Smiling Sesame Cookie Balls (笑口棗)

Smiling Sesame Cookie Balls on a plate surrounded by red pockets.

5 from 1 vote

Smiling Sesame Cookie Balls (笑口棗)

Smiling Sesame Cookie Balls are so easy, you'll get to enjoy sweet and buttery cookies in no time. They're fried until golden while fluffy on the inside!

Prep Time15

Cook Time30

Dough Resting Time20

Total Time1 5

Course: Dessert, Snack

Cuisine: Asian, Cantonese, Chinese

Servings:

Calories: 304kcal

Author: Jeannette

Equipment

plastic wrap
plate lined with paper towels (for resting the cookies)

Ingredients

300 g / 0.66 lb low gluten flour
100 g / 0.22 lb sugar
1/4 tsp baking powder
1/4 tsp baking soda
1 egg
40 g / 0.09 lb melted butter (let it cool before use)
1 US cup sesame seeds (or enough to roll the cookies in)
100 mL / 0.4 US cup water (plus extra for dipping)
cooking oil (enough for the cookies to be completely submerged)

Instructions

Mix the low gluten flour, baking powder, baking soda and sugar together in a large mixing bowl.
In a separate bowl, combine the cooled melted butter, egg and water.
Pour the wet mixture into the dry bit by bit as you mix it through.
When well combined, cover with plastic wrap and let it rest for 20 minutes.
After 20 minutes, knead the dough for 2 minutes or until it becomes smooth.
Note: This is a sticky dough, so don't be alarmed if it sticks to your hands.
Dust your hands with some low gluten flour and scoop enough dough to roll into a 3cm (1.2") ball. Repeat until everything has been rolled.
Note: Rolling 3cm (1.2") sized portions will expand into 5cm (2") balls. If you prefer it smaller, make them smaller.
As soon as one has been rolled, lightly dip part of its surface into the water and roll it again to spread the water around the ball. Put it straight into the bowl of sesame seeds and coat the entire surface.
Remove the ball from the seeds and roll it again in your hands to reform the shape. Set it aside as you work on the rest.
Bring a pot of oil to 120°C/250°F and fry the dough for 10 minutes or until golden, then scoop them out and let them sit on a plate lined with paper towels.
Serve immediately as is!

Notes

Work quickly. The butter in the cookies will make them deflate fairly fast, which will affect how they look when fried. Get another set of helping hands to make it more fun!
Keep the sesame and water separate. Unless you're dipping the dough into the water before the sesame, make sure your fingers are dry so the seeds don't stick to your skin.
Coat each rolled dough ball with enough water. This will help it cover each ball well because the seeds will stick better.
Don't overcrowd the pot. Each ball will expand as it fries, so cook about 4-5 at a time.
This recipe uses low gluten flour for its texture. If you can't find this, you can use cake flour as a substitute.

Nutrition