- Serves: Makes 40-50 balls
- Cook Time: 15 minutes
- Prep Time: 40 minutes
- Effort: hard
- 230 g sugar
- 6-7 tbsp water, plus extra for dipping
- 600 g plain flour, sifted
- 8 tbsp groundnut oil, plus extra for frying
- 2 large eggs, lightly beaten
- 2 tbsp baking powder
- 100 g desiccated coconut
- 3 tbsp custard powder
- 350 g sesame seeds
1. Combine the sugar and water in a bowl and stir until the sugar has dissolved.
2. Tip the flour onto the work surface and create a well in the middle.
3. Pour in the oil and the sugar solution and mix together in the well. Then add the eggs, baking powder, coconut and custard powder. Slowly stir to mix, gradually drawing in the flour from around the edge. Continue to mix until all the flour is incorporated and you have a soft dough.
4. Pinch off a piece of dough and form into cherry-sized balls. Repeat with the rest of the dough.
5. Spread out the sesame seeds on a plate. Dip the balls in water, then roll them in the sesame seeds, making sure the seeds are pressed in firmly.
6. Heat about 2cm of oil in a high-sided frying pan. When the oil reaches 140-150°C, turn off the heat and place a batch of balls in the pan. Leave for about 30 seconds until they start to sizzle. As soon as they are light golden brown, carefully remove them from the pan with a perforated spoon. Drain on paper towels and leave to cool evenly. Reheat the oil and repeat with the remaining batches.
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