Red Bean Sesame Ball (6) Vegan Recipe

Mix dry ingredients

In a heatproof bowl combine 1 cup glutinous rice flour, 2 tbs granulated sugar and 0.125 tsp salt. Whisk briefly so sugar and salt are evenly distributed.

Add boiling water

Carefully pour 120 ml boiling water over the flour mixture in two additions, stirring with a wooden spoon or spatula after each addition until a shaggy dough forms and most flour is hydrated.

Knead until smooth

When cool enough to handle, knead the dough in the bowl or on a lightly floured surface for 2–3 minutes until smooth and slightly elastic. Add 1 tsp neutral oil and knead once more to incorporate; this makes the dough more pliable and prevents sticking.

Rest the dough

Cover the dough tightly with plastic wrap or a damp towel and let it rest for 15 minutes at room temperature so the flour fully hydrates and the dough becomes more workable.

Portion the red bean paste

While dough rests, divide 0.75 cup smooth sweet red bean paste into 6 equal portions (about 2 tbsp / ~12–15 g each). Roll each portion into a tight ball and place on a tray. If the paste is sticky, lightly oil your hands or chill the balls for 10 minutes to firm up.

Prepare coating and workspace

Pour 0.5 cup white sesame seeds onto a shallow plate. Put 2 tbs cornstarch on a separate small plate or bowl for dusting hands and the work surface to prevent sticking. Fill a heavy-bottomed pot or wok with about 3 cups of neutral oil (enough for 1.5–2 inches / 4–5 cm depth). Heat the oil over medium heat and attach a thermometer: target frying temperature is 160–170°C (320–340°F).

Assemble the sesame balls

Divide the rested dough into 6 equal pieces (about 1.5–2 oz / palm-sized). Working with one piece at a time, flatten it into a disc about 2.5–3 inches wide and 1/8–1/4 inch thick. Place one red bean ball in the center, fold the dough edges up and around to fully enclose the filling, pinch to seal, then roll gently in your palms to form a smooth ball. Lightly dust with cornstarch only if sticky.

Coat with sesame seeds

Lightly moisten the surface of each sealed ball with a wet fingertip (a small dab of water) then roll the ball in the sesame seeds until evenly coated. Press seeds gently so they adhere.

Fry the balls

When the oil reaches 160–170°C (320–340°F), fry the sesame balls in small batches (2–3 at a time, depending on pot size) so they have room to expand. Gently lower them into the oil using a slotted spoon or spider. Initially keep the temperature around 160–170°C to allow the interior to cook and the dough to expand without burning the sesame.

Finish frying and drain

Fry each batch for 4–6 minutes, turning gently so they brown evenly and puff up. If after 4 minutes they are pale but puffed, raise the heat slightly to 175–180°C (350–355°F) for 30–60 seconds to crisp and deepen color. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 2–3 minutes before serving so the interior sets; the red bean filling will be hot.