Sesame balls

Yesterday marked the first day of Chinese new year….. the Year of Rabbit.
Xin Nian Kuai Le—may this year of rabbit bring in Joy, happiness and prosperity to you all…`

So I decided to celebrate the New Year by cooking one of my favorite Chinese snack, Sesame balls
I have tasted two versions of sesame balls,one filled with red bean paste n the other with cooked mung beans..
I am sticking with Mung bean filing ..

The crispiness from Sesame..Chewiness from the Glutinous rice..and the sweetness of beans...it tastes soo yumm when you bite into this delectable snack.

Here goes the recipe
1 Cup Glutinous Rice flour
3/4 Cup water
1/4 Cup Brown Sugar
1/4 Cup Spilt Mung beans
1/4 Cup White sesame seeds
Oil for deep frying

Bring the water to boil and add 3 tablespoon of brown sugar and stir well
Transfer the rice flour to a bowl and make a well at center
Pour the water and slowly mix in using a spoon.
When the dough has cooled down a bit ,knead well with hands till it form a soft dough.
Cover and let it rest

Meanwhile cook the mung beans with 1/3Cup water and 1 table spoon brown sugar.
I pressure cooked the beans .Once its cooked mash it well and form a paste.

Take a tablespoon of dough and roll it into a ball. Push your thump into the center of the ball and make a deep hole
Fill the hole with mung bean paste and seal it and roll to a ball.
Repeat the same for rest of the dough

Spread the sesame balls in a parchment paper
Wet your hands and slightly moisten the rice balls and roll it in the sesame balls
Gently press the rice balls down when you are rolling in sesame seeds. This is to make the sesame seeds stick well to the rice balls.

Heat the oil in a deep pan. You should have enough oil so that the rice balls are completed immersed in oil

Drop 3 balls at a time and fry it in medium low heat
Keep rolling the balls using a spatula so that all sides are browned well.

Once cooked through ,the sesame balls will starts to float 
Now it’s time to transfer the balls to a kitchen towel to absorb excess oil..