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Gather the edges of plastic wrap up to form a tight bundle around the sesame ball, making sure the red bean paste is fully enclosed. Place a round of dough on top of the plastic wrap and add the red bean paste. Note: If you find it difficult to fill the sesame balls, use plastic wrap to assist you: Place a sheet of plastic wrap on your work surface. Sesame balls are best served immediately, or at least on the same day as frying. Using a spider, transfer the balls to a wire rack set over a large rimmed baking sheet to cool slightly. Working in batches of four or five (to avoid overcrowding the pot), fry the balls, turning frequently, until golden brown all over, 5 minutes. Place balls on a plate or small rimmed baking sheet. Working with one at a time, dip each ball of dough into the flour and water mixture and then roll in the sesame seeds, shaking off any excess. This advertisement has not loaded yet, but your article continues below. (This will help the sesame seeds stick.) In another small bowl, combine the white and black sesame seeds until evenly mixed. While the oil is heating, make the coating: Whisk to combine the water and rice flour in a small bowl. In a medium-deep saucepan or pot, heat the canola oil over medium heat until a deep-fat thermometer registers 360☏ (182☌). Repeat with remaining dough and bean paste. Roll the filled dough between your hands to form a smooth ball and place on a plate or small rimmed baking sheet. Pull up the edges of the dough and pinch together to seal. Working with one piece, flatten the dough into a 3-inch round and top with a tablespoon bean paste. Roll each piece of dough into a smooth ball and cover with a clean kitchen towel to keep from drying out. Use a bench scraper to divide the dough into 12 equal pieces (for accuracy, weigh each piece with a digital scale if you have one). Cover the bowl with plastic wrap and allow the dough to rest as it cools to room temperature, about 30 minutes. Knead with your hands in the bowl to shape it into a smooth dough, 3 to 4 minutes. Allow the dough to cool until cool enough to handle, about 10 minutes. Stir with a flexible spatula to form a shaggy dough. Remove the pan from the heat and immediately pour the syrup into the bowl of flour. In a medium saucepan, combine the sugar and water and bring to a simmer over medium-high heat, stirring occasionally to dissolve the sugar. Photo by Harper Horizon FRIED SESAME BALLSġ45 g (1 cup) glutinous rice flour 100 g (1/2 cup) sugar 113 g (1/2 cup) water 3/4 cup Red Bean Paste (recipe follows) 4 cups canola or other neutral-flavour oil, for fryingįor the coating: 1/2 cup water 1 tbsp glutinous rice flour 1/3 cup white sesame seeds 1/3 cup black sesame seeds Step 1 1 - what better time to fry up a batch of Cho’s sesame balls “for good luck’s sake!” Mooncakes and Milk Bread is architect-turned-food blogger Kristina Cho’s first cookbook. So the fried sesame balls fall into that poetic category of food.”

Or you eat a lot of vegetables or noodles for a long life. Or dumplings kind of look like little pouches, again of money.

“A lot of things are round and golden to look like money. “A lot of the food that’s served during a traditional Chinese holiday, whether it’s harvest Moon Festival or Chinese New Year, is very poetic and symbolic,” she adds.