Sesame Balls
Authentic Sesame Balls filled with sweet red bean paste and deep fried into crispy goods. They're easy to make and taste absolutely delicious and flavourful.
Servings: 10 pieces
Ingredients
- 2 1/2 tablespoons sugar
- 1/2 cup lukewarm water
- 1 cup glutinous rice flour
- 2/3 cup red bean paste
- 1/2 cup roasted white sesame
- oil for deep fry
Instructions
- Add glutinous rice flour to a large bowl. Dissolve the sugar in the water, then slowly pour it into the bowl, mixing well with a spatula. Once all the ingredients are incorporated, transfer the dough to a work surface and knead it by hand until smooth. Cover the dough with plastic wrap while you prepare the filling. Set aside.
- Divide the red bean paste into 10 equal pieces and roll them into balls. Set aside. Then, divide the dough into 10 equal pieces and shape them into balls. Cover with plastic wrap to prevent drying out.
- Flatten the dough with your palm and place the filling in the center. Fold the edges to seal tightly. Gently roll the dough between your palms, ensuring there are no leaks.
- Prepare a small bowl of water and set it aside. Add white sesame seeds to a shallow bowl. Gently dab the dough with a little water using one hand, then drop it into the white sesame. Roll the ball with your dry hand to coat it evenly on the surface.
- In a heavy-bottomed pot, add enough oil (about 4 to 6 cups, depending on the size of the pot) for deep frying. Heat the oil to 158°F (70°C) over medium-low heat, then gently drop the sesame balls into the pot in batches. Do not overcrowd the pot.
- Use a slotted spoon to gently move the balls around, preventing them from sticking to the bottom of the pot. Continue frying the sesame balls over low heat until they float to the top. Keep frying, occasionally pressing each sesame ball down with the slotted spoon to help them expand.
- Once the sesame balls have expanded to twice their original size, increase the heat to medium-high and continue frying for 3 to 5 minutes until they are golden brown and crispy on the outside. Remove the sesame balls and drain them on paper towels. Serve immediately.
Notes
- Dissolve sugar in lukewarm water instead of hot boiling water.
- If the dough is too wet after combining glutinous rice flour, water and sugar, add 1/2 to 1 tablespoon of glutinous rice flour to make the dough come together smoothly.
- If the dough is too dry, slowly add 1/2 tablespoon of water one at a time to smooth the texture. Do Not add too much water at once.
- Heat the oil to 158 °F (70 °C) under medium-low heat, and fry sesame balls for 5 to 8 minutes until they float to the top. If the temperature is too high from the beginning, the balls will stop expanding after a few minutes. You want the sesame balls to expand as big as they can for the best texture.
- Keep frying the sesame balls with low heat until they float to the top. Keep frying and occasionally press each of them underneath the oil with a slotted spoon to let them expand bigger.
Nutrition
Calories: 156kcal | Carbohydrates: 27g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 47mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1IU | Calcium: 78mg | Iron: 1mg