Sesame Balls

Method

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1. Mix the wheat starch with the boiling water to a paste, then work it into the glutinous rice flour with the sugar.

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2. Add the warm water gradually and the oil, and knead to a smooth dough like soft putty. Cover and rest 20 minutes.

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3. Roll the red bean paste into 24 small balls.

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4. Divide the dough into 24 pieces, flatten each into a disc thicker at the centre, and wrap a paste ball in each.

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5. Roll smooth between your palms, checking carefully for cracks.

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6. Dip each ball briefly in the dish of water, then roll it in the sesame seeds, pressing them in firmly.

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7. Put the oil in a deep pan and add the balls while the oil is still only moderately warm, about 120C.

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8. Fry them gently, bringing the heat up over 10 minutes, turning constantly and pressing each ball against the side of the pan with a slotted spoon.

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9. Once they have swollen and turned golden, raise the heat briefly to crisp them, 2 minutes.

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10. Drain on a rack and cool 5 minutes before eating — the filling is molten.

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Chef’s Tips

• Start in moderately warm oil and raise the heat slowly.
• Press each ball against the pan as it fries. That is what hollows them.
• Wet the surface before the sesame, and press the seeds in hard.

Pairing Suggestions

• Chinese tea
• Red bean soup
• Eaten warm

Storage & Reheating

Best within the hour. Re-crisp leftovers in a hot oven for 5 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.