Filling:

100 g/4 oz
175 ml/6 fl oz
100 g/4 oz

Wrapping:
225 g/8 oz
1 tsp
1/2 tsp
100 g/4 oz
2
120 ml/4 fl oz

To finish:
50 g/2 oz
450 ml/3/4 pint

 

yellow mung beans
water
sugar


glutinous (sweet) rice flour
baking powder
salt
sugar
medium potatoes, boiled, peeled and mashed
boiling water


toasted sesame seeds
vegetable oil for deep-frying

Method:

1. To make the filling: Rinse the mung beans thoroughly under cold running water. Put the beans and water in a small pan and bring to the boil. Lower the heat, cover and simmer for about 30 minutes until the water has evaporated completely and the beans are tender and dry. Remove from the heat and mash the beans, then add the sugar and mix well.
    

2. To make the wrapping: Put all the ingredients in a bowl, except the boiling water. Mix well, then gradually stir in the boiling water. Knead the mixture until it forms a smooth ball.
    

3. Roll 2 tablespoons of the wrapping mixture into a small ball, then flatten into a 7.5 cm/3 inch circle. Place 1 teaspoon of the filling mixture in the centre of the circle and gather the wrapping together to enclose the filling, shaping it into a ball. Repeat with the remaining wrapping and filling mixture until all the ingredients are used up, making about 12 balls.
    

4. Put the toasted sesame seeds on a plate or piece of greaseproof (waxed) paper and roll the balls in the seeds until completely coated.
    

5. Heat the oil in a small pan to 190C/375F. Drop one ball at a time into the hot oil and with the bottom of a soup ladle, press against the ball and move the ladle against it, using a circular motion. Deep-fry the balls, a few at a time, for about 10 minutes until golden brown, then remove from the pan with a slotted spoon and drain on kitchen paper towels, while frying the remainder. Serve hot.

MAKES ABOUT 12

Toasted Sesame Seeds:

1. Heat a frying pan (skillet) until very hot. Add the sesame seeds and stir-fry in the dry pan until well browned. It is essential to use a very hot pan or the seeds will become oily and not stick to the dough.