While
you'll find this delicious dim sum treat at bakeries
throughout the year, sesame seed balls are popular
during Chinese New Year and other special occasions.
Makes 20 balls
Ingredients:
1 pound glutinous rice flour
1 1/4 cups dark brown sugar
1 1/4 cups boiling water
1 cup sweet red bean paste
1/4 cup white sesame seeds
4 cups oil for deep-frying
Directions
Dissolve
the brown sugar in boiling water. Place the rice
flour in a large bowl. Make a well and add the
dissolved sugar and water mixture. Stir until
thoroughly mixed.
Dust your hands with a bit of rice flour and shape
the dough into balls roughly the size of golf balls.
Repeat the process with the red bean paste, using
about 1 teaspoon and shaping into smaller balls.
Next, using the thumb and index finger of both
hands, press a hole into the dough so that you've
formed a cup. Place a ball of the red bean paste
inside and press the edges of the dough together so
that the filling is completely covered and there are
no holes. Roll each of the filled balls in your
hands to form a perfect circle and then roll the
ball in the sesame seeds.
Deep-fry the sesame seed balls, a few at a time, in
oil heated to between 320 and 350 degrees.
Once the sesame seeds turn light brown and the balls
start floating to the surface (about 2 minutes),
gently apply pressure to the ball with the back of a
spatula or a large ladle against the side of the
wok. Continue applying pressure as the balls
increase in size to approximately three times their
normal size and turn golden brown. Place the
deep-fried sesame seed balls on a tray lined with
paper towels to drain. Serve warm. If preparing
ahead, refrigerate and then re-heat the balls until
they puff up again
