Manufacturing steps: 1. Pour an appropriate amount of cold water into the pot, add sugar while cooking, and do not reduce sugar to prevent sesame balls from cracking. Keep stirring with chopsticks until the sugar is completely dissolved in water, then turn off the heat. Slowly pour the hot red bean syrup into the sticky rice flour several times, and continue to stir until the sticky rice flour becomes sticky and very delicate. 2. Add a little dry sticky rice flour, about 30g, and then add a little vegetable oil. Don't put too much dry sticky rice flour here, as long as it doesn't stick to your hands. If the sticky rice flour dough is too dry and the back is very easy to crack, be sure to pay attention. After kneading, we will cover it with a fresh-keeping bag and wake it up for about 30 minutes.
3. There are many kinds of fillings in sesame balls, the common ones are bean paste or lotus seed paste. This time I used bean paste. This red bean paste is specially used for stuffing, and it is easy to knead and shape. Take a small piece, knead it into a small ball and set it aside. Don't forget to cover it with fresh-keeping bags to prevent it from being put away. 4. After the batter wakes up, everyone takes it down and kneads it. My control panel is a little small, so I divide the batter into two parts, knead it again, and then knead it into long strips. Divide the long dough into appropriate sizes with a knife and wrap it up to the size of the filling. Take one of them off, then put it in a ball of bean paste and knead it slowly. This is actually a bit like the way of making pots in pottery. Slowly pinch a pot.
There is another way to package stuffing, which may be easier. Just knead the batter into dumpling skin, wrap it tightly like jiaozi, then knead it into a ball and knead it evenly. 6. The outermost layer of sesame balls needs to be wrapped with a layer of sesame seeds, which can be more easily stained with sesame seeds. Everyone directly mixes a little sticky rice flour with cold water and mixes well, and then prepares enough sesame seeds in advance. Sesame balls are first glued with sticky rice water and then wrapped with sesame seeds. Other doughs are also wrapped with sesame seeds in this way and then fried aside. 7. Put a certain amount of oil in a wide oil pot. You must not fry sesame balls when frying. When the temperature is close to 50% hot, you can put the sesame balls in. Don't wait until the oil is too hot. Therefore, sesame balls are very easy to paste. At first, sesame balls will sink to the bottom of the pot. Turn them carefully with chopsticks to prevent them from sticking to the bottom. Slowly, you can find sesame balls floating. At this time, you need to prepare a larger colander, press the sesame ball into the oil with the reverse side of the colander, and press it slowly without floating. 8. Fry until the golden sesame ball skin is a little golden, and you can pick it up. The crispy sesame ball is finished.