If you’re in the mood for something unusual, try these nutty Sesame Seed Balls.
1 1/2 cup glutinous rice flour
1/3 cup superfine sugar
1 cup water + more if needed
1/2 cup Skinless Raw Peanuts
1/3 cup granulated sugar
2 Tbs Oil + 3 Tbs water
1 cup sesame seeds
oil for deep frying
Add the sugar to 1 cup of hot boiling water and stir until it’s completely dissolved.
Put the rice four in a large bowl and pour the sugar water over the rice flour and stir together. You can add more water if the mixture seems to be too thick and dry or more flour if its too sticky.
Leave it for few minutes and if it is cool enough to the touch knead it with your hands, but do not over knead them because the dough can become too hard.
When the dough is smooth enough, take chunks about the size of a golf ball and roll it in between your palms to form little balls.
Dough can became dry too fast so you have to cover them with damp kitchen towel to keep them moist.
Heat the skillet over medium high heat and add peanuts. Toast them until they are turning brown.
Add them into food processor and grind them until they are almost like a powder with some chunks left. Transfer ground peanuts into the bowl and add 2 Tbs. oil and 3 Tbs. water; stir into a rough paste and put it aside.
Fill the small deep bowl with water and pour sesame seeds into another bowl.
Now take the each dough ball and punch with a finger to form a hole.
Fill each of them in the center with the paste and close very tightly by rolling into a ball again. Repeat the same process with the rest of the balls.
Dip each finished ball into the water, then into the sesame seeds, place on the plate and cover again.
Heat the oil to 160-180C and drop carefully your balls into the oil one at the time (I put about 3 at the time)
Use wooden spoon or similar to press the dough balls against the side of the pan and rotate them often while frying. This is very important step because it will help them cook evenly and prevent them from burning. When you keep pressing dough will start to expand.
Remove them with slotted spoon or similar and place on the paper towel. You can serve them warm or cold.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.