Gremolata Kitchen
Golden Balls with Sweet Walnut Paste
By Gremolata Kitchen
Serving Size: 20 Balls
Class: Advanced (under 1.5 hours)
In honor of Chinese New Year, The California Walnut Commission teamed up with feng shui master Paul Ng, Chef Tanya Eng and a Chinese consultant to create this recipe – which we tested in the Gremolata Kitchen. First off, this recipe is surprisingly simple and beautiful when plated. Our Chinese New Year feast featured these as the signature dessert and they were an immense hit.
Ingredients:
1 Cup toasted and finely ground Walnuts
2 Tablespoon of Honey
1 Tablespoon Condensed Milk
1/8 Teaspoon Salt
For the Glutinous Rice Dough:
3 Cups Glutinous Rice Flour
1/2 Cup White Sesame Seeds, Raw
1-1/2 Cups Water
1/2 Cup Dark Brown Sugar
Oil for frying (Vegetable, Canola)
Directions:
Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
Sweet Walnut Paste Balls: In a medium-sized bowl, combine walnuts, honey, condensed milk and salt to form a thick paste. Roll the paste into 1/2-inch (1 cm) size round balls. Set aside.
Glutinous Rice Dough: Place the rice flour in a medium sized bowl and the sesame seeds in a small bowl.
Heat a small sauce pan with the water and brown sugar on medium-high heat until sugar dissolves. Bring to a boil.
Remove from heat and gently pour into rice flour and stir to incorporate until a pliable dough is formed. Knead dough with your hands a few times and roll into a ball.
Cut the ball in half and roll each half into a 10-inch (25 cm) log. Slice each log into 10 pieces and roll the pieces into balls.
Take one ball and form a well with your fingers. Place a walnut paste ball in the well and pinch the dough back together so that the dough envelopes the walnut paste. Roll into a ball.
Lightly wet the ball with water and roll in sesame seeds.
Repeat steps until you have made 20 balls.
Pour enough oil into a deep-fryer or deep heavy-bottomed pot to come at least 3 inches (7.5 cm) up the side of pot. Heat to 325°F (160°C).
In batches of four, gently drop the balls into deep-fryer. After 2 minutes, gently squeeze the balls with wooden chopsticks or a slotted spoon to help them expand. Turn them frequently to brown evenly (5 to 7 minutes). Remove with a slotted spoon and let rest on a tray lined with a paper towel.
Cook Smart Tip:
This recipe involves deep-frying and it is strongly recommended that unless you have an enclosed kitchen with commercial grade ventilation, you try doing this with a professional odorless deep-fryer. Otherwise, be prepared for a lingering aroma.
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