Sesame Seed Puffs


1 1/2 cups mashed, cooked sweet potato
1 cup brown sugar, lightly packed
1/4 cup water
2 cups canned red bean paste
oil for deep frying


Mix rice flour and sweet potato in a bowl. Dissolve brown sugar in water and bring to a rolling boil. Immediately add water to flour mixture and stir until dough is firm. Knead lightly for a few minutes until dough is well mixed.
Divide Dough in half and separate each half into 12 portions. Roll each to form a ball. Flatten by hand to a 3-inch round. Put 1 tablespoon on red bean paste in the center and press opposite sides together to seal. Roll again in palms to form a round ball. Roll ball in sesame seeds. Repeat with the rest of the dough.
Heat oil in wok over medium heat (350 degrees in a deep fryer). Deep fry four balls per batch, moving them constantly so they do not stay at the bottom. After 2-3 minutes, balls will start to float. Rotate them with chopsticks or a slotted spoon, gently pushing them against the side of the wok (this action will help the balls retain a rounder shape). Continue frying them until the balls attain a medium golden brown color, approximately 8-10 minutes. Drain on paper towel and cool for 5 minutes.




These dumplings are traditionally served during the Chinese New Year. From Dim Sum by Rhoda Yee.


1.0 servings


Friday, December 10, 2010 - 1:02am


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