Crisp sesame balls with red-bean filling

Your ingredients

Get ready: Bowls, stable deep saucepan, oil thermometer and long slotted spoon.

• 🍚250 g glutinous rice flour, divided
• 🍯50 g sugar
• 💧160 ml just-boiled water, plus a little if needed
• 🥣1 tsp neutral oil for dough
• 🥣180 g smooth red-bean paste
• 🍚1 tbsp extra glutinous rice flour mixed with 120 ml water
• 🥜50 g sesame seeds
• 🥣Neutral oil suitable for deep-frying

Let’s make it

1. Make pliable dough

   Mix about two-thirds of the flour with sugar. Stir in boiling water with a spoon, then work in the remaining flour once safe to touch. Knead in the teaspoon of oil. The dough should feel soft and smooth; adjust with tiny additions of flour or water.

2. Seal the filling

   Divide dough and bean paste into 12 portions each. Shape each dough portion into a cup, add paste and close completely without thin spots. Roll gently to smooth the seam.

3. Coat with sesame

   Dip each ball briefly in the extra flour-water mixture, then roll in sesame. Press gently all around so the seeds stick.

4. Fry slowly, then colour

   With experienced help if needed, use a stable saucepan no more than one-third full of oil and a thermometer. Begin at 120°C. Fry in uncrowded batches, moving the balls gently with a long slotted spoon. As they float and expand, carefully keep turning them for even cooking. Increase gradually to about 160°C to colour the seeds, allowing roughly 10–15 minutes overall per batch.

5. Cool before tasting

   Drain on a rack. Remove any ball that starts splitting rather than pressing hard on it. Let the filling cool slightly before eating. A gentle start gives the shell room to stretch.