Sweet Rice Balls
|Red bean paste||1 Cup (16 tbs)|
|Sweet rice powder||2 Cup (32 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Water||1 Cup (16 tbs)|
|Sesame seeds||1 Cup (16 tbs)|
|Oil||6 Cup (96 tbs) (For Deep Frying)|
Divide bean paste into 16 portions.
Mix rice powder, sugar and 2/3 cup water in a large bowl to make a smooth dough.
Lightly grease a flat surface.
Knead dough on greased surface until smooth.
Use your hands to shape dough into a long roll about 1 inch in diameter.
Chop dough into 16 pieces with a cleaver.
Flatten each piece into a 2-inch circle with the palm of your hand.
Place 1 portion of bean paste in the center of a dough circle and gather edges around filling.
Roll into a ball.
Dip ball in 1 cup water and roll in sesame seeds to coat.
Repeat with remaining dough and bean paste.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower balls into hot oil with a slotted metal spoon.
Deep-fry 5 minutes until golden; balls will expand.
Remove from oil with slotted spoon and drain on paper towels.