Sesame balls

Directions

1. Drain the mung beans that you soaked overnight.

2. In a large pot, steam the mung beans for 20 minutes. You are looking for the mung beans to feel soften and easily smashed with your finger tips. When cooked, mash the mung beans into a paste. Set aside to cool.

3. In a large bowl, combine, sugar and warm water. Add the cooled mung beans and shredded coconut.

4. Allow to cool and form small quarter size balls of the mung bean mixture. Refrigerate covered. You may want to use a damp cloth over the balls to prevent them from drying out.

5. In a large bowl, combine the sugar, warm water and potato flakes. Add the baking powder and stir to dissolve. Mix the potato mixture with the two types of rice flour to form a big ball of dough. There is no need to knead the dough.

6. Slowly add a few tablespoons at a time of the extra 1/4 cup of water to the dough and mix well if it’s too dry or gets to dry when working.

7. Pinch off a golf ball sized piece of dough and form into a ball. Flatten to a disk with palm of your hands and thin out the edges to form a pancake. Place the filling in the center and fold dough edges together and seal seams by rolling in the palm your hands.

8. Place sesame seeds on a medium plate. Roll the sesame balls in a bowl of sesame seeds to cover completely. You want to make sure the sesame seeds stick to the ball – so tightly roll the sesame balls in the palm of your hands to make sure the sesame seeds stick. repeat until you finish all the dough. Allow the sesame balls to rest for 1-2 hours. Cover loosely.

9. Fry at 325 degrees, rotating the banh cam frequently for even frying.

Rate this recipe, leave comments, suggestions and ask questions in the space below!

Want to try this recipe? Sign up and save it in your recipe box!