Posted by: Jonjon | July 21, 2009

Asian – Filling – Black Sesame Filling 制汤圆馅8.5/10, does the trick but quite expensive February 16 2009


2、制汤圆馅:50% sesame and 50% sugar in total plus little bit of olive oil

or  28% butter or lard and 47% black sesame and 23 % castor sugar in total.







Umm, this worked. I tried to fry sesame seeds, but couldn’t get them to pop at low heat. I tried high heat and they popped but they overcooked at the same time. Confused, I checked the Japanese label for these sesame seeds and apparently these were already cooked, and all I needed to do was to just grind them.

Anywyas, I used about 10 grams of black sesame seeds to 10 grams of icing sugar since that was all I had left after I wasted my batch of sesame seeds.

I had to add around half a teaspoon or more of olive oil in order to hold them together. It was as good as the ones that you get outside, but lacking the rich flavor of lard.

I also used chocolate and rosemary, and they were quite fragrant. As usual, I puked as soon I took a bite and had a taste.

I was scared that I was filling the dumplings a bit too thin, but I wasn’t. In the end, I should have made the skin thinner than I should have, even though it had seemed hard at the time, it wasn’t. It was easy to amend mistake…you just patch a skin on and then roll it between your hands until it’s smooth. By the way, I let the water boil twice until these dumplings surfaced, then put them in cold water. The water wasn’t cold enough…so dumplings didn’t taste chewy. However, after putting them in the freezer, they were pretty chewy.


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