Dim Sumsesame Balls Recipes

Steps:

• Dissolve the brown candy in 1 cup of boiling water and set aside to cool overnight.
• Place the rice flour in a large bowl. Make a well and add candy water all at once. Stir until the water is incorporated; the dough will be smooth but slightly sticky.
• Dust hands lightly with rice flour and roll dough into a thick rope. Cut the rope into 24 equal pieces, roll each piece into a ball and flatten to make a 2 1/2-inch round.
• Using the thumbs and index fingers from both hands, pleat the edge of the dough to form a cup. Place one index finger into the cup and gently press the dough into the opposite palm on all sides of the cup to create a smooth, even surface and to make the dough even thinner.
• Add a scant 1 teaspoon of the red bean paste mixture. Gently pack the filling down. Gather the edges of the dough over the filling and, again, pleat until the hole is about 1/2 inch in diameter. Squeeze together the dough, pressing to seal the dough securely. Roll between palms to form a ball. Continue filling the remainder of the dough. Place a sheet of waxed paper on the counter and sprinkle with the sesame seeds. Roll and press the outside of each ball in the sesame seeds.
• In a 8-inch wide, 5-inch deep pot, heat vegetable oil over medium-high heat until hot but not smoking, about 330 degrees on a deep-fat thermometer. Carefully add 6 sesame balls at a time, and cook over medium heat until golden, 6 to 7 minutes. As the balls float to the surface, begin to press them gently with the back of a metal spatula against the sides of the pot. The balls will expand as they are gently rotated and pressed. Increase the heat to medium-high and fry until golden brown, about 2 minutes. Place on a plate lined with several thicknesses of paper towels. Repeat with remaining sesame balls. Set aside oil to cool before discarding. Serve immediately.

Steps:

• Make the red bean filling: In a medium bowl, combine the red beans with 1 cup (240 ml) of water. Cover with plastic wrap and soak overnight.
• Drain the red beans, then transfer to a small saucepan with the remaining 3 cups (720 ml) of water. Bring to a boil over medium-high heat, then cover and cook for 1 hour, until soft enough to mash with a fork.
• Add the sugar and cook, stirring frequently, until the liquid evaporates and a thick red bean paste forms.
• Transfer the red bean paste to a bowl. Cover with plastic wrap, pressing it directly onto the surface of the paste to prevent a skin from forming. Refrigerate until ready to use.
• Make the dough: In a liquid measuring cup or small bowl, whisk the hot water with the light brown sugar until the sugar dissolves.
• Add the glutinous rice flour to a medium bowl and use a spoon to create a small well in the center.
• Pour the sugar syrup into the well and stir for 5 minutes, until the dough is well combined and no longer sticks to the bowl.
• Lightly dust a clean surface with glutinous rice flour. Turn the dough out and knead for 5 minutes, until it forms a smooth, round ball. Use a little bit more flour or water as needed.
• Divide the dough into 8 pieces. Roll the pieces into small balls, then flatten into discs about ½-inch (1 ¼ cm) thick and 2½-inches (6.5 cm) in diameter.
• Place 1 teaspoon of red bean filling in the center of a piece of dough. Fold in the edges to cover the filling, then roll into a ball. Roll the ball in the sesame seeds until the dough is covered. Repeat with the remaining ingredients.
• Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
• Fry the sesame balls for 15 minutes, stirring frequently, until golden brown. Transfer to a wire rack set over a baking sheet to drain and let cool for 15 minutes before serving.
• Enjoy!

Steps:

• 1. Put rice flour in a large mixing bowl, add water (not the boiling water) and mix by hand until it forms a soft dough.
• 2. In seperate bowl mix together crisco and wheat starch with a fork like you would pie crust.
• 3. Now in pan on stove add the brown sugar to the boiled water and mix to dissolve sugar. Then bring to a boil.
• 4. Now you need to pour the hot sugar and water mixture quickly into the wheat starch and lard mixture while constantly stirring quickly until all is combined together.
• 5. Now add this mixture to the rice flour mixture in the large mixing bowl and mix well by hand.
• 6. Now turn the dough out onto a lightly floured surface and knead for about 10 minutes or until a nice ball is formed (you can also do this in a kitchen aid mixer)
• 7. Now flatten the dough to a half inch thick strip and wrap in plastic wrap. Refrigerate dough for about an hour and a half to two hours
• 8. Once dough is done in frig you will divide it in half and rewrap half and set aside. With the other half you will knead it briefly and then roll it into a worm of sorts, about 1 inch around
• 9. Cut the dough into about 20 pieces and roll each piece into a ball. Cover these and then do the same with the other half of the dough.
• 10. Now make a shallow cup out of a dough ball and fill it with about 1/2 tsp of bean paste (drain paste if it seems too watery) Squeeze the cup closed and roll back into a ball. Repeat with each dough ball.
• 11. Roll the balls in the white sesame seeds to coat evenly.
• 12. Deep fry each sesame ball in a preheated deep fryer for about 4 minutes or until they float to the top. (about 6 balls at a time) Then place on paper towel lined plate to dry and remove excess oil. Serve while still warm