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.
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.