Mango sesame ball
By VicentaLakin
My kids love sesame balls, but they get greasy when they eat too much, and sometimes they get sick, and then they wonder if the fruit in the middle is better, and they pick mangoes。
Recipe Recommendations
- glutinous rice flour appropriate amount
- white granulated sugar appropriate amount
- warm water appropriate amount
- mango appropriate amount
Steps for Mango sesame ball
1
With a bag of kilt, 500 grams。
2
White sugar is watered, then powdered with rice, rubbed into a lasagna and covered with a shampoo for about an hour. During this time, prepare the pies and cut the mango peltin。
3
Split the dough into several pieces, preferably the same size。
4
Put a little hole in your finger, wrap it in mangoes, seal it, clasp it。
5
Put a little bit of water in a plate and put the rubbed ball in。
6
The ball of water rolls in the fried sesame, with another hand, and it sticks。
7
When you're done, it's going to blow up, you can't get hot。
8
Blow it up, load it up。
9
Look in the middle, little mango, very good。Mango sesame ball Make Tips
1. You don't actually need to be that precise with the measurements when making things. Practice makes perfect; you'll get the hang of it after doing it a few times.
2. Soaking the kneaded mochi balls in water and then coating them with sesame seeds makes it very easy, and the sesame seeds don't fall off much when frying.
3. It mainly comes down to the oil temperature. You must use low heat when frying sesame balls, as high heat causes them to burst open easily.
4. I forgot to mention in the picture that they are quite heavy. To fry them into a spherical shape without them collapsing, when the sesame balls have been in the oil for three or four minutes (just as they are about to float), use a flat spatula to press them down gently. They will return to a round shape after a few seconds. Press them down a few more times and fry them in the pot for a bit longer for them to set.
PS: I feel that sesame balls are really troublesome to make; they aren't as easy as the flat cake shape. Glutinous rice balls fried in oil for five or six minutes are cooked once they float. But the spherical ones need to be fried for a longer time, and you can't use high heat. You really need patience.