjoy this irresistible treat any time at home! Ingredients When going to dim sum or Chinese restaurants, sesame balls, or Jian Dui, are an absolute MUST! I mean, how can you resist that crispy-chewy texture?! What do Chinese sesame balls taste like?.
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