Jian Dui (Fried Sesame Balls)

Preparation

1. Step 1

   In a large bowl, combine rice flour with salt and mix with a rubber spatula. Separately, add 1 cup of boiling water to a heatproof measuring cup. Stir in sugar and mix until dissolved. Slowly pour hot sugar water into the flour mixture, folding with the spatula until no dry patches remain. The dough will now have the consistency and shine of a very soft saltwater taffy. Continue to work the dough inside the bowl for 2 more minutes, using the spatula to fold the dough, lifting from one side and pressing into the center. Cover with plastic wrap and let stand for 30 minutes.

2. Step 2

   Set a wire rack over a baking sheet and set aside. Place the red bean paste in a small bowl. Pour sesame seeds into a dish. Dust both hands with rice flour. Scoop out a heaping tablespoon of dough (it will be tacky and soft) and roll into a ball, then flatten between your hands to form a circle that just fits inside your palm (about 3 inches wide).

3. Step 3

   Add a teaspoon of red bean paste to the center of the dough. With floured fingers, fold the sides onto the red bean dollop, pinching the top to seal. Now cradle the dough ball between your cupped hands, and lightly roll the top hand in tiny circles until the dough ball smooths and becomes perfectly round. (It’s OK if some of the red bean paste peeks through.)

4. Step 4

   Place a dough ball in the dish of sesame seeds and roll until completely speckled; transfer to a plate. Repeat to form remaining balls; you should have enough dough for 16 to 18 sesame balls. You can make them up to 3 hours in advance; just cover with plastic wrap and refrigerate.

5. Step 5

   When ready to fry the jian dui, pour oil into a Dutch oven or other large, heavy-bottomed pot and attach an instant-read or candy thermometer to the side. Heat the oil over medium-high heat until it reaches 350 degrees. If some of the sesame balls have flattened and lost their shape, reroll them while the oil heats.

6. Step 6

   Use a spider skimmer or slotted spoon to lower half the sesame balls into the hot oil and cook until light golden brown, about 6 minutes. During the first few minutes of cooking, keep moving the balls with the spider skimmer to prevent them from touching the bottom of the pot (eventually, the balls will float to the surface). Adjust the heat as needed to ensure the oil stays around 350 degrees.

7. Step 7

   Transfer the first batch to a wire rack and let cool. Repeat to fry the second batch.

8. Step 8

   Serve jian dui warm or at room temperature on the same day they’re fried.