Sweet Potato and Sesame Balls Recipe |
Ingredients A: Makes 25 dumplings |
50g red sweet potato (mashed) 250g glutinous rice flour 2 tablespoons (or 30g) rice flour Ingredients B (mixed well) : 50g wheat starch flour 50g boiling water Ingredients C: 50g sugar 200g water ¼ teaspoon baking soda Ingredient D: 50g Cool Whip Ingredient E: 200g white sesame seeds Filling: 500g lotus seed paste or red bean paste |
Method: Mix ingredients C until the sugar dissolves. Put in ingredients A. Knead to make dough. Put the dough into ingredients B. Knead to mix well. Add Cool Whip and work into smooth dough. Divide dough into 30g portions. Wrap filling in each portion and rolls them round. Put them into the fridge to chill. Soak the dumplings into iced water. Then coat them in sesame seeds. Freeze them again before frying for a crispier texture. Frozen dough does not expand as much and would not crack after frying. Deep-fry until they turn golden. Do not over-fry sesame balls as they will break and the filling would be smudged all over. Serve. |
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