Fool- Proof Sesame Balls Recipe- Lockdown Cooking Series Video # 16
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- Опубликовано: 27 июл 2024
- Guaranteed success if you follow this recipe! Option to fill with sweet bean paste or mung bean paste. Best served immediately but can bake leftovers in a toaster oven for 10 minutes.
Sesame balls recipe
Ingredients:
1/2 Cup (118.29ml) Sugar + 1/2 cup boiling water
1/2 Cup (118.29ml) Potato flakes +1/2 cup boiling water
2 Cups (0.47L)) Glutinous rice flour
1 Tablespoon (14.79ml) Rice flour
1 1/4 Teaspoon (6.16ml) Baking powder
1 Tablespoon (14.79ml) Vegetable oil
1/2 Cup (118ml) White sesame seeds
3-4 Cups (0.71- 0.95L) Vegetable oil for frying
Yields: 1 dozen balls
Directions:
1. Mix sugar and boiling water till dissolve.
2. In a large bowl, add potato flakes with boiling water and stir.
3. Add in glutinous rice flour, rice flour, baking powder, oil and syrup. Mix well.
4. Add in 1 tablespoon of water at a time as you kneed dough until smooth. Test by rolling into a ball and flatten. If it cracks, it's too dry, add water. If too wet. add glutinous flour.
5. Cover with plastic film for 1 hour to proof.
6. Roll into a 12" log and divide in half.
7. Divide the 2 sections again in half.
8. Now divide each of the four to make 3 sections. Now we have 12 sections total.
9. Roll each into a ball and roll into sesame seed. Press to embed into dough ball.
10. Heat oil to 315- 330°F (176.7- 165.6°C) and cook for 8-12 minutes or till golden brown.
11. Serve immediately
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Thank you very much. I lived in Malaysia for 17 years. My 1st wife was Malaysian Chinese. I don't miss that woman but I miss all the great food especially since being stuck in the USA for the past 4 years. I love sesame balls and will be making these soon. Food is how I remember everywhere I've lived. Turkish lambajun and ekmek, Spanish tapas, Australian sausage rolls, Malaysian and Indonesian .... everything. Netherlands for the herring, Norway for absolutely nothing. You're helping me to put memories back in my mouth. You're wonderful, thanks again.
Thanks for chiming in Gary. You are a world traveler. All that food sounds amazing. 😀
Looks Excellent, I like with sweet bean paste inside too. Thanks for sharing your knowledge.
I love his reactions to tasting his food. He is so genuine about it.
Hahahaha
It’s all an act!!! 🤣🤣🤣
Thank you for sharing I also made these Saturday with the Egg drop Soup and Orange Chicken. My wife and I greatly appreciate your sharing. We are from south central Kansas.
Thanks for watching 😃
I love those!
Love the recipe, thank you for the tips as well, very useful!
Thanks for watching 😃
Awesome! They look so delicious getting hungry right now will defenatly try them, thank you for sharing your amazing recipes!!
You’re welcome. I appreciate the support 😃
LOVE THESE. THANKS
Wow, looks good. I will make this one day.
I'm collecting everything I need to follow your recipe and can't wait to make these! There used to be an Asian buffet close to my house that my family frequented. All I ever wanted to eat when we went there (which was ALL the time) were their sesame balls. The restaurant went out of business about ten years ago and I haven't had any sesame balls since. Thank you for sharing your recipe and for showing us how to make these. I feel like I've uncovered a deep mystery that my taste buds will thank me for! 🎉😊
You’re welcome. Thanks for watching!! 😃
@jagabaya123 Update: I just bit into my first finished sesame ball and... They're DELICIOUS!!! I was terrified that I'd mess something up but I made sure to watch your video a couple times over to make sure I didn't miss anything. Apparently, I know how to follow directions because I've only got three left and my better half has only had two. No joke, I'm about to polish these things off. I'll probably make more later, LOL.
I can' thank you enough for sharing your secrets with us because I've craved these things since my favorite restaurant closed and no other restaurant's balls could measure up (I know how that sounds and I DON'T CARE!🤣). I know I'll make these on a regular basis. I hope my local Asian market is prepared for the obnoxious amount of glutinous rice flower I'm going to purchase😜
I've had these in the past. They are soooo good. ❤
Easy to make!! Thanks for watching 😃
Chef Petey, I'm amazed at how you know how to cook everything!! Please keep these cooking tutorials going!
I guess after 45 years in the restaurant business, I guess I learned a thing or two 😂
Thanks for watching
i know Im pretty off topic but do anybody know a good website to stream newly released movies online ?
@Romeo Eden ehh try flixportal. you can find it on google :D -harry
@Harry Antonio thanks, I went there and it seems to work :) I really appreciate it !
@Romeo Eden glad I could help :)
I’m gonna try and make this soon. Looks yummy and perfect quarantine snacks.
I agree. PERFECT!!!
Thanks for watching 😃
Thanks for recipes chef.
Gin dui with black bean filling or pork are my favorites. Now I know how its done! Experiment time!🤓
Yep I also love to experiment. Good luck 😃
Off all the recipe i tried, his recipe is 😀😁👍the best i just tried 2 hours ago, thank you for sharing cant wait for next one
Thanks for watching. 😃
Thanks Chef! Now that my beloved Chinese buffet is shut down,this is a relief.I made these yesterday,and they turned out great(for a white guy).Mochiko is easy to work with.
Thanks for watching. I appreciate the support 😃
So thankful for this video ! I really want to try to make this soon 😍
Thanks for watching. Let me know how it turns out. Have fun making it. 😃
I made them today! They turned out decent but I have room to grow and keep trying ! I had never fried anything like that before either (:
Thks u
Thank you
You're welcome
I get these with the sweet red bean paste inside. I bet they're good plain, too.
Yep sweet red bean or mung bean ones are fabulous. Thanks for watching 😃
As crazy as I may sound,I actually prefer these w/o any filling. I remember when I was a kid,I would always eat the outside and give the filling to my family lol
@@i.still.function3463 haha that's cute. I bet they're good anyway.
hiii chef petey! thanks for this simple recipe (: i’ll definitely be trying it out assp!!
quick question.. when the bread cools down,, will it be hollow inside since i’m not using filling??
Yes empty inside but you can add red bean paste or mung bean paste. Thanks for watching 😃
I like the sound of crunch when you bite into it. Would be nice if there is some sweet filling in it.
Yeah I’m not much into the filling but maybe I’ll try to find time to do a vid with filling. Thanks for watching
BEST directions by far... what if I add red bean paste inside. Is recipe still the same ?? And Thank you for sharing your recipe 😊... ✌😋👍😋👍😋👍😋👍😋👍😋🤟
Yep same recipe. Good luck. Thanks for watching 😃
When it’s fried it’s hollowed inside? I was hoping to see him drop those solid balls of dough in then it turn hollowed inside. what does the potato flake do
Mostly to gives the sesame balls structure. Also makes them crispy. I personally like them not too hollow. Thanks for the inquiry.
Chef thank you for the recipe but i didn’t see the syrup In your list of ingredients .What kind of syrup is it.
The syrup is from the sugar and hot water mixed earlier. Sorry I didn’t make it clear in the video. Thanks for watching 😃
Lol I thought I had everything needed for this but the Potato flakes. Do you think it would make a difference w/o the potato flakes?? Thanks for the video and will give your recipe a shot. *Subbed👍*
Potato flakes is a thickener so you can use cornstarch as well. Not sure the portions tho since I always use potato flakes. LMK if it works out for you. Thanks for watching and subscribing. 😃
@@jagabaya123 Just an update but I made them and they came out (almost) Perfect lol. The 1st batch was very close to those you get @ a Restaurant. The 2nd batch unfortunately I wasn't paying attention and the oil was too hot and burnt the seeds. Was able to fix the oils temperature for the 3rd batch and re-fried the 2nd batch and still came out great. Overall these are really easy to make and I am truly thankful for your video. Reason why I decided to make these is bc my mom's in town and I know she loves these treats. Also I know she has her doubts on her son not knowing how to make these and she's totally surprised I pulled them off thx to you video!
Again Chef Petey,Thank you so much,If I can give you 100 likes I would lol. Take care sir and see around 😉👍
Another great dish. Hey mate, what is the name of the syrup you use for this dish for balls. Looking forward to your reply so we can try making it many thanks. From Australia 🇦🇺
That syrup is the sugar added to boiling water in step one. Sorry if I was not clear. Thanks for watching 😃
Chop Chop: Absorb What Is Useful... Thanks my friend. Beautiful dish
Hi Chef, is there any alternative ingredients to replace the potato flakes? Coz there’s no potato flakes available in my place.
Corn starch or tapioca starch is a good replacement for potato flakes. Hope that helps.
I would think a fresh boil potato would be very good .. just mash it very well so there are no lumps... should work perfectly. 👍😋👍
Do you think this recipe can be made as successfully without the potato flakes, and add more rice flour instead?
Yes, Wheat flour, rice flour, and potato flour at a 2 to 1 ratio. Cornstarch, tapioca flour, and arrowroot at a 1 to 1 ratio. Thanks for watching. 😃
If you only make 2-3 of these at a time to eat, what do you do with the rest of the uncooked formed balls?
Good question. My batch is usually gone within a short period of time. So honestly I don’t know. I doubt the dough will still work the next day. Prob worth a try. Or just make all and heat up in oven. Let me know what you think. Thanks for watching!!
Very nice. Never used potato flakes and fill with red bean paste. I find gently pushing against the side helps to puff up. Looks like you have it down pat. Really like what you are doing! Duck Duck Duck Duck
Thanks for watching 😃
If im going to.use.the real sweet potato ans mashed it how many.grams should i put it?
Not 100% sure but probably 400-500g should work.
Good afternoon, how are you? Please can you make sesame ball with inside filling? Also, can you teach us how to make Singapore chow mein
Man I’m not crazy about filling the inside whatsoever. I like mine without anything. If I get ambitious, I’ll do a vid on the filling. But no promises 😂
Also not sure what Singapore chow mein is. You referring to Singapore rice noodle?
What about the red bean paste filling?
Yep some like red bean paste inside. I like just plain. Thanks for watching
Do we have to let it rest?
Yes you need to let it rest so it will rise before deep frying.
Can i use real potato?? How much? Thx
To be honest I am not sure. I have heard that some use sweet potatoes but have not tried it myself. Please let me know if you decide to try. Thanks for watching 😃
Thanks for the recipe,but you didn’t have the syrup among your ingredients.🧟♂️What kind of syrup is it?
The syrup is the hot water mixed with sugar. Sorry it wasn’t clear in the vid. Thanks for watching.
You are a great chef how old are you ?
62 years young!!! 🤣🤣🤣
Why potato flakes?
Potato flakes is used as a thickener. One can also use cornstarch as a substitute. Thanks for dropping in.
That dough needs 1 cup of water just perfect not 3/4 cup
Where is the red bean filling?
Red bean filling is optional. I opted for no filling in this video.
Lots of work, but tasty….
Thanks for watching!!
Wait…. You didn’t fill it with anything?? Also you didn’t even say what temp the oil should be.
I like mine without filling. 375 degrees Fahrenheit.
Peter! :D
What up Stefan 🤣
What????... No fillings???... That's news to me... But will try it plain...
Yep many way to make it. I prefer no filling. Thanks for watching.
Where's your T-shirt merch?
Sorry I forgot to put in end of vid but it’s in the description now. Thanks in advance 😃
Where’s your measurements
All my recipes are in the description box below the videos. Hope that helps. Thanks for watching 😃
you could have made this video shorter 😊😊
Really?!! Umm okay
@@jagabaya123we didnt have to watch you roll all those cut up balls and i wouldve wanted to see more frying which you cut out. terrible editing. but great recipe. thanks anyhow