Recipes Included On This Page Fluffy Orange Juice Fried Sweet Sesame Balls Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fluffy Orange Juice Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-2 Feb. 2000 Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can frozen orange juice water -- as needed lime sherbet Empty orange juice into blender. Add amount of water called for on can. Blend until fluffy. Add a small scoop of sherbet to each glass of juice that you pour. Quick and refreshing! Nyalae**Fluffy Orange Juice**Nyalae@aol.com Posted to FareShare 02-2000 Visit us at http://www.FareShare.net Edited and/or Formatted by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fried Sweet Sesame Balls Recipe By : Dim Sum and Other Chinese Street Food by Mai Leung; Serving Size : 12 Preparation Time :0:00 Categories : Volume 3-2 Feb. 2000 Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups glutinous rice powder 6 tablespoons water -- plus 1/2 cup water 1/2 cup sugar **Filling** 1/4 cup sweetened coconut flakes 1/4 cup sugar 1/4 cup white sesame seeds -- roasted **Alternate Filling** 12 tablespoons sweet red bean paste **Coating** 1/2 cup white sesame seeds Oil for deep frying Roast the sesame seeds in an ungreased pot over medium heat, stirring constantly, until golden brown; cool and crush with a rolling pin or grind coarsely in a spice grinder. Bean paste: roll the paste into 12 balls. Mix 1/2 cup of rice powder with 6 tablespoons of cold water in a bowl to make a thin batter. Place the sugar and 1/2 cup of water in a pot and stir until it dissolves, then bring it to a boil. Add the batter and stir quickly for several seconds over low heat until the batter is clear and thickened. Remove from the heat. Combine 1 1/2 cups of rice powder with the hot batter and stir.| When the dough has cooled sufficiently to touch, put it onto a lightly powdered surface. Knead until soft and not sticky. If the dough seems dry, wet your hands with water and knead to soften. Divide the dough into 12 equal portions and roll each into a round ball between your palms. Cover the balls with a damp cloth. Make a hollow in the center of a dough ball. Fill the hollow with a heaping teaspoon of filling or insert a bean-paste ball. Close the opening by squeezing the edges together with your thumb and your forefinger. Pinch the edges to seal and smooth out the pinch mark. Wet your hands with water and roll the balls in your hands to moisten them. Roll the wet dough balls in sesame seeds to coat. Wash and dry your hands. Roll the balls again in your hands to make the sesame seeds stay firmly on the dough. Pour oil into a wok or pot to a depth of about 3 inches and heat over medium-high heat. When the oil is moderately hot, place the balls on a large drainer or slotted spoon and place into the oil. Keep the balls on the drainer until they start to float, then remove the drainer. With a spatula, press each ball firmly against the wok. This enables the sesame seed balls to expand. Turn the heat to medium-low so that the balls will not brown too quickly but the dough can still cook thoroughly. Roll the balls in a circling motion with the bottom of the drainer and press them again with the spatula. Roll and fry the balls until they are golden brown. Drain on absorbent paper and allow to cool for a few minutes before serving. Mai Leung says she got this recipe from her grandmother's maid and they will stay soft and fresh for a few days. From Dim Sum and Other Chinese Street Food by Mai Leung; 1979; ISBN 0-06-090919-6. Hardcover title: The Chinese People's Cookbook. Contributed (untried) to the FareShare Gazette by allium. Posted to FareShare 02-2000 Visit us at http://www.FareShare.net Edited and/or Formatted by Art Guyer - - - - - - - - - - - - - - - - - -

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.