Sesame Balls
Glutinous rice dough wrapped around sweet red bean paste, rolled in white sesame, and fried in two stages so they puff up hollow. Crisp shell, chewy layer, soft filling.
- 1
Heat the water and brown sugar in a small saucepan over medium heat, stirring until dissolved. Let it cool until warm but not hot to the touch.
- 2
Put the glutinous rice flour in a bowl and pour in the sugar water in a steady stream, stirring as you go. Knead 3 to 4 minutes into a smooth dough with the feel of soft modeling clay, adding water a teaspoon at a time if it cracks. Cover and rest 30 minutes.
- 3
Roll the red bean paste into 16 balls of about 2 teaspoons each and refrigerate them while you shape the dough.
- 4
Divide the dough into 16 pieces. Flatten one into a 3-inch disk, set a paste ball in the middle, gather the dough up over it, and roll it smooth. Any crack or seam will burst in the oil.
- 5
Roll each ball briefly in water, then in the sesame seeds, and press firmly between your palms so the seeds embed.
- 6
Pour 3 inches of oil into a deep heavy pot, filling it no more than half way, and heat to 275°F. Keep water away from the pot and make sure the outside of every ball is dry.
- 7
Slide in 4 or 5 balls. Fry 5 minutes at this low temperature, turning gently. Once they float, press each lightly against the side of the pot with a spider to encourage them to expand.
- 8
Raise the oil to 340°F and fry 3 to 4 minutes more, until deep golden and light enough to feel hollow. Drain on a rack, bring the oil back to 275°F, and repeat. Cool at least 5 minutes before eating; the filling stays scalding.
Ingredients
- 1 cup water
- 1/4 cup packed dark brown sugar
- 2 cups glutinous rice flour
- 3/4 cup sweet red bean paste
- 1/2 cup white sesame seeds
- 6 cups vegetable oil, for frying
Instructions
- 1
Heat the water and brown sugar in a small saucepan over medium heat, stirring until dissolved. Let it cool until warm but not hot to the touch.
- 2
Put the glutinous rice flour in a bowl and pour in the sugar water in a steady stream, stirring as you go. Knead 3 to 4 minutes into a smooth dough with the feel of soft modeling clay, adding water a teaspoon at a time if it cracks. Cover and rest 30 minutes.
- 3
Roll the red bean paste into 16 balls of about 2 teaspoons each and refrigerate them while you shape the dough.
- 4
Divide the dough into 16 pieces. Flatten one into a 3-inch disk, set a paste ball in the middle, gather the dough up over it, and roll it smooth. Any crack or seam will burst in the oil.
- 5
Roll each ball briefly in water, then in the sesame seeds, and press firmly between your palms so the seeds embed.
- 6
Pour 3 inches of oil into a deep heavy pot, filling it no more than half way, and heat to 275°F. Keep water away from the pot and make sure the outside of every ball is dry.
- 7
Slide in 4 or 5 balls. Fry 5 minutes at this low temperature, turning gently. Once they float, press each lightly against the side of the pot with a spider to encourage them to expand.
- 8
Raise the oil to 340°F and fry 3 to 4 minutes more, until deep golden and light enough to feel hollow. Drain on a rack, bring the oil back to 275°F, and repeat. Cool at least 5 minutes before eating; the filling stays scalding.