How To make Sesame Honey Sticks Pastelle

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!
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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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Sesame ball (煎堆)- How to make perfect Jian Dui at home

Sesame ball (Jian dui / 麻团 /煎堆 / 芝麻球) is a well-known fried Chinese pastry made from glutinous rice flour. This delectable dessert is coated with sesame seeds on the outside which are crisp and chewy. It encases a sweetened filling consisting of red bean paste, peanut paste, or lotus paste. Cheese and chocolate are some more innovative filling for these same balls.
I am making the sesame balls with my favorite peanut paste filling, which happens to be the most popular variant here. This variant is widely available in street food stores and another famous snack called youtiao.
Let’s get started.

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Recipe:
(Please download the recipe and read the full details at )

Ingredients:
100ml hot water
40g sugar
140g glutinous rice flour
1/4 bowl of white sesame seeds
75g crushed peanuts
30g smooth peanut butter
2 tbsp honey

Method:
- Dissolve the sugar in hot water to make a syrup. Add the warm syrup to the glutinous rice flour and knead it into the dough.
- Once the dough is soft and malleable, divide it into portions of 25g each.
- Smoothen them by rolling them between your palms and covering them at all times to prevent them from drying.
- Mixed the crushed peanuts, smooth peanut butter, and honey to form the peanut paste as the filling. Divide the filling to 13g each.
- Roll a portion of the dough between your palm to make it spherical. If you find it too dry, wet one of your palms with some water before rolling it.
- Make a dent at the center of the dough, then continue pinching with your fingers to shape it like a tiny teacup.
- Place one ball of filling inside the ‘teacup.’
- Wet the edge of the dough and pinch and seal the dough. Roll it between the palms until the seam is no longer noticeable.
- Deep the dough into water, shake off the excess. Transfer into a bed of white sesame seeds in a bowl and cover the surface thoroughly.
- Press the sesame ball lightly to ensure all the sesame seeds have adhered to the surface firmly.
- Heat the oil to 120°C/250°F. Deep-fry the sesame balls for 4 minutes until they start to float to the top. Stir to avoid sticking.
- Use a slotted spoon or wire mesh strainer to press them down lightly to submerge them in the oil, for about six to eight minutes until they expand to the maximum size.
- Turn the heat to 170°C/335°F. Deep-fry another two to four minutes until they become golden.
- Place them on a paper towel to absorb the excess oil. Serve.

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