Sesame Balls
This is my foolproof method for making crispy, golden brown sesame balls that do not burst in the oil. Please read my blog post above for the full details on why this works.
Ingredients
- 3 tablespoons sugar (40g)
- ⅓ cup cold water (80g)
- 1 cup glutinous rice flour (110g)
- ¼ cup red bean paste
- ¼ cup raw sesame seeds
Instructions
- Add the water and sugar to a small saucepan. Heat it over high heat and whisk constantly until the sugar is dissolved and the water is boiling.
- In a medium bowl, add the glutinous rice flour. Pour in the water and mix until a smooth dough forms. Cover with plastic wrap and let it rest for 20 minutes.
- Divide the dough and red bean paste into 6 equal portions each. For the dough, I took the total weight of the dough and divided by 6.
- Take a piece of dough and use your thumb to make a small well in the center. Put the piece of red bean in the well.
- Enclose the filling then roll the ball between your palms to form a smooth ball.
- Place the ball in a shallow dish of sesame seeds and roll until evenly coated. Set aside and repeat with the remaining dough.
- Heat 2 inches of oil to 265°F in a large pot over medium heat. Gently lower the sesame balls into the oil; the oil temperature should decrease to 250°F. Try to maintain a temperature between 250-265℉.
- From 0-6 minutes, the sesame balls will sit at the bottom of the oil. You can just let them cook undisturbed. But usually, at 3 minutes, I will flip them over so they cook a bit more evenly.
- From 6-10 minutes, the sesame balls will begin to float. During this time, use a metal spider to constantly move and rotate them around the oil.
- At the 10-minute mark, increase the heat to medium-high and continue frying the balls for 5 minutes, moving and rotating them constantly until they develop a golden brown color. You can use your metal spider to gently push them into the oil; this will make them puff up slightly more.
- Remove the sesame balls to a wire rack to drain excess oil. Enjoy!