Sesame balls with chocolate

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 252, total fat 12 G., saturated fats 2 G., proteins 3 G., carbohydrates 34 G., fiber 2 G., cholesterol 0 mg, sodium 59 mg, sugar 11 G.

Fried sesame balls are a popular dessert in China, served as dim sum in restaurants and sold by street vendors. The balls are made from rice flour with a sweet filling, rolled in sesame seeds, and deep-fried. They're deliciously crispy on the outside and soft and chewy on the inside. Try the sesame balls with Nutella—you'll be hooked!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Odorless oil for frying
2 cups glutinous rice flour + up to 1/3 cup extra for dusting
0.5 tsp baking powder
3/4 cup brown sugar
1/4 teaspoon coarse salt
0.5 cup white sesame seeds
3 tablespoons chocolate-hazelnut spread, such as Nutella
Special equipment: deep fat thermometer

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rice flour, chocolate-nut butter, brown sugar, sesame

Cooking the dish according to the recipe:

Attach a deep-fry thermometer to a large, heavy-bottomed saucepan. Heat 2 inches of oil to 350°F (175°C).
Place the rice flour and baking powder in a large heatproof bowl, then whisk together and set aside. In a medium saucepan, combine the brown sugar, salt, and 1 cup of water and bring to a boil, stirring until the sugar dissolves. Remove from the heat and whisk in the rice flour to form a thick, sticky dough. Let it cool slightly, about 5 minutes.

Then turn it out onto a work surface generously dusted with rice flour. Knead the dough, adding more flour as needed, until it's smooth enough (you may need a little more flour, up to 1/3 cup), about 2 minutes. The dough should still be slightly sticky. Divide it into 12 balls and cover them with plastic wrap.
Place the sesame seeds in a small bowl or on a plate. Use your thumb to make a well in the center of the ball, add about 3/4 teaspoon of the chocolate-hazelnut spread, then gather the dough around the edges and pinch to seal the filling. Roll the ball in the sesame seeds, coating all sides. Sprinkle with a little water if it's too dry for the seeds to stick.
Fry the balls, a few at a time, until golden brown, about 5 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate. Let cool slightly and serve. Sesame balls are best eaten immediately.

Author of the recipe - Molly Yeh is an American blogger and cookbook author.

Categories:

recipe / Calorie content of prepared meals / Deep-frying / Breakfast / Desserts / Donuts, pies, buns / Chinese cuisine

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