Sesame Balls (Jian Dui)

Preparation

• Bean Filling

  • In a food processor, purée the beans and water until smooth.
  • In a small pot over medium heat, bring the bean purée to a boil with the oil and sugar. Simmer, stirring occasionally, until a thick paste forms, about 10 minutes. Transfer into a bowl and let cool.

• Dough

  • Meanwhile, place the rice flour in a large bowl.
  • In another small pot, bring the water and sugar to a boil just until the sugar has dissolved.
  • Pour the hot sugar syrup over the flour. Using a spatula, mix just until the dough comes together.
  • On a work surface lightly dusted with glutinous rice flour, knead the dough until smooth. Shape into a disc. Cover in plastic wrap and let rest for 30 minutes at room temperature.
  • Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with a wire rack.
  • Place the sesame seeds in a shallow bowl.
  • Using your hands, shape the bean filling into 8 balls using 2 tsp for each one. Set aside on a plate. Save any remaining filling for another use (see note).
  • Divide the dough into 8 equal pieces. Flatten each piece with your hands into a 3-inch (7.5 cm) disc, keeping the middle slightly curved. Cover with plastic wrap.
  • Place a ball of filling at the centre of each disc of dough. Fold the dough over to completely cover the filling. Pinch the dough with your fingertips to seal.
  • Finish rolling the balls with the palms of your hands until very smooth. This step is important to ensure that the balls do not burst while cooking. Coat the balls with the sesame seeds.
  • Fry the balls in the hot oil. Watch out for splattering. Using a slotted spoon, move the balls around the fryer to ensure they are not sticking to the bottom. Fry for 15 minutes or until golden, turning the balls occasionally. Drain on the wire rack and let rest for 5 minutes before serving. The sesame balls will keep for 3 days in an airtight container at room temperature. Reheat them in an oven preheated to 400°F (200°C) for 10 minutes, then allow to rest for 5 minutes before serving.