Sesame Cookie Balls

Recipe

8 INGREDIENTS • 19 STEPS • 1HR 30MINS

Sesame Cookie Balls

4.3

3 ratings

Sesame Cookie Balls are actually deep-fried cookie balls rolled in sesame seeds. They are golden in colour as pumpkin paste is added to enrich the colour. Sesame cookie balls are crunchy on the outside and pillowy soft on the inside. Not only are they delicious and ridiculously addictive, they are super easy and quick to make too.

Sesame Cookie Balls

Save

Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.

http://www.huangkitchen.com/

Sesame Cookie Balls are actually deep-fried cookie balls rolled in sesame seeds. They are golden in colour as pumpkin paste is added to enrich the colour. Sesame cookie balls are crunchy on the outside and pillowy soft on the inside. Not only are they delicious and ridiculously addictive, they are super easy and quick to make too.

1HR 30MINS

Total Time

$0.67

Cost Per Serving

Ingredients

Servings

8

US / Metric

1

Egg, room temperature

2 Tbsp

Margarine, melted

or Butter

1/2 cup

Canned Pumpkin Purée

1 cup

Self-Rising Flour, sifted

3/4 cup

All-Purpose Flour, sifted

3/4 cup

Powdered Confectioners Sugar, sifted

1/2 cup

White Sesame Seeds, toasted

as needed

Vegetable Oil

about 3 cups, for frying

Nutrition Per Serving

VIEW ALL

Calories

223

Fat

7.8 g

Protein

5.3 g

Carbs

34.2 g

Sesame Cookie Balls

Save

Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.

http://www.huangkitchen.com/

Cooking InstructionsHide images

step 1

First, prepare all ingredients needed to make the sesame cookie balls.

step 1 First, prepare all ingredients needed to make the sesame cookie balls.

step 2

Sift the Self-Rising Flour (1 cup), All-Purpose Flour (3/4 cup), and Powdered Confectioners Sugar (3/4 cup) and set aside for use later.

step 2 Sift the Self-Rising Flour (1 cup), All-Purpose Flour (3/4 cup), and Powdered Confectioners Sugar (3/4 cup) and set aside for use later.

step 3

Then in a large mixing bowl of a stand mixer, add in Canned Pumpkin Purée (1/2 cup), Margarine (2 Tbsp), and Egg (1). Use the dough hook to mix well.

step 3 Then in a large mixing bowl of a stand mixer, add in Canned Pumpkin Purée (1/2 cup), Margarine (2 Tbsp), and Egg (1). Use the dough hook to mix well.

step 4

Next, add in the sifted dry ingredients.

step 4 Next, add in the sifted dry ingredients.

step 5

Still using the dough hook, knead the mixture into a soft dough.

step 5 Still using the dough hook, knead the mixture into a soft dough.

step 6

Remove the dough from mixer, cover the mixing bowl with cling wrap and chill in refrigerator for 1 hour.

step 6 Remove the dough from mixer, cover the mixing bowl with cling wrap and chill in refrigerator for 1 hour.

step 7

Place the chilled dough on a floured working surface.

step 7 Place the chilled dough on a floured working surface.

step 8

Divide the dough into two equal halves for easier handling.

step 8 Divide the dough into two equal halves for easier handling.

step 9

Roll each half of the dough and cut into small pieces, about 1.5 cm each. You should have 9 pieces.

step 9 Roll each half of the dough and cut into small pieces, about 1.5 cm each. You should have 9 pieces.

step 10

Roll them into balls.

step 10 Roll them into balls.

step 11

Weigh each cookie ball to ensure they are of the same size. They should each be about 25 grams.

step 11 Weigh each cookie ball to ensure they are of the same size. They should each be about 25 grams.

step 12

In batches, place the rolled balls into a sieve and dip them briefly into cold water.

step 12 In batches, place the rolled balls into a sieve and dip them briefly into cold water.

step 13

Shake off excess water and roll them in the White Sesame Seeds (1/2 cup). Repeat the same for the rest of the cookie dough.

step 13 Shake off excess water and roll them in the White Sesame Seeds (1/2 cup). Repeat the same for the rest of the cookie dough.

step 14

Roll them lightly again before frying to ensure the sesame seeds stick to the cookie balls.

step 14 Roll them lightly again before frying to ensure the sesame seeds stick to the cookie balls.

step 15

In a large pot or pan, fill with about 2 inches of Vegetable Oil (as needed). Heat until hot and bubbles appear at the tip when a wooden chopstick is dipped into the oil.

step 15 In a large pot or pan, fill with about 2 inches of Vegetable Oil (as needed). Heat until hot and bubbles appear at the tip when a wooden chopstick is dipped into the oil.

step 16

In batches, add in the sesame cookie balls into the hot oil. Then bring the temperature to medium low and fry the dough for about 10 minutes or until the balls crack and are about golden brown in colour.

step 16 In batches, add in the sesame cookie balls into the hot oil. Then bring the temperature to medium low and fry the dough for about 10 minutes or until the balls crack and are about golden brown in colour.

step 17

When done, remove the dough balls from the oil using a strainer.

step 17 When done, remove the dough balls from the oil using a strainer.

step 18

Drain the dough balls on paper towel.

step 18 Drain the dough balls on paper towel.

step 19

Cool thoroughly (about 15 minutes) so that they crisp up before serving with hot brewed tea. As always, ENJOY!

step 19 Cool thoroughly (about 15 minutes) so that they crisp up before serving with hot brewed tea. As always, ENJOY!

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