![]() These are a must have every single time I go to dim sum I decided to lighten. I would like to try this recipe.sans the filling BUT need to know about the Peen Tong first."help". Red beans sesame balls Who doesn't love a good dim sum recipe. I haven't made these yet.the recipe calls for 2-1/2 slabs brown candy (peen tong).what is this and where will I find it?! I experieced Sesame Balls for the first & only time at a Great Wall restaurant.they were fabulous BUT did not have a filling in them. Look at this site for an explanation about peen tong. You can get it in any oriental grocery or herb/health food store. It comes in one-pound packages made up of 1" by about 5" slabs. If you haven't found it yet, this is brown sugar candy. I hope you don't find out the hard way too that reciepe is not accurate. ![]() Use 1 teaspoon of red bean paste at a time and. It says 3 cups to 1 cup of fluid it's more like 1 cup of rice flour to 3/4 cup of candy water. Dust your hands with some rice flour and using pieces of the dough, form balls the size of golf balls. I have tried this reciepe and the amount of rice flour to candy water is NOT right. Serve immediately.Ĭan you please tell me what a slab of brown candy is? Place on a plate lined with several thicknesses of paper towels. Increase the heat to medium-high and fry until golden brown, about 2 minutes. The balls will expand as they are gently rotated and pressed. ![]() As the balls float to the surface, begin to press them gently with the back of a metal spatula against the sides of the pot. Carefully add 6 sesame balls at a time, and cook over medium heat until golden, 6 to 7 minutes. In a 8-inch wide, 5-inch deep pot, heat vegetable oil over medium-high heat until hot but not smoking, about 330 degrees on a deep-fat thermometer. Roll and press the outside of each ball in the sesame seeds. Place a sheet of waxed paper on the counter and sprinkle with the sesame seeds. Continue filling the remainder of the dough. Squeeze together the dough, pressing to seal the dough securely. (As you can see in our pictures, I clearly made too much. While these little balls are deep fried, they are low in fat, but high in calories. However, some of the ingredients may only be found in specialty Asian grocery shops. ![]() Gather the edges of the dough over the filling and, again, pleat until the hole is about 1/2 inch in diameter. Prepare the mochi coating (cooked sweet rice flour): In a clean, dry saucepan, add ¼ cup sweet rice flour. Only a few ingredients are needed to make sweet sesame seed balls, including brown candy - also known as peen tong - glutinous rice flour, red bean paste and sesame seeds. Step 5Īdd a scant 1 teaspoon of the red bean paste mixture. Place one index finger into the cup and gently press the dough into the opposite palm on all sides of the cup to create a smooth, even surface and to make the dough even thinner. Using the thumbs and index fingers from both hands, pleat the edge of the dough to form a cup. Cut the rope into 24 equal pieces, roll each piece into a ball and flatten to make a 2 1/2-inch round. Step 3ĭust hands lightly with rice flour and roll dough into a thick rope. Stir until the water is incorporated the dough will be smooth but slightly sticky. Make a well and add candy water all at once. Download the Tasty app and save your favorites for easy access.Dissolve the brown candy in 1 cup of boiling water and set aside to cool overnight. Transfer to a wire rack set over a baking sheet to drain and let cool for 15 minutes before serving. Fry the sesame balls for 15 minutes, stirring frequently, until golden brown.Heat the vegetable oil in a large pot until it reaches 350☏ (180☌).Roll the ball in the sesame seeds until the dough is covered. Dip your fingers into the bowl of water and use it to wet the dough ball. Fold in the edges to cover the filling, then roll into a ball. Scoop 1 teaspoon of red bean paste and roll it into a ball. Place 1 teaspoon of red bean filling in the center of a piece of dough.Roll the pieces into small balls, then flatten into discs about ½-inch (1 ¼ cm) thick and 2½-inches (6.5 cm) in diameter. In fact, you can find sweet bean paste in many other Asian pastries and desserts. It is the most common filling used in many Japanese sweets. Use a little bit more flour or water as needed. What is Anko Sometimes known as An (), Anko (, ) is a Japanese sweet red bean paste made from azuki beans. Turn the dough out and knead for 5 minutes, until it forms a smooth, round ball. Lightly dust a clean surface with glutinous rice flour.Pour the sugar syrup into the well and stir for 5 minutes, until the dough is well combined and no longer sticks to the bowl.
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