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Sesame Seed Balls (芝麻球) are a Chinese sweet treat.
Instead of deep-frying them I baked in the oven because I know my viewers like a healthier version 😉
BAKED Sesame Seed Balls
Difficulty: Very Easy
Number of servings: 8 pieces
100g (3.5oz.) Mochiko (glutinous rice flour) *Shiratamako (lumpy glutinous rice flour) is OK
1 tsp. sesame oil
120g (4.2oz.) Koshi-an (sweet Azuki red bean paste without skins)
toasted white sesame seeds
1. Place Mochiko (glutinous rice flour) in a bowl. Add water and mix very well until smooth.
2. Add sesame oil and mix well until combined.
3. Divide Koshi-an (sweet Azuki red bean paste without skins) into 8 equal pieces, then roll them into balls.
4. Divide the dough into 8 equal pieces, then roll them into balls as well. Flatten out the dough with your fingers, and wrap the Koshi-an securely.
5. Bring a large pot of water to a boil. Gently drop the dumplings in the boiling water and cook for 2 minutes. Then remove from the boiling water and transfer into cold water (to cool and remove the slimy texture).
6. Preheat the oven to 250C (482F). Lightly drain the dumplings and coat with toasted white sesame seeds. *You can eat them as-is but sesame seeds stick well if you bake.
7. Bake at 250C (482F) until crisp golden brown (for about 7 minutes). *You can bake in the toaster oven for a few minutes or deep-fry.
Just out from the oven is very good. They stay chewy and soft till the next day. You can keep in the freezer for a week. When you eat, put it out from the fridge for a few minutes until the Mochi gets soft, then bake in the oven if you like.
More Mochi Recipes:
Mochi Ice Cream (Yukimi Daifuku Recipe)
Moffles (Mochi Waffles)
Ichigo Daifuku (Strawberry Mochi Rice Cake)
Dango (Japanese Sweet Dumplings)
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