Saturday, 8 February 2014

Sesame Balls filled with Red Bean Paste (Jin Deui)

One of my favourite Asian treats are these amazing fried Sesame Balls filled with deliciously sweet Red Bean Paste that you find in the little bakeries in China Town. I can't go anywhere near China Town without picking up one of these babies, but I never thought of making my own at home.
My mum recently bought me a packet of sweet red bean paste, and I've been thinking of ways to use it! I'm planning on making some steamed buns later on this weekend (Pete's absolute favourite thing ever) but this morning I discovered that I happened to have all the ingredients I needed to make my own Jin Deui, and they turned out so awesome!
I've been inspired by my overseas bestie Kate's to do a step-by-step for this recipe! (ps: if you haven't checked out her blog The Geeky Gal you totally should, its awesome.)
Sesame Balls filled with Red Bean Paste (Jin Deui)
Makes 12
Recipe adapted from here
1/3C sweet red bean paste
1/2C sesame seeds (untoasted)
1/3C brown sugar
1/3C boiling water
1/3C cold water
2C glutinous rice flour, plus extra for rolling
Vegetable oil for frying
Pour the boiling water over the brown sugar and stir until all the sugar is dissolved. Add the cold water and stir.
Dump the rice flour into a medium mixing bowl, make a well in the centre and pour in the brown sugar mixture. Mix well with a spoon until the mixture comes together and then knead with your hands for around five minutes until the dough is a smooth, soft ball.
Roll into a long sausage and cut into 12 even pieces.
Dust your hands with a little of the rice flour, roll a piece of the dough into a ball, flatten it out and spoon a teaspoon of red bean paste into the centre. Bring the edges of the dough together and pinch so that no red bean paste can escape.
Carefully roll into a smooth ball and then roll in the sesame seeds, making sure each ball is well coated.
Continue with the rest of the dough until they're all rolled, coated and ready to be fried!
Pour about 1 1/2 inches of oil into a small pan and place it over a low heat.
I found that if you have the patience to let the sesame balls cook on a low heat slowly, they turn out much better. Flip them over a few times to allow them to cook evenly. They're ready when they have puffed up and look nice and golden on the outside.
Remove the sesame balls from the oil using a slotted spoon or a pair of tongs and place on a plate lined with paper towel. Continue until all of the sesame balls are fried, golden and delicious.
These are best served warm, but can be eaten cold too!
Charis xo

1 comment:

  1. Tee hee! So I'm catching up on blogs now (sooooo delayed) and you're such a sweetheart to mention me! I'm glad I could inspire you. ;)