Name: Sesame Balls with Drunken Fig Filling
Yield: Makes 25 balls
Ingredients: 2 1/4 cups (15 3/4 ounces/448grams) dried figs, preferably Black Mission, stemmed and quartered; 1/2 cup (3 1/2 ounces/98 grams) sugar; 1 teaspoon salt; 1/4 cup (2 ounces/56 grams) cognac or dark rum; 1 cup (7 ounces/200 grams) sugar; 1 tablespoon salt; 1 1/2 teaspoons baking soda; 5 1/3 ounces (150 grams) taro, deeply peeled and cut crosswise into 1/2-inch slices; 3 1/2 cups (16 1/8 ounces/462 grams) glutinous rice flour; Canola, vegetable, or other neutral oil for deep-frying; 1 cup (3 3/8 ounces/96 grams) white sesame seeds

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Sesame Balls with Drunken Fig FillingPate Eng

Sesame balls are classic dim sum. In the yum chat (dim-sum dining) culture, these sticky-sweet treats are eaten between savory bites throughout the meal. Traditionally, the dough is made only with glutinous rice flour, which is quite sticky and will leave you searching for a toothpick. I add taro to make the dough more tender, more tasty, and a lovely shade of lavender. I substitute flavorful figs for the traditional lotus seed and red bean fillings.

CHEF'S TIPS: In Chinese cooking, sesame seeds are never deeply browned— their white color symbolizes purity. Be sure to start with untoasted white sesame seeds for a light golden color when the balls are done.

Most fried desserts are best eaten right away, but these stay delicious and crisp even at room temperature.

Recipe notes

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