Sesame Balls

Method

Mix glutinous rice flour with water gradually, kneading until a smooth, pliable dough forms that is slightly sticky but holds together well. Divide the dough into 12 equal portions and roll each into a ball, then flatten slightly and place a spoonful of red bean paste in the centre, pulling the edges up and sealing to form a ball. Pour sesame seeds into a shallow bowl and dampen each dough ball slightly with water, then roll carefully in the sesame seeds until completely coated on all sides. Heat oil in a deep heavy-bottomed pan or wok to 160-170°C, then carefully lower sesame balls in batches, frying for 8-10 minutes, stirring occasionally with a slotted spoon until they turn golden brown and float to the surface. Drain on kitchen paper and serve warm, preferably whilst the red bean paste centre is still soft and warm.