Soft Glutinous Pumpkin Sesame Balls

Name: Soft Glutinous Pumpkin Sesame Balls
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 200g Water mill glutinous rice flour; 100g pumpkin; 30g White sesame; 800ml Peanut oil; 30g White sugar

by sourcehe

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

5

The soft glutinous sesame ball is a small dessert that many families will make during the Spring Festival. It is sweet and sweet, soft and glutinous, full of sesame fragrance in the mouth, good soft glutinous sesame balls do not absorb oil, crispy sesame on the outside, soft and waxy inside.
When I was young, I was always greedy to ask grandma to fried pumpkin sesame balls. Grandma would always say that you have to get full marks on your final exam. You will be fried only after winter vacation. Besides, you can't eat more, you can only eat two at a time. So thinking about the final exam and thinking about the winter vacation. My dearest grandma at home made me pumpkin sesame balls.
Now that the Spring Festival is approaching, I also made soft waxy pumpkin sesame balls for my grandma to eat. Grandma said it was delicious, sweet but not greasy.

Ingredients

Soft Glutinous Pumpkin Sesame Balls

1. Prepare ingredients: water milled glutinous rice flour, pumpkin peeled and seeded, washed and cut into pieces, white sesame seeds, white sugar;

Soft Glutinous Pumpkin Sesame Balls recipe

2. Add white sugar to the pumpkin and steam it, then use a food processor to make a puree; PS: If you don’t add white sugar to steam, just boil the sugar water.

3. Add the glutinous rice flour, mix and knead it into a dough; PS: You can add an appropriate amount of hot water, if the pumpkin puree water for too long do not add

4. Repeatedly knead back and forth to form a smooth strip;

5. Divide into even small balls and knead smoothly;

6. Wrap the sesame seeds and knead it again to make the sesame seeds difficult to fall off; PS: You can dip the sesame seeds in a moderate amount of water to make the sesame seeds easy to wrap.

7. Wrap the pumpkin balls with sesame seeds and let stand for 10 minutes;

8. Bring the pot to warm, pour in the right amount of oil, the temperature of the oil reaches about 140 degrees, and put in the pumpkin balls.

9. Put the squash ball into the frying pan and turn it over halfway;

10. It can be taken out if it is yellowish, soak up the excess oil with oil-absorbent paper. PS: Don’t fry too old, the skin will be hard not crispy.

Tips:
1. Pumpkins have more water when they are real;
2. The white granulated sugar can be steamed without adding the pumpkin, and the sugar water can be boiled separately;
3. The sesame seeds should be evenly wrapped and firm, so that they will not fall off when they are fried;