Sesame Balls-Jian Dui

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 More glutinous rice flour
  • 60 g Red bean paste or other filling
  • 1 1/2 cup Rice flour, glutinous
  • 80 g Sugar

• Oils & Vinegars

  • 1 Oil

• Liquids

  • 1 Water

• Other

  • 100ml water or 10ml more for adjusting (include the water for small dough

Found on chinasichuanfood.com

Description

Ingredients

• 1 and 1/2 cup glutinous rice flour
• 80g sugar
• 100ml water or 10ml more for adjusting (include the water for small dough)
• 1/2 teaspoon baking powder (optional)
• 1 cup roasted white sesame seeds, homemade instructions here
• 60g red bean paste or other filling
• water for dipping
• more glutinous rice flour for dusting
• oil for frying

Directions

• In a small bowl, take around 2 tablespoon of glutinous rice flour out and mix with around 10ml water. Knead to until smooth.
• Bring some water to boil and then cook the small dough for around 2 to 3 minutes. Prepare a bowl with cold water on the side. Then the small dough is ready, transfer out and soak with cold water to cool down.
• In a large bowl, mix the left flour with sugar and baking powder. And then add the small dough in. Break with hand and slowly stir in water. Continue kneading until smooth dough.
• Further shape the dough into long log and then divide into 20 equal portions. Shape each portion into a round ball.
• Shape the small glutinous rice balls into a bowl and then wrap around 1 teaspoon red bean paste in. Seal completely and shape into a around ball again.
• Prepare two bowls: one with clean water and the other with sesame. Take one ball with one hand, quick dip with water and then roll the ball in sesame bowl with another hand. This is a personal tip to make the process easier. Press the balls several times so the sesame seeds can sticky to the surface. Repeat to finish all the sesame balls.
• Heat enough oil (at lest cover the balls) until 120 degree C (or you can test the temperature with a smaller ball). Carefully add the sesame balls, slow your fire immediately and slowly deep-fry the balls until slightly golden brown. Turn off fire; transfer out and absorb extra oil with paper. Cool down for several minutes and enjoy!