Sesame Balls with Drunken Fig Filling
Sesame balls are classic dim sum. In the yum chat (dim-sum dining) culture, these sticky-sweet treats are eaten between savory bites throughout the meal. Traditionally, the dough is made only with glutinous rice flour, which is quite sticky and will leave you searching for a toothpick. I add taro to make the dough more tender, more tasty, and a lovely shade of lavender. I substitute flavorful figs for the traditional lotus seed and red bean fillings. In Chinese cooking, sesame seeds are never deeply browned—their white color symbolizes purity. Be sure to start with untoasted white sesame seeds for a light golden color when the balls are done. Most fried desserts are best eaten right away, but these stay delicious and crisp even at room temperature.
Sesame balls are classic dim sum. In the yum chat (dim-sum dining) culture, these sticky-sweet treats are eaten between savory bites throughout the meal. Traditionally, the dough is made only with glutinous rice flour, which is quite sticky and will leave you searching for a toothpick. I add taro to make the dough more tender, more tasty, and a lovely shade of lavender. I substitute flavorful figs for the traditional lotus seed and red bean fillings. In Chinese cooking, sesame seeds are never deeply browned—their white color symbolizes purity. Be sure to start with untoasted white sesame seeds for a light golden color when the balls are done. Most fried desserts are best eaten right away, but these stay delicious and crisp even at room temperature.
- Carbohydrate 40 g(13%)
- Fat 3 g(5%)
- Fiber 3 g(10%)
- Protein 3 g(5%)
- Saturated Fat 0 g(2%)
- Sodium 143 mg(6%)
- Calories 197
Step-by-step
- To make the drunken fig filling: Put all the ingredients into a large mixing bowl and stir well to coat the figs with the sugar. Cover and set aside at room temperature for at least 30 minutes, or as long as overnight.
- Transfer the figs and liquid to the bowl of a food processor or an electric mixer fitted with the paddle attachment. Process or beat the mixture until mashed to a paste. (You can also mash the mixture by hand with a fork.) Cover and refrigerate until ready to use; the filling can be kept for up to 2 weeks.
- To make the sesame balls: Put the sugar, salt, and baking soda into the bowl of an electric mixer fitted with the paddle attachment and mix well; set aside.
- Fill a large saucepan fitted with a steamer basket or rack with water to a depth of 2 inches and bring to a rolling boil. Put the taro in the basket and steam until very soft, about 10 minutes; it should fall apart if poked with a knife. Immediately add the taro to the sugar mixture, and beat on medium speed until smooth and pasty, about 5 minutes.
- Meanwhile, bring 1 cup plus 2 tablespoons water to boil.
- Turn the mixer speed to low and add the glutinous rice flour. When the mixture is crumbly, add the boiling water all at once. (The water must be boiling when added.) Continue beating until the dough is soft and only slightly sticky. Squeeze the dough into a ball, wrap in plastic wrap, and set aside until it cools to room temperature.
- Shape the dough into a log 1 inch in diameter, and cut the log into 2-inch lengths. One at a time, flatten each piece of dough with your palm into a circle 4 inches in diameter and 1/4 inch thick. Put 1 tablespoon of the chilled fig filling into the center of the circle, then bring the edges together to form a half-moon and pinch to seal. Pinch off the excess dough at the two ends and roll the filled dumpling into a ball. Set aside.
- Fill a deep, heavy saucepan with oil to a depth of at least 3 inches and heat to 300°F. Fill a shallow dish with 1/8 inch of water and another shallow dish with the sesame seeds. Roll a sesame ball in the water, just enough to moisten, then roll in the sesame seeds until well coated. Press the seeds so they stick to the balls, if necessary. Carefully lower the coated ball into the oil and cook, without stirring, until it floats and is crisp and light golden brown, about 5 minutes. You can cook about 8 balls at a time, but do not overcrowd the pan. Carefully remove from the oil and drain on paper towels. Repeat with the remaining balls. Serve hot or at room temperature.
A Culinary Journey: Sesame Balls with a Twist
As a busy professional, I often crave comforting treats that are both delicious and easy to make. These sesame balls with a drunken fig filling are my new go-to dessert – a perfect blend of sweet and savory, a touch of elegance, and surprisingly simple to prepare. They're a departure from the traditional sesame balls, offering a unique twist that elevates this classic dim sum to a whole new level.
The inspiration for this recipe came from a recent trip to Hong Kong. Wandering through bustling markets and tiny dim sum restaurants, I was captivated by the sheer variety and artistry of the food. I fell in love with the simplicity and sophistication of the sesame balls, but I yearned to add my own personal touch. The idea of incorporating the deep, rich flavors of drunken figs came to me as I savored a glass of fig wine overlooking Victoria Harbor. The combination seemed daring, yet intuitively right. It would be a beautiful counterpoint to the delicate sweetness of the sesame ball dough.
I’ve always been drawn to cooking as a form of creative expression. Taking classic recipes and giving them my own twist gives me a sense of accomplishment and satisfaction. This recipe is a prime example of that. The addition of taro to the dough adds a lovely lavender hue and a delightful softness that makes the sesame balls even more tempting. The glutinous rice flour, while traditionally used, sometimes results in a dough that's overly sticky. The taro helps to balance that stickiness, making the process much more manageable.
The drunken fig filling is truly the star of this recipe. The figs, marinated in sugar and a touch of alcohol, develop an intoxicating aroma and a wonderfully intense flavor. This process is incredibly simple, requiring only a few ingredients and some time for the figs to soak up the liquid. The result is a paste that’s incredibly versatile; you can use it as a filling for pastries, as a spread on toast, or even as a topping for ice cream.
Making these sesame balls isn’t just about following a recipe; it's about taking the time to appreciate the process. The gentle steaming of the taro, the rhythmic mixing of the dough, the careful rolling of each ball in sesame seeds – these are mindful moments that allow for relaxation and creative exploration. It’s a perfect way to unwind after a long day or to engage in a creative activity with family or friends.
What makes these sesame balls exceptional is their versatility. They're delicious served warm, straight from the fryer, but their crispiness and flavorful filling make them equally delightful at room temperature. They’re the perfect treat to enjoy with a cup of tea in the afternoon, alongside a bowl of comforting soup for dinner, or even as a midnight snack. Their elegant presentation makes them a lovely addition to any party or gathering, too.
So, I invite you to embark on this culinary adventure with me. Prepare to be amazed by the simplicity and profound flavors of these unique sesame balls. It's more than just a dessert; it’s a delightful experience from start to finish. Enjoy the journey!
