5. Mini Churros Recipe
Ingredients:
1 cup water
2 tbsp sugar
2 tbsp unsalted butter
¼ tsp salt
1 cup all-purpose flour
1 large egg
½ tsp vanilla extract
Oil, for frying
For Coating:
½ cup sugar
1 tsp ground cinnamon
Dipping Sauce:
Chocolate Sauce — Melt together:
½ cup heavy cream
¾ cup semi-sweet chocolate chips
Stir until smooth and glossy.
Instructions:
1. Make the dough:
In a saucepan, combine water, sugar, butter, and salt. Bring to a gentle boil over medium heat.
Once butter melts, add flour all at once and stir vigorously until it forms a smooth ball and pulls away from the sides.
2. Cool slightly and add egg:
Remove from heat and let cool for 5 minutes. Add the egg and vanilla, then stir until smooth and glossy (it takes a bit of mixing — you can use a spoon or hand mixer).
3. Prepare for frying:
Heat about 2 inches of oil in a pot to 350°F (175°C).
4. Pipe the churros:
Transfer dough into a piping bag fitted with a star tip (like Wilton 1M). Pipe 2–3 inch pieces directly into the hot oil, cutting with scissors.
5. Fry until golden:
Cook for about 2–3 minutes, flipping halfway, until golden brown and crisp.
6. Coat in cinnamon sugar:
Mix sugar and cinnamon in a bowl. Roll warm churros in the mixture to coat evenly.
Tips:
For extra crispiness, fry in small batches.
Pipe mini bites or loops for variety.
Best served warm and fresh!
6. Sesame Balls (Fried Glutinous Rice Balls)
Ingredients:
1 cup glutinous rice flour (mochiko flour works too)
¼ cup sugar
⅓ cup hot water (plus 1–2 tbsp more as needed)
½ cup white sesame seeds
Oil for frying
Optional Filling:
¼ cup sweet red bean paste, lotus seed paste, or sweet mung bean paste
Instructions:
1. Make the dough:
In a bowl, mix glutinous rice flour and sugar. Gradually pour in hot water, stirring with a spoon, then knead into a smooth, soft dough (not sticky). If too dry, add a little more warm water 1 tsp at a time.
2. Shape and fill:
Divide the dough into 10–12 pieces. Flatten each one into a small circle. Add ½–1 tsp of filling in the center. Pinch the edges to seal tightly and roll into a smooth ball.
3. Coat with sesame seeds:
Lightly dampen each ball with water. Roll in sesame seeds until fully covered, pressing gently so they stick well.
4. Fry:
Heat oil in a pot to 320–340°F (160–170°C) (medium heat). Fry the sesame balls in batches for about 6–8 minutes, stirring gently so they brown evenly. They’ll puff up as they cook!
5. Drain & cool:
Remove with a slotted spoon and drain on paper towels. Let cool slightly before serving — the inside will be hot!
Tips:
Keep oil temperature moderate — too hot and they’ll brown before puffing.
If they don’t float, gently tap them with a spoon after 2–3 minutes.
For a twist, fill with chocolate or peanut butter instead of bean paste!
