Tapioca Sesame Balls Recipes

SESAME BALLS

Steps:

• Choose your filling-You can buy ready-made filling pastes at the Asian or Chinese grocery store, or use our lotus paste or red bean paste recipes. We used lotus paste.
• 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). Mix with a spatula until it forms a dough, and all the flour has been incorporated. Cover with an overturned plate or put it in a reusable silicone bag. Set aside to rest for 30 minutes.
• Prepare your sesame seeds by pouring them in a fine-meshed strainer and rinsing them until they're completely soaked. Let the excess water drain and place the sesame seeds on a plate. Spread them out evenly with enough space for rolling the sesame balls. You can use a paper towel if the sesame seeds are very wet. They should be moist, but not dripping wet.
• Your filling should be half the weight of your dough ball. Use your kitchen scale to measure out 8 pieces of lotus or red bean paste that weigh 24g each. Roll them into balls and set aside.
• Weigh the dough ball on a digital kitchen scale - it should weigh about 370 to 380 grams. Whatever your weight is, divide it by 8 to get the weight for each dough ball (in our case, we got 47g). Using the kitchen scale, separate the dough into 8 equal pieces, and roll them into balls. Set them aside on a plate, and cover them so they don't dry out.
• To assemble, flatten the dough ball until it is 3 inches in diameter - the middle should be slightly thicker. Place 1 ball of filling in the center of the dough, wrapping the dough around the ball. Pinch the dough together so it covers all the filling, making the thickness of the dough as even as possible. You can pinch excess dough from the point where the sesame ball is sealed to fill empty spots or reinforce areas that look thin.
• After the filling is completely covered, gently press it all together to form a ball, rolling it between the palms of your hands until the seams disappear, and you form a uniform round ball.
• Roll the ball in the moistened sesame seeds until the entire ball is thoroughly covered. Roll the ball again in your hands to press the sesame seeds into the dough and place on parchment paper until they are ready to deep-fry.
• Heat 4 cups of peanut or canola oil in a medium deep pot to a stable 320°F/160°C. (Use a thermometer for accuracy, as achieving the right oil temperature is extremely important.) The oil should fill the pot about halfway.
• Add 4 sesame balls into the oil, and immediately use a slotted spoon to gently move them in a circular motion so they do not stick to the pot. This is a necessary step throughout the entire process to ensure even frying. Don't leave them unattended. Adding the sesame balls will lower the oil temperature down below 300°F/150°C, but shouldn't take it below 290°F/143°C. Adjust the heat slightly higher or lower to maintain the oil temperature at 300°F/150°C.
• After 10 minutes, your sesame balls will begin to float to the top of the oil. Now, your technique changes to keep them rolling in the oil so all sides get the same frying time. You can also occasionally press all four sesame balls down using a slotted spoon or small spider to keep them submerged in the oil. Do this for 2-3 minutes.
• At this stage, increase the heat to bring the oil temperature gradually up to 350°F. Fry them for another 5 minutes, for a total of 17-18 minutes, or until they turn a light golden brown. This last stage of frying at a higher temperature browns them. The sesame balls will expand and grow slightly at this higher oil temperature. The outer crust is now strong enough such that they should not burst, as long as you don't have any weak or thin spots in the dough.
• Transfer the finished sesame balls to a strainer, cooling rack or plate lined with paper towels for the oil to drain. Repeat with the second batch. Cool for 10 minutes and serve.

SESAME BALLS

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.

TAPIOCA SESAME BALLS

Steps:

• For filling, heat up wok with oil, melt white sugar.
• Wait until brown and add palm sugar, coconut and water.
• Stir until fragrant and put aside.
• For skin, Peel and cut tapioca into very small cubes.
• Steam until soft for 30 minutes or more.
• Mash to become paste (this is a bit difficult so you have to be patient).
• Knead all ingredients together into a smooth dough.
• If too sticky add some wheat starch+glutionous flour, if too dry add some water.
• Divide into 15 small balls.
• Press one ball flat and wrap in filling, make into round shape (this is also not easy).
• Sprinkle ball with some water and coat with sesame.
• Heat up oil and deep fry until golden brown.

STICKY RICE SESAME SEED-CHOCOLATE BALLS IN A LEMONGRASS SOUP AND ALMOND-SESAME SEED TRUFFLES

Steps:

• Scald the cream and pour over the chocolate. Stir occasionally until incorporated. If chocolate is not completely melted, heat gently over a hot water bath and stir until incorporated. Let cool at room temperature overnight. Transfer to a mixer attached with a paddle. At medium speed whip the chocolate and sesame paste until softened well. Using a little ice cream scoop, make small balls and refrigerate for 30 minutes. When chilled roll in toasted sesame seeds. (These are the truffles) Take half of the balls and wrap in the rice dough. In a pot of boiling water, poach balls for 3 minutes. Serve in bowl of broth.
• For the rice dough: In a bowl, combine the starches and slowly pour in the water, mixing constantly with a wooden pin. Add the oil and mix until well incorporated. (You can use a mixer with a dough hook.) Roll into a log (3/4-inch diameter) and cut into 1/2-inch pieces. Roll out into small circles, 1/8-inch thick.
• For the soup: In a saucepan, heat water, sugar and lemon grass until a simmer. Reduce by 50 percent. Let steep for 30 minutes. Strain the liquid and bring to a boil. Whisk into the boiling soup to thicken slightly.
• Plating: In small soup plates, place 3 rice balls in some hot broth. For the truffles, serve on a plate garnished with cocoa powder.