I’ve tried 3 different recipes and this one is my favorite. It turns out perfect every time and the dough is easy to work with.
- 1 Cup Mashed Potato flakes
- 2 Cups boiling water
- 1 bag (16 oz) Glutinous Rice Flour
- 2 tbsp Rice Flour
- 2 1/2 tsp Baking powder
- 1 tsp Salt
- 2 tbsp Oil
- Sesame seeds
- 1 bag of Mung beans (2 cups)
- 1/2 – 1 cup of Sugar
- 1/2 tsp Salt
Rinse the mung beans in a medium bowl until the water is clear and not yellow. Let it sit over night.
Dough: In a small pot, boil 2 cups of water. Mix the potato flakes with 1 cup of water until it thickens. Add all the other ingredients and stir. Add 1/2 cup of water and knead the dough. Add a little bit more water and knead well. It’s so much easier if you have a stand mixer to knead the dough. Cover the bowl with plastic wrap and let it sit for 1 hour.
Fillings: Rinse the mung beans again and steam it for about 30 minutes or until the mung beans are soft.
In a medium bowl mix the sugar, salt, and mung beans together.
Using a mortar and pestle, pound the mung beans until it is smooth. It shouldn’t feel wet. It should feel like thick mashed potatoes that you can make into a ball.
Roll 1/2 inch balls with the mung beans and put it on a pan.
Using your hands, roll dough into a ball smaller than a golf ball then flatten it out.
Put the mung bean ball in the middle and roll it into a ball.
Dip and roll the ball in the sesame seeds until it is covered.
On medium heat, fry the sesame balls for 5-10 minutes until it is golden brown. You can check to see if it is cooked by cutting one open. The texture on the inside shouldn’t be doughy. It should be clear and sticky. Be careful not to burn them.
Line an aluminum pan with paper towels. Once the sesame balls are cook, line them up in a pan to get rid of the excess oil.