SESAME MOCHI BALLS RECIPES

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MOCHI SESAME BALLS RECIPE BY TASTY



Mochi Sesame Balls Recipe by Tasty image

Here's what you need: red bean paste, shiratamako flour, sugar, water, toasted sesame seed, canola oil

Provided by Stevie Ward

Yield 20 balls

Number Of Ingredients 6

6 oz red bean paste
1 ½ cups shiratamako flour, (glutinous rice flour)
1 tablespoon sugar
? cup water
toasted sesame seed, as needed
canola oil, as needed

Steps:

  • Divide red bean paste into 20 and make it into small balls.
  • Add shiratamako, sugar, and water in a medium bowl. Knead until firm and smooth. If it is too dry, add more water.
  • Pull off a portion of dough and flatten. Wrap the each sweet bean ball and roll into a ball. The size of the ball should be slightly smaller than your takoyaki pan. Evenly coat with toasted sesame seeds.
  • Cook the sesame balls in a greased takoyaki pan. Continue rolling the balls to cook evenly.
  • Cook until the dough turn into translucent, approximately 5 -7 minutes. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 62 calories, CarbohydrateContent 11 grams, FatContent 1 gram, FiberContent 0 grams, ProteinContent 0 grams, SugarContent 4 grams

SESAME BALLS RECIPE (CHINESE DESSERT JIAN DUI / GOMA DANGO ...



Sesame Balls Recipe (Chinese Dessert Jian Dui / Goma Dango ... image

Provided by Cooking with Dog

Categories     Dessert

Total Time 30 minutes

Yield 5 pieces

Number Of Ingredients 8

50 g Sweet Rice Flour (Glutinous Rice) (mochiko)
1 tbsp Sugar
30 ml Water (or slightly more)
50 g Red Bean Paste (anko)
2 tbsp Toasted White Sesame Seeds
Frying Oil
Roasted Walnut (optional)
Ground Sesame Seeds (optional)

Steps:

  • First, make a space in the center of the sticky rice flour and add the sugar to the spot. Pour in about half of the water and dissolve the sugar.
  • Mix in the flour from the center to the outside while gradually pouring in the rest of the water. If the dough is too soft or too firm, it’ll be difficult to wrap the filling so add the water a little at a time. Mix until all the flour is moistened.
  • Rub your hands with a small amount of sesame oil and remove the dough. Roll it into a cylindrical shape. And cut the dough into 5 equal pieces. Shape each piece into a ball.
  • Press the center of each dough ball, making an indention. Enlarge the hole until the anko ball fits.
  • Add the anko, sweet bean paste and spread the dough around it.
  • Make sure that the dough has an even thickness and shape it into a ball. Repeat the process for the rest of the anko balls.
  • Slightly dampen each dango. And coat it with sesame seeds.
  • Gently press the dango and the sesame seeds together. If the dough is relatively soft, wetting might not be necessary. Repeat the process and you’ll have 5 goma dango.
  • Let’s deep-fry the dango. Heat the oil to 140~150 °C (284~302°F) and place the dango into a pot. With kitchen chopsticks, rotate the balls while cooking. This will help the dango to rise evenly, giving them a round shape and even color.
  • Treat the goma dango gently like your first date so the sesame coating does not fall off. Cook the dango for a total of 4 to 5 minutes and then turn the heat to hight.
  • A tip to making crispy goma dango is to deep-fry at relatively low temperature and then bring up the heat at the end. If the oil temperature is too high, the sesame seeds will burn before the dough cooks.
  • When the surface is deliciously browned, they are ready. Remove and drain the excess oil.

More about "sesame mochi balls recipes"

SESAME MOCHI – ROBIN ROBERTSON
The Japanese confection known as daifuku mochi are small, smooth rice cakes or balls stuffed with a sweet filling. Mochi are made with mochiko, a flour made from ground sweet glutinous rice called mochigome. For daifuku mochi, the rice is pounded into paste, stuffed with a filling (usually sweet red bean paste) and molded into various shapes. They are often coated in a fine layer of cornstarch, potato starch, or confectioners’ sugar to keep them from sticking. Note: Glutinous rice flour, also called mochiko, is available at Asian markets or online.
From robinrobertson.com
Category Dessert
Cuisine Japanese
  • Pour about 1/2 cup of coconut flour into a shallow bowl. Roll the balls in the coconut flour to keep the mochi from sticking. Transfer to a plate and serve. Mochi will keep for up to 2 days at room temperature. If not using right away, they will keep in the freezer for up to 2 weeks. Do not refrigerate, or they will become hard.
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SESAME BALLS RECIPE | EPICURIOUS
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.
From epicurious.com
Reviews 4.4
  • 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.
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MICROWAVE BÁNH DEO (MOCHI MOONCAKES) WITH BLACK SESAME ...
Pastry chef Doris Hô-Kane of Ban Bè in Brooklyn uses a microwave to make both the chewy mochi skin and rich black sesame–chocolate filling of her beautiful Bánh Deo (Mochi Mooncakes), greatly reducing both their cook time and the number of pots and pans to be cleaned after. H?-Kane's mochi mooncakes use a combination of black tahini and chocolate to create a nutty, smooth, and creamy filling. The chewy mochi coating can be kept plain, or you can add flavor and color by mixing in some matcha powder. Black tahini is especially nutty in flavor, but in a pinch, regular tahini will do. The mochi dough is sticky, so you might prefer to wear plastic gloves as you form the mooncakes. You will need a wooden mooncake mold meant to hold 50 grams, about 1 1/2 inches in diameter.
From foodandwine.com
Total Time 3 hours 40 minutes
Category Desserts
  • Make the mochi skin:
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BLACK SESAME MOCHI [VEGAN, GLUTEN-FREE] - ONE GREEN PLANET
Glutinous rice balls or tang yuan is a Chinese dessert prepared with glutinous rice flour and water. They can be small or large, filled or unfilled, savory or sweet! They can be coated with sesame, cashews, peanuts, or even more rice flour!
From onegreenplanet.org
Cuisine NO info
Calories calories per serving
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SESAME BALLS RECIPE | EPICURIOUS
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.
From epicurious.com
Reviews 4.4
  • 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.
See details


HOUJICHA AND BLACK SESAME MOCHI | ASIAN INSPIRATIONS
An easy recipe for houjicha flavoured mochi with a sweet black sesame filling. Get this recipe for Houjicha and Black Sesame Mochi. Recipe by Asian Inspirations.
From asianinspirations.com.au
Reviews 3.9
Total Time 45S
Cuisine Japanese
  • To Prep On a baking tray, sprinkle potato starch liberally. Set aside. Combine black sesame and red bean pasta in a small bowl. Measure 2 tsp of paste and gently roll into a ball. You will need 6 balls in total. Set aside. To Cook In a medium-sized, microwaveable bowl, mix glutinous rice flour, water and sugar until well combined. Cover the bowl with cling wrap, leaving a small gap on the side to allow steam to escape. Microwave for 2 mins. Carefully fold over cling wrap and with a wooden spoon or silicone spatula, quickly stir the dough to loosen. Cover the bowl again and microwave for 1 min. Remove cling wrap, pour in the houjicha paste and quickly stir into the dough until distributed evenly. Tip hot dough onto the tray with potato starch. Gently roll the mochi dough over to cover entire surface with starch. Cut dough into 6 equal portions. Cover hands liberally with starch, then flatten 1 piece of mochi dough to approximately 4 cm across. Place dough on one palm and brush off excess starch on the top surface. Place ball of black sesame paste on the dough. Pinch opposite sides of the dough to seal in the paste. Roll in between your palms to form a ball and place mochi on the starched tray. Repeat with remaining dough and red bean paste. Once completed, brush off access starch on the surface and place mochi on a serving dish. Serve with a cup of Japanese tea.
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BLACK SESAME GLUTINOUS RICE BALLS (MOCHI) - HEALTHY GF ASIAN
Apr 12, 2021 · Transfer the black sesame seeds and caster sugar to a food processor, blend until you get a fine thick paste. Transfer the ground sesame seeds to the frying pan, add extra virgin olive oil and stir well to form a smooth and thick paste on low to medium heat. Transfer to a bowl and cool in the refrigerator.
From healthygfasian.com
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MOCHI SESAME SEEDS RECIPE | DAILY COOKING QUEST
Apr 21, 2020 · Ingredients Mochi 135 gram glutinous rice flour 2 tablespoon tapioca starch 220 ml water 2 tablespoon oil Sesame seeds coating 50 gram ground toasted sesame seeds + 40 gram sugar (mix together) 50 gram ground toasted black sesame seeds + 40 gram sugar (mix together)
From dailycookingquest.com
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SESAME BALLS: AUTHENTIC, EXTENSIVELY TESTED! - THE WOKS OF ...
Nov 08, 2020 · Make the sesame ball dough: Place 1/2 cup (60g) glutinous rice flour and sugar in a bowl. Pour 1/4 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).
From thewoksoflife.com
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BLACK SESAME GLUTINOUS RICE BALLS (MOCHI) - HEALTHY GF ASIAN
Transfer the ground sesame seeds to the frying pan, add extra virgin olive oil and stir well to form a smooth and thick paste on low to medium heat. Transfer to a bowl and cool in the refrigerator. Once cooled, divide and roll the sesame paste into 36 small balls and set aside on a large plate. For the dough:
From healthygfasian.com
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COCONUT FLAVOURED SESAME MOCHI BALLS RECIPE
Mix flour, salt, coconut milk and water to create a wet but workable dough. Make 4-5 cm dough balls from this mixtures and leave to rest on a lined cookie sheet for 15 minutes. Press down with lightly floured thumbs to create a tiny indentation. Put bean paste in and work dough around to cover the bean paste. Re-roll to create a ball.
From grouprecipes.com
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FOODJIMOTO: SESAME BALLS
Mar 28, 2011 · To make the dough for the outside of the sesame balls, combine: Use the same flour we used to make peanut butter mochi. Bring the water to a boil and add the sugar. Stir until sugar is dissolved. Pour into a bowl containing the mochiko and stir to combine. Form the dough into a ball and divide into 3.
From foodjimoto.com
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SESAME BALLS RECIPE (VIETNAMESE BÁNH CAM) - HUNGRY HUY
What are sesame balls made of? Vietnamese bánh cam is a mix of a glutinous rice flour, regular rice flour, and a wheat flour crispy outer layer with a soft and sweet mochi-like mung bean center. What do sesame balls taste like? Sesame balls have a crispy and roasted sesame exterior and it gives you a sweet mung bean flavor when you bite down.
From hungryhuy.com
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CHINESE SESAME SEED DESSERT BALLS RECIPE
Dec 03, 2021 · Sesame seed balls are one of the most popular desserts in China and Taiwan, offered at dim sum restaurants and sold by street vendors. They have a crispy exterior with a chewy interior, and a toasty, nutty, sweet taste. A simple dough of sugar, water, and rice flour is wrapped around a filling of red bean paste, then the balls are coated in sesame seeds and deep-fried until golden brown.
From thespruceeats.com
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SESAME BALLS: AUTHENTIC, EXTENSIVELY TESTED! - THE WOKS OF ...
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).
From thewoksoflife.com
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BLACK SESAME GLUTINOUS RICE BALLS, TANG YUAN ????? HUANG ...
Dec 22, 2017 · Black Sesame Filling: While waiting for the ginger soup to simmer, prepare the glutinous rice ball filling. Lightly toast black sesame seeds over medium heat for 2 to 3 minutes till aromatic. Then coarsely grind the toasted black sesame seeds. Transfer the ground sesame to a bowl. Add in sugar and coconut oil.
From huangkitchen.com
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CHEWY, STICKY BLACK SESAME AND COCONUT MOCHI ARE A JOY TO ...
Nov 29, 2021 · Stir in the superfine sugar. Place the saucepan over medium-high heat and, using a flexible spatula, stir constantly until you have a very sticky blob of dough, 6 to 8 minutes. Scrape the bottom ...
From jewishworldreview.com
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KOREAN SESAME MOCHI BREAD RECIPE ASMR [SUBTITLES] HNC ...
Black sesame mochi bread is very popular and common pastry in Korean bakeries. Eventhough it is called mochi bread, but it is not made of glutinous rice flou...
From m.youtube.com
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KOREAN SESAME MOCHI BREAD - MAANGCHI
Mar 08, 2011 · If you try the recipe with just the plain rice mochi then you will need to add some baking powder. The packaged sesame bread mix has baking powder in it already so if you can’t find the packaged mix, then use some baking powder in the recipe. I think about a teaspoon should be good.
From maangchi.com
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