Ingredients
-
3
-
1
-
3
-
1/2
-
-
-
-
-
-
-
-
-
-
-
Directions
Sweet Sesame Balls, From Every Day with Rachael Ray – February 2007, This was an interesting recipe I have had something similar to this at a local Asian restaurant here, I think they use sweet potatoes I had some difficulty with the dough holding it’s shape The first few were still a little doughy on the inside, so I cooked them a little bit longer, this made they chewy The sesame seeds give a really nice nutty flavor I think the honey is too strong, next time I’ll try adding some water to it or maybe even use a simple syrup Made this for the Cooking with an Asian Accent event – March 2009
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Medium Saucepan, Heat the Oil Until a Deep-Frying Thermometer Reads 350. |
|
2
Done
|
in a Saucepan, Bring 1 Cup Water to a Boil; Stir in the Brown Sugar Until Dissolved. Place the Rice Flour in a Medium Bowl and, Using a Fork, Stir in the Sugar Syrup Until a Sticky Dough Forms. |
|
3
Done
|
Place the Sesame Seeds in a Bowl. Using Your Hands, Roll About 2 Tablespoons Dough Into a Ball. |
|
4
Done
|
Roll the Ball in the Sesame Seeds; Repeat With the Remaining Dough. |
|
5
Done
|
When the Oil Is Hot, Working in Batches, Fry the Sesame Balls Until Golden Brown, About 4 Minutes Per Batch. |
|
6
Done
|
Transfer the Sesame Balls to a Paper-Towel-Lined Plate. Serve With the Warm Honey. |
