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Mung bean paste fillingįor the sugar in the sesame ball dough and the mung bean filling, I used ZestyLeaf Monk Fruit Sweetener which is a 1:1 cane sugar replacement. The best part is that because I made everything from scratch, I was able to control the sugar and use better ingredients to make this snack. I used peanut paste filling and mung bean paste filling, which I made a few days earlier and kept covered in the chiller. Making the dough and the fillings is not complicated.
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In this recipe, I’m making this sesame ball with my Ninja XL Air Fryer, which means the sesame ball is not soaked dipped in oil during cooking, making it a healthier snack. The fact that it’s deep fried with oil makes it very addictive, and yet unhealthy. You can find it in most local snack shops, food courts, hawker centres, as well as Chinese dim sum restaurants. It is a fried crispy and chewy Chinese snack made of glutinous rice flour, coated with sesame seeds on the outside and filled with peanut paste, mung bean paste, red bean paste or lotus paste. Sesame ball, commonly known in Chinese as Jian dui or 煎堆 (which means a pile of fried stuff), or 芝麻球 (which means sesame ball), or 麻团 (which means a ball of sesame) is a local favourite in many parts of Asia. Best when served immediately after frying.Jump to Recipe Jump to Video Print Recipe.Turn the heat to the lowest setting and carefully drop about 7 balls into the wok and cook for about 5 minutes or until lightly golden brown on low heat.Heat up a wok filled with some rice bran oil to 120C or 250F and just enough to cover the sesame balls.Dip each ball into a bowl filled with some water and immediately coat each ball generously with some white sesame seeds, roll and shape into a rounded ball again while pressing the white sesame seeds onto the balls.Repeat with the rest of the dough until finished. Pinch some dough from the sides to fill the top of the dough and gently form a smooth ball with your palms and place on a large plate. Wrap the black sesame ball with the dough and fold into half.Pinch and shape the dough into around 22 equal size balls (around 45g/1.6oz), flatten the balls into a 3 inch disc with your fingers with the middle thicker than the edges and fill each disc with 1 small ball of the black sesame paste.Then start kneading with your hands and gradually add the rest of the ½ cup water as you knead into a smooth and slightly sticky dough.Add all the glutinous rice flour in a large bowl, make a well in the middle and add 1 cup of water, agave syrup, vanilla extract and salt, use a spatula to mix briefly.You may have some extra sesame paste leftover. Once cooled, divide and roll the sesame paste into 22 small balls (about 2cm in diameter) and set aside on a large plate.Transfer to a bowl and cool in the refrigerator. Transfer the ground sesame seeds to the frying pan, add desiccated coconut, extra virgin olive oil and agave sugar, stir well to form a smooth and thick paste on low to medium heat.Transfer the black sesame seeds to a Nutribullet or food processor, blend the sesame seeds until you get a fine paste.Taking care not to burn the sesame seeds. Heat up a frying pan, toast the black sesame seeds for around 5 minutes on low to medium heat or until aromatic.