Sesame Balls Red Bean Paste the RIGHT WAY | Wally Cooks Everything

Like the title says put out an social media alert that you're making the best Chinese fried sesame balls. Charge your friends for it. Make up a ridiculous price.
Just kidding of course. In my Cantonese language this is called ‘Jiam Du’. This classic Asian chewy and crunchy treat can be filled with pretty much anything your heart desires (I chose red bean paste). With just a fistful of glutinous rice flour, sugar, water and delicious filling of choice you'll whip up by hand a tasty treat in no time.
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INGREDIENTS:
(makes 12 fried sesame balls)
180g (1 cup plus 2 tablespoons) Glutinous Rice Flour (make sure the word 'GLUTINOUS' is printed on bag)
60g (1/4 cup) White Sugar
60g (1/4 cup) Boiling Water
75g (1/3 cup) Room Temperature Water
1/2 Teaspoon Salt
12 Red Bean Paste Balls (each 1 1/2 Teaspoon portions or around 13g each)
40g (1/2 cup) White Sesame Seeds (I prefer un-toasted)
RECIPE:
Portion the 180g glutinous rice flour into two bowls, 120g and add 60g into main mixing bowl.
Combine the 60g of glutinous rice flour with all of the sugar and salt. Pour the boiling water on top and mix until all the ingredients form into a tight bowl. Let rest for 5 minutes covered.
Next pour all of the room temperature water and rest of the glutinous rice flour into the bowl and continue to mix until completely incorporated. Depending on ambient temperature of your kitchen you might need to add just a little bit of water if the dough doesn't come together.
It is important not to add too much water or else you'll need to add more GRF and that will throw off the recipe.
You should have a dough that is smooth, soft and not sticky at all in about 5 - 7 minutes of mixing and kneading.
Then let rest for 30 minutes covered. While that's happening rinse white sesame seeds in a strainer with cold running water and set aside on a strainer. That should be enough to soak the seeds through and make it easy for the dough to stick to seeds.
Roll out 12 red bean paste balls and stick it in the refrigerator. It'll be easy to work with when cold.
If you have a kitchen scale it'll make your life a lot easier. The dough should weigh around 350g to 360g. In any case split the dough into 12 equal portions as best as you can.
Flatten each dough into 2.5inch to 3inch in diameter. Place a thumb print in the middle and lay a red bean paste ball in the center. Cover the red bean paste completely with the dough and seal by rolling into a ball.
Roll the all of the finished dough in sesame seeds try to completely cover every bit of the dough.
Heat a pot of oil to 325°F (163°C) There should be enough oil in pot to cover almost the top of sesame balls.
Fry in two batches of 6 pieces for the best results on a low medium heat. After dropping in the raw sesame balls into hot oil do not stir immediately. Wait for about 20 to 30 seconds because you want the hot oil the chance to bind seeds with the sesame ball.
There will be loose seeds so be sure to scoop those out or else it'll burn and make your oil taste the same. Fry for 5 to 6 minutes gently stirring to ensure it cooks evenly.
Then for the final 2 to 3 minutes cook on a medium high heat. You'll see your fried sesame balls puff up and turn a golden to light brown. That's a sure sign your sesame balls will be crunchy. As well as retain a beautiful round shape after frying.
Let cool for at least 5 to 10 minutes because it will be hot, enjoy!
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