Sesame Balls Recipe – Sesame Ball Red Bean Filling

Prepare the dough

1. In a large mixing bowl, combine ½ cup of glutinous rice flour and sugar, then add boiling water. Mix until well combined.

2. Add the remaining glutinous rice flour and add ¼ cup room-temperature water. Add gradually while mixing with a spatula until it forms a dough and all the flour has been incorporated.

   Note: Add more water as needed. Make sure the dough is not too thin or too thick to hold shape.

3. Transfer them to a reusable silicone bag. Let it rest for about 30 minutes.

Making the red beans filling

1. Wash beans in cold water, and then thoroughly drain them.

2. In a pot, combine the beans and about 2 cups of water. Bring to a boil over medium heat. Reduce the heat to low, cover, and simmer for 20 to 30 minutes, or until very soft. Remove it from the heat.

3. Process the beans in a blender or mortar and pestle until smooth.

4. Combine the sugar and the pureed beans in a nonstick skillet and cook over medium-low heat.

   Note: Add vanilla extract if desired.

5. Stirring often is required until the liquid has been absorbed and the mixture has thickened to a paste.

6. Remove from heat and allow cooling. Chill it in the fridge for 15 minutes or until the mixture holds shape.

7. Roll them into balls and set them aside.

   Note: Your filling should be half the weight of your dough ball.

Assembling the dough

1. Form the dough into a cylindrical log and cut it into uniform portions. Then roll them into balls. Place them on a platter and cover them to keep them from drying out.

2. Flatten the dough ball to a diameter of 3 inches, and the center part should be a little thicker.

3. Add the red bean filling to the center of the dough, then wrap it around and pinch the dough together so that it completely covers the filling and makes it as even as possible.

4. Gently press it all together to make a ball. Roll it between the palms of your hands until you form a uniform, round ball.

5. Roll the dough ball in sesame seed (raw or toasted are both fine) and do it until fully covered. Then roll the dough ball again in your hands and place it on parchment paper until it is ready to deep-fry. Repeat the process until the dough is all finished.

Frying

1. Heat cooking oil in a pan or pot 3 inches deep at a stable temperature of 320°F/160°C.

   Note: Achieving the right oil temperature is extremely important for the best output.

2. Gently add the dough balls to the hot oil; regular stirring is required. Use a slotted spoon to gently move them. Don’t overcrowd the pan to maintain the oil temperature.

3. Fry them for 10 minutes; at this point, you will see the balls begin to float. Use a slotted spoon to submerge them in hot oil for 2 to 3 minutes.

4. Increase the heat and fry them for another 5 minutes, or until they turn a light golden brown.

   Note: The high heat allows the dough balls to expand and grow slightly at this higher oil temperature.

5. Once cooked, transfer them to a strainer, then put them on a cooling rack or plate lined with paper towels for the excess oil to drip. Fry the remaining batches until all are done.

Serving

1. Cool for a few minutes, then serve warm and crispy. Enjoy!