Sesame Balls Stuffed with Soy Cream and Grated Coconut

Ingredients

• 150 g Hulled sesame seeds (For the final coating)
• 100 g Grated coconut (Mixed into the soy cream before coating)
• 200 g Glutinous rice flour (Base of the dough)
• 250 g Hulled soybeans (For the soy cream)
• 180 g White sugar (80 g for the soy cream, 100 g for the dough)
• 500 ml Water (50 cL for cooking the soy, 150 ml for the dough (included in cooking))

Instructions

1. Soaking the soybeans

   Place the hulled soybeans in a bowl, cover with cold water and let soak for 1 hour.

   Time: PT1H

2. Cooking the soybeans

   Drain the beans, rinse them, then place them in a saucepan with 500 ml of water. Bring to a boil, then reduce heat to minimum and let simmer for 20 minutes until they are very tender.

   Time: PT25M

   Temperature: 100°C

3. Preparing the soy cream

   Mash the cooked beans using a spatula or potato masher until a smooth purée forms. Add 80 g of sugar, mix until fully dissolved, then cook over low heat for 10 minutes, stirring continuously until the mixture becomes slightly dry.

   Time: PT10M

   Temperature: 80°C

4. Cooling the cream

   Transfer the soy cream onto a plate, spread in a thin layer and let cool at room temperature (about 15 minutes).

   Time: PT15M

5. Preparing the glutinous rice dough

   In a saucepan, bring 150 ml of water with 100 g of sugar to a simmer. Pour this hot liquid over the glutinous rice flour in several batches, mixing with a spoon until lumps form, then knead by hand until a smooth, homogeneous dough is obtained.

   Time: PT15M

   Temperature: 90°C

6. Dough resting

   Cover the dough with a damp cloth and let rest for 10 minutes to relax.

   Time: PT10M

7. Forming the cream balls

   Divide the cooled soy cream into 12 equal portions (about 2 cm in diameter) and shape each portion into a smooth ball.

   Time: PT5M

8. Shaping the dough

   Divide the dough into 12 equal parts, roll each part into a rope about 40 cm long, then flatten into a disc about 7 cm in diameter.

   Time: PT10M

9. Assembly

   Place a cream ball in the center of each disc, fold the dough around and seal by pinching the edges well to form a smooth ball.

   Time: PT10M

10. Sesame coating

    Lightly dampen each ball with a little water, then roll them in the hulled sesame seeds until fully coated.

    Time: PT5M

11. Frying

    Heat oil in a deep fryer or saucepan to 120°C. Submerge the balls, turning regularly for even cooking. When the balls rise to the surface, slightly increase the temperature (≈130°C) to achieve a quick browning. Fry until golden (about 8 minutes).

    Time: PT8M

    Temperature: 120°C

12. Draining and serving

    Remove the balls with a slotted spoon, place on paper towels to drain excess oil, then let rest for 2 minutes before enjoying.

    Time: PT2M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

20 g

Fat

4 g

Fiber

2 g

Ingredient Substitutions

• Instead of Hulled sesame seeds: Unhulled sesame seeds, pre‑soaked
• Instead of Grated coconut: Dried shredded coconut flakes
• Instead of Glutinous rice flour: Tapioca flour (for similar texture)
• Instead of Hulled soybeans: Cooked white beans (for a different texture)
• Instead of White sugar: Cane sugar, coconut sugar

Equipment Needed

• Soaking bowl
• Colander
• 2 L pot
• Wooden or silicone spatula
• Kitchen scale
• Cooking thermometer
• Deep fryer or large frying pot
• Paper towels
• Plastic wrap (or damp cloth) (optional)

Critical Steps — Do Not Skip

• Complete soaking of the soybeans (1 h).
• Cooking until a very tender purée and reduction to a slightly dry consistency.
• Achieving a smooth, non‑sticky dough.
• Hermetic sealing of the balls to prevent oil leakage.
• Precise control of frying temperature (120‑130°C).

Chef Tips from the Video

• Add a pinch of salt to the dough to enhance the sweet flavor.
• For extra flavor, incorporate 1 tbsp of vanilla extract into the soy cream.
• Use peanut oil or sunflower oil for a more stable fry.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days. Warm slightly before serving.

Freezer: Can be frozen for 1 month; thaw in the refrigerator then reheat in a pan.

Room temperature: Do not leave out more than 2 hours at room temperature, otherwise the oil may become rancid.

Make-Ahead Tips

• Prepare the soy cream and dough the day before; store them separately in the refrigerator.
• The balls can be formed in advance, coated with sesame and frozen before frying.