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Mouth Watering Sesame Balls – Gateau Zinzli

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I love Sesame Balls!

Are you not equally tempted by the look of these Sesame balls? I find them quite magical because even after frying,the sesame seeds are still white in colour! How fascinating is that! Really impressive and such a delight in the mouth.Normally they are called Jian dui (Chinese name) and is made from glutinous rice flour and should be crisp and chewy from the outside and hollow from the inside. Traditional Sesame balls have red bean paste in the inside and their names also differ from countries to countries.Here in Mauritius,the traditional Sesame balls are made up from sweet potato mash along with the glutinous rice as well. However you can also make them from normal all purpose flour with no filling in the inside. You can easily find these all around the island but then it is most popular during Chinese Spring festivals. Sometimes you will get the traditional Chinese Sesame balls made from glutinous rice flour and sometimes the normal flour based ones with no fillings. Both are amazingly yummy and are super tempting when still warm.I like to have mine along with a freshly brewed tea.

Serves 5 – 10 Sesame Balls

Preparation time: 25 mins

Cooking time : 5 mins

Ingredients :

  • 2 cups of sifted all purpose Flour
  • 1 cup of Milk powder
  • 1/2 a cup of Butter/Margarine
  • 1/2 a cup of condensed full cream Milk (Optional)
  • 3 tsp of brown Sugar
  • 2 cups of white Sesame seeds
  • Vegetable oil for frying
  • Water

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Method:

  • In a bowl,add all your dry ingredients and combine together along with the butter and condensed milk.
  • Add water little at a time until a soft  and sticky dough is obtained.

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  • After having made the dough,roll into small balls and coat evenly into the sesame seeds.

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  • In a pan,heat some vegetable oil for frying.
  • When the oil is medium hot,dip the sesame balls one at a time and keep stirring until a light brown colour is obtained.

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  • Remove and strain on paper towel to absorb excess oil.

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So easy right? And also it’s done in practically 30 mins.So ideal for tea time or as day time snacks. I always make some and keep sealed in a jar for my siblings.They love it so much and you can also keep them for atleast a week.But then mine do not last a week,only a couple of days as they are always grabbing a couple or so when around in the kitchen.

Sesame seeds add a nutty taste and a delicate, almost invisible, crunch to many Asian dishes. Sesame are an important sources of nutrients such as omega-6 fatty acids,anti-oxidants, vitamins, and dietary fiber with potential anti-cancer as well as health promoting properties.There are many different ways you can use sesame seeds and some of it are :

  • Combine toasted sesame seeds with rice vinegar, soy sauce and crushed garlic and use as a dressing for salads, vegetables and noodles.
  • Healthy sauté chicken with sesame seeds, soy sauce, garlic, ginger and your favorite vegetables for a healthy, but quick, Asian-inspired dinner.
  • Add sesame seeds into the batter the next time you make homemade bread, muffins or cookies.

Do you have Sesame balls too in your country and are they readily available everywhere? Do you love them? I personally love them hot from the pan because it is so chewy and soft.

I would love to know if you have ever made the ones with the red bean paste inside as filling.If so how do you normally make them.I am always looking forward to learning new recipes.

Take care and do not forget to share your love for Sesame balls in the comment section below.

I am on Twitter and Instagram as well, catch more of me there! Would indeed be a pleasure to connect with you all.

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15 thoughts on “Mouth Watering Sesame Balls – Gateau Zinzli

  1. Hi there, your pictures looks yummy! I live in Indonesia and here we have sesame balls too! They are called Onde-Onde and they have sweet mung beans paste for the filling 🙂

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    1. Hello love…😍 Oh how amazing! We have something called Ounde here as well but it’s made from semolina and coated evenly in grayed coconuts afterwards..😀 How fascinating, the world is indeed one! Thank you for sharing.I loved being part of your rich culture..💗😘

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      1. Wow, I have never heard of grayed coconuts before! It sure is, thank you for posting wonderful recipes. As an Indian, I loved your Rasgula recipe as well 🙂 great pics!

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  2. Looks lovely 🙂 I’ve seen two types of Gateau Zinzli. One is sticky and the other is more consistent like the one in your recipe. I don’t know why they are different, but I prefer the more consistent one.

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    1. Yes the sticky one is the traditional one! And this one is I guess another way of making it and is also very much available everywhere compared to the sticky one 🙂 I love the sticky chewy one but then as I mentioned it is made from sweet potato and glutinous rice and I don’t think I can always find sweet potato – patate douce anytime I want here 🙂 Thank you for dropping by 🙂 Happy Weekend

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