How To make Sesame Honey Sticks Pastelle

How to Make BAKED Sesame Seed Balls / Jin Deui (芝麻球 Recipe) 揚げないヘルシーゴマ団子 (レシピ)

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Sesame Seed Balls (芝麻球) are a Chinese sweet treat.

Instead of deep-frying them I baked in the oven because I know my viewers like a healthier version ;)

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BAKED Sesame Seed Balls

Difficulty: Very Easy
Time: 30min
Number of servings: 8 pieces

Ingredients:
100g (3.5oz.) Mochiko (glutinous rice flour) *Shiratamako (lumpy glutinous rice flour) is OK
80ml water
1 tsp. sesame oil
120g (4.2oz.) Koshi-an (sweet Azuki red bean paste without skins)
toasted white sesame seeds

Directions:
1. Place Mochiko (glutinous rice flour) in a bowl. Add water and mix very well until smooth.
2. Add sesame oil and mix well until combined.
3. Divide Koshi-an (sweet Azuki red bean paste without skins) into 8 equal pieces, then roll them into balls.
4. Divide the dough into 8 equal pieces, then roll them into balls as well. Flatten out the dough with your fingers, and wrap the Koshi-an securely.
5. Bring a large pot of water to a boil. Gently drop the dumplings in the boiling water and cook for 2 minutes. Then remove from the boiling water and transfer into cold water (to cool and remove the slimy texture).
6. Preheat the oven to 250C (482F). Lightly drain the dumplings and coat with toasted white sesame seeds. *You can eat them as-is but sesame seeds stick well if you bake.
7. Bake at 250C (482F) until crisp golden brown (for about 7 minutes). *You can bake in the toaster oven for a few minutes or deep-fry.

Just out from the oven is very good. They stay chewy and soft till the next day. You can keep in the freezer for a week. When you eat, put it out from the fridge for a few minutes until the Mochi gets soft, then bake in the oven if you like.

レシピ（日本語）

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More Mochi Recipes:
Mochi Ice Cream (Yukimi Daifuku Recipe)

Takoyaki???

Moffles (Mochi Waffles)

Ichigo Daifuku (Strawberry Mochi Rice Cake)

Warabi-Mochi

Dango (Japanese Sweet Dumplings)


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Halwa CHEBAKIA/MKHARKA Recipe -Moroccan Sesame Cookies With Honey Recipe-

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More Recipes to Watch:
Moroccan Harira Soup:
Moroccan Energy Mix:
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Halwa Chebakia/Mkharka, is a Moroccan sesame cookies with honey which is shaped into a flower, fried and then coated with honey. Chebakia is a pastry of Moroccan origin made of strips of dough rolled to resemble a rose, deep fried until golden, coated with honey, then sprinkled with roasted sesame seeds. It’s a must sweet treat in all Moroccan tables during the month of Ramadan. Chebakia is served alongside a bowl of the Moroccan Harira soup while breaking the fast. They are packed with so many and delicious ingredients and wonderfully fragrant.
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INGREDIENTS:
Dough Ingredients:
500 grams (4 cups) all purpose flour
1 cup sesame seeds (roasted and mix until it becomes a smooth paste)
1 cup raw almonds (roasted and mix until becomes a smooth paste)
4 Arabic gum pebbles and 1 Tbsp sugar (grind until you get a powder)
A large pinch of saffron threads
¾ cup orange blossom water
1 ½ Tbsp white vinegar
1 ½ tsp ground cinnamon
1 ½ ground fennel
1 ½ tsp roasted ground anise
1 ½ tsp baking powder
¼ tsp salt
½ vegetable oil
½ unsalted melted butter (melt the butter over low heat until it turns to a brown color and remove the white foam forms on top)
½ cup to ¾ cup lukewarm water
Cooking Ingredients:
Vegetable oil for frying (about 2 cups)
2 cup good quality honey (use organic if you can), 1 Tbsp Arabic gum powder, and 1 ½ Tbsp orange blossom water)
Garnish: a handful of toasted sesame seeds
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Notes:
- Let the Chabakia Flower dry over a baking sheet or a large trail for 2 hours before cooking.
- Let the Chabakia absorb the honey for 1 to 2 hours.
- Let the Chabakia cool completely before placing them into an airtight container.
- Store the Chabakia at room temperature for up to 1 month, as you can store it in the freezer for up to 6 month.
Thanks for Watching and supporting my channel!
#chebakia #mkharka #ramadanracipes #moroccansweets #moroccanrecipes #deliciousfood #tasty #yummy
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Lovely Turkish by Ramol
Produced by RamolPro
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Pasteli (Sesame Bars) - Baking with Dimi

Pasteli (Sesame Bars) - Baking with Dimi

Recipe

Ingredients:

- 5 Cups Sesame Seeds
- 1 & 1/2 Cups Honey
- 2/3 Cup White Sugar
- 2 Cups Raw Almonds

Method:

Add all ingredients to a sauce pan and cook over medium heat continuously stirring until the sesame & almonds toast and the mixture thicken and becomes golden.

Take out a small portion and allow it to cool to check the consistency.

Once done, oil a chopping board and tip the mixture out onto the board and spread it out (mixture is very hot so take caution).

Cover with glad wrap and use a rolling pin to roll it out to the desired thickness. Once done allow it to cool slightly before removing the cling film and cutting it into pieces.

Allow it to set completely and then enjoy.


Chopping block measurements: 34.5cm x 34.5 cm

HOW TO MAKE PASTELI | SESAME ALMOND BARS | GREEK SWEET

Hi Everyone,

Pasteli, a sweet sesame treat you can have with tea or on its own. With only 4 ingredients, this recipe makes a large batch which lasts for weeks.

Hope you like it!
Honey Syrup Channel

Close captions available

PASTELI INGREDIENTS ( Large batch)
1 kilogram white sesame seeds
750 grams almonds
225 grams white sugar
350 grams honey
Glass of cold water for testing syrup

TOOLS
Measuring cup
Wooden spoon
Baking tray
Baking paper
Long rolling pin
Large frypan
Large casserole pan
Scale
Spoon
Bowl
Glass
Sticky tape (optional)
Large airtight container for storage
A heat resistant surface where you can roll out the hot mixture, you can put two large chopping boards together or use a large wooden board. Ideally but not always possilble a surface area of about 90cm x 90 cm would be easier to use.

PASTELI INSTRUCTIONS

1. Gather your tools and ingredients and cover the two chopping boards or heat resistant surface with baking paper. You can use sticky tape to tape down the sides of the baking paper so it doesn't slip around. Leave the the rolling pin next to it. Once the pasteli is cooked, you will need to work quickly to roll out the mixture before it cools and hardens.

2. Preheat your oven on 180 Degrees Celsius for 10 minutes.

3. Spread the almonds on a baking tray lined with baking paper and toast in the preheated oven for 15 minutes. Remove and place aside.

4. Toast the sesame by pouring 1 kilogram into a large deep frypan. Place the pan on the gas stove on the medium eye on medium heat and mix constantly for about 10 minutes or until the sesame changes to a light golden colour. Sesame can burn quite quickly at the bottom of the pan, so it is important you keep mixing and turning over the sesame from bottom to top.

5. To make the honey sugar syrup that will bind the sesame and almonds place a large casserole pan on the gas stove on the medium eye on high heat. Add the sugar and honey and stir with a wooden spoon for 6 minutes. It will begin to bubble and darken in colour. You can test to see if the syrup has caramelised by letting some drizzle into a glass of cold water, the syrup should not disperse too much and when you touch it, it should feel like soft candy.

Move the pan to the small eye on the gas stove and switch on the heat between medium and low. Add the toasted almonds and sesame into the syrup, mix well for 5 mintues so that the sesame and almonds are evenly coated in the syrup. You have to work fast here as the sesame may scorch, if it does lower the temperature. The mixture will be become quite sticky and difficult to mix but keep mixing. After 5 minutes switch off the heat and take your pan to the heat resistant surface or the wooden boards.

6. Empty the pasteli mixture straight onto the boards or heat resistant surface covered with baking paper and spread it out with a wooden spoon. Place another sheet of baking paper on top of the mixture, place your rolling pin on top of that and roll it out to about 1 cm thick or as much as it will go.

7. With a sharp knife cut the pasteli into diamond shapes by firstly cutting diagonal lines then vertical lines. If your knife is blunt let the mixture cool for a few minutes and then cut it.

8. Let the pasteli bars cool, they will begin to harden. Store in a airtight container using baking paper in between each layer of pasteli pieces so they do not stick together.

Note: All ovens and stoves are different. If the pasteli turns out to be too soft, it is because you have not cooked the honey sugar syrup long enough. It may need an extra couple of minutes. If the pasteli tastes a bit bitter it may be because you have scorched some of the pasteli when cooking in the pan.

Tip: If you have trouble washing your pan later because the sugar syrup has hardened and is stuck to it, use hot water to soften it, then wash it.


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