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  • 200g plain flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/8 tsp salt
  • 65g sugar
  • 65ml UHT milk
  • 1 1/2 tbsp margarine/butter (melted)
  • 1/2 cup sesame seeds
  • 150g lotus paste/red bean paste (available at bakery shops)


  • Put sifted dried ingredients, salt and sugar in a mixing bowl.
  • Pour in the milk and stir in the melted butter to mix into a soft dough.
  • Divide the dough into portions of 30g each and wrap around a small ball of lotus/red bean paste filling.
  • Shape into a neat round ball.
  • Dip the ball lightly in water then dip into the sesame seeds to coat all over.
  • Press the sesame seeds tightly around.
  • Heat enough oil in a wok and slide in the sesame balls.
  • Deep-fry the balls over a gentle low heat, stirring frequently until they turn lightly golden.
  • Remove from heat and drain on absorbent paper towels.

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