Sesame Balls Filled with Red Bean Paste

2 min read

While delicious recipes for sesame balls abound, this sweet potato variation is my favorite. To ensure the proper consistency, make sure you use glutinous rice flour, also known as sweet rice flour, which is made from sticky rice. The balls can be assembled 24 hours ahead before rolling in the sesame seeds and frying; for best results, serve shortly after cooking.

MAKES 20 PIECES

1 medium sweet potato (about 6 ounces), peeled, cut into small chunks

1 1⁄2 cups glutinous rice flour

1⁄3 cup all-purpose flour 2 tablespoons sugar

1⁄2 cup hot water, plus additional, if necessary 6 tablespoons plus

2 teaspoons red bean (adzuki) paste or Sweet Red Bean Paste

About 1⁄2 cup sesame seeds Peanut oil, for frying

Confectioner’s sugar, for dusting (optional)

In a small saucepan, bring the sweet potato and enough water to cover to a boil over high heat. Reduce the heat slightly and boil until tender, about 10 minutes. Drain and mash well with a fork (you should have about 3⁄4 cup). Set aside to cool slightly.

In a medium bowl, mix together the flours and sugar until well combined. Add the sweet potato, mixing with a fork until thoroughly blended (mixture will resemble coarse meal). Add hot water a few tablespoons at a time, kneading after each addition (add an extra tablespoon, or more, of hot water if dough seems too dry). Turn dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Form dough into a ball and return to bowl; cover with a damp kitchen towel and let rest 10 minutes.

Divide dough in half. Form each half into 10 balls about 11⁄2 inches in diameter, for a total of 20 balls. Flatten each ball with your palm into a circle about 23⁄4 inches in diameter. Place 1 level teaspoon of the red bean paste in the center of each circle; form back into balls. (At this point, balls can be covered with plastic wrap and refrigerated up to 24 hours before continuing with the recipe.) Fill a small bowl with cold water. Place sesame seeds in a small bowl or deep-welled plate. Dip each dough ball into the cold water and then roll in sesame seeds to thoroughly coat. Line a large baking sheet with several layers of paper towels and set aside.

In a small heavy-bottomed, deep-sided skillet, heat about 1⁄2 inch of oil over medium heat. When a small piece of dough can sizzle (after about 5 minutes), reduce the heat to medium-low and add about 5 dough balls. Cook until golden and swollen, turning frequently to evenly cook, 3 to 5 minutes. Transfer to the prepared baking sheet to drain. Repeat with remaining dough balls. Serve at once, sprinkled with the confectioner’s sugar, if using.

{PER SERVING} (per 1 ball, or 1/20 of recipe) Calories 121 • Protein 2g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 18g • Dietary Fiber 1g • Sodium 2mg