Nyob Zoo All!
Sesame balls are made and known all over Asia. Made with a variety of different fillings; sweet to savory. The use of glutinous rice flour makes the dough chewy, light, and super crispy. And since sesame balls are usually made with mostly rice flour, water, sugar, and a rising agent, they are gluten free, dairy free and vegan.
While shopping at my local grocery store, I came upon a fully stocked shelf of Taro. What a beauty. Did you know taro is an edible corm? Corms are solid underground bulblike base of a plant. Similar to bulbs but without all the layers. Corms are solid when cut inside. When you cut through a taro, you’ll notice it’s mostly all white flesh with specks of purple fibers. As you cook the taro, the fiber breaks down and gives it the beautiful fairly light lavender color that we’re all familiar with.
Per my mom’s request. She was craving something taro. So I decided to make taro-coconut filled sesame balls and they were super delightful. So enjoy and give it a go! 🙂
Main Ingredients
Glutinous rice flour for the chew, rice flour for the stabilization, potato for the tenderness and moisture.
Filling: Taro root, fresh shredded coconut, coconut cream, sugar and salt
What Taro looks like inside
Use raw unroasted sesame seeds so it doesn’t burn when frying. The raw sesame seeds will roast while it’s in the fryer. You can also use black sesame seeds for color and taste Potato Flakes to give the dough moister and tenderness.
The dough after it’s done mixing The filling after it’s done mixing. A nice lavender hue.
Roll into 1 tbsp size balls: Total of 35Fill and roll into sesame seeds Fry @ 325’F Golden brown and crispy! Enjoy while it’s still crispy! Look at all that taro coconut filling 🙂
MUNG BEAN FILLED SESAME BALL VERSION HERE : https://chawjcreations.com/2020/03/18/sesame-balls-w-mung-bean-filling/
ENJOY!
-Cindy Her (C.HerCreations)
FILLING DOUGHIngredients
Instructions
When you fill the sesame balls, make sure there are no air pockets inside. Any air pockets will cause the sesame balls to explode since steam is trying to escape from inside. So when you fill and wrap, make sure to fill in all the gaps/airpockets.
3 comments
I have not try this but your detailed recipe is greatly appreciated! I can feel that I will certainly succeed from reading it!! Thank you so much! I will try soon!!
Hi, Cindy.
Have just bumped into your website and loving it.
You’re doing a great job with the Hmong culinary dishes and your own twist of creativity into them, like this one,
Taro-Coconut Sesame Balls and the Ube version.
Going to try they out tomorrow.
Keep up with your creations:)
P.S. It’s a treat to have cute and sweet Grandmama around.
Thank you 🙂