A masterpiece of deep-fried pastry physics. A dough made of glutinous rice flour expands drastically when fried, creating a massive, hollow, balloon-like interior lined with chewy mochi, encasing a small center of sweet red bean paste, with a rigid, seed-crusted exterior.
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The Syrup. Dissolve the sugar in the water.
The Dough. Place the glutinous rice flour in a bowl. Slowly pour the hot sugar water into the flour, stirring continuously with chopsticks. Once cool enough to handle, knead it into a smooth, pliable dough. If it's too crumbly, add a teaspoon of hot water; if too sticky, add a little flour.
Shaping. Pinch off a ping-pong sized piece of dough. Roll it into a ball, then use your thumb to press a deep indentation into it, forming a cup.
Filling. Place a small ball of red bean paste into the cup. Carefully pinch the dough closed around the filling and roll it between your palms until perfectly smooth. There must be NO cracks, or they will explode in the oil.
Coating. Dip the dough ball very quickly into a bowl of water, then roll it in the sesame seeds, pressing firmly so the seeds adhere to the dough.
The (Crucial Technique). Heat the oil to only 275°F-300°F (135°C-150°C). It must be a low temperature to start. Carefully drop the balls in.
The Expansion. As they , they will begin to float. Use a spatula to gently but firmly press the balls down against the side of the wok. This pressing action forces the air inside to expand, causing the ball to balloon up to 3 times its original size.
Finish. Once they are fully expanded and golden brown, increase the heat for 30 seconds to crisp the outside. Remove and drain.
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