Cora’s second dish is Sesame Ball (Zeen Duy). Sesame balls can be found in many Chinese bakeries. Chinese believe if you eat sesame balls, your fortunes will expand like the dough expands when it fries.
I like Zeen Duy a lot and remember the days in Malaysia where I always stop and buy some when I see it. In Malaysia, they are usually sold at roadside stores. The ones in Malaysia were huge — like 3 inches in diameter. I miss those stuff a lot. As a matter of fact, this is the first time I have tasted sesame seed balls in Canada, although they are served in some dim sum restaurants.
The Sesame Ball is very light and is practically filled with air on the insides. This is a plain sesame ball but it is also common to have a little bit of fillings of stuff like red bean paste. Anyhow, the plain ones is just as nice because the main flavor of sesame seed is in the crunchiness of the fried sesame seed.
- 1 package of glutinous rice flour (227g)
- 2 slabs of brown sugar (peen tong)
- 1 – 1.5 cups of hot water
- White sesame seeds for coating
- 1 to 2 tablespoons of sake (Japanese wine); optional
Heat a big wok of oil to medium low.
Dissolve the brown sugar slabs in the hot water. Set aside to let it cool.
The sesame ball is chewy and nutty by the fragrance of the toasted sesame seeds. Arkensen loves this a lot and I will try to make this at home even though I do not like the idea of deep frying food at home.
Cora, thank you for showing us the technique to make the sesame balls.