Sesame Balls Zeen Doy Recipes

SESAME BALLS

Steps:

• Dissolve the brown candy in 1 cup of boiling water and set aside to cool overnight.
• Place the rice flour in a large bowl. Make a well and add candy water all at once. Stir until the water is incorporated; the dough will be smooth but slightly sticky.
• Dust hands lightly with rice flour and roll dough into a thick rope. Cut the rope into 24 equal pieces, roll each piece into a ball and flatten to make a 2 1/2-inch round.
• Using the thumbs and index fingers from both hands, pleat the edge of the dough to form a cup. 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.
• Add a scant 1 teaspoon of the red bean paste mixture. Gently pack the filling down. Gather the edges of the dough over the filling and, again, pleat until the hole is about 1/2 inch in diameter. Squeeze together the dough, pressing to seal the dough securely. Roll between palms to form a ball. Continue filling the remainder of the dough. Place a sheet of waxed paper on the counter and sprinkle with the sesame seeds. Roll and press the outside of each ball in the sesame seeds.
• 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. Carefully add 6 sesame balls at a time, and cook over medium heat until golden, 6 to 7 minutes. 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. The balls will expand as they are gently rotated and pressed. Increase the heat to medium-high and fry until golden brown, about 2 minutes. Place on a plate lined with several thicknesses of paper towels. Repeat with remaining sesame balls. Set aside oil to cool before discarding. Serve immediately.

SESAME BALLS (ZEEN DOY)

Steps:

• In a wok or deep-sided, heavy saucepan, pre-heat the oil for deep-frying to 350 degrees F. Make sure that there is at least 3 inches of oil in the wok. Spread the sesame seeds over a piece of wax or parchment paper. Place a small bowl of water beside the sesame seeds.
• Dissolve the brown sugar in 1 cup of the boiling water.
• Place the rice flour in a large bowl. Make a "well" in the middle of the bowl and add the dissolved sugar and water mixture. Stir until you have a sticky, caramel-colored dough, adding as much of the remaining 1/3 cup of boiling water as needed (don't add the water if not needed).
• Pinch off a piece of dough roughly the size of an average golf ball (about 1 tablespoon).
• Push your thumb into the dough to make an indentation. Roll 1 level teaspoon of sweet red bean paste into a ball. Place the red bean paste in the hole, and shape the dough over the top to seal. Make sure the red bean paste is completely covered. Continue with the remainder of the dough.
• Dip a ball into the small bowl of water (this will help the sesame seeds stick to the ball). Roll the ball over the sesame seeds. Repeat the process with the remainder of the balls. Deep-fry the sesame seed balls, a few at a time, in the hot oil.
• Once the sesame seeds turn light brown (about 2 minutes), use the back of a spatula or a large ladle to gently press the balls against the side of the wok or saucepan. Continue applying pressure as the balls turn golden brown and expand to approximately 3 times their normal size.
• Drain the deep-fried sesame seed balls on paper towels. Serve warm. If preparing ahead, refrigerate and then re-heat the balls until they puff up again.

CHINESE PIE OF SUZHOU STYLE WITH SESAME FILLING

Steps:

• Mix all the ingredients of water-oiled crust together in a big bowl, knead them until they become a smooth and elastic dough. (You can do this in a bread machine).
• Put the dough in a bowl cover it with a wet cloth and let stand for 30 minutes.
• Mix the ingredients of the pastry crust in another bowl (if you use the lard, you should store the lard for this step into the fridge for 3 hour before you get start).blend them until a red dough is formed. Cover the red dough with plastic wrap and cool it in the fridge for 20 minutes.
• Bake the walnut and 210g sesame for filling in an oven for 10 minutes, 150 degrees Celsius.
• Heat a dry pan with low flame, then pour 230g all-purpose flour into the pan, stir the flour in the heated pan until it turns golden.
• Get the golden flower in to a container, then put 3g sesame, 3g peppercorn and 6g salt in the same heated pan. Stir fry them until you smell their fragrance.
• Put the all the sesame (213g in total), peppercorn, and salt into the food processor, break them into greasy powder.
• Pour the sesame powder into the container with golden flour, add 200g maize oil, dry grapes, honey, and baked walnut. Mix all ingredients of the filling well. Here we have our filling done
• Divide the filling evenly into 28 portions. Shape each portion of filling into balls.
• After the doughs for water-oiled crust and pastry are properly rested, place both doughs on the panel.
• Divide the dough for water-oiled crust in to 14 portions, and then do the same to the dough for pastry.
• Pair each portion of water-oiled dough with a portion of pastry dough.
• Shape each portion of pastry and water-oiled crust dough into balls.
• Roll out a portion of water-oiled crust dough in to a flat circle with a rolling pin, then rap a portion of pastry dough with the round, flat portion of water-oiled dough. Do this for the rest of the portions. (Remember! Do seal up the seal tightly!).
• Rest the wrapped doughs for 10 minutes.
• Roll out one wrapped dough, until it become a flat oval, approximately 8cm in width and 15-20cm in length. (Be careful! Do not break the outer water-oiled dough by mistake!), then roll up the flat oval along the longer side, make it a cylinder. Do all these for the rest of the warped doughs.
• Rest the cylinder-shaped dough for 10 minutes.
• Roll out one cylinder along the longer side, until it become a flat oval, approximately 5cm in width and 30 cm in length (AGAIN Be careful! Do not break the outer water-oiled dough by mistake!), then roll up the flat oval along the longer side, make it a cylinder again. Do all these for the rest of the warped doughs.
• Cut a cylinder dough into two pieces at the midpoint of the longer side with a sharp knife. If you do this correctly, you will see many red rings at the sections, just like the growth rings of a tree. Do it for the rest of each cylinder doughs.
• Place the section of one piece of dough upward, flatten the little dough slightly with you palm, and then roll it out into a flat circle, about four to five inches in diameter (if you want your pies look good, you should try you best to prevent the red rings in the middle from any distortion). Wrap a portion of filling (shaped in a ball) with the flat dough (you can cover the filling with the flat dough, place the section on the top, and wrap the filling by sealing the dough at the bottom.) Do this for the rest of the doughs and filling. Here you get the uncooked pies LOL!
• Place all the uncooked pies in to a baking tray, and then heat the oven with 170 degrees Celsius for 5 minutes.
• Place the baking tray on the middle rack of oven, bake for 25 minutes with 170 degrees Celsius.
• Done! Enjoy this GREAT dessert! Remember to serve it for Chinese New Year!