Does anyone still make this old-fashioned little dessert?

I don’t know how many friends still remember mochi. When I ate a mochi when I was a child, the outer skin was crispy and crunchy, and the sesame seeds were full of flavor, but the inside was still soft and glutinous. It’s so hard to stop, one bite at a time! But after growing up, most of them are occasionally seen selling sesame balls in supermarkets. If you still have friends who like to eat sesame balls, today I will bring you home-made sesame balls. You don’t have to worry about cracking or shrinking after frying. , it tastes crispy on the outside and glutinous on the inside, super delicious!

food preparation

Sesame, glutinous rice noodles, white sugar, cooking oil


– step1 –

First, prepare 300 grams of glutinous rice flour and 10 grams of white sugar. First take a larger bowl, then rinse the large bowl with running water, clean the large bowl, and then dry the water in the large bowl with kitchen paper towels. Then put 300 grams of glutinous rice flour into a large bowl, then add 10 grams of sugar into the bowl and stir evenly with chopsticks.

– step2 –

After fully stirring the glutinous rice flour and sugar to make them blend with each other, prepare a pot of warm water, and then pour the warm water into the glutinous rice flour in small amounts several times. And pour in warm water while stirring with chopsticks. Stir the glutinous rice flour in the large bowl into flour flocs for later use. The amount of warm water should be added appropriately according to the amount of glutinous rice flour.

– step3 –

After stirring all the glutinous rice noodles in the bowl into flocs, prepare 10 grams of cooking oil and pour them into the bowl with the flocs. Knead the dough into a small dough, and after all the balls are rounded, put an appropriate amount of water in a small bowl, and then prepare a plate of sesame seeds, and then stick a layer of water on each rounded dough, and then Wrap it with a layer of sesame seeds, and put it on a plate after everything is done.

– step4 –

Then start the pan to heat the oil, first heat it with high heat, then pour as much cooking oil into the pan as possible, when the oil in the pan is 60% hot, put the meatballs just made into the oil pan and turn them Slowly fry over the fire, and fry all the glutinous rice balls until the surface is browned, then turn off the fire and fish them out with a colander. Finally, put the glutinous rice balls that have been fried and oil-controlled into a clean plate and ready to eat. The whole process takes about eight minutes.

PS: 1. White sesame seeds must be dipped on the sesame balls before frying. If the white sesame seeds are dipped in advance, they will easily fall off. Please remember this.

2. If you like a more crispy taste, you can add a little lard or cooking oil to the glutinous rice flour, and the fried taste will be more crispy. You should also remember this point.

3. When making sesame balls, the oil temperature should not be too high, just keep the oil temperature at 50% to 60% hot throughout the whole process. If it is too low, the sesame balls will easily stick to the pan and burnt. If it is too high, the sesame seeds outside will be fried black.



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