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Sweet Rice Balls

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  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.

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