SESAME SEED BALLS

Crispy and sweet

you can never have enough

if you do not mind the oil

I have made these several times

with glutinous rice flour, combining both raw & cooked (tang mien)

This time

I replaced some flour with mashed sweet potato

and

I find it softer

without losing its crispiness on the outside

and

overall tastes even better 

Some call it Sesame Seed Ball 

others call it Jin Doi

However you name it

it is simply flour wrapped with filling

coated with sesame seed

and

deep fried

Filling can be either 

red bean paste or

lotus seed paste or

peanut sugar

If you like to try making some, just follow this recipe below:

Sesame Seed Ball

Pastry:

20g tang mien flour

40g boiling water

50g sweet potato, cooked & mashed

100g glutinous rice flour

28g shortening

60g water

1) pour boiling water over tang mien & stir to combine

2) mix all ingredients together and knead until smooth

3) divide into 10 portions, form into balls

4) roll flat & wrap filling according to your liking

5) dip in water & coat with sesame seed

6) deep fry until golden, remove

Filling:

95g peanuts, toasted

40g sugar

1) blend or pulse together & leave aside