Fried Glutinous Rice Balls with Red Bean Paste and Sesame

What you need

• 250 g (2 cups) glutinous rice flour
• 65 g (1/3 cup) granulated sugar
• 1 tsp baking powder
• 180 ml (3/4 cup) hot water, just off the boil
• 320 g (1 1/3 cups) sweet red bean paste
• 100 g (2/3 cup) white sesame seeds, raw or lightly toasted
• 1 l (4 cups) neutral oil, for deep frying

Method

Restated from the original video

1. 1

   Mix the rice flour, sugar and baking powder in a large bowl.

2. 2

   Pour in the hot water a little at a time, stirring with chopsticks, then knead into a smooth, soft dough that does not stick to the bowl. Cover with a damp cloth.

3. 3

   Roll the bean paste into 16 balls of 20 g each.

4. 4

   Divide the dough into 16 equal pieces and roll each into a ball.

5. 5

   Flatten a dough ball into a disc in your palm, set a bean paste ball in the middle and pinch the dough shut around it. Roll smooth between your palms. Repeat with the rest.

6. 6

   Spread the sesame seeds on a plate. Dip each ball briefly in water, then roll it in the sesame seeds until fully coated, pressing lightly so they stick.

7. 7

   Pour the oil into a deep, wide pot and heat to 160 °C (325 °F). Hold the heat steady rather than hotter, or the outside browns before the inside cooks.

8. 8

   Slide in 4-5 balls. They sink first, then rise after 2-3 min.

9. 9

   Once they float, press each one against the side of the pot with a slotted spoon and release it, over and over, so the ball swells without bursting. Keep them moving gently.

10. 10

    Raise the heat to 175 °C (350 °F) and fry until deep golden and about double in size, 5-6 min more.

11. 11

    Lift out onto a rack or paper towels and drain. Fry the rest in batches.

12. 12

    Serve warm. The shell stays crisp for about an hour and chews softly as it cools.

Imported from sassychopsticks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.