Crispy, chewy, and full of sweet red bean paste.
Prep: 1 hour
Cook: 30 mins
Total: 1 hour 30 mins
Yield: 8 sesame balls
- 1 ½ cups glutinous rice flour
- ⅓ cup granulated sugar
- ¼ cup boiling water
- ¼ cup + 1 tbsp room temperature water
- 7 oz lotus paste or red bean paste
- ¼ cup sesame seeds
- 4 cups oil for frying
- Combine ½ cup flour and the sugar in a bowl. Add the boiling water and mix until smooth. Let stand 5 minutes.
- Add the room temperature water and the rest of the flour, mixing until a dough forms and the flour has been fully incorporated. Cover with a plate or plastic wrap and let rest 30 minutes.
- Place the sesame seeds in a fine mesh strainer and rinse them until soaked. Drain the excess water, then spread them out evenly on a plate or other flat surface.
- Using a kitchen scale, weigh out 24 grams of the filling, rolling each into a ball. You should have 8 balls when finished.
- Using a kitchen scale, weigh your dough. Divide the total weight by 8 to ensure each ball is uniform in size. Then roll each eighth into balls. Set aside and cover.
- Flatten each dough ball to about 3 inches in diameter, with the center being slightly thicker. Place the filling in the center, and wrap the dough around it. Make sure the dough covers all of the filling evenly.
- Gently press the dough ball together, rolling it in your palms until the seam disappears and your ball is uniformly round.
- Roll the ball in the sesame seeds until thoroughly coated. Roll it in your hands again to press the seeds into the dough. Set aside on parchment paper.
- Heat the oil to 320℉. Add 4 sesame balls at a time to the oil, gently moving them so that they do not stick to the bottom. Cook for 10 minutes until the sesame balls float to the top. Use a slotted spoon to keep the balls moving in the oil for another 2-3 minutes.
- Increase the heat to 350℉ and fry an additional 5 minutes or until they turn golden brown. Transfer to a paper towel-lined plate.