Sesame Balls with Taro
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.
- Steam the taro wedges in a steamer on a medium high heat for about 30 minutes until they feel tender.
- Mash or blend the steamed taro into a smooth paste.
- Transfer the taro paste to a pan. Add Emborg Cooking Cream and sugar. Cook on low heat, and stir until everything is mixed.
- Chill to at least room temperature before using.
- Place the sweet rice flour and sugar in a bowl. Pour in half of the water and mix until the sugar has dissolved.
- Gradually add more water while mixing until the flour is moistened.
- 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.
- 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.
- Coat the balls with sesame seeds and press them into the dough.
- 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.
- When the surface is browned, remove the sesame balls from the pot.
Serve and enjoy!