Sesame Balls (Zeen Doy)

By RJamoralin

Ingredients

• 6 cups vegetable oit, for deep-frying (or as needed)
• 1/2 cup sesame seeds (or as needed)
• 3/4 cyo brown sugar
• 1 - 1 1/3 cup boiling water
• 3 cups glutinous rice flour
• 1 cup red adzuki bean paste(may not all be used)

Preparation

Step 1

1. Pre heat the oil for deep frying to 350 degrees F. Place a small bowl of water beside the sesame seeds.

2. Dissolve the brown sugar in 1 cup of the boiling water.

3. Mix rice flour with dissolved wugar water mixture. Stir until you have a sticky, caramel-colored dough, adding as much of the remaining 1/3 cup of boiling water as needed (don't add the water if not needed.)

4. Pinch off a piece of dough roughly the size of an average golf ball.

5. Push your thumb into the dough to make an indentation. Roll 1 tsp 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.

6. Dip a ball into the small ball 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.

7. 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.

8. Drain the deep fried balls on paper towels. Serve warm. If preparing ahead, refrigerate and then reheat the balls until the puff up again.