Recipe of Thomas Keller Red bean sesame balls

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, red bean sesame balls. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Add the sugar and cook, stirring frequently, until the liquid evaporates and a thick red bean paste forms. Roll and press the outside of each ball in the sesame seeds. Put the red bean paste within the hole, and shape the dough outrageous to close. You should make certain the red bean paste is totally covered.

Red bean sesame balls is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Red bean sesame balls is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have red bean sesame balls using 12 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Red bean sesame balls:

1. Get For the glutinous rice dough (makes 10 pieces):
2. Prepare 100 g glutinous rice flour
3. Take 2 tbsp sugar
4. Get 60 ml water (slightly more or less)
5. Take Filling:
6. Take 100 g red bean paste, divided into 10 equal balls
7. Get Coating:
8. Make ready 1-2 tablespoons sesame oil
9. Make ready 2 tablespoons water (optional)
10. Get 4 tbsp sesame seeds (white)
11. Prepare Frying:
12. Take 3-4 cups vegetable oil for frying (enough to cover glutinous rice balls)

Although worth trying at home, there is a certain technique required while deep-frying: the sesame seed balls need to be turned continually to expand. Seal completely and shape into a around ball again. Prepare two bowls: one with clean water and the other with sesame. Take one ball with one hand, quick dip with water and then roll the ball in sesame bowl with another hand.

Instructions to make Red bean sesame balls:

1. In a large mixing bowl add the glutinous rice flour. Then make a well in the centre and add sugar. Pour in about half of the water. Mix in the flour from the centre to the outside while gradually pouring in the rest of the water. If the dough is too soft or too firm, it will be difficult to wrap the filling. Tip: always add the water a little at a time. Mix all of the ingredients well together until all the flour is moistened and the sugar has dissolved.
2. Rub your hands with a small amount of sesame oil and remove the dough from the mixing bowl. Roll it into a cylindrical shape and cut the dough into 10 equal pieces. Then shape each dough piece into a ball and transfer onto a plate or chopping board.
3. Cover the glutinous rice balls with a paper towel or clean tea towel to prevent them drying out.
4. Break of a piece of the red bean paste and shape into a ball, each ball should weigh 10 grams. Repeat the process until all of the red bean paste has been weighed and shaped into balls.
5. Go back to the glutinous rice balls and take one ball from the plate or chopping board. Keep the rest covered to prevent them drying out. Press the centre of the dough ball, making an indention. Enlarge the hole using your fingers until the red bean ball fits.
6. Ensure that the dough has an even thickness, wrap the dough around the red bean and reshape back into a ball. Repeat the process until all of the glutinous rice balls and red bean has been used.
7. Cover one of the balls with sesame seeds to see if it stick. If not slightly dampen each glutinous rice ball (dango) with water (optional) and coat each one with sesame seeds. Gently press the dango and the sesame seeds together. Tip: if the dough is relatively soft and moist, wetting the glutinous rice balls may not be necessary.
8. In a saucepan pour in the oil and heat it between 140~150 °C. Tip: heat should not be too hot or they will split during cooking. To test if the oil is ready, dip one chopstick into the oil and if the end bubbles the oil it ready. Place the dango into the saucepan. Using chopsticks, rotate the balls gently so the sesame coating does not fall off.
9. Fry each side evenly. This will help the dango to rise evenly, giving them a round shape and even colour. Cook the dango for about 4 to 5 minutes. When the surface of the dango are deliciously golden brown, they are ready. Turn off the heat and remove the dango from the saucepan. Transfer the dango onto a lined baking tray with paper towel to drain off the excess oil.
10. Place the red bean sesame balls onto a serving plate or into a tin (if your gifting time to friends and family like I do). Serve hot or cold and enjoy as a snack or as a dessert.

Prepare two bowls: one with clean water and the other with sesame. Take one ball with one hand, quick dip with water and then roll the ball in sesame bowl with another hand. Make sure to seal the edges so the red bean doesn't leak out while frying. A popular Chinese "Dim Sum" delicacy, "Sesame Ball" is a tiny, round, sweet rice flour "doughnut" that is crusted with sesame seeds and deep fried. The ball is filled with sweet red paste, with a chewy outer layer enclosed in a golden crispy skin topped with delicious sesame seeds.

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