Sesame Balls
A classic Cantonese dessert, these glutinous rice dough balls are deep-fried to a golden hue, then fully coated in sesame seeds for a sweet, fragrant flavor.
Ingredients
Glutinous rice flour
700 g
Rice flour
300 g
White sugar (for making the syrup)
200 g
Oil (for deep-frying)
150 g
Toasted sesame seeds (for coating the fried sesame balls)
to taste
Instructions
1
Make the Dough
Combine the glutinous rice flour and rice flour, add a suitable amount of water, and knead until a smooth dough forms. Divide the dough into individual balls and set them aside.
2
Cook the Sugar Syrup
Place the white sugar in a saucepan, add a small splash of water, and heat it until a syrup forms.
3
Deep-Fry the Balls
Heat the oil in a clean wok until it begins to smoke, then move the wok away from the heat. Pour in the cooked sugar syrup and return the wok to the heat. Add the dough balls one at a time and fry them until each is coated in syrup, floats to the surface, and turns golden brown. Remove them and drain off the excess oil.
4
Coat with Sesame Seeds
Place the toasted sesame seeds in a separate bowl. Add the fried sesame balls and toss them until they are evenly coated.
