INGREDIENTS

INSTRUCTIONS

PLACE THE GLUTINOUS RICE POWDER in a mixing bowl. Bring the water to a boil
and add the sugar; stir until completely dissolved. Pour sugar water into
the rice powder; stir until well mixed. Gather the dough into a ball and
knead until smooth. Cut dough in half and roll each half into two 10-inch
long rolls. Cut each roll into 10 pieces. Take one piece and roll into a
ball. Flatten it and place a 1/2-inch round piece of sweet red paste into
the center of dough. Fold over sides to enclose filling and roll into a
ball. Repeat until all the balls are made. Wet your hands with water and
roll one ball in your hands to moisten the ball. Dip the ball into a dish
of sesame seeds until the entire surface is covered. Press lightly to help
the seeds adhere. Add enough oil to a wok to a depth of 2 1/2-inches. Heat
to 350F. Deep fry balls for 8 to 10 minutes. As they expand in the oil,
take a pair of chopsticks and squeeze the balls to help them expand and
fill with air. The balls should triple in size, float to the top of the oil
and turn golden brown. Remove and drain on paper towels. Makes about 20
balls.
JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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