Name: Sesame Balls
Yield: Makes 24 sesame balls
Ingredients: 2 1/2 slabs brown candy (_peen tong),_chopped; 3 cups glutinous rice flour; 1 cup Sweetened Red Bean Paste , store-bought or homemade; 1/3 cup white sesame seeds; 2 quarts vegetable oil

When we were children, we adored zeen doy(sesame balls). The dough is fried until golden brown so it is both crisp and chewy from the glutinous rice flour. It is eaten year-round, but especially for New Year's and for birthday celebrations. As the dough fries, it expands, so the Chinese believe if you eat Sesame Balls your fortunes will expand similarly. The Sweetened Red Bean Paste for the filling can be purchased in a can or homemade. Sesame Balls must be eaten the day they are made. The following day, they can be heated in a 300-degree oven but, like so many foods, they are not nearly as good as when they are fresh. Remember to use glutinous rice flour and not rice flour! My Auntie Lil, who taught me this recipe, says the secret is to never knead the dough and to use cold sugar water.

Recipe information

Yield
Makes 24 sesame balls

Ingredients

2 1/2 slabs brown candy (_peen tong),_chopped

3 cups glutinous rice flour

1 cup Sweetened Red Bean Paste , store-bought or homemade

1/3 cup white sesame seeds

2 quarts vegetable oil

Preparation

Step 1
Dissolve the brown candy in 1 cup of boiling water and set aside to cool overnight.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.