Sesame balls with red bean paste

Mix the sugar, glutinous rice flour and salt and make a well in the center.

Add hot water and mix well with chopsticks, then knead into a dough with your hands. If the dough is too crumbly, add a tablespoon of warm water. If it is too runny, add a teaspoon or more of gluten flour.

Cover the dough and leave to rest at room temperature for half an hour.

Meanwhile, shape the bean paste into 10 equal-sized balls.

After the resting time, shape the dough into 10 equal balls and roll out into round discs (approx. 8 cm in diameter and half a cm thick).

Fill the dough with the bean paste and roll it into a round dumpling in your hand. Then moisten all over with a few drops of water and roll in sesame seeds so that the ball is covered all over.

Heat the oil in a pan to 150°C for deep-frying and deep-fry the balls until golden brown. Keep moving and basting with hot oil. The whole process takes about 10 minutes. If a ball bursts, remove it immediately so as not to contaminate the oil.

After 10 minutes, increase the oil temperature and fry the balls for a further 5 minutes until golden brown. (The total frying time is therefore about 15 minutes).

Remove the balls and leave to cool on a rack for 10 minutes before serving.