#SESAME BALLS HOW TO#

When they are golden brown, remove from pan and place on paper towels and allow to cool slightly.Ĭheck out this post: Sweet Filling for Desserts and Pastries to learn how to make a scrumptious pumpkin spice filling.A perfect buchi recipe that doesn’t shrink, sesame seeds stay intact, and with crunchy outside but soft and chewy in the inside. Fry balls for another 5-7 minutes rotating them in the oil so they brown evenly. After 3 minutes the balls float to the top. Cook for 1 minute and then rotate the balls. Carefully drop the sesame balls into the hot oil. Over Medium heat, heat oil until the temperature is 315 degrees Fahrenheit. Gently roll the ball between your palms pressing the sesame seeds into the dough. Roll the ball in sesame seeds covering the dough completely. Roll the ball between your palms to form a smooth ball. Wrap the dough around the ball pinching together the ends sealing the filling completely. Flatten the edges of the dough so it’s slightly thinner than the middle. Take a section of dough and flatten making approximately a 3-inch circle. Cut each of the sections into 3 equal pieces making 12 pieces all together.

Cut the log in half and then cut each section in half again making 4 equal sections. I typically add 2-3 Tbsp more.) Cover dough with a kitchen towel or plastic wrap and allow to rest for 1 hour. (The additional water varies with the type of glutinous rice flour used. The dough should be soft and smooth, not wet and sticky. If the dough is too dry, add water, 1 Tbsp at a time. Mix together working in the dry flour until a soft dough forms. Add the glutinous rice flour, rice flour, baking powder, oil and syrup. Stir until the potatoes are thick and creamy. In a large bowl, add the boiling water to the potato flakes. In a measuring cup, combine sugar with the hot water and stir until the sugar is dissolved. The best way to reheat the Sesame Balls is in a toaster oven, set at 325 degrees Fahrenheit, for 5-6 minutes.ġ/2 cup potato flakes + 1/2 cup boiling water Refrigerate any remaining Sesame Balls at the end of the day. If the latter is the case, lower the heat and try again in a few minutes. The bubbles should be gentle and not splatter and form vigorously, indicating the oil is too hot. If small bubbles form gently around the tips of the chopsticks, the oil is the right temperature. If you don’t have one, you can test the oil by dipping chopsticks into the oil. I use a thermometer to get the oil temperature just right. The dough will be over-cooked on the outside but raw on the inside. If the oil is too hot, the balls will cook too quickly. Keep in mind that once the oil reaches the desired temperature of 315 degrees Fahrenheit, you’ll have to turn down the heat slightly to keep it at this temperature. Getting the oil temperature just right is probably the trickiest part of cooking these balls to perfection. If you’re making a double recipe, use lots of oil and fry in a large wok or deep-fryer. You can use less oil if you use a smaller pan but you’ll have to fry in several batches.

The rule for frying these balls is to have the oil level slightly higher than the height of the balls. Gently press the sesame seeds into the balls or they will pop off when immersed in the hot oil. The dough should be soft and smooth and not sticky.

If it cracks, it’s too dry, so add more water, 1 Tbsp at a time. Test the dough by stretching it slightly. Notes on the Sesame Balls (Banh Cam / Banh Ran) Recipe, Tips and Tricksĭifferent brands of glutinous rice flour yield different results. The recipe makes 1 dozen good-sized sesame balls and you can double or triple the recipe as needed. Of course, you’ll have lots of volunteers for the eating part. Set up an assembly line where someone rolls the balls, the kiddies can apply the sesame seeds and a grown-up deep-fries the donuts. This is one of those recipes where it’s great to have helping hands. Making these delicious Sesame Balls (Banh Cam / Banh Ran) is an activity the whole family can enjoy.

Sesame balls