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Sesame Seed Balls Recipe

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.


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