Ease of Preparation: Medium
Yield: 12 Sesame Balls
Ingredients:
Red Bean Paste:
- 1 cup (240 ml) dried red beans (adzuki beans)
- 3 cups (720 ml) water, for soaking, + 2 cups (480 ml) water, for simmering
- ½ cup (120 ml) sugar
- ¼ teaspoon (1 ml) salt
- 5 tablespoons (75 ml) peanut oil
Sesame Balls:
- 1 cup (240 ml) brown sugar
- 1 ¼ cup (300 ml) water
- 3 ¼ cup (780 ml) glutinous rice flour
- 1 teaspoon (5 ml) baking soda
- ¾ cup (180 ml) white sesame seeds
- 1 cup (240 ml) red bean paste (see below)
- Peanut oil, for deep frying
Method:
Red Bean Paste:
To make the red bean paste, place dried red beans in a mixing bowl and cover with water to soak overnight.
Drain and rinse beans.
Add beans to a medium pot and cover with water. Place the pot over medium heat and bring to a simmer. Cook for 2 hours, until the beans are completely soft.
Drain beans and add to food processor with sugar and salt. Process until smooth.
Transfer puree to the saucepan, and add peanut oil.
Cook over medium heat, stirring constantly until it becomes thick and shiny.
Once you reach the consistency of cookie dough, the red bean paste is ready.
Remove from heat and place in the refrigerator for 2 hours to cool completely.
Sesame Balls:
In a small pot, bring water to a boil over high heat.
Place brown sugar in a mixing bowl. Pour boiling water over brown sugar, and stir until brown sugar is completely dissolved.
In a separate mixing bowl, mix together glutinous rice flour and baking soda.
Form a well in the center of the flour mixture, and slowly pour in brown sugar water.
Stir until mixture is smooth but still firm and tacky.
Pick up enough dough to roll into a 2-inch ball. In the palm of your hand, press ball into a flat circle. Place 1 tablespoon (15 ml) of red bean paste into the center of the dough. Using your fingertips, wrap dough around red bean paste to form a ball. Cover the paste completely, and seal edges shut. Roll stuffed ball in the palms of your hands to ensure the ball is perfectly round. Repeat process until all balls are stuffed and red bean paste has been used up.
Place sesame seeds in a deep dish. Roll each ball into the sesame seeds until evenly coated.
Heat oil in a large pot over medium-high heat until it reaches 340 F (170 C).
Place balls in hot oil, 5 at a time, so that they do not touch each other. Cook for 4-5 minutes, or until golden brown and firm. Using a slotted spoon, remove sesame balls from hot oil and place on a paper towel to remove excess liquid.
Repeat process until all sesame balls have been cooked.
Serve.
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