Chinese Sesame Balls are chewy, the perfect amount of sweet, and the sesame seeds give them the best crunch. They’re almost the perfect snack. But let’s face it, deep frying is equal parts intimidating, a hassle, and it makes your house smell like the fair days later. Enter the Chinese Sesame Seed Ball Bundt Cake. I was surprised how well it worked. It’s completely baked but has the texture and exterior of something deep fried. My kind of magic. It’s just as delicious as the dim sum treat and one heck of an easy recipe. Not to mention that the beans make this cake a terrific source of antioxidants.
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Prep pan
- Sesame Seeds, 3 tablespoons
- ½ cup unsalted butter, melted and slightly cooled
- 1 ¼ cups white sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups rice flour
- 1 teaspoon baking powder
- 3 cups milk
- 1 can sweetened red bean paste (your local Asian market will carry it, and some large supermarkets may in their Asian foods aisle).
Instructions
Step 1
Preheat oven to 350° and prep your bundt with Bundt Gunk or butter. Once your pan is greased, sprinkle in the sesame seeds and coat the inside of the pan with them. Try to get the entire inside of the pan coated with seeds.
Step 2
In a large bowl, whisk together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder. Pour the batter into the prepared pan. Tap the pan to get out any air bubbles.
Step 3
Drop teaspoons of the red bean paste into the batter in a ring in the middle of the bundt pan. Try not to let the red bean paste to touch the sides of the pan. I really like the sweetness of the red bean paste, so add a second ring of the red bean paste. The paste should naturally sink into the pan. If for some reason it doesn’t you can use a toothpick or a knife (or come on, your finger) to push the paste down into the batter a little.
Step 4
Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. It should be a nice golden brown.
Step 5
Remove from the oven and let it sit for 15 minutes. The flip upside down onto your serving plate, but don’t try to unmold. Let it sit for another hour or until it’s completely cool. By this time, gravity may have released the cake from the pan for you, but if you need a little help unmolding the cake from the pan when it’s cool , use a wooden skewer to get the cake to budge. It should come out easily.
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