HOW TO REHEAT SESAME BALLS RECIPES

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SESAME BALLS RECIPE | EPICURIOUS



Sesame Balls Recipe | Epicurious image

When we were children, we adored zeen doy(sesame balls). The dough is fried until golden brown so it is both crisp and chewy from the glutinous rice flour. It is eaten year-round, but especially for New Year's and for birthday celebrations. As the dough fries, it expands, so the Chinese believe if you eat Sesame Balls your fortunes will expand similarly.

Provided by Grace Young

Yield Makes 24 sesame balls

Number Of Ingredients 5

2 1/2 slabs brown candy (_peen tong),_chopped
3 cups glutinous rice flour
1 cup Sweetened Red Bean Paste , store-bought or homemade
1/3 cup white sesame seeds
2 quarts vegetable oil

Steps:

  • Dissolve the brown candy in 1 cup of boiling water and set aside to cool overnight.
  • Place the rice flour in a large bowl. Make a well and add candy water all at once. Stir until the water is incorporated; the dough will be smooth but slightly sticky.
  • Dust hands lightly with rice flour and roll dough into a thick rope. Cut the rope into 24 equal pieces, roll each piece into a ball and flatten to make a 2 1/2-inch round.
  • Using the thumbs and index fingers from both hands, pleat the edge of the dough to form a cup. Place one index finger into the cup and gently press the dough into the opposite palm on all sides of the cup to create a smooth, even surface and to make the dough even thinner.
  • Add a scant 1 teaspoon of the red bean paste mixture. Gently pack the filling down. Gather the edges of the dough over the filling and, again, pleat until the hole is about 1/2 inch in diameter. Squeeze together the dough, pressing to seal the dough securely. Roll between palms to form a ball. Continue filling the remainder of the dough. Place a sheet of waxed paper on the counter and sprinkle with the sesame seeds. Roll and press the outside of each ball in the sesame seeds.
  • In a 8-inch wide, 5-inch deep pot, heat vegetable oil over medium-high heat until hot but not smoking, about 330 degrees on a deep-fat thermometer. Carefully add 6 sesame balls at a time, and cook over medium heat until golden, 6 to 7 minutes. As the balls float to the surface, begin to press them gently with the back of a metal spatula against the sides of the pot. The balls will expand as they are gently rotated and pressed. Increase the heat to medium-high and fry until golden brown, about 2 minutes. Place on a plate lined with several thicknesses of paper towels. Repeat with remaining sesame balls. Set aside oil to cool before discarding. Serve immediately.

CHINESE FRIED SESAME DESSERT BALLS (JIAN DUI) RECIPE BY TASTY



Chinese Fried Sesame Dessert Balls (Jian Dui) Recipe by Tasty image

This is a traditional and popular Chinese classic dessert, served during Lunar New Year and it that will satisfy your sweet cravings.

Provided by Frank Tiu

Yield 8 servings

Number Of Ingredients 8

¼ cup red bean, dried
4 cups water
¼ cup sugar
? cup hot water
½ cup light brown sugar
2 cups glutinous rice flour, plus more for dusting
½ cup sesame seed
7 cups vegetable oil

Steps:

  • Make the red bean filling: In a medium bowl, combine the red beans with 1 cup (240 ml) of water. Cover with plastic wrap and soak overnight.
  • Drain the red beans, then transfer to a small saucepan with the remaining 3 cups (720 ml) of water. Bring to a boil over medium-high heat, then cover and cook for 1 hour, until soft enough to mash with a fork.
  • Add the sugar and cook, stirring frequently, until the liquid evaporates and a thick red bean paste forms.
  • Transfer the red bean paste to a bowl. Cover with plastic wrap, pressing it directly onto the surface of the paste to prevent a skin from forming. Refrigerate until ready to use.
  • Make the dough: In a liquid measuring cup or small bowl, whisk the hot water with the light brown sugar until the sugar dissolves.
  • Add the glutinous rice flour to a medium bowl and use a spoon to create a small well in the center.
  • Pour the sugar syrup into the well and stir for 5 minutes, until the dough is well combined and no longer sticks to the bowl.
  • Lightly dust a clean surface with glutinous rice flour. Turn the dough out and knead for 5 minutes, until it forms a smooth, round ball. Use a little bit more flour or water as needed.
  • Divide the dough into 8 pieces. Roll the pieces into small balls, then flatten into discs about ½-inch (1 ¼ cm) thick and 2½-inches (6.5 cm) in diameter.
  • Place 1 teaspoon of red bean filling in the center of a piece of dough. Fold in the edges to cover the filling, then roll into a ball. Roll the ball in the sesame seeds until the dough is covered. Repeat with the remaining ingredients.
  • Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
  • Fry the sesame balls for 15 minutes, stirring frequently, until golden brown. Transfer to a wire rack set over a baking sheet to drain and let cool for 15 minutes before serving.
  • Enjoy!

HOW TO REHEAT RICE BALLS RECIPES
Roll and press the outside of each ball in the sesame seeds. In a 8-inch wide, 5-inch deep pot, heat vegetable oil over medium-high heat until hot but not smoking, about 330 degrees on a deep-fat thermometer. Carefully add 6 sesame balls at a time, and cook over medium heat until golden, 6 to 7 minutes.
From tfrecipes.com
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Nov 08, 2020 · Make sesame ball dough. Place 1/2 cup (60g) glutinous rice flour and sugar in a bowl. Pour ¼ cup (60g) of boiling water into the flour and sugar. Mix with a rubber spatula until smooth. Let sit for 5 minutes. Add ¼ cup + 1 tablespoon (70g) room temperature water and the rest of the glutinous flour (1 cup, 120g).
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May 02, 2020 · Directions. 1. In a small bowl, dissolve the brown sugar into 1 cup of the boiling water. Place the rice flour in a large bowl, making a well in the center and adding the sugar and water mixture. Stir until dough turns sticky and caramel colored. You may add the remaining 1/3 cup of water if needed. 2.
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SESAME BALLS (BANH CAM / BANH RAN) - RECIPE WITH VIDEO ...
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[AIR FRYER SERIES] SESAME BALLS - THE MEATMEN
Carefully wrap the dough until it forms a ball by pinching the seams. Prepare two bowls, one with water and one with the toasted sesame seeds. Submerge the ball completely in the water, then roll it in the sesame seeds to coat. Lightly spray or brush the balls with oil. Preheat your air fryer to 160°C. Evenly place 8 sesame balls in the air ...
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The recipes I see there typically use more water in the filling so it’s more of a paste. When you bite into the sesame ball you’ll usually find it more smashed and stuck to the wall of the outer shell compared to the consistency we go for in this recipe. The drier target of this recipe usually has the filling maintain it’s shape and ...
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Arancini, or fried rice balls, are small, round balls of cheese coated with cooked rice and then deep-fried. Ricotta cheese is sometimes used for the filling, as are parmesan and reggiano. One form of arancini places meat in the center of the cheese filling.
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QUESTION: HOW TO COOK BUCHI? - SMOKED
Mar 08, 2021 · How do you reheat sesame balls? The best way to reheat the Sesame Balls is in a toaster oven, set at 325 degrees Fahrenheit, for 5-6 minutes. What are the ingredients of Buchi? What is Buchi made of? Buchi or Butsi is a rice cake made from sweet rice flour that is molded into shape with a sweet bean paste filling and sesame seed coating.
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CROCKPOT SESAME MEATBALLS - LITTLE BROKEN
Nov 07, 2014 · Sauce. Combine all the sauce ingredients, except for the green onion and sesame seeds. Place the meatballs in a crockpot, coating with sauce evenly. Cook the meatballs on low for 3 hours. Mixing couple times to evenly coat with sauce. Transfer the meatballs to a serving platter and sprinkle with green onion and sesame seeds.
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HOW TO MAKE BAKED SESAME SEED BALLS / JIN DEUI (??? RECIPE ...
Jul 12, 2014 · 2. Add sesame oil and mix well until combined. 3. Divide Koshi-an (sweet Azuki red bean paste without skins) into 8 equal pieces, then roll them into balls. 4. Divide the dough into 8 equal pieces, then roll them into balls as well. Flatten out the dough with your fingers, and wrap the Koshi-an securely. 5. Bring a large pot of water to a boil.
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GYEONGDAN (RICE CAKE BALLS) RECIPE BY MAANGCHI
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