Name: Sesame Balls
Mandarin: ma tuan / zi ma ciu
Cantonese: jin deui
Skin: glutinous rice flour, wheat starch/flour, water, white and or black sesame seed
Filling: sesame paste, red bean paste or lotus seed paste; or sometimes it can be empty (no filling)
Key taste points:
This small sweet ball should be golden and crunchy on the outside but chewy and sweet on the inside. This dish is a very traditional Chinese dish and can be dated back to the Tang dynasty, which means it first appeared more than 1000 years ago?!
Cooking method: deep fried