Fried Sesame Balls with Mung Bean Filling

Steps

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1. 1
   Rinse the shelled mung beans 4–5 times until the water runs completely clear.
   ▶ ≈0:28
2. 2
   Soak the beans for about 4 hours until fully hydrated, then rinse once or twice more.
   ▶ ≈0:48
3. 3
   Steam the beans for 20–25 minutes until fully cooked and tender.
   ▶ ≈1:02
4. 4
   Transfer the cooked beans to a pan with 140 g sugar, 1.5 tsp salt, and 200 ml coconut milk. Stir over medium-low heat while crushing the beans finely until the mixture becomes sticky and resembles moist crumbs.
   ▶ ≈1:14
5. 5
   Spread the bean paste in a container to cool, making it easier to handle when molding.
   ▶ ≈2:11
6. 6
   Boil 350 ml water, add 170 g sugar and 1 tsp salt, and stir until completely dissolved to make a syrup.
   ▶ ≈2:31
7. 7
   Mix 350 g glutinous rice flour, 20 g cornstarch, and 2 tsp baking powder together. Gradually fold in the hot syrup while stirring, then add 40 g vegetable oil.
   ▶ ≈2:49
8. 8
   Continue kneading the dough until it is soft, smooth, and no longer sticky.
   ▶ ≈3:42
9. 9
   Divide the bean paste into 20 g portions and roll each into a ball.
   ▶ ≈4:01
10. 10
    Divide the dough into 30 g portions, roll into balls, flatten gently, place a bean ball in the center, wrap the dough around it tightly, and roll into a smooth ball.
    ▶ ≈4:15
11. 11
    Roll each ball in white sesame seeds until well coated, then gently roll again to ensure the sesame adheres firmly.
    ▶ ≈4:37
12. 12
    Heat 2 litres of oil in a pan over medium-low heat until very hot, then carefully add the sesame balls to fry.
    ▶ ≈5:02
13. 13
    When the balls begin to puff, use a strainer to gently press and roll them continuously, creating air pockets inside and preventing the dough from becoming thick or sticky. Avoid overcrowding the pan and keep rolling gently throughout.
    ▶ ≈5:22
14. 14
    Fry until golden brown, scooping up and draining well on a strainer. If not yet golden enough, continue frying until achieving the desired golden colour.
    ▶ ≈6:02