Jian Dui - Stuffed Sesame Balls Recipe

How to make Jian Dui - Stuffed Sesame Balls

1. To make the red bean paste, soak the beans in 400ml of water overnight. The next day, rinse and put in a saucepan with the bicarbonate of soda and 700ml of water. Bring to a boil. Skim off any foam and simmer, uncovered, for 45 minutes or until soft. Drain again, keeping the cooking liquid; cool for at least 10 minutes. Blend the beans with 100ml of the liquid until smooth. Pour into a non-stick frying pan, add the sugar, bring to a boil, then cook over medium-low heat for 10-15 minutes stirring often, until reduced to a mouldable paste. Transfer to a bowl, cool, cover loosely and refrigerate until needed. 
2. While the bean paste cools, start the dough for the sesame balls. Combine the sugar with 100ml of the water in a saucepan, bring to a boil and swirl the pan until the sugar has dissolved. In a bowl, combine the rice flour and hot sugar water, then use chopsticks to mix it to a rough dough. Tip it out and knead until firm but smooth. Transfer to a clean bowl, cover with a damp tower and rest for 30 minutes.
3. Meanwhile, put the sesame seeds in a shallow bowl; fill a second small bowl with water. With moist hands, roll 150g of the bean paste into 10 grape-sized balls. Divide the dough into 10 pieces about 30g each, roll into balls and cover with a damp towel. One ball at a time, make an indent with your thumb, squeezing it in a circular motion to form a cup. Add a ball of bean paste, pinch the dough closed and roll to form a smooth ball. Continue with the rest. Dip each ball into the water, use a fork to transfer it to the sesame seeds and shake the bowl to coat evenly. Use your hands to gently press the seeds in. Set aside and continue with the rest.
4. Heat the oil to 130°C. If you place the end of a wooden spoon into the oil, a few bubbles will gently rise to the surface. Line a rack with kitchen paper. Fry 4-5 balls at a time until they begin to float (6-8) minutes. Use a slotted spoon to keep them submerged until they have doubled in size, then increase the temperature to 180°C. (If you don’t have a thermometer, increase the heat and reduce it once the balls begin to turn golden.) Fry for 6-8 minutes more, or until the balls are beautifully golden. Transfer to the kitchen paper, let the oil cool down to 130°C and continue with the rest.
5. Serve warm.