tag:blogger.com,1999:blog-12790784.post3482346228447340565..comments2024-01-02T13:03:12.101-07:00Comments on Lily's Wai Sek Hong: Sesame Ballslilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.comBlogger73125tag:blogger.com,1999:blog-12790784.post-48384896395813605822016-01-30T20:06:53.911-07:002016-01-30T20:06:53.911-07:00unknown
i have not done it before so i can't ...unknown<br /><br />i have not done it before so i can't advice whether you can or cannot. sorrylilynghttps://www.blogger.com/profile/00577592054839317350noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-28743594842393187892016-01-30T04:28:43.455-07:002016-01-30T04:28:43.455-07:00Hi lily,
Can i prepare the dough in advance and f...Hi lily,<br /><br />Can i prepare the dough in advance and freeze for later use?<br />Anonymoushttps://www.blogger.com/profile/14399668802470597949noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-52275355197564852272016-01-28T19:59:53.657-07:002016-01-28T19:59:53.657-07:00jane
to puff the balls, temperature of the oil ha...jane<br /><br />to puff the balls, temperature of the oil has to be low and as soon as they float to the top, swirl the balls around and using your ladle, press the ball slightly against the side of the wok, this will help to puff more. frying time is about 15 mins. i don't know about sweet potatoes, i used potato flakes as it is so convenient. sweet potatoes are so much sweeter and the balls might get browned before it is properly puffed.lilynghttps://www.blogger.com/profile/00577592054839317350noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-74021338021505892432016-01-28T10:33:17.008-07:002016-01-28T10:33:17.008-07:00Hi Lily,
i've tried several times your recipe...Hi Lily,<br /><br />i've tried several times your recipe. the problem i got is that sometimes the sesame balls does not puff well. it puffed only a little resulting into a product that is a bit dense. But in another batch 1 made, it does puffed well. can you explain this? i didn't know what i did wrong. i used fresh sweet potatoes and reduce water quantity. should water used to make the dough hot, warm or water from tap?<br /><br />janeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-40480206322625768192014-01-19T09:21:11.666-07:002014-01-19T09:21:11.666-07:00marie
i have not tried using fresh sweet potato b...marie<br /><br />i have not tried using fresh sweet potato but you can give it a go, remember the steamed mashed potato has a considerable amount of moisture, therefore, do not use the same amount of 450 ml water, hold back 1/2 cup water as you will try using 1/2 cup mashed potato. i would also suggest you omit the rice flour too. Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-13509744368105140392014-01-19T04:08:29.386-07:002014-01-19T04:08:29.386-07:00Hi Lily,
I'm wondering if i want to use fresh...Hi Lily,<br /><br />I'm wondering if i want to use fresh sweet potato that i will steam and mashed, how many grams should i used?<br /><br />thanks<br />marieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-78995218477966492132011-11-21T08:04:10.341-07:002011-11-21T08:04:10.341-07:00gina
here is the link http://lilyng2000.blogspot....gina<br /><br />here is the link http://lilyng2000.blogspot.com/2006/10/tau-sarred-bean-paste-bun.htmlAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-31157165201034296842011-11-20T19:47:16.725-07:002011-11-20T19:47:16.725-07:00Dear Lily,
Thanks for your reply, I thought I migh...Dear Lily,<br />Thanks for your reply, I thought I might have missed something to cause that. I have been trying some of your recipes here and they are a great success. <br />Do you have recipe for red bean bun like those sell in the bakery? I have tried a few recipes but they are not soft enough.ginahttps://www.blogger.com/profile/01021003843393697492noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-91152902191679214442011-11-20T08:05:26.623-07:002011-11-20T08:05:26.623-07:00gina
anything made with glutinous flour has to be...gina<br /><br />anything made with glutinous flour has to be eaten as soon as it is ready and sesame balls are no exception. Heat them back in the oven or zap in the microwave for a few seconds.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-61315260035624417192011-11-20T06:46:27.139-07:002011-11-20T06:46:27.139-07:00Hi Lily,
Please tell me what's went wrong beca...Hi Lily,<br />Please tell me what's went wrong because sometimes my sesame balls are hard to chew when they are cool. Tqginahttps://www.blogger.com/profile/01021003843393697492noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-77589472226082467942011-10-11T18:29:03.020-06:002011-10-11T18:29:03.020-06:00Dear Lily,
Thanks very much for all.Dear Lily,<br />Thanks very much for all.ginahttps://www.blogger.com/profile/01021003843393697492noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-55903687926424649712011-10-11T08:14:45.844-06:002011-10-11T08:14:45.844-06:00gina
if the potato powder you meant is potato flo...gina<br /><br />if the potato powder you meant is potato flour, then it is a no. you can use mashed potato though.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-54229124750017164032011-10-10T08:17:33.179-06:002011-10-10T08:17:33.179-06:00Dear Lily,
It's me again, I wonder if the pota...Dear Lily,<br />It's me again, I wonder if the potato flakes can be replaced by potato powder?Thanks for your reply and they are really a great help for the great achievement.ginahttps://www.blogger.com/profile/01021003843393697492noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-12822671615449214532011-10-06T07:52:12.222-06:002011-10-06T07:52:12.222-06:00gina
sorry for the late reply, i had friends from...gina<br /><br />sorry for the late reply, i had friends from out of town.<br /><br />1/2 cup of potato flakes should be about 25 - 30 grams.<br /><br />To get the balls less soggy, turn the last few minutes of frying by increasing the oil heat to high.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-39017269947717050332011-10-02T05:19:44.690-06:002011-10-02T05:19:44.690-06:00Hi Lily,
would like to know 1/2 cup potato flake =...Hi Lily,<br />would like to know 1/2 cup potato flake = ? Grams.What is the purpose of potato flake? Why my sesame balls are a bit oily?ginahttps://www.blogger.com/profile/01021003843393697492noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-86406736357182528192011-10-01T20:57:01.383-06:002011-10-01T20:57:01.383-06:00Hi Lily,
Have tried 2nd time for the sesame balls,...Hi Lily,<br />Have tried 2nd time for the sesame balls, the skin is crispy but oily, why is it so? How many grams is 1/2 cup of potato flake and what is the purpose of using it? Pls advise and thanks again.<br /><br />regards,<br />Ginaginahttps://www.blogger.com/profile/01021003843393697492noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-59445680414246340312011-10-01T08:23:52.698-06:002011-10-01T08:23:52.698-06:00This comment has been removed by the author.ginahttps://www.blogger.com/profile/01021003843393697492noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-43736350998002361422011-10-01T08:06:14.148-06:002011-10-01T08:06:14.148-06:00This comment has been removed by the author.ginahttps://www.blogger.com/profile/01021003843393697492noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-45089787885529859962011-09-21T19:03:25.855-06:002011-09-21T19:03:25.855-06:00Thanks again, will make again soon.
regards,
gina...Thanks again, will make again soon.<br /><br />regards,<br />ginaginahttps://www.blogger.com/profile/01021003843393697492noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-47600728331865227472011-09-21T07:32:06.409-06:002011-09-21T07:32:06.409-06:00gina
To get the sesame balls to puff, use low hea...gina<br /><br />To get the sesame balls to puff, use low heat, oil must never reach 160c/320f. When the balls float to the surface, press the balls lightly, continue to press and turn the balls, swirl them around the oil too. The wrapping of the filling has to be even too.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-3486729559540830232011-09-20T19:37:32.674-06:002011-09-20T19:37:32.674-06:00hi Lily,
hav tried this recipe and they turned out...hi Lily,<br />hav tried this recipe and they turned out great,but I wonder how u make the skin so thin?<br /><br />Ginaginahttps://www.blogger.com/profile/01021003843393697492noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-47281830305331786192011-09-20T19:30:17.758-06:002011-09-20T19:30:17.758-06:00Hi Lily,
Have tried yr recipe and they tasted del...Hi Lily, <br />Have tried yr recipe and they tasted delicious but I wonder how u make the skin so thin and crispy?<br /><br />GinaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-3581504056045224932011-09-14T06:33:00.460-06:002011-09-14T06:33:00.460-06:00Hi Lily, thanks for sharing the great recipe , wou...Hi Lily, thanks for sharing the great recipe , would like to know if possible to make it at night and deep fried the next morning? Will the texture still the same, pls advise and thank you.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-77070044791792086402011-06-13T09:12:30.000-06:002011-06-13T09:12:30.000-06:00WoW!!! you have made the great link thanks for sha...WoW!!! you have made the great link thanks for shairing it...ondohttp://www.TheVictoriaLawGroup.com/noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-40262490285309530092011-03-23T08:52:26.341-06:002011-03-23T08:52:26.341-06:00Immediately bookmark this recipe, my kids like to ...Immediately bookmark this recipe, my kids like to eat this, everytime sure order when we take dim sum outside. Thanks for kind sharingAllison Clarkhttp://www.uspassportnow.us/noreply@blogger.com