Posted by: Jonjon | February 10, 2009

Asian – Glutinous Rice Balls 9/10 Fried




Asian – Glutinous Rice Balls 9/10 Fried

February 9 2009

http://schneiderchen.de/51Glutinous-Rice-Balls.html

Ingredients
• 400 g Green bean paste (or Red Bean Paste) 100g
• 100 g Sesame seeds 25g
• Frying oil
Dough:
• 40 g Wheat starch 20g
• 100 ml Boiled water 25ml
• 200 g Glutinous rice powder 50g
• 70 g Sugar 17.5g
• 100 ml Water 25ml
• 20 g Shortening 5g

Directions
1. Pour the boiled water into the wheat starch. Mix to form a dough.
2. Add in glutinous rice powder, sugar and water to form into a smooth dough. Then add the shortening and knead until the dough smooth.
3. Divide the dough into 14 portions, each about 35 grams. Divide bean paste into 14 portions to form the filling.
4. Flatten each piece of dough into a 2-inch wide circle. Place a portion of filling in middle and gather edges of skin to enclose filling. Pinch to seal. Roll each filled skin into a ball and coat outside with sesame seeds.
5. Heat oil and deep fry rice balls over medium heat for 5 minutes until golden.

Conclusion
Wow…despite me using cornstarch instead of wheat starch, these one turned out exactly like the ones that you get from yumchar in asian restaurants. I don’t know if it was the cornstarch that I used, or the glutinous flour themselves, but it was quite hard to get the glutinous flours into shape because they easily fell apart. I think it was because the water was hot enough. I boiled the water and left it there for 5 minutes. After frying them, they stuck together very nicely. I actually did a variations. One I put in the oven at 140 degrees for 10 minutes, and they came out with a sugary coating and very tasty but not chewy. I wasn’t sure if they were done or not as I’m not very experienced with using glutinous rice flour.

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