Sesame Balls
A deep-fried pastry with a crisp exterior and soft interior, filled with black sesame bean paste. Fry slowly at a low temperature.
Ingredients
Wheat starch
50g
Hot water (about 100°C/212°F)
50ml
Granulated sugar
50g
Lard
2 tsp
Glutinous rice flour
120g
Water
100 ~ 140ml
Red bean paste filling
160g
Black sesame paste
1 tbsp
Lard (for filling)
1 tbsp
Ground white sesame seeds
to taste
Frying oil
to taste
Instructions
1
Make the scalded dough
Place the wheat starch in a mixing bowl. Pour the hot water into the bowl and mix with a rubber spatula.
2
Mix the dough
Once the wheat starch has absorbed the water, add the sugar and knead together by hand. Add the lard and mix in. Add the glutinous rice flour with 100 ml of water and knead thoroughly. If the texture feels crumbly, gradually add the remaining water until the dough is pliable. Cover with a damp cloth and let rest for 30 minutes.
3
Prepare the filling
Mix the red bean paste with the black sesame paste, then stir in the softened lard until well combined. Transfer to a pan and cook over medium heat while stirring, until the moisture evaporates enough that the mixture holds its shape on the spatula. Remove from heat and let cool. Divide into 18 equal portions and roll each into a ball.
4
Shape the sesame balls
Divide the dough into 18 equal portions and roll each into a ball. Flatten each into a 3 mm-thick disc, wrap around a portion of filling, and shape. Lightly mist the surface with water and coat generously with ground white sesame seeds.
5
Deep-fry
Deep-fry slowly at 160°C–170°C (320°F–340°F) for 5–6 minutes, then drain off the oil.
