Apricot, sesame & barley malt balls


Preparation info

  • Difficulty


  • Serves


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

These flavour bombs are great for an energy boost. You can add other ingredients, including more dried fruit; you can even soak the dried fruit in freshly squeezed fruit juice, or even rice bran extract — but not too much, just enough to bind it all.

Once rolled, the mixture will firm up during chilling. Just let everyone know these treats are in the fridge and they will disappear very quickly.

Preparation 10 minutes + 1 hour chilling
Cooking 10 minutes


  • 100 g ( oz/ cup) pepitas (pumpkin seeds)
  • 100 g ( oz/ cup) sesame seeds
  • 100 g ( oz/½ cup) dried apricots, finely chopped
  • 100 g ( oz/4 cups) puffed rice
  • 60 ml (2 fl oz/¼ cup) barley malt extract


Preheat the oven to 180°C (350°F).

Spread the pepitas on a baking tray and bake for 3–4 minutes, or until lightly toasted. Transfer to a large bowl and leave to cool, then crush them using a mortar and pestle or blender, so they are roughly broken. Place them back in the bowl.

Spread the sesame seeds on the baking tray and bake for a few minutes, until lightly toasted. Crush the sesame seeds using a mortar and pestle, then add them to the bowl of pepitas.

Add the dried apricot and puffed rice and mix together. Drizzle the barley malt extract over the mixture and mix to coat all the ingredients.

Using wet hands, form the mixture into balls about the size of golf balls.

Cover and place in the fridge to firm for 1 hour before serving.

The tsampa should be consumed in a day or two, or the puffed rice will become soggy — but they will still taste great!