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Old 06-05-2014, 11:41 PM   #1
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Has anybody fried anything with glucomannan in it?

My husband told me he misses asian fried sesame balls (banh cam).

They're sweet red bean filled balls surrounded by a gelatinous rice flour dough, rolled in sesame seeds and fried.

Ok... try a sweetener + black soy beans + coconut butter filling- check. Maybe.

And the outer sesame seeds- check.

But the jellyish clearish white dough???

Gelatinous rice flour is horribly full of carbs (think 40 per 1/4 cup!) If a recipe makes enough balls- say 40- I could see using using 1/2 of a cup in a recipe. Then what?

A glucomannan dough comes to mind. Chewy, holds together...

But would it fry?

Help.
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Old 06-06-2014, 04:13 AM   #2
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Dumplings Buttoni
3/4 tsp. baking powder (not in original recipe)
1½ T. glucomannan powder (Konjac powder)
1½ T. oat fiber (NOT oat flour or oat bran, which are much higher in carbs)
1/8 tsp. salt
¼ c. +2 T. water
1 extra-large or jumbo egg, beaten
Optional: Add 1-2 T. finely chopped parsley
Beat the egg in a small bowl with a fork. Add the water and beat until well blended. On a paper plate or in another bowl, mix the dry ingredients well. Slowly sprinkle the dry ingredients into the wet, beating constantly as you incorporate the two. Using a rubber spatula, fold the mixture over and over itself until the glucomannan has thickened the mixture into a smooth batter and eventually a thick dough. Using a teaspoon, drop 1″ balls of the dough into boiling soup/chicken stock, cover. You want a medium simmer on the fire. From the time you cover the pot, set timer for exactly 10 minutes (less if you chose to make very small dumplings). I like to remove chicken, meat or large chunks of vegetables to a platter while the dumplings are cooking to prevent overcooking and to allow ample room for the dumplings to rise and swell up. DO NOT LIFT THE LID or disturb the pot during this 10 minutes. Voila. They’re done! I have not found I have to thicken the stock further but you can decide if YOU want to thicken yours or not.
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Old 06-06-2014, 04:15 AM   #3
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I think Peggy or someone else tried frying these in one of thier recipes like pot stickers, but I can't locate it.
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Old 06-06-2014, 06:30 AM   #4
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I'd think it would work, but you may want to let it set up for 30 minutes in the refrigerator before frying to let it firm up completely.

edit: I mean totally prep the individual banh cam, then refrigerate for 30 minutes before frying.
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Old 06-06-2014, 08:31 AM   #5
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Of course, I forgot the dumplings could be fried. I boiled them when I made them. Yeah- that might be just the thing!

Good idea Dottie about letting them firm up. The recipe I was looking at said mixing in mashed potatoes was the secret ingredient to keeping them from exploding. Haha. I guess I'll have to risk it! Gluc is perdy strong!


Okay- I think I'll try it, but I just finished a round of HCG and I have to be starch-free for a month, give or take. I want to try it with a little of the rice flour... do you think it'd be better to add the rice flour to the dough, or roll the dough balls (before the sesame seeds) in the rice flour?

Last edited by JHoberer; 06-06-2014 at 08:34 AM..
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Old 06-06-2014, 08:48 AM   #6
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You could always try adding a little oat fiber for "body", too. That may make it a little less chewy
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Old 06-06-2014, 07:31 PM   #7
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Can't wait to hear the results of this!

One thing I love and miss is mochi - the Japanese sweet bean paste/pounded rice dough dessert. They're not fried. If you can make the dough and it can be fried, I'm betting it can be used as-is too!
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Old 06-07-2014, 09:43 PM   #8
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I thought the 2 must be similar!
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