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.
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.