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Ingredientes
- 2 1/2 x slabs brown candy, minced
- (peen tong)
- 1 c. boiling water
- 3 c. glutinous rice flour
- 1/2 c. sweetened red bean paste
- 1/3 c. sesame seeds, (1 3/4 ounce.)
- 2 quart vegetable oil for deep-frying
Direcciones
- MAKES 24 DAIRY-FREE
- When we were children, we adored zeen doy. They are eaten on special occasions like New Year's and birthdays. The dough is fried till golden so its both crisp and chewy from the glutinous rice flour. The Chinese believe which just as the dough expands when fried, so will your fortunes if you eat sesame balls
- In large glass bowl, dissolve brown candy in boiling water. Set aside to cold at least 12 hrs or possibly overnight.
- Place rice flour in large bowl. Make a well and add in candy water all at once.
- Stir till water is incorporated; dough will be smooth but slightly sticky.
- Dust hands lightly with rice flour and roll dough into thick rope. Cut rope into 24 equal pcs. Roll each piece into a ball, then flatten proportionately to make 2 3/4-inch round.
- Working with 1 dough round at a time, press center slightly with thumb to make indentation. Place index finger in indentation and gently press dough all around to create a smooth, uniform surface and to make dough even thinner.
- Add in scant 1 tsp. bean paste and gently pack down. Gather edges of dough over filling and squeeze dough together, pressing to seal securely. Roll between palms to create a ball.
- Repeat with remaining dough rounds and bean paste. Place sheet of waxed paper on counter and sprinkle with sesame seeds. Roll balls in sesame seeds, pressing to adhere,
- In 8-inch-wide, 4-to 5-inch deep pot, heat oil over medium heat till warm but not smoking, 340F to 350F on deep-fat thermometer. Carefully add in 3 sesame balls at a time and cook till golden brown, about 10 min. Balls will first sink to bottom of pot-gently rotate with metal spatula to prevent burning. As balls float to surface, press them gently with back of spatula against sides of pot. Balls will expand as they are gently rotated and pressed. During cooking, be careful to maintain temperature of oil, lowering heat if necessary.
- Transfer cooked sesame halls to plate lined with several layers of paper towels, Repeat with remaining sesame balls. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 12 servings | |
| Calories 210 | |
| Calories from Fat 183 | 87% |
| Total Fat 20.63g | 26% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.38g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 50mg | 1% |
| Total Carbs 6.36g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.6g | 3% |
| Protein 0.76g | 1% |
