Wednesday, 16 June 2010

Sesame Glutinous Ball

Can replace the fillings with red beans paste or lotus paste if prefered. Ingredients: Fillings:
  • 80g ground roasted peanuts
  • 11/2 tbsp castor sugar
  • 2 tbsp oil


  • 40g tung mein flour (wheat starch)
  • 40g hot water
  • 180g glutinous flour
  • 50g castor sugar
  • a pinch of salt
  • 110g water
  • 2 tbsp shortening
  • raw sesame seeds for coating
  • oil for deep frying


Combine all ingredients for the filling into a bowl. Set aside.

Place tung mein flour in a mixing bowl. Pour in hot water to the tung mein flour and mix with a spoon to form a sticky dough.

Combine glutinous flour, sugar, salt and water in another bowl. Mix into a dough.

Finally combined the tung mein flour dough with the glutimous flour dough and also the shortening. Knead until the dough is not sticky.

Divide the dough into 12 balls. Start making the balls by first flouring your hands. Then take one of the dough and form it into a circle. Place the circle in the palm of one of your hands. Put 1-11/2 tsp of the fillings in the centre. Carefully pull the edges up and over the paste and pinch them at the top. Then gently roll and pat the ball into an even round shape.

Once you have the ball shape, quickly dip it into a bowl of water and then roll it in the sesame seeds coating the entire outside. Then place the finish ball on a place. Continue making the rest of the sesame balls.

In a wok heat the oil on high . Once the oil is hot add in the sesame balls. let the sesame balls cooked for about 6 minutes or until the sesame seeds is golden brown. Then remove and place the sesame balls in aplate lined with paper towels. Let the balls cool before serving.

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