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Sesame balls
A tweak of Chinese sesame balls, cubes of cheese replace the traditional sweet lotus or red bean filling. The cheese softens during frying and is perfectly gooey when the sesame seed-encrusted sticky rice balls are served.
Course
Dessert, Snack
Cuisine
Chinese Filipino
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
12
sesame balls
Author
Connie Veneracion
Ingredients
2
cups
glutinous rice flour
2
tablespoons
sugar
use more for a sweeter dough
12
one-inch cube
cheese
½
cup
sesame seeds
cooking oil
for deep frying
Instructions
Dump the glutinous rice flour and sugar into a bowl. Mix in just enough water to allow the mixture to come together into a ball.
Using a small ice cream scoop, divide the dough into 12 portions.
Roll each portion between the palm of your hands to form small balls.
Arrange the balls on your work surface and, using your index finger, press the center of each ball to create an indentation.
Drop a cube of cheese at the center of each ball.
Gather each ball to enclose the cheese filling.
Roll the balls in sesame seeds to completely cover the surface.
Heat enough cooking oil to reach a depth of at least three inches.
Fry the sesame cheese balls over high heat until the crust is crisp and golden brown.
Serve the sesame cheese seed balls while hot.
Notes
Based on a
recipe by Karen Joy Perez Castro
.