I made dim sum-style sesame balls last night for dinner. Well, theoretically as a side-order. Last time, the recipe I used had the bread element made entirely out of rice flour, water and sugar. There was no fixing element, and rice flour's got a texture like cornstarch, so my sesame balls were kind of flat, melty puddles of grease and red bean paste. Not very tasty-looking.

This recipe called for sweet potato and wheat flour in the batter. The gluten gave the dough a lot more substance, so each one was a perfect little fried ball covered in sesame seeds. They were so cute, and looked just like the ones in the restaurant!

Didn't taste quite as good, though. I'm not sure what the difference is. I think using regular potato instead of sweet potato, and using brown sugar in the dough, might be a little closer to what our local Dim Sum restaurants serve. But definately fun and rewarding to cook :)