Sesame Balls with Drunken Fig Filling

Name: Sesame Balls with Drunken Fig Filling
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 25
Cuisine: Southern
Ingredients: 2 teaspoons baking soda; 25 servings Canola, vegetable, or other neutral oil for deep-frying; 59 milliliters (2 ounces/56 grams) cognac or dark rum; 532 milliliters (15 3/4 ounces/448grams) dried figs, preferably Black Mission, stemmed and quartered; 828 milliliters (16 1/8 ounces/462 grams) glutinous rice flour; 1 Tbsp salt; 237 milliliters (7 ounces/200 grams) sugar; 150 grams 1/3 ounces taro, deeply peeled and cut crosswise into 1/2-inch slices; 237 milliliters (3 3/8 ounces/96 grams) white sesame seeds

You can never have too many Southern recipes, so give Sesame Balls with Drunken Fig Filling a try. Watching your figure? This gluten free and vegan recipe has 287 calories, 3g of protein, and 17g of fat per serving. This recipe serves 25. From preparation to the plate, this recipe takes approximately 45 minutes. It works well as a hor d'oeuvre. A mixture of glutinous rice flour, canola, taro, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

To make the drunken fig filling: Put all the ingredients into a large mixing bowl and stir well to coat the figs with the sugar. Cover and set aside at room temperature for at least 30 minutes, or as long as overnight.

Ingredients you will need

Sugar

Figs

Equipment you will use

Mixing Bowl

Transfer the figs and liquid to the bowl of a food processor or an electric mixer fitted with the paddle attachment. Process or beat the mixture until mashed to a paste. (You can also mash the mixture by hand with a fork.) Cover and refrigerate until ready to use; the filling can be kept for up to 2 weeks.

Ingredients you will need

Figs

Equipment you will use

Hand Mixer

Food Processor

Bowl

Put the sugar, salt, and baking soda into the bowl of an electric mixer fitted with the paddle attachment and mix well; set aside.

Ingredients you will need

Baking Soda

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

Fill a large saucepan fitted with a steamer basket or rack with water to a dept of 2 inches and bring to a rolling boil.

Ingredients you will need

Water

Equipment you will use

Steamer Basket

Sauce Pan

Put the taro in the basket and steam until very soft, about 10 minutes; it should fall apart if poked with a knife. Immediately add the taro to the sugar mixture, and beat on medium speed until smooth and pasty, about 5 minutes.

Ingredients you will need

Sugar

Taro Root

Equipment you will use

Knife

Meanwhile, bring 1 cup plus 2 tablespoons water to boil.

Ingredients you will need

Water

Turn the mixer speed to low and add the glutinous rice flour. When the mixture is crumbly, add the boiling water all at once. (The water must be boiling when added.) Continue beating until the dough is soft and only slightly sticky. Squeeze the dough into a ball, wrap in plastic wrap, and set aside until it cools to room temperature.

Ingredients you will need

Glutinous Rice

Dough

All Purpose Flour

Water

Wrap

Equipment you will use

Plastic Wrap

Blender

Shape the dough into a log 1 inch in diameter, and cut the log into 2-inch lengths. One at a time, flatten each piece of dough with your palm into a circle 4 inches in diameter and 1/4 inch thick. Put 1 tablespoon of the chilled fig filling into the center of the circle, then bring the edges together to form a half-moon and pinch to seal. Pinch off the excess dough at the two ends and roll the filled dumpling into a ball. Set aside.

Ingredients you will need

Dough

Roll

Figs

Fill a deep, heavy saucepan with oil to depth of at least 3 inches and heat to 300°F. Fill a shallow dish with 1/8 inch of water and another shallow dish with the sesame seeds.

Ingredients you will need

Sesame Seeds

Water

Cooking Oil

Equipment you will use

Sauce Pan

Roll a sesame ball in the water, just enough to moisten, then roll in the sesame seeds until well coated. Press the seeds so they stick to the balls, if necessary. Carefully lower the coated ball into the oil and cook, without stirring, until it floats and is crisp and light golden brown, about 5 minutes. You can cook about 8 balls at a time, but do not overcrowd the pan. Carefully remove from the oil and drain on paper towels. Repeat with the remaining balls.

Ingredients you will need

Sesame Seeds

Seeds

Water

Roll

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Serve hot or at room temperature.

Reprinted with permission from The Sweet Spot: Asian-Inspired Desserts

Equipment

Ingredients

Servings:

2teaspoons

baking soda 25servings

Canola, vegetable, or other neutral oil for deep-frying 59milliliters

(2 ounces/56 grams) cognac or dark rum 532milliliters

(15 3/4 ounces/448grams) dried figs, preferably Black Mission, stemmed and quartered 828milliliters

(16 1/8 ounces/462 grams) glutinous rice flour 1Tbsp

salt 237milliliters

(7 ounces/200 grams) sugar 150grams

1/3 ounces taro, deeply peeled and cut crosswise into 1/2-inch slices 237milliliters

(3 3/8 ounces/96 grams) white sesame seeds

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Schloss Vollrads Riesling Spatlese. It has 4 out of 5 stars and a bottle costs about 29 dollars.