Comments on: Sesame Balls

By: Maggie Zhu

Maggie Zhu — Sat, 08 Feb 2025 20:03:22 +0000

In reply to CM. So happy to hear you like the recipe and thanks for the thorough review! I think mochiko is short grain (the Thai brand I used is made from either medium or long grain glutinous rice), that's why it absorb water different. It's great that you figure out the dough texture with a different flour. So nice to hear that your kids enjoyed them too :)

By: CM

CM — Sat, 08 Feb 2025 16:00:13 +0000

This is one of the best recipes I’ve ever made. I only had mochiko flour and added about 1/4 cup to get the texture right but the dough was just the right sweet after the addition. the sesame balls turned out so well on the first try my husband asked if I’d gotten them from the store! they were great fresh but the next day I liked them even better as they had kind of a chew to them. thanks especially for the notes on the frying time and temperature, it never would have turned out as well if I was just eyeballing it but I did pull them out just a touch early, 11-13 minutes. it’s hard holding the oil temp for that long but it was well worth the effort. I made these for lunar new year and the kids loved them and left a trail of sesame seeds wherever they went.

By: Maggie Zhu

Maggie Zhu — Mon, 27 Jan 2025 02:38:17 +0000

In reply to Curry Cook. Thanks so much for leaving a thorough review and sharing your cooking experience! And many thanks for pointing out the typo. I have edited it (no cups measure, just grams). I found the frying time a little hard to judge and it slightly different for everyone's stove. For me, there were times that took me longer than 15 minutes, but eventually I found 15 minutes was a sweet spot. A lower temperature is actually OK (if not lower than 275F). I will specify that in the recipe now. Anyhow, so happy to hear the recipe worked out for you :)

By: Curry Cook

Curry Cook — Mon, 27 Jan 2025 01:25:10 +0000

Delicious! I made this with a chocolate ganache filling (I love red bean paste, but my kids don’t… yet). With an electric stove, I had a hard time reaching the temperature and was under 290 most of the time. Even so, I found 15 minutes to be too long – they weren’t too dark, but they were too hard. Cooking for about 12 minutes was better. Looking at recipes on other sites, people had issues with sesame balls exploding (in hot oil!) when fried at higher temps, so I really appreciated that this recipe uses a lower temp. Lastly, I think there’s a typo in the instructions. It’s 1.5 cups of flour in the ingredients and 3/4+1/4 in the instructions. I used the former and it worked well.