Tuesday, March 30, 2010

Deep Fried Glutinous Rice Balls

This will be my fist attempt in making something from the "Dim Sum" category. I bought this cookbook – Joy of Making DimSum by Patsie Cheong way back last year in September. I have always wanted to try something from this book, but each time I wanted to start, it's either I don't have this or I don't have that. Well, as you know, Dim Sum recipes requires some very unique type of ingredients, and the cake ingredient shops here is KK, are so limited, for amateur baker like me.......I sometimes doesn't know what to substitute that required ingredients with. That's the whole story.........sigh*

Anyway, this time I think I have got everything I need to make this 'Deep fried Glutinous Rice Balls'. I love to eat this when I was still studying in college in KL long time ago.........makes me sounded so old right? LOL I used to follow my mum and my sister to their small market every morning (as I only have classes later in the morning), where they will buy vegetables and meat, and something for breakfast, and there is this small stall that sells this deep fried glutinous rice balls (or also known as "jien tui")which I really love. I can eat about 3-4 pieces with a cup of coffee before I head to college. Well, those were the days lah........now I don't think there are still there anymore.

So, I have been planning to make this glutinous rice balls for about a week, and that gives me enough time to look for the "Mung Bean flour" (also known as Green Bean Flour , not the Hoen Kwe Flour, please take note) asked for in the recipe. I managed to get it from Bake with Me ingredient shop at Lintas Plaza. I also bought a packet of Red Bean paste for the filling too. Let do it..........Happy Deep Frying the Glutinous Rice Balls ya....;) 



For dough

250 gm Glutinous rice Flour

100 gm Mung Bean Flour / Green Pea Flour

3 Tbsp castor sugar

250 ml water

3 Tbsp oil

For filling

300 gm red bean paste / lotus paste (your choice)

For coating

100 gm sesame seeds (Yeap, I ran out of sesame seeds for the last three balls, and that's why it ended up with Black sesame seeds instead, hehe)

  1. Mix dough ingredients well (except oil). Add oil and knead into a smooth dough.

  2. Divide dough into small balls and wrap some red bean paste into it. Seal the dough into a ball.
    Tips: To enable the sesame seeds to stick on the glutinous rice balls, pat some water on the dough and roll it on the sesame seeds. Gently tap it in. It'll stay put even after you fry it.
  3. Heat oil for deep frying. Put in the glutinous rice balls and deep fry until golden brown. Drain and serve.
Happy Baking!


Anonymous said...

Can u advise why all my balls exploded a few times while frying?


Mumto4Angels said...

Hi Lissa,

You meant 'exploded' as in it burst out during the frying process? or it leak from the sealing?
It could be due to the batter, was it too watery? or it could be that you did not seal the opening properly?

Anonymous said...

No, not leaking...really exploded like a bomb! :) ....the filling didnt leak though but u can see tht the skin expanded cos of explosive sound AND there is no sesame seed on those parts...whereas urs has sesame seeds all over the skin ( mine looks like tht BEFORE frying )


Mumto4Angels said...

Geez! what happen ah? I seriously never encounter that when I fried mine....hmm....anyone has any ideas why Lissa's Glutinous Balls explodes??