Serving Size : 1
Amount Measure Ingredient -- Preparation Method
-------- ------------
--------------------------------
1
lb
Water-ground glutinous rice flour
1 1/4 c
Light brown or white sugar
1 1/4 c
Boiling water, approx.
1
c Red Bean
Paste
1/4
c White sesame
seeds
6
c Oil for deep
frying
Put rice flour in large mixing bowl. Dissolve brown
sugar in boiling water; then stir sugar water into
flour until flour is all damp. Add more hot water if
flour appears too dry. Pat and knead dough in bowl
until soft and smooth. Break off half the dough and
roll it a little between your palms; if it isn't
smooth, wet your hands and roll it again. Then break
it into fifteen pieces. Roll each piece between your
palms into a ball about the size of a walnut. Cover
with damp towel or plastic wrap. Take a ball of dough
and press an indentation into it, making a deep cup.
Place 1 teaspoon filling inside and close the cup,
making sure you completely cover the filling with the
dough. Pinch and twist off a piece of dough and seal
the edge well. Roll the filled ball between your
palms to make it perfectly round. Then roll the ball
in sesame seeds, pressing gently, until the entire
surface is covered and the seeds adhere to the dough.
Prepare the other half of the dough and cover the
finished balls with a damp towel or plastic wrap. Heat
wok over medium heat. Add oil and heat to 350 degrees.
Lower in a few balls at a time and let cook slightly.
When sesame seeds turn light brown, apply some pressure
to the balls with the back of a large ladle, pressing
them against the bottom or side of the pan. Do this
continuously, pressing each ball until it blows up to
about three times its original size and the sesame
seeds turn golden brown; this takes about 5
minutes. Each time you press down on a ball with the
back of a large ladle, it will automatically turn over
and expand a little. The trick is to work all the
balls in separate turns, until they have tripled in
size, pressing each one separately and quickly going
on to the next during the 5 minute process. Drain the
sesame balls on paper towels and serve them warm or at
room temperature. Already cooked sesame balls can be
reheated in a preheated 450 degree oven for about 5
minutes, or until they puff up again.
