Place on a plate lined with several thicknesses of paper towels. Increase the heat to medium-high and fry until golden brown, about 2 minutes. ![]() ![]() The balls will expand as they are gently rotated and pressed. As the balls float to the surface, begin to press them gently with the back of a metal spatula against the sides of the pot. Carefully add 6 sesame balls at a time, and cook over medium heat until golden, 6 to 7 minutes. In a 8-inch wide, 5-inch deep pot, heat vegetable oil over medium-high heat until hot but not smoking, about 330 degrees on a deep-fat thermometer. Roll and press the outside of each ball in the sesame seeds. Place a sheet of waxed paper on the counter and sprinkle with the sesame seeds. Continue filling the remainder of the dough. Squeeze together the dough, pressing to seal the dough securely. Gather the edges of the dough over the filling and, again, pleat until the hole is about 1/2 inch in diameter. Step 5Īdd a scant 1 teaspoon of the red bean paste mixture. Place one index finger into the cup and gently press the dough into the opposite palm on all sides of the cup to create a smooth, even surface and to make the dough even thinner. ![]() Using the thumbs and index fingers from both hands, pleat the edge of the dough to form a cup. Cut the rope into 24 equal pieces, roll each piece into a ball and flatten to make a 2 1/2-inch round. Step 3ĭust hands lightly with rice flour and roll dough into a thick rope. Stir until the water is incorporated the dough will be smooth but slightly sticky. Make a well and add candy water all at once. Dissolve the brown candy in 1 cup of boiling water and set aside to cool overnight.
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