Tuesday, July 14, 2020
Home Dessert Low-Calorie Sesame Seed Balls

Low-Calorie Sesame Seed Balls

These are not truffles but my version of sesame seed balls or what we call buchi in Filipino. I’ve always wanted to try making these because they’re very yummy, we usually have these on dimsum house/s for dessert. It’s crunchy and the inside is soft with sweet red bean paste in the middle.

I got inspired to try this when I made palitaw; without the coconut, it tastes a lot like sesame seed balls. I cooked it in boiling water instead of deep-frying it. I don’t have any red bean paste availble so I just put some mung beans preserve in my magic bullet (compact food processor) and turned it into paste.

These are pretty easy to make, the tricky part is keeping the round shape. Since it is not fried, this is quite soft, but you can wait a while till it cools and it will firm up a bit or put it in the fridge for a few minutes. The only compromise here is the crunch that fried sesame seed balls have but I’m okay without it, at least it’s not loaded with calories and I have more room for other decadent treats 🙂

Here’s the Recipe:

Low-Calorie Sesame Seed Balls
Buchi

Ingredients:

2 cups glutinous/sweet rice flour
3/4 cup water
1/3 cup red bean paste or
sweetened mung beans preserve, pureed
3/4 cup sesame seeds, toasted
1/2 cup sugar

Directions:

Put water on a 2- quart saucepan about 2/3 full.

Combine sugar and toasted sesame seed balls in a bowl

In a separate bowl, combine sweet rice flour with water, mix until it sticks together and form a ball of dough. Knead lightly, it shouldn’t be dry nor too wet, if its sticky add more flour and a little more water if it’s too dry. Take about 2 tablespoons and roll it in between your hands to form a ball, indent a hole with your thumb and put a teaspoon of the filling in it, close the hole by pushing the dough to cover the filling completely. Repeat with the remaining dough.

Drop balls carefully in the boiling water and wait for it to float on top, once it does, it means it’s already cooked. Use a slotted spoon to transfer cooked dough balls in a plate or tray. Wait until it’s cool to the touch befor rolling it to the sesame seed-sugar mixture.

That’s it! Done. Munch away

Happy Cooking!

Olive

Low-Calorie Sesame Seed Balls

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Author: Olive
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Ingredients (click ingredient to buy it)

  • 2 cups glutinous/sweet rice flour
  • 3/4 cup water
  • 1/3 cup red bean paste or
  • sweetened mung beans preserve pureed
  • 3/4 cup sesame seeds toasted
  • 1/2 cup sugar

Instructions

  • Put water on a 2- quart saucepan about 2/3 full.
  • Combine sugar and toasted sesame seed balls in a bowl
  • In a separate bowl, combine sweet rice flour with water, mix until it sticks together and form a ball of dough. Knead lightly, it shouldn’t be dry nor too wet, if its sticky add more flour and a little more water if it’s too dry. Take about 2 tablespoons and roll it in between your hands to form a ball, indent a hole with your thumb and put a teaspoon of the filling in it, close the hole by pushing the dough to cover the filling completely. Repeat with the remaining dough.
  • Drop balls carefully in the boiling water and wait for it to float on top, once it does, it means it’s already cooked. Use a slotted spoon to transfer cooked dough balls in a plate or tray. Wait until it’s cool to the touch befor rolling it to the sesame seed-sugar mixture.
  • That’s it! Done. Munch away
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

 

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