Sesame Cookie Balls 笑口枣
Sesame Cookie Balls are actually deep-fried cookie balls rolled in sesame seeds. They are golden in colour as pumpkin paste is added to enrich the colour. Sesame cookie balls are crunchy on the outside and pillowy soft on the inside. Not only are they delicious and ridiculously addictive, they are super easy and quick to make too.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
- 1 egg (room temperature)
- 30 g margarine/butter (melted)
- 100 g pumpkin paste
- 120 g Self-raising flour (sifted)
- 100 g all-purpose flour (sifted)
- 80 g icing sugar (sifted)
- 1/2 cup white sesame seeds (toasted)
- 3 cup vegetable oil (for deep frying)
Instructions
- 1
First, prepare all ingredients needed to make the sesame cookie balls.
- 2
Sift all the DRY ingredients and set aside for use later.
- 3
Then in a large mixing bowl of a stand mixer, add in the WET ingredients. Use the dough hook to mix well.
- 4
Next, add in the sifted DRY ingredients.
- 5
Still using the dough hook, knead the mixture into a soft dough.
- 6
Remove the dough from mixer, cover the mixing bowl with cling wrap and chill in refrigerator for 1 hour.
- 7
Place the chilled dough on a floured working surface.
- 8
Divide the dough into two equal halves for easier handling.
- 9
Roll each half of the dough and cut into small pieces, about 1.5 cm each. You should have 9 pieces.
- 10
Roll them into balls.
- 11
Weigh each cookie ball (25g) to ensure they are of the same size.
- 12
In batches, place the rolled balls into a sieve and dip them briefly into cold water.
- 13
Shake off excess water and roll them in the white sesame seeds. Repeat the same for the rest of the cookie dough.
- 14
Roll them lightly again before frying to ensure the sesame seeds stick to the cookie balls.
- 15
In a large pot or pan, fill with about 2 inch of vegetable oil. Heat until hot and bubbles appear at the tip when a wooden chopstick is dipped into the oil.
- 16
In batches, add in the sesame cookie balls into the hot oil. Then bring the temperature to medium low and fry the dough for about 10 minutes or until the balls crack and are about golden brown in colour.
- 17
When done, remove the dough balls from the oil using a strainer.
- 18
Drain the dough balls on paper towel.
- 19
Cool thoroughly (about 15 minutes) so that they crisp up before serving with hot brewed tea. As always, ENJOY!