🍽️ How to Make Zhima Qiu (Sesame Balls)

🧆 Ingredients

• 250g glutinous rice flour
• 120ml water
• 80g sugar
• 100g red bean paste (or lotus seed paste)
• 50g white sesame seeds
• Vegetable oil (for frying)

🍳 Steps

1. Prepare Ingredients:

   • Sift the glutinous rice flour to remove lumps.
   • Use room temperature water for easier dough formation.
   • If using canned red bean paste, stir it to soften. If making your own, cook red beans until very soft, then mash and sweeten to taste.
   • Rinse sesame seeds in a fine sieve and toast lightly in a dry pan for extra aroma (optional).

2. Make the Dough:

   • In a large bowl, combine glutinous rice flour and sugar.
   • Gradually add water while mixing with chopsticks or a spatula.
   • Knead by hand until a smooth, soft, and pliable dough forms. The dough should not stick to your hands but should be moist. If too dry, add water 1 tsp at a time; if too wet, add a little more flour.
   • Cover with a damp cloth and let rest for 10 minutes.

3. Shape the Balls:

   • Divide the dough into 12–16 equal pieces (about 25g each).
   • Flatten each piece into a disc about 6cm wide.
   • Place about 1 tsp of red bean paste in the center.
   • Gather the edges and pinch to seal tightly, then gently roll between your palms to form a smooth ball.
   • Ensure there are no cracks or openings to prevent leaking during frying.

4. Coat with Sesame:

   • Lightly dip each ball in a bowl of water to moisten the surface.
   • Roll the ball in a plate of sesame seeds, pressing gently so the seeds adhere evenly all over.

5. Fry the Balls:

   • Pour enough vegetable oil into a deep pot or wok to submerge the balls (at least 5cm deep).
   • Heat oil to 160°C (320°F). Test by dropping in a small piece of dough—it should bubble gently and rise slowly.
   • Carefully add the sesame balls in batches, do not overcrowd.
   • Fry over medium heat, stirring gently and constantly to ensure even coloring and to help the balls puff up.
   • Fry for 6–8 minutes until golden brown and crisp. The balls should float and expand as they cook.
   • If the balls brown too quickly, lower the heat to avoid undercooked centers.

6. Drain and Serve:

   • Remove with a slotted spoon and drain on a rack or paper towels.
   • Let cool slightly before serving for best texture.

How to Judge Doneness:

• The balls should be evenly golden and feel light.
• When tapped, the shell should sound crisp.
• If unsure, cut one open: the dough should be cooked through and the filling hot.

Additional Tips:

• Keep unused dough covered to prevent drying.
• If using lotus seed paste, follow the same method as for red bean paste.
• For extra flavor, add a few drops of sesame oil to the dough.

💡 Tips

• Seal balls well to prevent filling from leaking.
• Fry at medium heat for even cooking.
• Use fresh sesame seeds for best aroma.
• Try different fillings for variety.