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le_reddit_me OP t1_javxfa1 wrote

I ended up preferring the overcooked ones (dark brown), they had a stronger toasted sesame flavor. Also these were mostly bean paste compared to dim sum or store bought ones.

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le_reddit_me OP t1_javzoma wrote

Replying to sweetalmondjoy (#2,158,409)

It's sweet red bean paste inside rice flour, so it has a chewy exterior, the inside is similar to almond paste but red bean, and there's the toasted sesame on top. It's delicious, one of my favorite deserts!

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Zeidra t1_jaw4x0f wrote

Now that's a recipe I need. I have red beans and sesames and a visual appeal for these.

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le_reddit_me OP t1_jaw7baw wrote

Replying to Zeidra (#2,158,761)

It's surprisingly simple to make. I did 1 1/2 cup of glutunous rice flour and mixed in 1/2 cup of water with 1/3 cup of sugar brought up to a boil. My dough was too sticky so I kneaded in extra flour. For the bean paste, I fried it a bit on a pan and once cooled, rolled into balls. I like more bean paste so I rolled out the dough thin (around 2-3mm) and the wrapped the bean balls. Then rolled them in sesame seeds, either get the seeds or the ball wet (I wipped a bit of water on the balls). Then it's deep frying time!

Edit: ofc you should check out a recipe, I followed the instructions from 'arcade with alvin' dbz episode.

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LameName95 t1_jawej77 wrote

Replying to le_reddit_me (#2,158,581)

Does his recipe come out very close to what you would get at dimsum? I love these things, but i moved away from where i can get them easily.

Also, maybe you can toast your sesame seeds beforehand if you dont want to burn the dough.

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le_reddit_me OP t1_jawg4s4 wrote

Replying to LameName95 (#2,159,268)

It's exactly like dim sum and you get to control the bean paste to dough ratio (I like more bean paste). They're surprisingly easy to make.

You can use either white or toasted sesame, it doesn't change much for the cook time. The brown ones is because the oil was too hot (they're still really good).

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blackenedsheeep t1_jawh9ft wrote

These are my favorite things ever but no one around me sells them 😭

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CancelResponsible541 t1_jawjowq wrote

This looks similarly to "Binangkal" a type of doughnut from the Philippines. But I love the idea of Binangkal with fillings in them.

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boone209 t1_jawp2hc wrote

Bánh cam in vietnamese. Very tasty

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DConstructed t1_jawtse7 wrote

I’ve never had one but red bean paste is delicious snd I bet those were really good.

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eastcoastkody t1_jawu3ts wrote

i was bummed last time i went to Songkran water festival....they were sold out of these things by the time i got there.

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le_reddit_me OP t1_jax20pl wrote

Replying to deathlokke (#2,160,310)

Premade is so much easier and consistent (not chunky).

Me too, I saw this week how simple they are to make so I decided to give it a try, best decision of the week! I'm going to be making them often now!

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__Monochrome__ t1_jax42an wrote

Probably doesnt bode well for the amount of youtube I watch that I know exactly where u got the recipe for those...

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zeemonster424 t1_jaxwpw2 wrote

Why did it never occur to me that I can make these, and then have them in my house.

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chicagowago t1_jay6r4n wrote

These came free with a meal once and at first we were skeptical, but damn those are delicious.

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Crosswired2 t1_jayimq4 wrote

They look perfect 😍. What kind of oil did you use to fry them?

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theguyfromscrubs t1_jaynl1s wrote

My favorite Asian restaurant put these as an extra item in my large takeout order a few times!! I loved them so much but never knew the name and was too anxious to call and ask! Ahhh!! I’m so glad I know what they are now they’re delicious now I can order them!

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katdontsweat t1_jayqgh0 wrote

I love these!! especially the one with shredded coconut filling :)

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Oishii88 t1_jayrfsx wrote

Vietnamese call that Bánh Cam.

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diabeticcake t1_jaz7b50 wrote

We call that "Buchi" in the Philippines. It's more tasty if you'll toast it to give it a nice crunch

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Jestersage t1_jazuys5 wrote

Replying to le_reddit_me (#2,159,930)

I found it less sweet/rich (hard to recall.... if you managed to catch me right after I taste one, I will let you know).

Same with Green Bean paste; when cold, you can kinda use it interchangely, but there is a little bit of grassy flavor

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breadxpan t1_jb00cqf wrote

Replying to le_reddit_me (#2,159,910)

Binangkal is made of AP flour, they are fried doughnut but harder, and def no filling. The person who commented above thought of binangkal maybe because it’s also dark brown with sesame seeds on the outside, it’s round as a dough, but it bursts during deep frying.

Sesame balls are called Buchi in the Philippines, and aside from sweetened mung bean being the most traditional and most common, we also used various sweet fillings.

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AwsumO2000 t1_jb0cdfe wrote

I'm severely allergic to sesame seeds, just looking at these makes me feel very uncomfortable.

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tampering t1_jb0hb5t wrote

Very common to make these for Chinese new years or big festivals where the family came from (South China). My grandmother's were the best, there can be no argument on this point. Those the ones OP made look perfect.

We often fill with lotus nut paste.

I think 'mochi fritters' probably conveys what they are to non-Asians who are familiar with glutinous rice flour through that snack but haven't seen these.

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AwsumO2000 t1_jb6b6th wrote

Replying to le_reddit_me (#2,165,712)

I have 5-10 min to get prednisol otherwise I begin vomitting and wont stop for the better part of the day.

Last time I had a blue head for a week after taking a bit of a sesame bun (thinking it was raisins) .. spit out the bite (so didnt actually eat anything) ..

so ,.. pass on the sesame.. .. what sucks is that I quite like sushi..

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