Sesame Balls Jin Deui Recipes

Steps:

• Pour the bowl of hot water into a pot and add the sugar, stirring continuously until dissolved. Add 2 tbsp of cold water and set aside.
• Check that the water is at a lukewarm temperature. If it is too hot it will result in cooking the dough. In a large mixing bowl, slowly add the water in small increments to the glutinous rice flour whilst kneading with your hands.
• Knead until the dough is shiny and smooth. Based on the dough dryness you may not need all of the water, but if the dough is dry and crumbly, add a bit of water in small increments at a time.
• Wrap the dough in cling film to prevent it from drying out and set aside. Roll the red bean paste into 15 balls (about the size of a chestnut) and place on a plate. Separate the dough into 15 equal balls and cover with cling film.
• Using your palms, flatten the dough balls once or twice (approx 5cm in diameter). Do not flatten it too much as this would create an uneven texture. Place the red bean paste balls onto the dough and gently wrap each one using your fingertips until the filling is fully covered. Roll and shape into a ball.
• Roll the balls into a plate of sesame seeds until it has been fully coated. Pour a large amount of oil into a large deep frying pan (enough to cover a whole sesame ball), and set the flame on high until the oil heats up. To check that it is hot enough, throw a few sesame seeds into the oil. If it floats and bubbles start to form around it, the oil is ready. Turn the flame to a medium-low heat.
• Fry the sesame balls in small batches at a time (around 5). Using a wire skimmer, gently push the sesame balls around so that they do not stick to each other or to the bottom. When it begins to float, press down around each ball. This will produce more air into the sesame ball which will help it to expand. The more you press down around the ball, the bigger it will be.
• When the sesame balls have become large and a golden colour, take them out and place on oil-absorbent paper. Whilst they are cooling, gently push and roll them around a few times to prevent it from deflating when it is fully cooled. You may need to adjust the flame to a low heat when frying the other batches as they will burn quickly if the oil is too hot.

Steps:

• For the lotus paste: Rinse the lotus seeds in a medium bowl under cold water, then cover with 3 to 4 cups cold water. Soak at room temperature overnight. Drain. Split each seed if whole, then remove and discard any green core, which will be bitter. Discard any dark lotus seeds.
• Combine the lotus seeds with 4 cups cold water in a medium saucepan. Cover and bring to a boil over high heat, then reduce to a simmer over low heat. Cook, partially covered, until the seeds are soft and easily break apart, about 1 hour, adding more water if the level falls below the seeds. Drain.
• Transfer the lotus seeds to a food processor. Add the warm water and process on high speed, stopping to scrape down the sides occasionally, until very smooth, about 1 minute. Pass through a mesh-strainer into another medium bowl, pressing on the solids. Scrape the bottom of the strainer and discard the solids (see Cook's Note).
• Combine the lotus puree, confectioners' sugar and a small pinch of salt in a medium nonstick saute pan. Cook over medium-low heat, stirring constantly with a flat-edge wooden spoon or firm rubber spatula, until the paste has thickened and slowly comes back together when you run a spatula across the bottom of the saute pan, 5 to 7 minutes. Add the oil 1 tablespoon at a time, stirring constantly after each addition, until incorporated. Add the corn syrup and stir until smooth. Spread the lotus paste evenly in a shallow bowl. Cover with plastic wrap, pressing the plastic against the surface to prevent a skin from forming. Let cool to room temperature, about 30 minutes, then refrigerate until firm, about 2 hours (see Cook's Note).
• For the dough: Meanwhile, stir the wheat starch and boiling water in a medium heatproof bowl until a dough forms. Knead for 30 seconds until all the starch is hydrated. Cover with a plate and set aside until needed.
• Stir the glutinous rice flour, granulated sugar and lard in a large bowl. Add 1/3 cup cold water and stir with a spoon until a dough forms. Scrape off all the dough from the spoon and knead by hand until the flour is moistened, about 1 minute.
• Tear off small (pea-size) pieces of the wheat starch dough. Scatter over the glutinous rice dough and knead in until completely smooth. If the dough feels dry or cracks, knead in 1 tablespoon cold water at a time until the dough stops cracking. Knead for another 30 seconds, transfer the dough to a resealable bag and refrigerate for 1 hour to hydrate the flour.
• Divide the lotus paste into 8 portions (about 30 g each) and roll each into a ball. Transfer to a plate and refrigerate, covered, until ready to fill the dough balls.
• Remove the dough from the bag and knead until pliable. If it feels dry and cracks, knead in 1 tablespoon cold water at a time until smooth. Divide the dough into 8 pieces, roll each into a ball and cover with an inverted bowl to prevent it from drying.
• Working with 1 dough ball at a time, roll into a 4-inch round using a small rolling pin. Place it on your palm and thin out 1/2 inch of the edge all around using the tips of your index finger and thumb. Place a ball of lotus paste in the center, wrap the dough around it, then pinch the dough together and gently press it together to form a ball. Roll in between your palms until the seams disappear and a smooth ball forms. Transfer to a plate and repeat with the remaining balls of dough and lotus paste.
• For the coating: Pour the sesame seeds onto a fine-mesh strainer, run under cold water to moisten, then drain and transfer to a paper towel-lined plate. Roll each ball in the sesame seeds until completely coated.
• For frying: Fill a large wok or deep Dutch oven two-thirds of the way with the neutral oil. Heat over medium-low heat until a deep-fry thermometer registers 325 degrees F. Carefully add all the sesame balls and immediately start moving them along the bottom of the wok with a slotted spoon and spoon. Keep the sesame balls constantly moving to obtain the perfect round shape and fry, without letting the oil exceed 300 degrees F, until the balls expand a bit, the exterior is crisp and becomes light golden, about 10 minutes. Increase the heat to medium and continue frying, stirring constantly, without letting the oil exceed 325 degrees F, until the sesame balls are golden brown, 5 to 7 minutes. During this time, submerge the sesame balls in the hot oil and push each ball in between the two spoons to color evenly and maintain the ball shape.
• Drain the sesame balls on a paper towel-lined plate. Let cool for 10 minutes. Cut each in half with kitchen shears, just like how they are served at dim sum restaurants, and enjoy them while they're still hot.

Steps:

• If you are using one of the bean pastes for a filling, measure 1 level teaspoon of paste for each dumpling and roll each portion into a small ball. Put on a plate, cover, and set aside. If you are using the peanut filling, put it in a small bowl.
• Put the rice flour in a bowl and make a large well in the center. Have a small bowl of water nearby for wetting your hands later. Bring the 2/3 cup water to a boil in a small saucepan. Add the candy and stir until completely dissolved. Remove from the heat and pour the sugar syrup into the rice flour. Use a wooden spoon or spatula to combine, stirring and eventually pressing the ingredients into a ball. Transfer to a work surface (the dough will still be warm, so be careful) and knead until smooth.
• Cut the dough into 3 pieces. Take a piece and give it a gentle squeeze. This dough tends to dry quickly due to the hot water evaporating. If cracks form, wet your hands and squeeze on the dough. Roll it on your work surface into a chubby log about 6 inches long. The extra water should soften and smooth the dough out. Cut the log into 6 even-size pieces. Roll each piece into a ball and cover with plastic wrap to prevent drying. Repeat with the remaining dough pieces to yield 18 balls total.
• For each dumpling, take a ball of dough and make a deep indentation to create a little cup. Aim to make the cup about 1 inch deep. You can build up the wall by pressing it between your thumb and index finger, working all the way around. Put a ball of paste or 1 teaspoon of ground peanut mixture in the well, tapping it down a bit. Close the cup, making sure that the filling is enclosed. Pinch and twist off any extra dough and seal well. Roll the dumpling between your hands to make it perfectly round and smooth; slightly wet your hands before this final roll if the dough feels dry. Set aside and repeat to make more; cover the filled ones to prevent drying.
• Put the sesame seeds in a small bowl. Dunk each dumpling into the bowl of water, shake off the excess water, and then put it in the bowl of sesame seeds. Dredge the dumpling to coat it well with sesame seeds, then place it back on your work surface. Repeat with the remaining balls. As you gain confidence, you can dunk and coat 2 balls at a time. Working over the bowl of sesame seeds, now roll each coated ball between your palms to remove excess sesame seeds and ensure that the remaining ones adhere well. Cover the finished coated balls with plastic wrap or a kitchen towel.
• To deep-fry the balls, use a wok or a pot, about 8 inches wide and 5 inches deep (for example, a 4-quart pot). Near the stove, have a platter or baking sheet lined with several thicknesses of paper towel. Pour in the oil to a depth of 2 1/2 inches. Heat over medium-high heat to just below 350°F on a deep-fry thermometer. (If you don't have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if bubbles rise immediately to the surface and encircle the chopstick, the oil is ready.) Steady the oil temperature by lowering the heat to medium. Fry the balls, 6 at a time, for 7 to 8 minutes, carefully lowering each one into the oil. The balls will lazily fry at the bottom of the pot for 2 to 4 minutes before floating to the surface. During that period, frequently turn and stir the balls to prevent uneven browning. After they rise, use the back of a metal slotted spoon or spatula to resubmerge each one in the oil and to gently press it against the side of the pan. Press and hold for 1 to 2 seconds and release; you will see the balls expand a bit. They will rotate and swim around the pot so that each can have its turn at being pressed. Keep pressing and releasing until each is about 2 1/2 times its original size; you will develop a rhythm. When the balls are about 2 inches in diameter, stop pressing and let them fry a bit longer until golden brown. Lift them from the oil, letting excess oil drip back into the pot, then place on the paper towels to drain. Fry the remaining sesame seed balls. Adjust the heat during frying so that it remains from 340° to 360°F. Though you can eat these sesame seed balls at room temperature, when they are warm they are a tad crisper on the outside, which makes a nice contrast with the chewy inside. Do try to eat them the day they are made. If desired, reheat them in a 400°F oven for about 5 minutes until heated through and gently sizzling, or refry in 2 1/2 inches of 350°F oil for about 1 minute; they re-crisp as they cool. Cover leftovers with parchment paper and keep at room temperature.