|Sesame Balls 煎堆 (Jin Deui)|
2 cups glutinous rice flour
1/2 cup sugar
1/4 cup brown sugar
1 tsp apple cider or carbonated apple juice
3/4 cup warm water
1/2 cup sesame seeds
2 Tbsp chopped roasted and salted peanuts
1 Tbsp sugar
Sift flour into a bowl, add first two measures of sugar and mix well
Stir in water and apple cider to form a smooth dough
Add flour to get to a smooth dough-like consistency, it should hold its shape when left to sit whilst still soft.
Combine peanuts with third measure of sugar.
Divide dough into 20 portions
Take a portion and roll into a ball, make an indent in the centre and fill with peanut mix.
Enclose the filling inside the dough, roll in warm water and then in sesame seeds
Repeat with remaining portions
Fry in hot oil over a low heat until they puff up to double their size and have a crispy crust.
- Make sure the depth of oil will allow the balls to float when doubled in size, otherwise you may end up with a more 'golden' side if allowed to rest on bottom
- When you first put the balls into the oil, keep them moving around until they start puffing up, this is to ensure they hold their circular shape, try pressing the balls into the edge of the pot or wok holding the oil if required.
- Once puffed up they will start to float so keep turning them to get even colouration
- Fry them in batches of 3 or 4 to avoid accidentally burning or creatng flat looking sesame balls.
Just desserts here