Family-Friendly Pumpkin Sesame Balls – Delicious, Nutritious, and Easy to Make

This time, we can't go out, and the vegetables in the garden are almost eaten. We can only take some stored ingredients from the cellar. I wonder how the pumpkins in our place are preserved in the cold winter? We usually put vegetables like sweet potatoes, ginger, and pumpkins that are easily frozen into the cellar before winter comes. We don't usually store too much because they will rot away gradually when spring comes.

Perhaps this season is no longer the time to eat pumpkins, but it's particularly delicious at this time, sweet and sticky. This must be because they've endured the winter winds and frost, making this sweetness so precious. A few days ago, I took a pumpkin out of the cellar; it was still very fresh when cut open. Today, I just happened to have free time, so I made pumpkin sesame balls for you all to try!

Pumpkin Sesame Balls

Ingredients:

150g glutinous rice flour, 150g pumpkin, 20g white sugar, red bean paste, and appropriate amount of roasted white sesame seeds.

Steps:

1First, clean the pumpkin and cut it into slices, then steam it in a pot for 8-10 minutes until it's very soft. Use a fork to poke it, and it will be very soft.

2Put the steamed pumpkin in a bowl, add white sugar, and mash it into pumpkin puree (if you have a food processor, you can use it directly). Then add glutinous rice flour while it's still hot.

3First, use a fork to mix it into a dough, the ratio of pumpkin to glutinous rice flour is about 1:1, but the moisture content of different pumpkins is different, so you can make appropriate adjustments.

4When mixing, don't make the dough too soft, otherwise it's easy to stick your hands and easy to deform, so make the dough slightly harder.

5Put the dough on a cutting board and shape it into a long strip. Divide the pumpkin dough into 30g pieces, and the red bean paste is 15g each, and shape them into small balls. Use your hands to make a small hollow in the dough, put in the red bean paste, and then seal it up.

6Put all the pumpkin balls in red bean paste and shape them into uniform small balls for future use.

7Roll them in sesame seeds to coat all the small balls evenly. (If the small balls are too dry and difficult to stick sesame seeds, you can add a little water to your hands, which is better.) Roll them in sesame seeds, and then gently pinch them with your hands to prevent them from falling off.

8Pour oil into the pot, heat the oil to four times its temperature, then put in the pumpkin balls, don't use too high a fire, otherwise the surface will be cooked and the inside will be raw. Fry until the pumpkin balls float to the surface completely.

9Normally, it takes about 4-5 minutes to fry. When the pumpkin balls are fried, they will become bigger, then take them out and control the oil, and you can eat them.

These pumpkin sesame balls are very fragrant and sweet, with a crispy outer layer and a sticky inner layer. They taste best when hot. When I was a child, my mother would make these pumpkin sesame balls almost every year during the New Year. You could smell the aroma from a distance. Now that I think about it, it's the happiest time of childhood.

Tips from Little Deer:

1When making pumpkin sesame balls, you don't need too much pumpkin, about 150g can make about ten sesame balls.

2When frying the dough, don't use too hot oil, otherwise the sesame balls won't crack. A friend did it according to my method before, but he opened a large fire, and the dough soon became raw inside.

3When frying, use a medium-low fire and roll the sesame balls in the oil to heat them evenly.

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