Sweet Potato Yema Balls Recipes

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CHEESY BUCHI (SESAME BALLS)



Cheesy Buchi (Sesame Balls) image

Provided by YUMMYKITCHEN

Categories     Snacks

Number Of Ingredients 7

2 cups glutinous rice flour
1/2 cup mashed sweet potatoes
2/3 cup sugar (adjust as needed)
2/3 cup HOT water
cheese (filling) or any desired filling
sesame seeds
oil for frying

Steps:

  • Boil or steam sweet potatoes. Mash until smooth.
  • In mixing bowl, combine glutinous rice flour and mashed sweet potatoes. Mix well.
  • In separate bowl, dissolve sugar in hot water. Mix well. Then add to the flour/sweet potato mixture. Add small amount at a time while mixing until you get the right consistency.
  • Once you get the right consistency, scoop a tablespoon of mixture, roll into your palm, flatten and put filling. Enclose the dough and roll into a ball. Make sure it is smooth and no cracks. Repeat procedure for the rest of the dough.
  • In a bowl, combine 2 tbsp. glutinous rice flour and 2 tbsp water to create a watery mixture. This will help keep the sesame seeds intact in buchi.
  • Dip each ball in the water mixture, then coat with sesame seeds. roll into your palm to make sure that the sesame seeds are sticking well.
  • Deep-fry until golden brown. Use low heat.

Nutrition Facts :

SESAME BALLS



Sesame Balls image

When we were children, we adored zeen doy(sesame balls). The dough is fried until golden brown so it is both crisp and chewy from the glutinous rice flour. It is eaten year-round, but especially for New Year's and for birthday celebrations. As the dough fries, it expands, so the Chinese believe if you eat Sesame Balls your fortunes will expand similarly.

Provided by Grace Young

Categories     Appetizer     Fry     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 24 sesame balls

Number Of Ingredients 5

2 1/2 slabs brown candy (_peen tong),_chopped
3 cups glutinous rice flour
1 cup Sweetened Red Bean Paste , store-bought or homemade
1/3 cup white sesame seeds
2 quarts vegetable oil

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.

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