Okay, so I got this idea in my head to try making some dim sum desserts myself. You know, the sweet stuff they bring around on the carts. Always looks so good, but sometimes you just want to see if you can actually pull it off at home. Felt like a bit of a challenge, honestly.
Getting Started – The Ingredients Hunt
First thing was rounding up the stuff. Went to the Asian market. Needed glutinous rice flour, that was key for the chewy texture I was after. Grabbed some red bean paste too, the ready-made kind, let’s be real, wasn’t going to boil beans all day. Oh, and sesame seeds, loads of ’em. For the other thing I wanted to try, mango pudding, I needed mangoes, obviously. Got a couple of ripe ones. Also picked up some coconut milk and that gelatin powder stuff.
Making the Sesame Balls (Jian Dui)
Alright, tackled the sesame balls first. Dumped the glutinous rice flour in a bowl. Added some sugar, then warm water, bit by bit. It got super sticky, like glue. My hands were covered. Kept kneading it, felt like forever, but eventually, it turned into a kinda smooth dough. Phew.
Then, the filling. Scooped out the red bean paste, rolled it into little balls. Made the dough into small discs, put the bean paste ball in the middle, and tried to wrap the dough around it. This was tricky. Some looked okay, others were a bit lumpy. You gotta pinch it shut properly.
Rolled the finished balls in water quickly, then into the big bowl of sesame seeds. Really had to press them on, otherwise, they just fall off. Lined them up on a plate, looking kinda professional, I thought.
Frying time. Got the oil hot, not smoking hot though. Carefully dropped the balls in. They sank first, then started floating and puffing up! That was cool to watch. Had to keep turning them so they got golden brown all over. Took them out, let them drain on some paper towels. They looked pretty good!
Next Up: Mango Pudding
This seemed easier. Peeled the mangoes, chopped them up, threw them in the blender. Whizzed it into a smooth pulp. Smelled amazing.
In a small pot, I mixed the gelatin powder with some sugar and cold water first, let it sit for a bit. Then added the coconut milk and heated it gently, stirring until everything dissolved. Didn’t boil it, just warmed it through.
Poured the warm coconut milk mixture into the mango pulp, gave it a good stir. Made sure it was all combined. Then just poured the whole lot into some small bowls I had. Popped them in the fridge.
The Results?
Okay, the moment of truth after a few hours.
- Sesame Balls: They were crispy on the outside, chewy inside. The red bean filling was sweet. Maybe a tiny bit greasy, perhaps my oil temp was slightly off or I didn’t drain them long enough. But hey, they tasted like the real deal! Success, mostly.
- Mango Pudding: It set! Firm but still wobbly. Scooped some out – smooth, creamy, full of mango flavour with that hint of coconut. Really refreshing. This one was a definite win. Super easy too.
So yeah, that was my little adventure into making dim sum desserts. Took a bit of effort, especially the sticky dough part, but it was fun. And tasting the results, knowing I actually made them, felt pretty good. Might even do it again sometime, maybe try some other types. Definitely making that mango pudding again, it was just too simple and tasty not to.
