Chinese Sesame Balls
Prep Time: 45m | Cook Time: 45m | Servings: 10 balls
Ingredients
Dough
- 185g water
- 60g sugar
- 165g glutinous rice flour (+ 2 tbsp)
- 13g neutral cooking oil (sunflower oil works well)
Filling
- ¾ cup red bean paste, peanut paste, black sesame paste, or lotus seed paste (200g)
Other
- ½ cup sesame seeds (untoasted and raw)
- Water (for dipping)
- Extra glutinous rice flour, as needed
- Neutral cooking oil, for frying (sunflower oil works well)
Instructions
- MAKE THE DOUGH: Place glutinous rice flour into a large heatproof mixing bowl. Place water and sugar into a small saucepan bring to boil, stirring until sugar is dissolved. Pour hot water mixture over and mix with chopsticks until well combined. Add an additional 2 tbsp glutinous rice flour and mix until there are no dry patches of flour. Add the oil and mix until you have a completely it’s mixed in. The mixture should be cool enough to handle - if not, wait a few minutes until it is.
- SHAPE DOUGH BALLS: Divide the dough into 10 equal portions and roll into balls. Place into the fridge to chill for 10 minutes to make it easier to handle when folding the balls. Divide the filling into 10 equal portions and roll into balls (20g each). Lightly grease your hands with some oil and form the dough into a bowl shape - place a piece of the filling inside and push the dough around the filling until it is completely covered. Try to make the dough even around the outside as if it gets too thin, it will crack during frying. Repeat until all balls are filled.
- COAT BALLS Set up a coating station: fill a bowl with some water. Place sesame seeds onto a plate. Dip each ball into the water and shake off excess. Roll to coat in sesame seeds. Roll the ball between your hands a second time - this is to make sure the sesame seeds really stick into the dough so they don’t fall off during the frying process.
- FRY THE BALLS Heat a few inches of oil in a large saucepan to 160ºC/230ºF. Work in batches so you don’t over crowd the saucepan as the balls will expand slightly. Fry balls for 15 minutes, moving frequently! Drain on some papertowel and allow to cool for 10 minutes before eating!
