Fried Sesame Balls Jien Duy Recipes

Steps:

• Bring water and sugar slabs to a boil until sugar dissolves. Place the rice flour in a large bowl, and add hot sugar water slowly while stirring. Then knead dough until smooth, and make two logs about 1.5 inches in diameter. Cut into 1.5 inch rounds. Roll each into a ball and make a well with your thumb. Place in a small spoonful of paste in the center and close up the ball. Roll into a smooth ball, dip in water, and then roll in sesame seeds completely to coat. Repeat for the rest of the dough. Heat peanut oil to about 325 C (no hotter than 350 C or it will burn). Place balls in frier, leaving room for them to expand. Squeese with chopsticks every three or so minutes to let in air. After about five or minutes they should fill with enough air to float to the top. Fry about 10-12 minutes, or until golden. Drain on paper towels and let cool a bit before eating, but serve warm.

Steps:

• Dissolve the brown candy in 1 cup of boiling water and set aside to cool overnight.
• Place the rice flour in a large bowl. Make a well and add candy water all at once. Stir until the water is incorporated; the dough will be smooth but slightly sticky.
• Dust hands lightly with rice flour and roll dough into a thick rope. Cut the rope into 24 equal pieces, roll each piece into a ball and flatten to make a 2 1/2-inch round.
• Using the thumbs and index fingers from both hands, pleat the edge of the dough to form a cup. Place one index finger into the cup and gently press the dough into the opposite palm on all sides of the cup to create a smooth, even surface and to make the dough even thinner.
• Add a scant 1 teaspoon of the red bean paste mixture. Gently pack the filling down. Gather the edges of the dough over the filling and, again, pleat until the hole is about 1/2 inch in diameter. Squeeze together the dough, pressing to seal the dough securely. Roll between palms to form a ball. Continue filling the remainder of the dough. Place a sheet of waxed paper on the counter and sprinkle with the sesame seeds. Roll and press the outside of each ball in the sesame seeds.
• In a 8-inch wide, 5-inch deep pot, heat vegetable oil over medium-high heat until hot but not smoking, about 330 degrees on a deep-fat thermometer. Carefully add 6 sesame balls at a time, and cook over medium heat until golden, 6 to 7 minutes. As the balls float to the surface, begin to press them gently with the back of a metal spatula against the sides of the pot. The balls will expand as they are gently rotated and pressed. Increase the heat to medium-high and fry until golden brown, about 2 minutes. Place on a plate lined with several thicknesses of paper towels. Repeat with remaining sesame balls. Set aside oil to cool before discarding. Serve immediately.