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FareShare Gazette -- February 2005 Recipes

FareShare Gazette -- February 2005 Recipes is built on Glutinous Rice Powder, Water Plus, Water, Sugar, and Sweet Red Bean Paste. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 cup
• 6 tbsp
• 1/2 cup
• 1/2 cup
• 1/4 cup
• 12 tbsp

Method (preview)

1. 1

   Roast the sesame seeds in an ungreased pot over medium heat, stirring constantly, until golden brown; cool and crush with a rolling pin or grind coarsely in a spice grinder.

2. 2

   Mix 1/2 cup of rice powder with 6 tablespoons of cold water in a bowl to make a thin batter.

3. 3

   Place the sugar and 1/2 cup of water in a pot and stir until it dissolves, then bring it to a boil.

4. 4

   Add the batter and stir quickly for several seconds over low heat until the batter is clear and thickened.

5. 5

   Remove from the heat.

6. 6

   Combine 1 1/2 cups of rice powder with the hot batter and stir.

7. 7

   When the dough has cooled sufficiently to touch, put it onto a lightly powdered surface.

8. 8

   Knead until soft and not sticky.

9. 9

   If the dough seems dry, wet your hands with water and knead to soften.

10. 10

    Divide the dough into 12 equal portions and roll each into a round ball between your palms. Cover the balls with a damp cloth.

11. 11

    Pour oil into a wok or pot to a depth of about 3 inches and heat over medium-high heat.

12. 12

    When the oil is moderately hot, place the balls on a large drainer or slotted spoon and place into the oil.

13. 13

    Keep the balls on the drainer until they start to float, then remove the drainer.

14. 14

    With a spatula, press each ball firmly against the wok. This enables the sesame seed balls to expand.

15. 15

    Turn the heat to medium-low so that the balls will not brown too quickly but the dough can still cook thoroughly.