Ingredients:

  • 250 g / 9 oz Smooth Sweet Red Bean Paste (Anko)
  • 250 g / 2 cups Glutinous Rice Flour (Sweet Rice Flour)
  • 50 g / 1/4 cup Granulated Sugar
  • 160 ml / 2/3 cup Boiling Water
  • 1 Tbsp / 15 ml Neutral Oil (e.g., vegetable or canola)
  • 150 g / 1 cup White Sesame Seeds (unhulled or hulled)
  • 60 ml / 1/4 cup Water (for dipping/adhesion)
  • 1 - 1.5 litres Neutral Frying Oil (e.g., peanut, canola, or vegetable, enough for 5 cm / 2 inches depth)

Instructions:

  1. Roll the sweet red bean paste into 14 small, uniform balls (approx. 18-20g each). Place them on parchment paper and chill slightly while preparing the dough.
  2. In a large bowl, whisk together the glutinous rice flour and sugar. Pour the boiling water over the flour mixture and stir immediately with a spatula until a shaggy dough forms. The hot water is crucial for elasticity.
  3. Once cool enough to handle, add the neutral oil and knead the dough by hand for 3-5 minutes until it is smooth, pliable, and non-sticky. Cover the dough with cling film and let it rest at room temperature for 30 minutes.
  4. Divide the rested dough into 14 equal portions. Flatten one dough portion into a disc (about 5 cm / 2 inches wide). Place a chilled red bean filling ball in the center.
  5. Carefully wrap the dough around the filling, ensuring the seam is completely sealed. Roll gently between your palms until perfectly spherical. Repeat for all balls.
  6. Place the sesame seeds on a wide plate and water in a small bowl. Quickly dip a shaped ball into the water, just to moisten the surface. Immediately roll the wet ball vigorously in the sesame seeds, pressing lightly to ensure they adhere firmly.
  7. Heat the frying oil to 150°C (300°F). Gently drop 4-5 sesame balls into the oil, ensuring the pot is not crowded. Fry for 8-10 minutes. Crucially, as they start to float (after about 3 minutes), use the back of a strainer to gently press down and roll the balls against the bottom of the pot. This agitation helps them expand.
  8. Carefully raise the oil temperature to 175°C (350°F). Continue frying the now-puffy balls for an additional 2-4 minutes, turning them constantly, until they achieve a uniform golden brown color.
  9. Remove the balls with a spider strainer and place them on a wire rack lined with paper towels to drain excess oil. Allow to cool slightly before serving warm.