Sesame Seed Balls With Mung Bean Filling

Recipe For Sesame Seed Balls

Mung Bean Paste

• 14 oz or 1 package of split peeled mung beans 
• Water

Dough

• 1 lb glutinous rice flour
• 6 oz sugar 
• 10 oz water
• Sesame seeds white or black

1. In a pot add the water and the sugar carefully into the center of the water. Heat until it becomes a syrup. Add the syrup into the bowl of glutinous rice flour. Mix together and then knead until smooth. Add more water if it's too dry. Keep covered to prevent drying out with either Saran Wrap or a damp towel. 
2. In a pot wash 1 bag of split peeled mung beans three times. Fill the pot with water to soak for 15 minutes. Rinse the water and wash for one last time. Fill the water 1 inch above the beans. Cook for 1 hour over the stove, stirring occasionally so it does not burn. Once the beans becomes soft, add 1 cup of sugar and 1 teaspoon of salt, or to taste and stir. Remove from heat and pour into a pan lined with foil. Let it cool down completely and you then can transfer it into a tupperware and leave in the fridge.
3. Divide the weight of the dough by 40 and roll each piece into 40 balls. Each mung bean paste filling will be 1 tsp each. Roll 40 into a ball. There will be leftover paste. Make a hole with your thumb into the dough ball, add mung bean into the hole and seal it up and roll into a ball. Very lightly wet hands and roll the dough in your hands, then roll the ball into a bowl of sesame seeds.   
4. Heat a pot to 350 F with enough oil to submerge the balls. Cook until light brown, once its light brown give the balls a squeeze so it can expand, then continue cooking until golden brown.

SESAME SEED BALLS VIDEO TUTORIAL

SESAME SEED BALLS STEP BY STEP PHOTOS:

1. In a pot add the water and the sugar carefully into the center of the water. Heat until it becomes a syrup. Add the syrup into the bowl of glutinous rice flour. Mix together and then knead until smooth. Add more water if it's too dry. Keep covered to prevent drying out with either Saran Wrap or a damp towel. 
2. In a pot wash 1 bag of split peeled mung beans three times. Fill the pot with water to soak for 15 minutes. Rinse the water and wash for one last time. Fill the water 1 inch above the beans. Cook for 1 hour over the stove, stirring occasionally so it does not burn. Once the beans becomes soft, add 1 cup of sugar and 1 teaspoon of salt, or to taste and stir. Remove from heat and pour into a pan lined with foil. Let it cool down completely and you then can transfer it into a tupperware and leave in the fridge.
3. Divide the weight of the dough by 40 and roll each piece into 40 balls. Each mung bean paste filling will be 1 tsp each. Roll 40 into a ball. There will be leftover paste. Make a hole with your thumb into the dough ball, add mung bean into the hole and seal it up and roll into a ball. 
4. Heat a pot to 350 F with enough oil to submerge the balls. Cook until light brown, once its light brown give the balls a squeeze so it can expand, then continue cooking until golden brown.

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