Ingredients & Cooking
Directions for Sesame Balls with Mung Bean Filling
Kitchen Equipment used in
this Video
Clear bowls: http://amzn.to/2nAy4Um
Stainless steel bowls: http://amzn.to/2zwtGPw
Strainer: http://amzn.to/2n1dc7k
Portable stove: http://amzn.to/2nQ8sTe
Induction Cooker: http://amzn.to/2nyw4eF
Cookware: http://amzn.to/2mmmyuK
Measuring cup: http://amzn.to/2niHwi5
Whisk: http://amzn.to/2nBe1Fy
Wooden spoon: http://amzn.to/2nQPsI7
Food processor: http://amzn.to/2mYNh3n
Spatula: http://amzn.to/2nCSxYX
Plastic wrap: http://amzn.to/2ndq5A2
Cooking gloves: http://amzn.to/2mcNotv
Baking pan: http://amzn.to/2obB7Vy
Foil: http://amzn.to/2mZsHA0
Cooling rack: http://amzn.to/2nAJJCG
Makes about 32 sesame balls
Filling
2 ½ cups water
2 tablespoons water
1. Soak mung beans in water for 4 hours, rinse 3-4 times until
water runs clear, and drain.
2. Bring 2 ½ cups of water
to a boil and add in drained mung bean and salt. Cook for about 30 minutes
stirring occasionally on medium high heat or until soft.
3. Turn heat on low
and add in sugar, oil and vanilla to the mung beans. Mix all the ingredients
together until the sugar dissolve in the mung beans.
4. Turn off the heat
and allow the mung beans to cool.
5. Pour cooked mung
beans and 2 tablespoons water in food processor and blend until it turns into a
smooth, thick mash potato consistency.
6. Roll mash mung
beans into 1 ½ tablespoon balls, place on a plate, cover with plastic wrap and
store them in the refrigerator until ready to use.
****I prefer my filling less sweet so I only used ½ cup sugar. If you
like it sweeter you can add more sugar to your desired taste.
****You can also add ½ cup to shredded coconut to the filling if
desired.
Dough
5 tablespoons hot water
1 ¾ cups warm water
1. Pour the hot water
into the potato flakes and mix them up until the mash potatoes form. Set aside.
2. In a measuring
cup, dissolve sugar into the warm water. Set aside.
3. Add flours, corn
starch and salt into a bowl and whisk to combine.
4. Pour in sugar
water and mix with dry ingredients until it comes together.
5. Add in the mash
potatoes you made earlier and knead the dough until smooth.
6. Cover the dough
with plastic wrap and allow the dough to rest for 1 hour before using.
***Avoid over kneading the
dough or the texture will get tough.
***If the dough is a little
cracked or too dry then add in water 1 teaspoon at a time until you get it the
right consistency. The dough should be smooth after kneading and not too wet.
If it is too wet, add 1 tablespoon flour at a time until it becomes the right
consistency.
Fry Sesame Balls
1. To
assemble the balls, scoop a heaping tablespoon of dough, roll it up in a ball
and flatten it into a disc making sure the outer edges are thinner than the
center.
2. Place
the filling in the center of the dough and pinch the dough together to cover
the filling. Then roll it using the palm of your hands until it looks like a
perfectly round ball.
3. Roll
and press the ball with sesame seeds until sesame seeds cover the whole ball
and repeat this process with all the dough and filling.
4. Place
balls on a tray and cover all the sesame balls with plastic wrap until ready to
fry.
5. Heat
your oil on high heat until you see bubbles form when placing a wooden utensil
in the oil. Turn heat down to medium until it reaches 350 degrees F.
6. Carefully
add the sesame balls to your hot oil and deep fry them for about 17-18 minutes
turning them on all sides until they turn golden brown. When they are done cooking, place them on rack
to drain.
*** Make sure you have
enough oil to cover the sesame balls.
***DO NOT over fry them
since it could make them hard and burnt. You want to have a lightly crunchy
outer layer that is slightly chewy on the inside of the shell.
Enjoy!
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