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It is deep fried until it is slightly chewy and crispy outside before being coated with sesame seeds; it is made of sweet potato, glutinous rice, and sometimes, with red bean paste. [ 10 ] [ 11 ] They are typically eaten as snacks; [ 12 ] but they are especially eaten during Chinese New Year as a traditional snack by Sino-Mauritians.
Jiandui, or sesame balls, are a variation of tangyuan. They are made with glutinous rice flour that is fried and coated with sesame seeds to achieve a crisp, chewy texture. The insides of the dessert are stuffed with lotus paste, black sesame, or red bean paste. [14]
Beef bun – Usually filled with ground beef, sometimes flavored with curry; sometimes sprinkled with black sesame or poppy seeds; Black sesame rice cake – Flat glutinous rice patties filled with black sesame paste; Cha siu bao – Steamed or baked bun, filled with roast pork and optionally, sweet onions; [1] sometimes indicated by a red dot
Tangyuan 汤圆 -- soup-based boiled glutinous rice balls; common sweet fillings include black sesame and red bean paste; Taro ball 芋圆 -- chewy balls made from taro and flour, typically served with shaved ice other sweet toppings. Taro purée 芋泥; Tiaotou gao 条头糕 -- Shanghainese glutinous rice cake rolls with red bean paste fillings.
Commonly eaten as a breakfast food, it is sometimes fried with a coating of sesame seeds. [2] There are at least 3 varieties of ham chin peng - with glutinous rice, five spice powder and red bean paste. [3] The pastry is eaten throughout Southeast Asia; it is known by various local names, including Indonesian: kue bantal, and Vietnamese: bánh ...
In Hong Kong and other Cantonese regions, the traditional lo mai chi (Chinese: 糯米糍; Jyutping: no6 mai5 ci4) is made of glutinous rice flour in the shape of a ball, with fillings such as crushed peanuts, coconut, red bean paste, and black sesame paste. It can come in a variety of modern flavors such as green tea, mango, taro, strawberry ...
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Made from galapong (ground-soaked glutinous rice) and filled with mung- or red bean paste, it is shaped into balls or ovals. Bukayo (caramelised grated coconut) may also be used. It is then boiled in water until it floats. It is then sprinkled with sesame seeds or crushed peanuts and served hot with a sauce made from sweetened coconut milk ...