These are a great little snack that you can whip up in a matter of minutes. The key ingredient is glutinous white rice flour, also known as sweet rice flour or sticky rice flour, this flour is completely gluten free even if the name is somewhat deceptive. It’s called glutinous because it has a very glue like consistency!! You can’t make these sesame balls without it.
The other important ingredient is black sesame seeds which are basically unhulled sesame seeds. Sesame seeds only change color when hulled. I chose to use black sesame seeds because the flavor is much nicer, and paired with the filling of mashed sweet potato and brown sugar it’s quite delicious!
© Cooking With Dia 2012
For the Balls:
2 tablespoons of black sesame seeds
2 1/4 cup of glutinous white rice flour
1 cup of warm water
1/4 cup of brown sugar
For the Filling:
2 baked sweet potatoes
1/4 cup light brown sugar
1 tablespoon of rice milk
Sunflower oil for Frying
To prepare the dough place the glutinous flour in a large mixing bowl.
Dissolve the brown sugar in the warm water.
Pour the water little by little on the flour, while mixing with your bare hands!!
It should become a sticky mess and then eventually a nice sticky dough.
Set aside while you make your filling.
Spoon out the insides of the sweet potatoes into a bowl.
Add in the light brown sugar and the rice milk.Mash with a potato masher and then mix until well combined.
Filling the dough with the sweet potato for the first time will be a little tricky.
Make sure your hands are floured with some extra rice flour.
Rip off about a 1 tablespoon piece size of the dough.
Put this piece of dough in the palm of your hand.
With your opposite hand use your knuckle to indent the middle of the dough.
Pinch the outer sides of the dough so that it is thinner than the middle.
Take 1 teaspoon of the sweet potato filling and place in the center of this piece.
Gently pinch the dough together on the sides above the filling, and enclose the filling so that none is falling out.
Roll into a ball.
Pour out the black sesame seeds on a small plate and take each ball and roll it around the seeds until it looks well coated (see my video).
Repeat this process until all balls are filled and coated.
Meanwhile heat enough sunflower oil up in a saucepan to cover the balls, approx. 2 1/2 inches of oil. If you don’t have enough oil (like I didn’t today), don’t worry, you can just flip the balls over midway through their frying process.
You don’t want the oil to get above 350 degrees F (175 degrees C), so please use a candy thermometer.
Gently drop each of the balls into the oil and cook until they look light golden brown (approx. 5 minutes).
You don’t want the balls cooking too fast like say doughnuts do because you want them to have a nice crispy exterior but to also keep that nice sticky and chewy center.
Once the balls are fried place them on some paper towels even though the balls will have absorbed the oil well, and you won’t really be able to get any excess oil off.
© Cooking With Dia 2012 www.cookingwithdia.com
Serve while hot with a cup of coffee for breakfast or as a dessert!
© Cooking With Dia 2012
Wondering where to get Glutinous Rice Flour?