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- 6 cups oil for deep-frying, or as needed
- ½ cup white sesame seeds, or as needed
- ¾ cup brown sugar
- 1 - 1⅓ cups boiling water
- 3 cups (about 400 grams) glutinous rice flour
- 1 cup (about 200 grams) red bean paste (may not all be used)
- In a wok or deep-sided, heavy saucepan, pre-heat the oil for deep-frying to 350 degrees f.
- Make sure that there is at least 3 inches of oil in the wok.
- Spread the sesame seeds over a piece of wax or parchment paper.
- Place a small bowl of water beside the sesame seeds.
- Dissolve the brown sugar in 1 cup of the boiling water.
- Place the rice flour in a large bowl.
- Make a "well" in the middle of the bowl and add the dissolved sugar and water mixture.
- Stir until you have a sticky, caramel-colored dough, adding as much of the remaining ⅓ cup of boiling water as needed (don't add the water if not needed).
- Pinch off a piece of dough roughly the size of an average golf ball (about 1 tablespoon).
- Push your thumb into the dough to make an indentation.
- Roll 1 level teaspoon of sweet red bean paste into a ball.
- Place the red bean paste in the hole, and shape the dough over the top to seal.
- Make sure the red bean paste is completely covered.
- Continue with the remainder of the dough.
- Dip a ball into the small bowl of water (this will help the sesame seeds stick to the ball).
- Roll the ball over the sesame seeds.
- Repeat the process with the remainder of the balls.
- Deep-fry the sesame seed balls, a few at a time, in the hot oil.
- Once the sesame seeds turn light brown (about 2 minutes), use the back of a spatula or a large ladle to gently press the balls against the side of the wok or saucepan.
- Continue applying pressure as the balls turn golden brown and expand to approximately 3 times their normal size.
- Drain the deep-fried sesame seed balls on paper towels.
- Serve warm.
- If preparing ahead, refrigerate and then re-heat the balls until they puff up again.