Pumpkin Sesame Balls

Taste: Sweet; Cooking Method: Deep-frying; Time: Half an hour; Difficulty: Advanced.

Detailed Steps for Making Pumpkin Sesame Balls

Try to choose ripe pumpkin for a sweeter taste. Peel and cut the pumpkin into slightly thicker slices. I steamed the pumpkin in a sieve that allows water to drain, as using a bowl would release water. For beginners, adding too much flour later can result in a dough that is hard to handle and wasteful if not finished.

Steam the pumpkin until fully cooked.

Once done, transfer the pumpkin to a large bowl and add granulated sugar. The heat from the pumpkin will help dissolve the sugar.

Mash the pumpkin with a spoon, then stir until the sugar is mostly melted.

Once cooled, add glutinous rice flour gradually. Do not add all at once as the flour absorption may vary. When the mixture reaches a crumbly texture, start kneading the dough.

Knead the dough until smooth. It’s important to feel the dough’s texture with your hands to ensure it’s neither too soft nor too hard.

Divide the dough into equal-sized small portions. Take one portion, roll it into a long strip, then cut it into small pieces. Remember to cover the remaining dough with plastic wrap to prevent drying out.

Take the cut pieces and roll them into round balls. If the dough feels sticky while rolling, lightly moisten your hands with water, but be careful not to use too much water.

Fill a plastic bag with sesame seeds and place the formed pumpkin balls inside.

While the pumpkin balls are still moist, gently shake the bag to evenly coat them with sesame seeds. This method ensures a more uniform coating compared to individually coating each ball on a plate.

Gently press and roll the balls in the bag to prevent sesame seeds from falling off during frying.

For frying, it’s recommended to use a non-stick pan to save oil. Ensure the oil level is sufficient to cover the pumpkin balls when frying. Carefully lower the balls into the oil when it’s about 50% hot to prevent splattering and deformation. Initially, I added them one by one and got burned a few times before using a mesh ladle. Maintain medium-low heat for frying.

After frying for a while and the balls are set, gently stir them with chopsticks to prevent sticking. Switch between low and medium heat and monitor the frying process.

Gradually, you’ll see the pumpkin balls floating to the surface.

Use a large slotted spoon to gently press down on the balls. This step is crucial to prevent deformation after frying. The exact frying time may vary based on the size of the balls; adjust the heat to medium-low for a slow frying process.

When nearing completion, fry on medium heat for about 30-40 seconds to set the shape. Be cautious as it’s easy to overcook towards the end, as the balls retain heat and color slightly even after removal from the oil.

Arrange the fried pumpkin balls in a larger plate. While they are still warm and not completely set, avoid stacking them to prevent deformation.

Crunchy on the outside, fragrant with sesame, and soft, sweet, and sticky inside. Absolutely delicious!

In life, exploring, enjoying food and drinks, staying healthy is a blessing. If you can meet someone who loves you and whom you love, and make a little money, that’s a great blessing.