{"id":46571,"date":"2018-02-09T12:58:40","date_gmt":"2018-02-09T17:58:40","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=46571"},"modified":"2018-02-09T12:58:40","modified_gmt":"2018-02-09T17:58:40","slug":"sesame-balls%e8%83%a1%e9%ba%bb%e5%9b%a3%e5%ad%90","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=46571&lang=en","title":{"rendered":"Sesame Balls<br>\u80e1\u9ebb\u56e3\u5b50"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46572 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/61.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Sesame ball is one of my favorite things I tried while we visited China Town in Yokohama, Japan.<\/p>\n<p>We had lunch at a nice sit-down restaurant.<\/p>\n<p>But we soon regretted because we found out that there were so many delicious street-food options.<\/p>\n<p>We were already so full, but I had to try freshly-made sesame balls that were being sold on the street.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46573 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/56-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>For a long time I thought I couldn&#8217;t get the particular flour that is needed to make this type of Asian sweets, but then recently I discovered that &#8220;glutenous rice flour&#8221; would work.<\/p>\n<p>Glutenous rice flour is easily found at the Thai food section in almost any large Asian grocery store.<\/p>\n<p>So I decided to try; I used glutenous rice flour and all purpose flour both, 1:1.<\/p>\n<p>I made two different kinds: plain and matcha.<\/p>\n<p>Both were stuffed with sweet red bean paste.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46574 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/57.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I learned this little trick, cooking in an octopus ball pan, instead of deep-frying, online, so it was super easy to make these.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46575 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/60.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Turned out great, and these were so delicious!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46576 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/58.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/58.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/58-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>I will definitely make these again.<\/p>\n<p>But maybe fewer, because I overeat!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sesame ball is one of my favorite things I tried while we visited China Town in Yokohama, Japan. We had lunch at a nice sit-down restaurant. But we soon regretted because we found out that there were so many delicious street-food options. We were already so full, but I had to try freshly-made sesame balls [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,28,29],"tags":[],"class_list":["post-46571","post","type-post","status-publish","format-standard","hentry","category-dessert","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46571","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=46571"}],"version-history":[{"count":3,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46571\/revisions"}],"predecessor-version":[{"id":46579,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46571\/revisions\/46579"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46571"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46571"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}