Sesame Balls w/ Mung Bean Filling

[Music] hello everyone in today's video I'll be showing you guys how to make sesame balls and sesame balls is a very popular Vietnamese dessert or appetizer as well as a Chinese dessert or appetizer as well and within the Hmong community we also love eating sesame balls especially making it for special occasions so today I'll show you is the basic mung bean filling sesame balls you guys can definitely make a savory version of this as well but I'll just show you guys the most common flavor of sesame balls besides the sweetened red bean filling and hopefully you guys can be able to make it and yes there are a lot of recipes out there but hopefully you guys have found your recipe if not I hope this recipe works out for you so let's go ahead and start making some sesame balls let's go it's gonna be so good oh my gosh let's go okay so the first thing we want to take care of is the mung bean filling we're gonna do this first because we want it to cool so that we can actually form it into little balls so here I have about a cup of mung bean that I've soaked overnight in water and it kind of doubled in size so you guys can see here it soaks up pretty well with the water I do it this way because it's a lot faster to actually cook it so yeah I soak this in water overnight and I drink it and then rinsed it a few times and this is what you get so what I'm going to do now is transfer this into a pot because we are going to actually boil it and cook it down so go ahead and push into a pot and I'm going to go ahead and add about cup of water not too much and we are going to cook this until the Mumbi is nice and soft just make sure that when you are cooking this go ahead and make sure you stir it so it doesn't stick to the bottom and also make sure that the actual star she doesn't write an over proof the actual pot so I'm going to go ahead and cook this for a good 15 minutes and we'll see how it looks like okay so I've been cooking this for a good eight minutes or so and I've been stirring it kind of smashing it as well and it added a little bit of water just so that it didn't stick to the bottom because it will so at this point what I'm gonna do now is I'm going to go in and add in some sugar and what happens when you add in the sugar is it's gonna dry out a lot of the moisture as well so we're gonna cook this with the shirt as well until all the mung bean is fully cooked on the inside which is Kim pretty close a little bit of salt in there as well just to season that looks pretty good getting free thick make sure you don't put this on high here also gonna tender burn the bottom okay this is pretty good that mommy's cook all the way through still over the chunky the way I like it so for example I'm going to show you guys this should be easy to smash through that means it's a fully cooked I like it chunky so this is pretty good at this point the more is sits and it cools down the more it will form up so just make sure you guys have the consistency that you like so so you're getting a little chunky still okay so now we are going to go ahead and add it in so my grated coconut here I have some freshly grated coconut that I'm gonna add this is also for great texture and gives it a really good coconut flavor taste to it started adding so this is basically a fulfilling I'm gonna go and transfer this into a plate put some plastic wrap on it and we're gonna cool it in a fridge until we're ready to use an informant in two little balls I'm gonna do that now all right when transfer this onto a plate here that way it cools down a lot faster fighting this and I'm gonna put a plastic wrap on top of it so it doesn't form a skin when it cools down you guys can also put this into a food processor to make it even smoother so if you guys are the smooth texture go ahead and do that so yeah I'm going to put busing wrap on top of it and when I put this in a refrigerator until it is completely cool to use and forming two little balls so the filling has cooled down it is good to actually form it into little balls so I'm gonna do is about like half a tablespoon just form right into little balls like this you guys can definitely make this filling a day before like cool and you can format the next day or we can do it all in one day and use it the next morning I'm going to doing like a half of a tablespoon size ball and yeah we'll put this on another plate how those be ready if you guys have a cookie scooper like a small cookie scoop definitely use that too it might be a little easier just keep doing that tall all the filling is used up all right so I finish rolling out the mung beans into little balls I made about 1332 little balls here so we are going to go ahead and set this aside and if we can start doing our dry greens and making the actual dough so let's go ahead and do that all right so we can go and start doing the dough so in the bowl here I'm going to add is potato flakes a lot of recipe calls for potato flakes and yes it does work and what potato flakes does is because it is a starch it helps tenderizes the dough if you guys don't have potato face definitely just put a half a cup of cooked mashed potatoes in there but we're going to do half of cup of dry potato flakes into the bowl and into that we're going to add in half a cup of hot boiling water just to soak up and cook up the potatoes mix that really well that brings it back to potato life okay so now we could go ahead and add in some sugar I'm gonna add in about 3/4 cup of sugar I'm only doing that much because I don't like sesame balls to be too sweet because of the feeling and I'm gonna add in some salt as well it's about a teaspoon and I'm going to go ahead and add in two cups of warm water reason why I added to have a cup of hot water it's just to plump the potato starches in there and now I'm gonna add in two cups of warm water okay that's good okay so dry ingredients here I have about a cup of rice flour that I'm gonna add into the liquid and then I've about a tablespoon of baking powder I'm gonna add that in there as well and then the last ingredient is the glutinous rice flour here I'm gonna add the whole bag so this is a 16 ounce bag I'm gonna add a whole bag in there all of that in there all right so at this point I'm just going to use my hands with some gloves on and mix this with my hands just because I find it a lot easier to work with any kind of glutinous starch okay let's switch to my actual hair now yeah nice so you want to mix this until everything is nicely cooperated in there you get a nice dough nice workable dough the beauty of this is that it is gluten free so you don't have to overwork this dough it's almost stuff the oven here is basically starts good to go with that all right so this feels pretty good nicely hydrated feels kind of like play-doh alright so at this point what I can tell is I'll take a piece of this and just roll it out and when I roll it I have I know if it's a good hydrated dough is when I don't see any cracks so you can see no cracks when you find it no cracks on the outside that means it's good so the dough is good to go I'm gonna separate this into 32 evenly portions and then we could start putting the filling in Rollie and sesame seeds and start frying pretty easy all right I'm gonna put the dough on my surface here and I'm just going to go ahead and roll this out so that I can make even portions of balls if you guys have a scale definitely use a scale and use this to portion it out but I'm not gonna bother I just need 32 equal portions of this so I'm just going to divide this in half this in half again nothing okay so that we need about eight cuts from each of these individual cuts some and die by that inhale and divide that with another half here and just split dozen half because you have thirty-two balls and if you guys can't have all it is only fine because you know sets you can balls if you're making a hole it doesn't really matter people won't complain off and even this right yeah I'm gonna divide these into 32 equal pieces and we can start rolling it out yeah that's pretty much it so with each piece what I'm gonna do is I'm gonna take one dough and you're gonna go in and roll this into a ball if you're not gonna use this dough definitely cover it up with saran wrap so it doesn't dry out but I'm going to go ahead and roll out all of these into balls so I have easier access to put the filling in so just keep doing this until all the dough is rolled up into little balls and then we can put the filling in it's just really tedious work cuz it's a lot of repetitive and you know okay so I finished rolling out all of these so what I'm gonna do now is gonna take one ball I'm gonna go ahead and roll this out really flat not really flat but I'm just doing it on my palm of my hands cuz it's pretty pliable dough it stretches out pretty nice so I'm gonna do it that Bay about are on the palm of my hand here and then I'm going to go ahead and take one of your filling here just like that and then we're going to go ahead and all you're gonna do is take your hands and seal it as much as you can and does a pretty good job at closing up just make sure you don't have any air pockets if you do is might be a little bit harder to roll into a ball and then you're just gonna use your palm of your hand to smooth out the outer part of the dough and make sure that the filling is nice and compact in there oh yeah there's that pretty nice and all you're going to do now is drop it into the bowl of sesame seeds here so I have about a cup of sesame seeds here not roasted they're nice and raw I'm going to drop that in there and you're just going to coat this up like that and make sure you kind of like press on the seeds onto the dough so that it when you fry it it doesn't become loose yeah so yeah when you press that down it should look like this nice sesame ball and yeah well put it on a plate for it to be ready to fry but yeah just gonna roll out the seeds onto there so it's nice and pressed onto the dough and you don't have any loose seeds and that's pretty much it we're gonna set this in the plate and then we'll be ready to fry so I'm going to finish all of these up and then uh you gonna start frying it up pretty easy okay so I have some oil in a pan here I'm heating up you want it about medium heat not high at all you want the sesame balls to slowly cooked in the oil so roughly around 325 and then we'll just the heat as we put the sesame balls in but you don't want that oil hot you just want it nice enough to warm up the sesame boss so it's a temperature knob you guys are scared you don't really know I like to drop like a seed in there if it floats up to the top and has a little bit of bubble to it that means it's good so let's go ahead and drop these in you can see it's not sizzling right away it has a few air bubbles popping up that means it's good that oil it's not too hot because if it's too hot you're gonna burn the sesame balls and it's not gonna be all the way cooked through in the middle so that's what tends it happens if your oil is little too hot if it's at the right temperature it's gonna cook slowly on the outside and also slowly in the inside but it creates steam and allows the insight to also cook thoroughly I'm not gonna fill it too much in there because they won't expand as they cook in there so I'm gonna put enough to fill the gaps in the bottom and this since we have a lot of surface room on the top they're all gonna float to the top which is gonna be good so that's about half of that in there but at this point the sesame balls are going to sit on the bottom so if you have a really high temperature oil it's gonna have a burn on the bottom so put out very low and just let that go and it's gonna come up as it goes and cooks and you know we'll keep an eye on it twist it around and we'll be good to go I'm gonna go ahead and move some of these around but as you can see some of them are browning on the bottom Chris are sitting in the very bottom of the pan so just gently move these around so you get a good even cooking you can tell some of them are floating on top already which is good if I take about like 10 or 15 minutes for the sesame balls to cook thoroughly so just keep an eye on it you find out your temperature as well too low you know you can always adjust your temperature but rotate these as you go they do sometimes rotate by themselves like these which is pretty cool they know when to rotate sometimes all right it's been a good five to eight minutes of cooking this you can see it's starting to brown a little bit which is nice just keep turning it around so that it cooks evenly you can spot some of them will turn but its self which is kind of cool I don't know I doubt that but some of them are just rotates as it goes like this one that's so cool like this one's rotating itself it's like its own clock in here but they are browning pretty nice they're almost ready actually gonna take about like three or four more minutes they're nicely golden brown and ready take it off the heat okay these are nice and golden some of the bottoms aren't as round but they're fully cooked on this pretty much oh yeah I'm gonna go ahead and take these out of the oil I like mine pretty golden I know a lot of people fry it just a light golden color but I like mine free : just because I like that crispy texture in there oh yeah at this point they're pretty much done okay we're going to take these off the heat and you're going to go ahead and stick them in the strainer all right now we are just going to continue finish cooking these up and then uh we're good to go it's pretty simple I like to let them cool before you go ahead and eat one of them because it is hot in the center so yeah we're gonna finish these off and we can snack on them so excited yeah there we go this is the fried sesame balls that we finished up frying let it cool and then people can just go in and suck on it super super simple and beautiful to look at this way I'll show you the inside of it so yeah this is what it looks like in the inside pretty hollow in there has a good space in there the dough's nice and crispy and the filling in here sesame balls are good day of if you guys have an air fryer definitely utilize that the next day of you guys have a lot of leftover left but they are best a day of consuming oh so good [Music]

Channel: C.HerCreations

Views: 461,747

Keywords: Sesame balls, hmong dessert, hmong snacks, hmong food, hmong cooking, lao cooking, lao food, viet food, vietnamese food, vietnamese snack, vietnamese dessert, dessert, how to make sesame balls, how to make, how to, mung bean, mung bean filling, sesame ball recipe, sesame balls with mung bean filling, sesame seeds, sesame dessert, gluten free, gluten free dessert, fried food, Bánh rán, banh cam, Jian dui, Matuan, onde onde, fried sesame balls, hmoob food

Id: N85p4JITbx4

Length: 19min 6sec (1146 seconds)

Published: Wed Mar 18 2020