Easiest Way to Make Award-winning Sesame ball with salted egg custard

Hello everybody, it is Drew, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Ultimate Sesame ball with salted egg custard. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Sesame ball with salted egg custard, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sesame ball with salted egg custard delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sesame ball with salted egg custard is 16 pieces. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can cook Sesame ball with salted egg custard using 14 ingredients and 10 steps. Here is how you cook that.

For the love of salted egg yolk and sesame ball, I happily combined both into this recipe. It’s undeniably savory and creamy with a chewy crunch from the sesame ball.

Ingredients and spices that need to be Prepare to make Sesame ball with salted egg custard:

1. Dough
2. 120 g (1 cup) glutinous rice flour / sweet rice flour
3. 50 g (1/4 cup) granulated white sugar
4. 90 ml (6 tbsp) hot water, adjust the amount accordingly
5. 5 ml (1 tsp) vegetable oil
6. water for dipping
7. white sesame seeds for coating
8. vegetable oil for deep-frying
9. Custard filling
10. 2 salted duck egg yolks
11. 50 g (3 1/2 tbsp) unsalted butter, room temperature
12. 50 g (1/2 cup) icing sugar
13. 20 g (2 1/2 tbsp) milk powder
14. 20 g (2 1/2 tbsp) custard powder

Steps to make to make Sesame ball with salted egg custard

1. Https://youtu.be/z-rjcbYRm3Q
2. Make filling: Steam the egg yolks for 10 minutes, then mash them into fine crumbs. In a medium bowl, beat the butter until softened. Add the yolks and the remaining ingredients. Mix until smooth. Cover and refrigerate to firm for about 45 minutes.
3. Divide the filling into 16 equal portions (about 11g each). Roll each into a smooth round ball. Keep them in the fridge until needed.
4. To make dough: In a medium bowl, make a well on the center of flour. Add sugar into the center. Then pour half of the hot water onto the sugar to melt it.
5. Stir everything until combined. Then gradually add more hot water as you mix, until the dough is smooth and not too dry or too sticky. If you overpour water and the dough becomes sticky, add a little more flour to fix the consistency.
6. Knead the oil into the dough until well combined. Cover and let it sit for 10 to 30 minutes.
7. Divide the rested dough into 16 balls. Cover the dough whenever possible so it does not dry out.
8. Flatten each dough ball, add custard filling onto the center, then wrap up until the filling is tightly sealed. Roll in between your palms to make a smooth ball.
9. Dip the ball into a bowl of water for one second. Transfer it into the bowl of sesame seeds to coat. Gently press to secure the seeds.
10. Preheat enough cooking oil in a deep pot to 350°F or 180°C. Test fry with 1 sesame ball to determine the correct cooking time. The filling can spill out when overcooked so stand-by. Rotate the ball frequently to get an even-cook. It will brown slightly once done (mine took less than 8 minutes). Transfer to a plate lined with paper towel to catch any dripping oil. Continue frying the rest. Then serve while still warm.

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