Ingredients
Makes: 20 balls
- 30 g Tang Mien flour (Wheat starch)
- 195ml water
- 40g sugar
- a pinch of salt
- 150 g glutinous grain flour , sifted
- 3 teaspoon baking powder, sifted ( or replace 1tsp double action baking powder)
- 1 tablespoons of oil
- 200g red bean paste or lotus paste
- 1/2 cup sesame seeds
- extra oil for deep frying
Directions
Prep: 1 hr › Prepare: 1 hr › Ready in: 2 hr
- Warm Tang Mien flour on the pot of simmering water.
- Boil 75ml water and pour and blend with tang Mien flour, combine well. Cover and hang aside.
- Add salt and sugar with 120 ml water inside a pot. Allow water to boil until sugar has melted put aside.
- Add glutinous grain flour and baking powder inside a mixing bowl.
- Gradually include the nice and cozy sugar syrup mix it.
- Add oil and Tang Mien dough, and knead till smooth (count 75 occasions or about 90 seconds), cover and let it rest for 10mins.
- Divide dough into small round ball (15g each). Cover with cloth to avoid drying.
- Divide red bean paste into small round balls (10g each).
- Flatten the dough and wrap red bean ball into round ball. Repeat the remainder until finished.
- Spray water on your ball and roll it around the sesame seeds.
- Deep fry over low heat till fat and golden brown.
Tip
While wrapping the red bean paste with dough, wet your palm every so often because the dough will dry out rapidly.
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