Sesame Ball

Method

Combine glutinous rice flour, water, caster sugar and 15ml vegetable oil in a bowl, stirring until a soft dough forms. Knead gently until smooth and pliable. Divide red bean paste into 12 equal portions and roll each into a ball. Wrap each bean paste ball with approximately 15g of dough, sealing carefully. Roll each sesame ball in sesame seeds until fully coated, pressing gently so seeds adhere. Heat the litre of oil to 170°C in a deep pan or wok. Carefully lower the sesame balls into the hot oil in batches of 4-5, frying for 6-7 minutes until golden brown and they float to the surface, turning occasionally for even cooking. Remove with a slotted spoon and drain on kitchen paper before serving warm.