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Ingredients
- Yields 12 balls
2 cups glutinous rice flour
½ cup brown sugar
⅔ cup boiling water, extra if required
⅔ cup sweet red bean paste
½ cup white sesame seeds
Vegetable oil for deep frying
For red bean paste:
200g dried red beans, soaked in water overnight
1L water, or enough to cover the beans
200g sugar
Pinch salt
Diana Chan's Sesame Balls with Red Bean Paste Filling
Mid-day hunger pangs got your stomach rumbling? Indulge your sweet tooth by snacking on these addictive Sesame Balls with Red Bean Paste Filling. The classic red bean paste filling pairs perfectly with the sesame seeds which add an extra crunchy texture to the golden exterior. Fun and easy to make, these little balls are an ideal finger food for the dessert or snack table and are best enjoyed when served warm!
- Medium
- 35 min
- 100 min
- 10 min
- 5 steps
- 10 Ingredients
- Medium
- 5 steps
- 10 Ingredients
- 35 min
- 100 min
- 10 min
Instructions
-
Make the red bean paste
- Soak the beans in water overnight.
- Add beans to a large pot. Add water, about 1-2 inches above the beans. Cover with a lid and simmer for 1 hour.
- Add sugar and cook for 5-10 minutes, stirring occasionally, until the sugar dissolves.
- Strain the beans and blitz as smooth or as textured as you like.
-
Prepare the brown sugar mixture
- Dissolve the brown sugar in the boiling water.
-
Make the balls
- Place the rice flour in a large bowl. Make a well in the middle of the bowl and gradually add the dissolved sugar and water mixture.
- Use your hands to stir until the dough comes together, adding more hot water if required.
- Roll the dough out onto a clean board and knead until it forms a soft dough. L
- ightly dust with more glutinous rice flour and roll into a cylinder shape.
- Cut into 12 equal pieces.
- Roll each piece of dough into the size of a golf ball.
- Gently press out into a disk and lightly dust with a little more glutinous rice flour.
- Place 1 teaspoon of sweet red bean paste in the centre of the disk and shape the dough over the top to seal. Make sure the paste is completely covered. Continue with the remaining dough
-
Coat the balls
- Spread the sesame seeds over a piece of baking paper.
- Place a small bowl of water beside the sesame seeds.
- Dip each ball into the water and then roll it in the sesame seeds. This helps the seeds to stick to the outside of the dough
-
Deep fry
- In a wok or medium sized saucepan, preheat the oil for deep-frying to 170-180C.
- Make sure that there is enough volume to cover the balls.
- Deep fry the sesame seed balls in the hot oil. Make sure to not overcrowd the saucepan.
- Turn the balls gently with chopsticks or a spatula to cook evenly.
- Cook for approximately 5 minutes or until the sesame seeds turn golden brown.
- Remove the balls from the oil when done and drain them on some paper towels.
Plate and Serve!
Serve warm.
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Ingredients
- Yields 12 balls
-
2 cups glutinous rice flour
½ cup brown sugar
⅔ cup boiling water, extra if required
⅔ cup sweet red bean paste
½ cup white sesame seeds
Vegetable oil for deep frying
-
For red bean paste:
200g dried red beans, soaked in water overnight
1L water, or enough to cover the beans
200g sugar
Pinch salt
Nutrition
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