Sesame Balls توپک کنجدی

Sesame balls is a kind of fried Chinese pastry desert made from sweet rice flour (a kind of short grain rice is sticky when cooked). Sesame ball is coated either with white or black and white sesame seeds on the outside. Inside the pastry is filled with a filling such as red bean paste, black bean paste, lotus paste, sweet potato paste, or pumpkin paste.

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Sesame ball is popular in Korea, Japan, India, Indonesia, Malaysia, Philippine, Vietnam.

So while the dough fries, it extends and Chinese believe if you eat sesame balls , your fortunes will expand too.

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Ingredients

  • 50g sweet rice flour
  • 50g red beans paste
  • 30ml (2tbsp) water
  • 1tbsp sugar
  • 3tbsp white sesame
  • vegetable oil for frying

    DSC_0065

Method

Pour the sweet rice flour in a bowl. Make a space in the centre of the flour and pour the sugar into the hole. Add half of the water and dissolve the sugar. Then gradually pour the rest of the water and mix in the flour until you have a dough. Knead the dough for 1 minute. Cover it, rest for 30 minutes.

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Remove the dough from the bowl and put it on a rice floured surface. Roll the dough into a log and cut it into 5 pieces and shape pieces into balls.

Rub your hands with sesame oil. Press the centre of each dough ball and make a small pit. Put one of sweet bean paste  ball in the hole and spread the dough around it.Repeat the process with rest of the dough balls.

Mix 1 tbsp of rice flour with some water. Slightly dampen each ball and coat it with sesame seeds. By this way sesame seeds will not come off during frying.

Heat the oil in a deep pot. Oil temperature should not be high. Place the dough into the pot. At the beginning balls sink to the bottom. Gently stir them with a spoon or chopsticks.

Cook them for 4-5 minutes and at the end turn the heat to high temperature and cook until they become golden brown, they are ready. Remove them from the heat, drain the excess oil. And serve them.

توپک کنجدی

توپک های کنجدی یکی از انواع شیرینی و دسرهای چینی هست که از آرد برنج بدون گلوتن ( نوعی برنج دانه کوتاه و چاق که بعد از پخت حالت شفته و چسبنده دارن) درست میشه. توپک های کنجدی رو با کنجد سفید و یا قهوه ای و گاهی با مخلوطی از هر دو می پوشانند. داخل توپک هم با خمیر هایی مثل خمیر لوبیا شیرین که در پست قبلم طرز تهیه اش رو به اشتراک گذاشتم و یا با خمیر ماش سیاهخمیر لوتوسخمیر سیب زمینی شیرینو یا خمیر کدوحلوایی پر میشه.

این نوع دسر در اصل چینی هست ولی در کره – ژاپنویتناماندونزیمالزیفیلیپین و هند خیلی محبوبیت داره.

در انتها باید بگم که این توپک ها در مراحل پخت کمی پف میکنن و بزرگ‌تر میشن و برای همین چینی‌ها معتقدند همونطور که این توپک ها بزرگ میشن شانس بیشتری به زندگی شما خواهد آمد.

مواد لازم

پنجاه گرم آرد برنج بدون گلوتن یا سویت رایس فلاور

پنجاه گرم خمیر لوبیا شیرین

سی میلی لیتر یا دو ق غ آب سرد

یک ق غ شکر

سه ق غ کنجد سفید

روغن گیاهی برای سرخ کردن

طرز تهیه

آرد برنج را داخل یک ظرف ریخته و وسط آرد یک چاله مانند درست کنید. شکر را وسط آرد ریخته و نصف آب را روی شکر بریزید و با قاشق هم بزنید تا شکر حل شود. سپس باقی آب را کم کم روی شکر ریخته و آرد را کاملن با شکر هم بزنید تا یک خمیر یک‌دست و نرمی داشته باشید. روی خمیر را پوشانده و بگذارید نیم ساعت بماند.

بعد از نیم ساعت روی سطح کار کمی آرد برنج بپاشید و خمیر را روی آرد ورزدهید و به صورت طویل در آورده و بعد آن را به پنج قسمت مساوی برش دهید. هر برش را به صورت یک کوفته یاتوپک در آورید.

دست خود را با روغن کنجد چرب کنید. یکی از توپک ها را بین دو انگشت شصت و اشاره گرفته ( مطابق تصاویر) و شصت خود را وسط خمیر فشار دهید تا یک گودی درست شود. حالا یک خمیر لوبیا شیرین را داخل گودی قرار داده و بعد با خمیر بپوشانید. تمام خمیر ها را به همین ترتیب آماده کنید.

داخل یک ظرف یک ق غ آرد برنج را با مقداری آب حل کنید و توپک های آماده را با آب تر کنید و در ظرف حاوی کنجد بغلطانید تا تما م سطح توپک با کنجد پوشانده شود.

مقدار مناسبی روغن را داخل یک قابلمه گود گرم کنید ولی نگذارید به مرحله جوش رسیده باشد فقط داغ شود. بعد توپک ها را داخل روغن بزیزید. در ابتدا توپک ها ته قابلمه هستند ولی با سرخ شدن به سطح روغن خواهند آمد که تقریبن 5 دقیقه با حرات متوسط پخته شود و در آخر حرارت را بالا ببرید تا روی توپک ها طلایی شود. اگر از همان ابتدا در حرارت بالا قرار بگیرن توپک ها می سوزند و داخل خمیر هم نخواهد پخت.

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============

ّSesame  Balls

Ingredients

  • 50g sweet rice flour
  • 50g red beans paste
  • 30ml (2tbsp) water
  • 1tbsp sugar
  • 3tbsp white sesame
  • vegetable oil for frying

Method

Pour the sweet rice flour in a bowl. Make a space in the centre of the flour and pour the sugar into the hole. Add half of the water and dissolve the sugar. Then gradually pour the rest of the water and mix in the flour until you have a dough. Knead the dough for 1 minute. Cover it, rest for 30 minutes.

Remove the dough from the bowl and put it on a rice floured surface. Roll the dough into a log and cut it into 5 pieces and shape pieces into balls.

Rub your hand with sesame oil. Press the centre of each dough ball and make a small pit and put one of sweet bean past ball in the hole and spread dthe dough around it. Repeat the process with rest of the dough balls.

Mix 1tbsp of rice flour with some water. And Slightly dampen each ball. And coat it with sesame seeds. By this way sesame seeds will not come off during frying.

Heat the oil in a deep pot. Oil temperature should not be high. Place the dough into the pot. At the beginning balls sink to the bottom. Gently stir them with a spoon or chopsticks.

Cook them for 4-5 minutes and at the end turn the heat to high temperature and cook until they become golden brown, they are ready. Remove them from the heat, drain the excess oil. And serve them.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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