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Filling A

  • Diced Yam 125 g
  • Sugar 40 g
  • Pure Rapeseed Oil 15 g
  • Water 10 g

Filling B

Sesame Yam Balls with Salted Egg Filling

  • Glutinous Rice Flour 125 g
  • Wheat Flour 15 g
  • Water 93 ml
  • Sugar 60 g
  • Sesame Seeds 100 g
  1. Filling A

    • Stir fry filling A continuously in a wok on low heat till it reduces to yam paste. Remove from heat and let it cool. Roll into balls and set aside.
  2. Filling B

    • Whisk filling B till well mixed, place in fridge to chill. Set aside.
  3. Filling Preparation

    • Wrap filling B with filling A and roll into ball shaped fillings. Set aside.
  4. Sesame Yam Balls with Salted Egg Filling

    • Add water to sugar and bring to boil. Whisk sugar mixture into glutinous rice flour and wheat flour and mix well to form dough. Roll dough into cylinder shape and cut into 30g portions. Roll each portion into a ball by hand, flatten and wrap filling, coat with sesame seeds.
    • Heat up oil in a wok on low heat, turn off heat and wait for a while. Deep fry wrapped balls in wok till balls start to float in oil, turn on low heat and fry till golden brown. Remove from heat and drain off excess oil. Plate and serve.
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