warm wateradjust as needed based on dough consistency½ cup
white sesame seeds1 cup
red bean fillinghomemade or store-bought red bean paste~3 tbspest.
Steps
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1
Prepare the red bean filling. Use a teaspoon to measure out portions of red bean filling approximately twice the size of your intended final ball diameter. Cover with plastic wrap to prevent drying.
2
In a bowl, combine glutinous rice flour, rice flour, baking powder, white sugar, and salt.
3
Add the mashed potato. The potato does not need to be completely smooth as it will be mixed with the flour.
4
Add warm water gradually in small amounts. Adjust the amount based on how the flour absorbs moisture to achieve the right dough consistency.
5
Knead the dough for about 5 minutes until smooth. The dough should no longer stick to your hands.
6
Cover the dough with plastic wrap and let it rest for 30 minutes.
7
Remove the dough from the bowl and divide it into pieces approximately 2 inches in size, about twice the size of your filling portions to allow for wrapping.
8
Flatten a dough piece, place red bean filling in the center, wrap and seal the edges, and gently shape into a ball.
9
Roll each ball in white sesame seeds, coating the surface as thoroughly as possible.
10
Heat oil in a wok over medium to medium-low heat. Do not use high heat as the exterior will burn before the interior cooks through.
11
Gently place 3-4 sesame balls into the hot oil and fry for about 8-9 minutes, stirring gently to ensure even cooking. Fry longer for a crispier, darker result, or remove earlier for a lighter, softer texture.
12
Remove the golden sesame balls from the oil and place on a wire rack to drain. Allow to cool slightly before serving.
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