Sesame Balls

Print Recipe
Sesame Balls
sesame balls
Prep Time 1 hour
Cook Time 30 minutes
Servings
Ingredients
Prep Time 1 hour
Cook Time 30 minutes
Servings
Ingredients
sesame balls
Instructions
  1. Rinse the mung beans in a medium bowl until the water is clear and not yellow. Let it sit over night.
  2. Dough: In a small pot, boil 2 cups of water. Mix the potato flakes with 1 cup of water until it thickens. Add all the other ingredients and stir. Add 1/2 cup of water and knead the dough. Add a little bit more water and knead well. It's so much easier if you have a stand mixer to knead the dough. Cover the bowl with plastic wrap and let it sit for 1 hour.
  3. Fillings: Rinse the mung beans again and steam it for about 30 minutes or until the mung beans are soft. In a medium bowl mix the sugar, salt, and mung beans together. Using a mortar and pestle, pound the mung beans until it is smooth. It shouldn't feel wet. It should feel like thick mashed potatoes that you can make into a ball.
  4. Roll 1/2 inch balls with the mung beans and put it on a pan. Using your hands, roll dough into a ball smaller than a golf ball then flatten it out. Put the mung bean ball in the middle and roll it into a ball. Dip and roll the ball in the sesame seeds until it is covered.
  5. On medium heat, fry the sesame balls for 5-10 minutes until it is golden brown. You can check to see if it is cooked by cutting one open. The texture on the inside shouldn't be doughy. It should be clear and sticky. Be careful not to burn them.
  6. Line an aluminum pan with paper towels. Once the sesame balls are cook, line them up in a pan to get rid of the excess oil. Enjoy!
Share this Recipe
Sesame balls are delicious! One of my childhood favorites. They do take awhile to make, but hard work pays off. Growing up my mom, sisters, aunts, cousins, and I usually make these for parties and special events. Now that I have my own family I make them whenever I want to eat them; that’s probably like once or twice a year.

I’ve tried 3 different recipes and this one is my favorite. It turns out perfect every time and the dough is easy to work with.

Ingredients:

Dough:

  • 1 Cup Mashed Potato flakes
  • 2 Cups boiling water
  • 1 bag (16 oz) Glutinous Rice Flour
  • 2 tbsp Rice Flour
  • 2 1/2 tsp Baking powder
  • 1 tsp Salt
  • 2 tbsp Oil
  • Sesame seeds

Fillings:

  • 1 bag of Mung beans (2 cups)
  • 1/2 – 1 cup of Sugar
  • 1/2 tsp Salt



Directions:

Rinse the mung beans in a medium bowl until the water is clear and not yellow. Let it sit over night.

mung beans

Dough: In a small pot, boil 2 cups of water. Mix the potato flakes with 1 cup of water until it thickens. Add all the other ingredients and stir. Add 1/2 cup of water and knead the dough. Add a little bit more water and knead well. It’s so much easier if you have a stand mixer to knead the dough. Cover the bowl with plastic wrap and let it sit for 1 hour.

dough dough

Fillings: Rinse the mung beans again and steam it for about 30 minutes or until the mung beans are soft.

mung beans

In a medium bowl mix the sugar, salt, and mung beans together.

mung beans

Using a mortar and pestle, pound the mung beans until it is smooth. It shouldn’t feel wet. It should feel like thick mashed potatoes that you can make into a ball.

mung beans sesame balls filling

Roll 1/2 inch balls with the mung beans and put it on a pan.

sesame ball fillings

Using your hands, roll dough into a ball smaller than a golf ball then flatten it out.

sesame balls

Put the mung bean ball in the middle and roll it into a ball.

sesame balls sesame balls

Dip and roll the ball in the sesame seeds until it is covered.

sesame balls

On medium heat, fry the sesame balls for 5-10 minutes until it is golden brown. You can check to see if it is cooked by cutting one open. The texture on the inside shouldn’t be doughy. It should be clear and sticky. Be careful not to burn them.

sesame balls

Line an aluminum pan with paper towels. Once the sesame balls are cook, line them up in a pan to get rid of the excess oil.

sesame balls

Enjoy!

sesame balls

Fancy Frills Giveaway

Welcome to MamatheFox’s Fancy Frills Giveaway

This exciting giveaway runs 8/25- 9/8 and is open to US residents.

Enter for your chance to win: (1) C.E.O Moisturizer, (1) C.E.O. Cleaning Oil and (1) C.E.O. Brightening Serum from Sunday Riley, winners choice of (1) pair of stud earrings from Bregje’s Design and (1) pure highlighter powder and (1) lip stain from Au Naturale Cosmetics.

 

MamatheFox and all participating blogs are not held responsible for sponsors who fail to fulfill their prize obligation

Vivo Per Lei Mud Mask Review

Vivo Per Lei Mud Mask Review:
Vivo Per Lei Mud Mask Review

I’ve tried a couple of mud mask before and this one is one of my favorite. I love this mud mask. So easy to apply and wash off. It doesn’t smell bad. After using this mask a couple of times my face feels smoother and my dry spots are gone. It gets rid of my blackheads well too. I leave this mask on for 15-20 minutes. Would recommend this mask!

This face mask is good for oily skin, blackheads, flaky dead skin, breakouts, or any other skin issues.

Mud-Masking 101: Do’s and Don’ts

  • Do: Start by cleansing your face with a gentle facial cleanser , and forego any moisturizer or other post-cleansing product.

  • Do: Steam your face before applying the mask . The steam will help open your pores, soften all the gunk clogging them up, and make your skin more receptive to the nutrients in the mask. To steam, just lean your face over a bowl of boiling water for 5-10 minutes, with a towel draped over either side to trap in the steam.</p?

  • Do: Apply the mask evenly all over your face, neck, and décolleté. The skin on your neck and upper chest is just as sensitive and problem-prone as your face — and make sure to avoid your eyes!

  • Do: Remove your mask with warm water, and be gentle. Splash enough water on your face to rehydrate the mask and gently rub with a soft washcloth to remove it.

Don’t: Dip your fingers into the jar. Even if your hands are clean, residual oil can get trapped in the jar and contaminate the product (especially if you store it in your warm, humid bathroom). Use a sterile spatula or a clean spoon to scoop the mask out of the jar.

Don’t: Apply the mask with your fingers. Ideally you should apply the mask with a clean makeup brush to keep all bacteria away from your wide-open pores. Using a brush allows for a more even and precise application, which also means you’ll use less product.

Don’t: Let the mask become super dry. The main benefits of your mineral mask — drinking in nutrients, drawing out impurities — occur during the damp and almost-dry phases. Allowing the mask to dry completely will pull out vital moisture from your skin, which can lead to irritation, especially for sensitive skin types.

Don’t: Slather on a heavy-duty moisturizer right afterwards. You don’t want to suffocate all those newly opened pores! Start with a gentle toner to help your pores begin to close, so they’re not re-exposed to all the toxins you just cleared. Then follow up with a lightweight serum or moisturizer.

Vivo Per Lei Mud Mask

Get yours here:
http://www.amazon.com/s/ref=nb_sb_noss?url=me%3DA26Y1VZ91QJRCP&field-keywords=clay+mask

I bought this product for a very discounted price to review. All opinions are my own. 

Teriyaki Chicken Casserole

Print Recipe
Teriyaki Chicken Casserole
Instructions
  1. First, cook the rice according to the directions on the package. Stir it occasionally so the rice don't get burnt on the bottom. It should be ready in 10 minutes. 
  2. Dice the chicken thighs. In a large skillet, cook the meat until it is cooked.
  3. Cut the broccoli and the baby carrots (the long way). When the chicken is cooked, add in the veggies.
  4. Add 1/4 cup of the stir fry sauce and stir. Stir in salt and black pepper as well. Put the lid on the pot to simmer. This will help soften the veggies faster. 
  5. When the veggies are soften, add in the rice. Stir well.
  6. Put it in a pan and serve. Enjoy!
Share this Recipe
I’ve received the Uncle Ben’s Flavor Infusions voxbox from Influenster and decided to make Teriyaki chicken casserole with the chicken & herb flavored rice. I got this product free for testing and reviewing purposes. All opinions are my own.

uncle ben's flavor infusion chicken & herb

This chicken & herb flavored rice smells good just like chicken and herbs. The smell reminds me of the chicken flavored ramen noodles. It’s also very easy to make. On the back of the packaging there is a direction on how to cook the rice. The rice taste good. My husband agrees too. It’s really flavorful. It goes really well with my teriyaki chicken casserole. Perfect for family dinner, gatherings, and pot luck.

Ingredients:
  • 1 Pack Uncle Ben’s Flavor Infusion Chicken & Herb Rice (Or 2 cups of any rice)
  • 4 Chicken thighs or 2 breasts, diced
  • 2 Crown Broccoli
  • 2 Cups Baby Carrots, cut
  • 1/4 Cup Stirfry sauce (Recipe Here)
  • Salt, to taste
  • Black pepper, to taste



Directions:

First, cook the rice according to the directions on the package. Stir it occasionally so the rice don’t get burnt on the bottom. It should be ready in 10 minutes.

Uncle Ben's flavored infusions rice

Dice the chicken thighs

diced chicken

In a large skillet, cook the meat until it is cooked.

Cook the chicken

Cut the broccoli and the baby carrots (the long way)

cut carrots and broccoli

When the chicken is cooked, add in the veggies.

Stirfry

Add 1/4 cup of the stir fry sauce and stir. Stir in salt and black pepper as well. Put the lid on the pot to simmer. This will help soften the veggies faster.

simmer veggies

When the veggies are soften, add in the rice. Stir well.

teriyaki chicken casserole

Put it in a pan and serve.

teriyaki chicken casserole

teriyaki chicken casserole

Enjoy!

teriyaki chicken casserole

Baked Teriyaki Wings

Print Recipe
Baked Teriyaki Wings
baked teriyaki wings
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Prep Time 10 minutes
Cook Time 40 minutes
Servings
baked teriyaki wings
Instructions
  1. Preheat the oven to 350 Degrees. Rinse and clean the chicken wings then cut them. Pat them dry with a paper towel and put them in a bowl.
  2. Add garlic powder, salt, and black pepper to the chicken and mix well.
  3. In a small bowl of all purpose flour, dip the chicken in until covered in flour.
  4. Place the floured wings onto a baking sheet. Bake them for 30 minutes flipping them at 15 minutes.
  5. While the wings are baking, mix the sauce and sesame seeds together.
  6. Take the wings out of the oven. Spread the sauce on both sides of the wings and bake again for 5-10 minutes.
  7. If you try my recipe, please let me know if you like it. Enjoy!
Share this Recipe
Since I was making wings, I decided to make two different types: baked teriyaki wings and spicy Korean bbq wings. These baked teriyaki wings are very flavorful and finger licking good! Perfect for any occasions.

Ingredients:
  • 1/2 cup All purpose flour
  • 1 lb Chicken wings
  • 1 tsp Garlic powder
  • 1 tsp Sesame Seeds
  • 1/2 cup Mixed Sauce (Recipe Here)
  • Black pepper, to taste
  • Salt, to taste



Directions:

Preheat the oven to 350 Degrees.

Rinse and clean the chicken wings then cut them. Pat them dry with a paper towel and put them in a bowl.

chicken wings

Add garlic powder, salt, and black pepper to the chicken and mix well.

chicken wings

In a small bowl of all purpose flour, dip the chicken in until covered in flour.

chicken wings

Place the floured wings onto a baking sheet. Bake them for 30 minutes flipping them at 15 minutes.

Chicken wings

While the wings are baking, mix the sauce and sesame seeds together.

Take the wings out of the oven. Spread the sauce on both sides of the wings and bake again for 5-10 minutes.

baked teriyaki wings

baked teriyaki wings

If you try my recipe, please let me know if you like it. Enjoy!

Try out my spicy Korean bbq wings too!