Fried Mantou Buns and Black Sesame Rice Balls

Here's a very fast and easy recipe for leavening dough for anything that calls for Chinese buns (mantou/饅頭), and a quick look on how to prepare black sesame seeds (hei zhi ma/ 黑芝麻) for desserts.

These recipes are from master chef Angela, of course! Lets begin with the mantou recipe. We add flour and yeast to lukewarm water.




Mix, cover, and let sit for a few minutes. The consistency should look like this:

In a separate bowl, prepare the other dry ingredients.
When the yeast mixture has finished leavening, add to the flour mix.
Angela demonstrates how to knead the dough!


Form a large ball with the dough.
Then roll out the dough onto a flour-covered surface. Make thin cylinders and assemble in layers.
Obtain a steamer. Place your dough onto a piece of paper and then into the steamer.

In process of steaming!
The finished result. Can you guess what animal the first one is supposed to be?

(Rabbit) =P
The next step - fry the buns in a skillet of oil until golden brown. Be careful not to overdo it!
Serve with condensed milk.
Black Sesame Rice Balls


We begin by making the sesame paste. Add sesame seeds, water, and corn syrup to a blender.
Once the mixture is finely ground up, transfer to a pot and heat. Add corn syrup and sugar to taste and for the correct consistency.
Using rice flour and water, we molded some rice balls. These were then dropped into a pot of boiling water - once they float, they are ready!

Serve with the black sesame paste:

- Candice