John Myers
Ingredients for 1 servings:
- 146 g rice flour (glutinous rice flour)
- 26 g tapioca, alternatively corn starch or potato starch
- 53 g wheat flour
- 150 ml water
- 33 ml water, warm
- 66 g sugar
- 1 tbsp oil
- 150 g adzuki beans
- 100 g sugar
- 1 tbsp oil
- 1 bag of white sesame seeds
- Oil for frying, approx. 1 liter
Instructions
Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 4 minutes; Total time approx. 1 day 1 hour 4 minutes
for 20 balls
To prepare the dough: Mix 146 g of glutinous rice flour with 26 g of tapioca starch and knead with 150 ml of water. Set aside. Knead 53 g of wheat flour with 33 ml of warm water. Now knead both doughs together with 1 tbsp of oil and 66 g of sugar. Then form 20 balls. For the filling for the balls: Either buy a can of red bean paste from an Asian store or make the filling yourself. You’ll have to start a day earlier, though. To do this, wash 150 g of adzuki beans, then soak them in plenty of water overnight and let them swell. Then discard the soaking water and pour hot water over the beans. Let them rest for 10 minutes. Drain the water and boil the beans in water for about 1-2 hours, until they can be mashed with your fingers. When the beans are soft, put them in a blender and grind them. Then mix with about 100g of sugar and fry in a little oil until the mixture has lost some of its moisture. The sweet bean paste is ready. We need about half a teaspoon of this bean paste per ball. You can store the rest in the refrigerator for about a week or simply freeze it for the next balls. To fill the balls, flatten them in the palm of your hand and add half a teaspoon of bean paste. Then fold the dough back together and roll into balls. Immediately roll the balls in the white sesame seeds. Then deep-fry the sesame balls in hot oil until they rise to the surface. This takes about 3-4 minutes. If you like them darker, leave them in the hot oil a little longer. Then drain well, place on kitchen paper and let cool slightly.
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