Pumpkin and sesame balls
Overview
I remember that a pastry shop near my work a few years ago sold a kind of pumpkin sesame balls. The sesame seeds and shells on the outside were fragrant and crunchy, and the pumpkin glutinous rice inside was QQ-like and glutinous. When you bite into it, it is so elastic that you will want to eat two more after eating one. I often buy a bag and secretly put it in my mouth when no one is paying attention outside the office, chewing it slowly and savoring the sweet taste. However, that store didn't open for a long time. It disappeared within less than a year. It really made me think about it and was greedy for a long time. Later, I tried to do it myself. In fact, it was very simple.
Tags
Ingredients
Steps
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Prepare ingredients.
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Steam over high heat for about fifteen minutes until cooked through.
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Place the steamed pumpkin until warm.
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Use your hands to knead into a smooth dough.
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Divide into balls of about 20 g each.
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Dip the pumpkin balls in water, then roll them in sesame seeds.
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Take it out and knead it again with your hands to make the sesame stick better.
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Heat the oil in the pot until it is 60% hot, slowly add the pumpkin sesame balls and shake the pot gently.
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Fry until the pumpkin balls become large and cooked.
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Remove, drain and serve.
