Ingredients
Equipment
Method
Preparation and Shaping
- Divide the sweet red bean paste into 12 equal portions (about 2 teaspoons each). Roll into small spheres and freeze for 15 minutes to firm up.
- In a large mixing bowl, whisk together the glutinous rice flour, granulated sugar, and baking powder.
- Pour the freshly boiling water over the dry mixture. Stir vigorously with a wooden spoon until a shaggy dough forms. Knead for 3-5 minutes until smooth and pliable.
- Divide the dough into 12 equal pieces and roll into balls. Flatten each into a disc, place a chilled red bean paste sphere in the center, and pinch the edges shut. Roll between your palms until perfectly round.
- Lightly dampen the surface of each dough ball with wet fingers. Roll firmly in the raw white sesame seeds until completely coated in a dense layer.
Frying Process
- In a heavy-bottomed pot, heat the neutral frying oil to exactly 300°F (150°C).
- Carefully lower the coated dough into the hot oil. Gently nudge them to prevent sticking. Fry for 4-5 minutes until they float to the surface.
- Once floating, use the back of a slotted spoon to gently press the dough down into the oil, rotating continuously. This causes them to expand and puff up.
- Continue frying for another 4-5 minutes until a rigid, golden-brown crust forms and the seeds are deeply toasted. Transfer to a wire rack to drain before serving.
Notes
Keep unworked dough covered with a damp towel to prevent drying.
Ensure water is rapidly boiling; warm water will not properly bind the glutinous flour.
Ensure water is rapidly boiling; warm water will not properly bind the glutinous flour.