I happened to chance upon a packet of Sesame Powder in the supermarket and knew I had to get it. I love it in Glutinous Ball and I didn't manage to get it when I made Glutinous Ball for Winter Solstice last month. I'm definitely going to get it to make something else and it was the last packet there too.
I'm using my Peanut Cookies recipe to make these. Since the end product is grey in colour, I'm not sure if it will be acceptable as gift for Chinese New Year but they taste really fragrant. My husband preferred the 'original' with just sesame seed as toppings. I preferred it with sesame seed rolled all over, as shown at the end of this post.
Which do you prefer?
How to do it:
- 300g Sesame Powder with sugar
- 120g Castor Sugar or Icing Sugar
- 250g Top Flour or All Purpose Flour
- 180ml Oil (I use Olive Oil)
- 1/2 teaspoon Salt
- 100g Toasted Sesame Seed for topping
- 1 Egg Yolk, beaten for glazing
- Mix flour, salt, sugar and sesame powder together to combine.
- Pour half of the oil into the sesame mixture and mix together. I use hands to do it.
- Pour the remaining oil and continue mixing and kneading till the (icing) sugar has melted.
- Roll a ball of 10g sesame paste and if it doesn’t crumble, your paste is ready. Otherwise, add a bit of oil till the sesame ball doesn't crumble when you roll it.
- Place sesame ball on baking tray.
- Brush with egg yolk.
- Sprinkle some sesame seed on top.
- Bake in a preheated oven for 13mins at 180C till egg yolk glazing turn lightly golden brown.
- Cool on rack and store in air tight container.
- If you use castor sugar, you will be able to able to eat into some sugar giving it the crunchy feel. Use icing sugar instead if you prefer it to be smooth.
Sesame Cookie rolled in Sesame Seed and baked in the same way