Zeen Doy – Dim Sum Sesame Balls

Zeen Doy – Dim Sum Sesame Balls

This recipe was found on www.food.com, written by “swirlycinnacakes” and was attempted by myself on Thursday, March 17th, 2011. This is the recipe:


1/2 c. sesame seed (or as needed)
3/4 c. brown sugar
1 – 1.1/3 c. boiling water
3 c. glutinous rice flour
1 c. adzuki bean paste
6 c. cooking oil (or as needed)


Oil needs to be at least 3 inches deep in whatever pan you choose. Begin heating to achieve a 350 degrees F cooking temperature.
Boil all water while measuring ingredients and placing sesame seeds on waxed paper.
Once water is boiling dissolve all sugar in 1 c. of boiling water.
Place flour in bowl and make a well in the center.
Pour sugar-water in to flour and mix until a sticky brown dough is achieved. If more water is needed, add boiling water sparingly.
Pinch off a piece of dough the size of a golf ball (1 tbsp.) and shape into ball.
Indent with thumb and place 1 tsp. of bean paste in the center, then smooth over top.
Smother ball with sesame seeds, then set aside to prepare remainder.
Place a few balls in cooking oil at a time, and cook for 2 minutes or until seeds have darkened.
Next, gently hold balls against sides or bottom until they have grown to three times original size, and remove to paper towel covered sheet.
Best enjoyed freshly cooked, or can be refrigerated and reheated for later consumption.

For me, I found it best to make little circles of the dough, then add paste and squish the edges together. Also, cooking did not go very well, as they came out very greasy, so I must be having temp. control issues.

All told though, they still tasted very much like the sesame balls that I remember, and even though I’m sure I should be sharing, they are a nice treat to have all to myself.


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