450gm glutinous rice flour
50gm wheat starch ("HK Tang Min Flour')
2 tsp Baking Powder
30gm/3 tbsp vegetable shortening
1-1/2 cup water
400gm lotus nut paste or any other paste of your choice
2 tbsp white sesame seeds plus 1 tbsp black sesame seeds (or just use 2 tbsp white sesame seeds)
Vegetable oil or peanut oil for deep frying (around 4 to 6 cups)
1) Put the glutinous flour, sugar, wheat starch and baking powder in a large mixing bowl. Stir to combine.
2) Using hands, rub the vegetable shortening into the flour mixture, coating the dry ingredients thoroughly. Make a well in the centre.
3)Slowly add in the water to make a soft dough. Knead gently for 5 mins. Divide the dough to small balls, weighing 40gm each. This recipe yields almost 22 balls.
4)Divide the lotus nut paste into balls weighing 25 gm each.
5)If using 2 types of sesame seeds, combine them evenly and lay out on a flat plate.
6)Take one dough ball, gently flatten it on your palm, thinner towards the edges. Place a ball of the lotus nut paste in the middle of the dough and wrap up and join the edges. Roll the ball gently and put on your palm and sprinkle with the sesame seeds to coat. Continue with the rest of the dough balls and lotus nut paste.
7)Heat oil to rolling boil temperature. Test with one ball first and using a tong, clasp one ball and submerge into the oil without letting go. If the ball sizzles, the oil is ready. Hold each ball with the tong for 5 seconds each before completely dropping them into the oil.
8)Cook in batches of 4 each time and when the balls float to the surface, keep turning them around to get an even browning, about 3 min to 5 mins. When the balls are golden brown, lift them up and drain on kitchen paper towel. Serve warm.
Makes: 20 to 22 balls