Wenchang Hollow Sesame Balls
Golden, puffed hollow spheres with a thin, crispy crust, sweet and delicious.
Ingredients
Glutinous rice flour (100g cooked and mixed with 400g raw flour)
500g
White sugar
100g
Cooking oil (for deep frying)
2000g
Instructions
1
Making the dough
Take 100g of glutinous rice flour and mix with water to form a dough. Place in boiling water and cook until done, then remove and place on a board. Mix with the remaining 400g of rice flour and add white sugar. Knead thoroughly with your palms until elastic and sticky (if too dry, add a little hot water and knead again) to form the glutinous rice dough.
2
Forming the raw shells
Divide the glutinous rice dough into two equal portions. Roll each into a ball, flatten, and shape into a hollow sphere, leaving a small opening. Inflate it and quickly seal the opening to form two raw sesame ball shells.
3
Deep frying
Heat oil in a wok to 120°C. Gently place the raw sesame ball shells into the hot oil, turning them with long chopsticks as they fry to ensure even heating. When they have doubled in size, remove and let them cool completely. Repeat the frying process 3–4 times until they expand to the size of a volleyball.
