After it has cool completely, take the mung bean filling and form into 32 balls (mine were about 1/2 TBSP size).Mix and then place onto a plate, cover with plastic wrap and store in the refrigerator or freezer to cool completely before forming into 32 balls. Turn off heat and add in the freshly grated coconut. You can food process it for a smoother texture or keep it chunky. Cook until the sugar dissolves and the mung bean is to the consistency you like. Medium simmer for 10-12 minutes until the mung bean is soft and it has become thick (you may add a little more water to the mung beans if you notice it's still not soft yet and cook it down. Then transfer into a pot with 1 to 1 1/2 cups water. The next day, drain the soaking water and rinse the mung bean 2 times. Soak the mung bean in water overnight.Rolling the mung bean filling into balls Rolling the dough into 32 balls Rolling the balls and filling it inĬoating it with sesame seeds Deep fry time! Soak the mung bean overnight for faster cooking the next day.
Rice flour, glutinous rice flour, mung bean, sugar, grated coconut, salt, baking powder, and potato flakes. So I hope this recipe allows you to make a bunch of delicious sesame balls for what ever occasion it is. A lot of Hmong people loves to make sesame balls for special occasions. It’s a great snack or dessert for a potluck. Sesame balls can be filled with anything such as sweetened red bean, sweet potato, taro, and any other savory fillings.
#Sesame ball how to
Today, I’ll show you how to make the mung bean filling version commonly eaten in Vietnam. Sesame balls are popular all over Southeast Asia, China, Japan, etc. Another fried snack for you all! Sesame Balls.
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