Sim-sim balls
🌰 About twenty small sesame sweets, or ten portions of two, shaped with spoons rather than bare hands.
Ingredients
- 250 g food-grade sesame seeds
- 120 g white sugar
- 30 ml drinking water
- Small pinch salt, about 0.5 g
- About 2 ml neutral oil to grease spoons
Preparation
Check seeds. Prepare a heatproof food-safe silicone-lined tray and lightly grease two spoons.
Toast sesame in a dry pan over medium-low heat 4–5 minutes, stirring; transfer immediately to a dry bowl.
Gently heat sugar and water in a heavy saucepan, stirring until dissolved; stop spoon-stirring once boiling.
Cook over moderate heat about 6–10 minutes until very pale golden. Watch constantly and avoid dark caramel.
Remove from heat; immediately stir in warm sesame and salt with a sturdy spatula. Do not add cold water.
Quickly use two spoons to place about twenty spaced bites, rounding with utensils. Never touch hot caramel with fingers.
Cool and harden about 30 minutes, longer for thick pieces; check fully cold before lifting.
Serve two per portion. Store airtight in a cool dry place, preferably up to one week, with parchment between layers.