Sesame Balls – Lao Kanoom Ooloo | S2 E7

Sesame Balls – Lao Kanoom Ooloo | S2 E7 Find me on Instagram and YouTube: @palinasglobalflavors | Facebook: https://www.facebook.com/share/KvwhZdtMciVnPDCn/?mibextid=LQQJ4d Serving size: 3-4 | #mungbeans #asiandessert #sesameseeds #laofood #recipe Ingredients | FILLING • ¼ cup peeled mung beans • ½ cup shredded coconut (unsweetened) • 2 tbsp sugar • 1 pinch salt Ingredients | DOUGH • 1/3 cup mashed potato flakes • ¼ cup boiling water • ¾ cup warm water • 3 tbsp sugar • ¾ cup glutinous rice flour • ¾ cup rice flour • ½ tsp baking powder • ¼ tsp salt • raw sesame seeds (enough to roll balls of dough in) (Note: Make sure the seeds are not toasted because they will burn in the oil) • vegetable oil (enough for frying) Instructions Rinse and drain dried mung beans until liquid runs clear (approx. 5-7 rinse+drain cycles). Soak mung beans overnight (room temperature water) or in warm water for a minimum of 3 hours. Boil mung beans for 8-10 minutes until soft (Note: you’ll be able to mash beans easily using a spoon. This is a good indicator that it’s done). Thoroughly drain out the water; add coconut, sugar, and salt – mix thoroughly. Form mixture into little balls approx. 1 inch in diameter. Add boiling water to the mashed potato flakes and mix until well incorporated. Add warm water and mix thoroughly. Add all other ingredients (rice flours, sugar, salt, and baking powder) – mix thoroughly. Take about 1.5 tbsp of dough to form into a ball using your palms then flatten it into a patty. Place a ball of coconut-mung bean mixture into the patty and fold in the sides to form a ball sealing the mixture. Roll in raw sesame seeds and fry in hot oil (350 degrees F). Tips: If dough feels too dry, add more warm water; if too wet, add more rice flour. I tried this recipe earlier in the month with vanilla extract and loved it! I simply forgot to do this for this recipe and in making this recipe again, I will definitely add ½ tsp of vanilla. Enjoy!