Sesame Balls

Posted on 10. Mar, 2010 by grace in Appetizers/Dim Sum, Chinese, Sweets

Sesame balls are classic dim sum—unadulterated and oh-so-good. In the yum cha (dim sum) culture, these sticky-sweet treats are eaten between savory bites throughout the meal. Traditionally, the dough is made only with glutinous rice flour, which is quite sticky and will leave you searching for a toothpick. I’ve added taro to make the dough more tender, more tasty, and a lovely shade of lavender. The contrast between the crisp sesame seed coating and soft chewy dough is remarkable. I have also substituted flavorful dates for the traditional lotus seed or red bean fillings. In Chinese cooking, sesame seeds are never deeply browned—their white color symbolizes purity. Be sure to start with untoasted white sesame seeds to achieve a light golden color when the balls are done. Most fried desserts are best eaten right away, but these stay delicious and crisp even at room temperature.

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Sesame Balls

By Pichet Ong, Author, The Sweet Spot: Asian-Inspired Desserts

Makes 25 2-inch balls
Time: 1 hour, with prepared filling

Sesame ball dough
2 cups (16 ounces) sugar
1 tablespoon salt
1 ½ teaspoons baking soda
5 ¼ ounces taro, generously peeled and cut into 1/2-inch slices crosswise
1 1-pound bag glutinous rice flour
Grapeseed, corn, or canola oil for deep-frying
1 cup white sesame seeds

Date Filling
1 pound dried dates
½ cup maltose sugar
1 teaspoon cinnamon
1 teaspoon salt

1. To prepare date filling, puree all ingredients in a food processor until smooth, scraping bowl as necessary. Refrigerate until use. Put the sugar, salt, and baking soda in the bowl of an electric mixer. Mix well and set aside. Prepare a steamer, with the water at a rolling boil. Add the taro and steam until very soft, 10 minutes; it will fall apart if poked with a knife. Immediately transfer the taro to the electric mixer bowl with the sugar mixture and beat with the paddle attachment on medium speed until the sugar dissolves and the mixture is pasty.

2. Meanwhile, bring 1 cup water to a boil. Turn the mixer speed to low and add the glutinous rice flour. When the mixture is crumbly, add the boiling water all at once. Continue beating the dough until it is soft and only slightly sticky. Squeeze the dough into a ball, wrap in plastic wrap, then refrigerate until completely cooled. When cool, shape the dough into a log 1-inch in diameter and cut the log into 2-inch lengths. Flatten each piece of dough with your palm into a circle, 4-inches in diameter and 1/4-inch thick. Put 1 tablespoon of the Drunken Fig Filling into the center of a circle, then bring the edges together and pinch shut. Pinch off the excess dough at the two end points, then roll the filled dumpling into a ball. Repeat with the remaining dough circles and filling.

3. Fill a deep, heavy saucepan (at least 6 inches wide) with oil to a depth of at least 4-inches. Bring to 300 degrees . Fill a shallow dish with water. Roll sesame balls in the water, just enough to moisten, then roll in the sesame seeds. Using a slotted spoon, carefully lower half of the coated balls into the oil and cook until they float, about 5 minutes. Do not disturb the balls at all when they cook. Carefully remove from oil and drain on paper towels. Repeat with the remaining balls. Serve immediately or at room temperature.

Recipe Adapted from “An Exotic Finish” By Pichet Ong (Morrow-Harper Collins, 2007)

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