Deep-fried sesame balls are one of those snacks that are accidentally vegan as well as gluten-free, with the added bonus that they’re pretty easy to make. The batch in this picture (not the prettiest, I know) actually contains mung bean paste filling, but let’s pretend it doesn’t, because I don’t have time to cover the mung bean paste recipe in this post.

You thus only need 3 ingredients for this snack – glutinous rice flour (fun fact: glutinous rice is gluten-free), sugar and sesame seeds – though if you’re sufficiently motivated you could combine the glutinous rice flour with steamed & mashed sweet potato or potato to produce a softer texture.

Recipe is adapted from Cecilia J. Au-Yang’s Chopsticks Recipes cookbook series from the early 1980s.

Deep-fried Sesame Balls

INGREDIENTS:

280g glutinous rice flour

3/4 cup water

120g sugar

1 cup sesame seeds

Oil for deep-frying

METHOD:

1. Dissolve sugar in the water, then add glutinous rice flour and knead into a smooth dough.
2. Divide into 40 portions and shape into balls.
3. Coat with sesame seeds.
4. Heat oil to about 200’C, then turn off the heat.
5. Put the sesame balls in the oil and cook until they float.
6. Turn the heat back on to a medium setting, and using a ladle, gently press on the balls until they inflate.
7. Cook until golden brown, remove and drain on paper towels.
8. Allow to cool before serving.

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