![]() ![]() Fill a large saucepan with enough oil to come 5cm up the sides and place over a medium-low heat. Shake the tray so that the balls are completely coated in the seeds.Ĩ. Wet hands in the water, then moisten the dough balls one at a time, then place on the tray of sesame seeds. Place the sesame seeds on a small tray and have a small bowl of water close by. Place a dollop of the filling paste inside this cavity and bring the edges up and over to enclose it completely. Working with one ball at a time, press a thumb into the centre and pinch around the sides to form a rough cup. Roll into smooth balls then cover with a tea towel to prevent them drying out.Ħ. For best results, weigh each piece: it should be between 35g-40g (about twice the weight of the paste balls in the previous step). When the dough has rested, roll it into a long rope on a clean kitchen bench, then cut into 12 equal pieces. Meanwhile, prepare the filling by scooping out 12 individual tablespoons of the sweet bean (or lotus) paste and place on a large plate. Place the dough back into the bowl, cover with a plate and set aside to rest for about 30 minutes.Ĥ. Turn the dough out onto a clean work surface and knead for about 5 minutes until smooth, pliable and no longer sticky. Knead gently together in the bowl, adding a teaspoon or two of extra water if it looks dry or crumbly. Combine with a fork until a shaggy dough forms, then add the hot-water paste. Stir the sugar and salt into the mashed sweet potato, then add the remaining 140g rice flour and the tap water. Stir with a spoon until it forms a smooth, stiff paste, then set aside in the bowl for the time being.ģ. Combine 60g of the glutinous rice flour in a small bowl with the just-boiled water. Mash the potatoes with a fork, then set aside to cool.Ģ. Remove from heat, then strain and transfer to a medium bowl. Bring to a boil over a medium-high heat, then reduce heat to medium and cook for about 15 minutes until soft. ![]() Place the sweet potato in a small saucepan with enough water to cover. 100g sweet potato, peeled and cut roughly into 3-4cm piecesĢ00g shop-bought red bean paste (check gluten-free if required) or lotus seed pasteġ. ![]()
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