A round serving of rice topped with a golden cooked mixture sits on a black plate, with a bowl of diced fruit and a wooden spoon nearby on a dark surface.

Recipes /

Sesame Buñuelo with Soy-Caramel Glaze

Name: Sesame Buñuelo with Soy-Caramel Glaze
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Ingredients: Vegetarian

Serves 6 servings

Total Time 1 hour

Prep Time 30 minutes

Cook Time 30 minutes

About

This recipe combines the childhood favorites of Chef Evelyn and Chef Henry. The traditional tapioca pudding becomes a fun and textural experience. Recipe created in partnership with Chefs Evelyn Garcia and Henry Lu at Jūn by Kin.

Ingredients

Tapioca Pudding:

1 cup small tapioca pearls
40 ounces coconut milk or 3 (16.66-oz.) cans
2 ounces palm sugar
¼ teaspoon salt
1 cup seasonal fruit

Honey Soy Sauce:

1 cup honey
½ cup Kikkoman® Less Sodium Soy Sauce

Sesame Buñuelo:

¼ cup white sugar
2 tablespoons kosher salt
1 ¼ cups all-purpose flour
¾ cup milk
¼ cup fresh squeezed orange juice
1 tablespoons black sesame seeds
2 eggs
2 quarts blended oil for frying
Finely grated zest of 1 orange (garnish)

Directions

To prepare pudding, bring coconut milk to a boil in large pot. Reduce to a simmer and add tapioca pearls; cook and stir for 15 minutes or until tapioca pearls are translucent, making sure to stir the bottom of the pan well. Stir in palm sugar and salt and cook until sugar is dissolved; remove from heat and let cool.
Spoon into 6 small ramekins or lightly greased ring molds. (Remove rings when pudding is firm.) Top with fruit, pushing gently into the surface.
To prepare the Honey Soy Sauce, combine both ingredients into a small sauce po.t Cook over low heat until reduced by half; let cool slightly.
To prepare the Buñuelos, combine sugar and salt in a small bowl; set aside for garnish.
Whisk together flour, milk, orange juice, sesame seeds and eggs in a medium bowl until smooth; refrigerate for 10 minutes.
Heat oil in a large pot to 350°F. Heat the buñuelo mold hot oil, then let the excess drip off. Quickly dip it into the batter until it reaches about halfway up the side of the mold. Immediately place the into oil and cook until the buñuelo falls off the mold. Continue to fry until golden brown, flipping to fry both sides. Season with the sugar salt mixture.
Serve pudding with a buñuelo and a drizzle of warm honey soy sauce.