Sesame Balls with Red Bean Paste and Bananas

Photo: Sesame Balls with Red Bean Paste and Bananas

TOTAL TIME: 30 min
Prep: 20 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 12 balls
LEVEL: Intermediate

ingredients

  • 1/3 cup brown sugar
  • 2 cups glutinous rice flour, plus more for dusting
  • 1/4 cup sweetened red bean paste
  • 1/2 large ripe banana, cut into 12 small pieces
  • 1/2 cup white sesame seeds, plus more if needed
  • Vegetable or peanut oil, for frying
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Directions

Dissolve the brown sugar in 1/3 cup boiling water. Once the sugar is dissolved, add in 1/3 cup cold water to bring down the temperature.

In a large mixing bowl, add the rice flour and make a well in the center. Stir in the brown sugar water and stir to combine. Once combined, knead the dough in the bowl for 5 minutes and shape into a ball. Dough should be soft, pliable and smooth; add more flour or water if need be to adjust the consistency.

Roll the dough into a log, and then divide the log into 12 even pieces. Dust your hands with a little rice flour and form each piece into a ball roughly the size of a large walnut.

With the palm of your hands, flatten the dough balls into disks. Place 1/4 teaspoon red bean paste and a piece of banana in the center of each of the disks. Gather the sides toward the center and pinch close. Gently roll in the palms of your hands to reshape into a ball. Repeat with the remaining balls. Once all the balls are filled and formed, roll in the sesame seeds to coat thoroughly.

Heat 3 inches of oil in a pot or wok to 350 degrees F, or until a piece of dough browns in 15 seconds.

Deep-fry the sesame seed balls, a few at a time, until the sesame seeds are golden and the balls float to the surface, 3 to 4 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Best served warm.

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  • on January 17, 2013

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    This was actually quite a bit easier than I thought it would be. They are totally worth the little bit of work they are. These were absolutely delish, but one tiny draw back. Don't plan on serving them later on, eat them as soon as you can. Mine did not keep very well. There may be a way of re-puffing them but I did not want to refry them due to the addition of more oil. Still very, very yummy.

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