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Fried Sesame Balls (??)

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Ingredients
  

Skin Dough

  • 200 g Glutinuous rice flour or replace 50g with boiled and mashed sweet potatoes
  • 50 g Caster sugar
  • A pinch of salt
  • 250 to 300 ml of hot water at 70C enough to bind into a dough that can be handled

Filings

  • 30 g black sesame seed toasted and ground
  • 45 g coarse sugar
  • 3 Tbsp butter at 18C

Instructions
 

Make the filings

  • Combine everything until it becomes a paste, then store in the fridge.

Make the dough

  • Combine all the dry ingredients, then add the hot water to the dry this slowly, ensuring not too much water is added at one go. Your dough must be smooth and easy to handle but still pliable and not dry.
  • The dough must be used quickly or it will dry out and your sesame balls will crack while frying in the oil.

Shape

  • Preheat height of 3 inches of cooking oil to medium heat.
  • Cut into sizes of 20g each, wrap 1/2 teaspoonful of filings and wrap up.
  • Roll into a ball and dip it into the a bowl of water, then white sesame.
  • Gently put the balls into oil, moving the balls all the time.
  • Dish out and feed!