【Guangzhou】Soft and glutinous pumpkin sesame balls

Overview

Soft and glutinous sesame balls are a small dessert that many families make during the Spring Festival. It's sweet, soft and delicious, with a sesame flavor in your mouth. Good soft and waxy sesame balls don't absorb oil, are crispy on the outside and fragrant with sesame on the inside, and soft and waxy on the inside. When I was a child, I always wanted my grandma to fry pumpkin and sesame balls. My grandma would always say that you have to get perfect marks in the final exam and she would fry them for you during the winter vacation. You can't eat more, and you can only eat two at a time. So I was thinking about the final exams and the winter vacation. My dearest grandma at home makes pumpkin sesame balls for me. Now that the Spring Festival is approaching, I also made soft and glutinous pumpkin sesame balls for my grandma to eat. Grandma said they were delicious, sweet but not greasy.

Tags

• snacks
• home cooking
• glutinous rice flour
• peanut oil
• pumpkin
• white sesame
• white sugar

Ingredients

Steps

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

   

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

   

3. 3 Add the glutinous rice flour, mix well and knead into a ball; PS: You can add an appropriate amount of hot water. If you want pumpkin puree water, don’t add it

   

4. 4 Knead back and forth several times until smooth and long;

   

5. 5 Divide into small even balls and knead until smooth;

   

6. 6 Wrap in sesame seeds and knead them again to prevent the sesame seeds from falling off; PS: You can dip an appropriate amount of water into the sesame seeds to make them easy to wrap,

   

7. 7 Coat the pumpkin balls with sesame seeds and let them rest for 10 minutes;

   

8. 8 Heat the pot until it is warm, pour in an appropriate amount of oil, and when the oil temperature reaches about 140 degrees, add the pumpkin balls.

   

9. 9 Put the pumpkin balls into the oil pan and flip them over halfway;

   

10. 10 Take it out when it turns slightly yellow, and use oil-absorbing paper to absorb excess oil. PS: Don’t fry it too well, otherwise the skin will be hard instead of crispy.