Strain the paste by pouring it through the cloth and strainer. Put the strainer over an empty bowl and line it with a clean cotton cloth.Discard the empty skins and wash the strainer to use it again. Use your hands to squeeze every drop out of the skins as best you can.Set a strong mesh strainer over a large bowl and strain the paste through it to remove the bean skins.Add 3 cups of water and stir into a watery paste.Remove from the heat and mash the beans with a wooden spoon or potato masher.Turn on the heat to medium and cook for 1 hour until the beans are very soft.Turn off the heat and let the beans soak in the hot water for 30 minutes.Cover and boil for 30 minutes over medium high heat. Put them into a solid, heavy-bottomed pot. Wash the azuki beans in cold water and strain.
Put it in a plastic bag to keep it from drying out. Knead the lump by hand for 2 minutes, until smooth.Form it into a lump as it gathers together.Add hot water and mix with a wooden spoon for 1 minute. Combine glutinous rice flour, flour, kosher salt, baking soda, and melted butter in a large bowl.1 cup dried azuki beans (aka red beans, or pat) 7 ounces, or 200 grams.1 cup glutinous rice flour (aka sweet rice flour, Mochiko powder, or chapssalgaru)įor sweet red bean paste (about 1 pound):.They’re really unique!Įnjoy the recipe and let me know if you try it! Ingredients For the dough: I did many experiments to come up with the best method to make the most delicious and less sweet chapssal doughnuts that have the best chewy-crispy texture. They’re not hard to make, but the red bean filling takes time and effort to get right. You can find them in many Korean bakeries among the other sweet and savory treats. On the outside the dough is crispy and chewy, and on the inside there’s soft, lightly sweet red bean paste. They’re a modern Korean treat combining traditional Korean rice cakes with Western style deep fried doughnut balls. (Tip – Take the first one that reaches a dark golden color out, cut it open, and if it’s cooked, you’ll know the right color you are looking for.) Enjoy right away.Today’s recipe is one of the most popular Korean snacks, chapssal doughnuts. When the sesame balls have fried to a dark golden color, remove from the oil and drain. Watch carefully.Īfter a few minutes, gently flip the balls with a chopstick so they cook evenly. If you see a string of small bubbles, it’s hot enough.) Tips To make perfect Sesame Balls (Tip – If you’re not sure if the oil is hot enough, you can test it by inserting a chopstick. When the oil starts to smoke slightly, carefully drop in the balls. Heat enough oil (the more the better) over low fire in a pot large enough so that the balls won’t touch the bottom (or they may stick) and will have enough room so they don’t stick together.ġ0. Roll each ball in the sesame seeds to coat completely.ĩ. Form the ball by pulling the pumpkin dough around the bean-paste, then roll to make a smooth ball.Ĩ. To fill, knead each ball into a flattened round and place one bean-paste ball in the center of the dough round. Divide the rested dough equally into 10 parts, about 20 grams each. While the pumpkin dough is resting, divide the bean-paste into 10 equal pieces and roll each into a ball.Ħ. Cover with plastic wrap and let rest for 30 minutes.ĥ. Once combined, knead the dough until it reaches a smooth soft consistency and is no longer sticky. Sift the rice flour into the pumpkin mixture and combine.Ĥ. In a small bowl, mix evenly the pumpkin with the light cream and powdered sugar.ģ.
Red bean paste balls skin#
(Tip – You can eliminate the scraping step if you remove the skin before steaming the pumpkin pieces.)Ģ. Steam for about half an hour or until cooked completely.Īllow to cool enough to handle, and scrape the cooked pulp from the skin with a small spoon. Cooked white sesame seeds, enough for coating 10 ballsġ.Wash the pumpkin and cut it into large pieces.The sweet bean-paste and fragrant sesame seeds are enough to tempt just about anyone.įor 10 Chinese Pumpkin Bean-Paste Sesame Balls, you will need the following ingredients: Golden pumpkin is delicious and makes beautiful sesame balls with a golden color.
Red bean paste balls how to#
Today I am going to show you how to make pumpkin bean-paste sesame balls. Some versions include a filling of bean-paste or other fillings, but some are not filled at all.įilled sesame balls have a thin, crispy skin, and even though they are hollow, they don’t deflate once cooled. They are basically a kind of fried pasta dough using glutinous rice flour and coated with sesame seeds. Sesame balls are a much loved Chinese snack.
0 kommentar(er)
