Cherry & Dennis Helper Habitat

Red Bean Sesame Balls

豆沙煎堆

Red Bean Sesame Balls — finished dish

Total time: 75 min
Difficulty: Advanced
Servings: 8 servings

Recipe overview

Cooked red bean paste is wrapped in glutinous rice dough and sesame, then gently fried until golden.

01

Ingredients

Main ingredients

200 g glutinous rice flour
160 g ready-to-eat red bean paste
60 g white sesame seeds
40 g sugar
140 ml water

Frying oil

800 ml cooking oil

Red Bean Sesame Balls — ingredients

02

Tools

mixing bowl
measuring spoons
measuring jug
cutting board
serving plate
lidded pot
food thermometer
food tongs
kitchen knife
sieve

Red Bean Sesame Balls — tools

03

Steps

Red Bean Sesame Balls — Dissolve sugar in 140 ml warm water

Step 1

Dissolve sugar in 140 ml warm water

Dissolve sugar in 140 ml warm water.

Red Bean Sesame Balls — Add syrup gradually to rice flour and stir into clumps

Step 2

Add syrup gradually to rice flour and stir into clumps

Add syrup gradually to rice flour and stir into clumps.

Red Bean Sesame Balls — Knead to a soft dough without cracks, cover and rest 15 minutes

Step 3

Knead to a soft dough without cracks, cover and rest 15 minutes

Knead to a soft dough without cracks, cover and rest 15 minutes.

Red Bean Sesame Balls — Divide bean paste into sixteen 10 g balls

Step 4

Divide bean paste into sixteen 10 g balls

Divide bean paste into sixteen 10 g balls.

Red Bean Sesame Balls — Divide dough into sixteen portions and flatten into thick discs

Step 5

Divide dough into sixteen portions and flatten into thick discs

Divide dough into sixteen portions and flatten into thick discs.

Red Bean Sesame Balls — Enclose one paste ball in each disc, seal firmly and roll smooth

Step 6

Enclose one paste ball in each disc, seal firmly and roll smooth

Enclose one paste ball in each disc, seal firmly and roll smooth.

Red Bean Sesame Balls — Moisten the surface with wet fingers, roll in sesame and press lightly to adhere

Step 7

Moisten the surface with wet fingers, roll in sesame and press lightly to adhere

Moisten the surface with wet fingers, roll in sesame and press lightly to adhere.

Red Bean Sesame Balls — Fill a heavy pot no more than halfway with oil and heat to 150 C

Step 8

Fill a heavy pot no more than halfway with oil and heat to 150 C

Fill a heavy pot no more than halfway with oil and heat to 150 C.

Red Bean Sesame Balls — Add eight balls and fry at 140–150 C for 8 minutes, turning gently

Step 9

Add eight balls and fry at 140–150 C for 8 minutes, turning gently

Add eight balls and fry at 140–150 C for 8 minutes, turning gently.

Red Bean Sesame Balls — Raise to 160 C for 2 minutes until golden; cut one open to check the dough has no raw flour

Step 10

Raise to 160 C for 2 minutes until golden; cut one open to check the dough has no raw flour

Raise to 160 C for 2 minutes until golden; cut one open to check the dough has no raw flour.

Red Bean Sesame Balls — Lift out and drain; return oil to 150 C and cook the second batch the same way

Step 11

Lift out and drain; return oil to 150 C and cook the second batch the same way

Lift out and drain; return oil to 150 C and cook the second batch the same way.

Red Bean Sesame Balls — Cool for 5 minutes before serving and warn that the filling may still be hot

Step 12

Cool for 5 minutes before serving and warn that the filling may still be hot

Cool for 5 minutes before serving and warn that the filling may still be hot.

Common mistakes

Keep wet tools out of hot oil and do not overcrowd the pot.

Tips

Seal completely and keep the oil moderate so the dough can expand. The sticky chewy shell is not automatically suitable for young children or swallowing difficulties; check sesame allergy.