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INGREDIENTS:
Makes 10
Filling:
80g ground fried/roasted peanuts
1½ tbsp castor sugar
2 tbsp oil
Skin:
40g tung min flour (wheat
starch)
40g hot water
180g glutinous rice flour
50g castor sugar
Pinch of salt
110g water
2 tbsp shortening
Sesame seeds
for coating
Oil for frying
METHOD:
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Combine all ingredients of filling in a
bowl. Mix well.
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Place tung min flour in a mixing bowl.
Pour hot water to tung min flour and mix with a wooden spoon to form a
sticky dough.
-
Combine glutinous rice flour, sugar, salt
and water in another mixing bowl. Mix into a dough.
-
Combine (2), (3) and shortening. Knead
till the dough is not sticky.
-
Divide the dough into 10 portions (approx.
40g each). Flatten each dough, add
filling and wrap up. Form into a ball. Repeat for the remaining dough (Pic. 2).
-
Spray water onto glutinous rice balls.
Coat balls with sesame seeds (Pic. 3).
-
Heat up oil in a wok or deep pan. Put in
glutinous rice balls and deep fry at moderate heat (not too hot or the
sesame seeds will be burned easily) until golden brown and crispy. Dish
up and drain to remove excess oil.
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