Recipe(tried): Sesame Seed Balls (Ma T'uan)

Sesame Seed Balls (Ma T'uan)

(While you'll find this delicious dim sum treat at bakeries throughout the year, it's especially popular during Chinese New Year and other special occasions.

Makes 20 balls

1 pound glutinous rice flour
1 1/4 cups dark brown sugar
1 1/4 cups boiling water
1 cup sweet red bean paste
1/4 cup white sesame seeds
4 cups oil for deep-frying

Dissolve the brown sugar in boiling water. Place the rice flour in a large bowl. Make a well and add the dissolved sugar and water mixture. Stir until thoroughly mixed.

Dust your hands with a bit of rice flour and shape the dough into balls roughly 2 inches in diameter (about the size of gold balls). Repeat the process with the red bean paste, using about 1 teaspoon and shaping into smaller balls.

Next, using the thumb and index finger of both hands, press a hole into the dough so that you've formed a cup. Place a ball of the red bean paste inside and press the edges of the dough together so that the filling is completely covered and there are no holes. Roll each of the filled balls in your hands to form a perfect circle and then roll the ball in the sesame seeds.

Deep-fry the sesame seed balls, a few at a time, in oil heated to between 320 and 350 degrees.

Once the sesame seeds turn light brown and the balls start floating to the surface (about 2 minutes), gently apply pressure to the ball with the back of a spatula or a large ladle against the side of the wok. Continue applying pressure as the balls increase in size to approximately three times their normal size and turn golden brown. Place the deep-fried sesame seed balls on a tray lined with paper towels to drain. Serve warm. If preparing ahead, refrigerate and then re-heat the balls until they puff up again.

Sweet Red Bean Paste
Makes 6 cups

1 pound dried red beans
1 1/2 cups sugar
1 1/2 cups lard or peanut oil
6 cups cold water

Rinse the beans, checking for any that are damaged. Soak in water overnight. (This helps shorten the cooking time). Drain and place the beans in a pan with the 6 cups cold water. Bring to a boil, and allow to simmer for between 1 - 2 hours (the beans should be soft). Let cool.
Strain the beans through cheesecloth. Add the sugar and oil to the beans in a heavy saucepan and cook for approximately thirty minutes on medium heat, stirring frequently. Cool and use.

(This recipe is adapted from Chinese Regional Cookbook by Florence Lin.)