Sesame Balls with Taro

Sesame Balls with Taro

Makes 15 Makes 15
Time 45 minutes Time 45 minutes


  • 150 g Sweet rice flour
  • 3 tbsp Sugar
  • 90 ml Water
  • 6 tbsp Toasted white sesame seeds
  • Frying oil
  • 750 g Peeled taro
  • cut into wedges
  • 200 ml Emborg Cooking Cream
  • 200–250 g Sugar

These sesame balls with taro filling make a delicious sweet dessert for your Chinese New Year celebration.


Taro Filling

  1. Steam the taro wedges in a steamer on a medium high heat for about 30 minutes until they feel tender.
  2. Mash or blend the steamed taro into a smooth paste.
  3. Transfer the taro paste to a pan. Add Emborg Cooking Cream and sugar. Cook on low heat, and stir until everything is mixed.
  4. Chill to at least room temperature before using.


Sesame Balls

  1. Place the sweet rice flour and sugar in a bowl. Pour in half of the water and mix until the sugar has dissolved.
  2. Gradually add more water while mixing until the flour is moistened.
  3. Rub your hands with a small amount of sesame oil and then roll the dough into a cylindrical shape. Cut into 15 equal pieces and shape them into balls.
  4. Press in the centre of each dough ball to make a hole. Add the taro paste to the hole. Close the hole and shape into a ball with an even thickness.
  5. Coat the balls with sesame seeds and press them into the dough.
  6. Fry the sesame balls in a pot containing hot oil at 140–150 °C for about 4–5 minutes and turn up the heat. Remember to rotate them.
  7. When the surface is browned, remove the sesame balls from the pot.

Serve and enjoy!