Ingredients
¼cupred bean,dried
4cupswater
¼cupsugar
⅔cupwater,hot
½cuplight brown sugar
2cupsglutinous rice flour,add more for dusting
½cupsesame seed
7cupsvegetable oil
Preparation
Combine the red beans with 1 cup of water in a bowl. Cover with plastic wrap, then soak overnight.
Drain the red beans, then transfer to a small saucepan with the remaining 3 cups of water.
Bring to a boil over medium-high heat, then cover and cook for 1 hour, until soft enough to mash with a fork.
Add the sugar and cook, stirring frequently, until the liquid evaporates and a thick red bean paste forms.
Transfer the red bean paste to a bowl. Cover with plastic wrap, pressing it directly onto the surface of the paste to prevent a skin from forming.
Refrigerate until ready to use.
In a liquid measuring cup or small bowl, whisk the hot water with the light brown sugar until the sugar dissolves.
Add the glutinous rice flour to a medium bowl, then use a spoon to create a small well in the center.
Pour the sugar syrup into the well and stir for 5 minutes, until the dough is well combined and no longer sticks to the bowl.
Lightly dust a clean surface with glutinous rice flour. Turn the dough out and knead for 5 minutes, until it forms a smooth, round ball. Use a little bit more flour or water as needed.
Divide the dough into 8 pieces. Roll the pieces into small balls, then flatten into discs about ½-inch thick and 2½-inches in diameter.
Place 1 teaspoon of red bean filling in the center of a piece of dough. Fold in the edges to cover the filling, then roll into a ball.
Roll the ball in the sesame seeds until the dough is covered. Repeat with the remaining ingredients.
Heat the vegetable oil in a large pot until it reaches 350 degrees F.
Fry the sesame balls for 15 minutes, stirring frequently, until golden brown. Transfer to a wire rack set over a baking sheet to drain and let cool for 15 minutes.
Serve, and enjoy!
