Sesame Balls Stuffed with Soy Cream and Grated Coconut
Recipe by LE RIZ JAUNE
Crispy balls made from glutinous rice dough, filled with a smooth sweet soy cream and coated with hulled sesame seeds, with a touch of grated coconut. Ideal for an Asian dessert or a sweet snack, these bites are gluten‑free and 100 % plant‑based.
MediumAsianServes 6
Printable version with shopping checklist
Source Video
1h 57m
Prep
58m
Cook
21m
Cleanup
3h 16m
Total
Cost Breakdown
Total cost:$10.50
Per serving:$1.75
Critical Success Points
- • 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).
Safety Warnings
- • Frying oil reaches high temperatures; handle with care and wear kitchen gloves.
- • Never leave the fryer unattended.
- • Use a thermometer to avoid overheating that could cause splattering.
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