Glutinous Rice Balls

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Recipe submitted by keb@cs.brown.edu (Kristin E. Brown)

Glutinous Rice Balls

Ingredients (use vegan versions):

1 cup red bean paste (can buy this in cans or i can post recipe)
2 cups glutinous rice powder (look in asian markets for this)
5 Tabl. sugar
2/3 cup water
1 cup sesame seeds
6 cups oil for frying.

Directions:

Divide red bean paste into 16 portions to form the filling.

Mix ingredients the next three ingredients into a smooth dough. Lightly oil table top and place on table and knead until smooth. Roll into a long rol and cut into 16 pieces.

Flatten each piece of dough into a 2-inch wide circle. Place a portion of filling in middle and gather edges of skin to enclose filling. Pinch to seal. (make sure you do a good job here becase if they are open or come open during frying it is messy (the oil splatters more)) Roll each filled skin into a ball and dip in water. Coat outside with sesame seeds.

Heat oil for deep-frying. Deep fry balls over medium heat for 5 minutes until expanded and golden. remove drain and serve.

These are so good they should be illegal. The lady at the neighborhood Filipino market makes them for lunch, and sells them to whoevers in the store then for 50 cents each. They go so fast you have to be there while she's frying to get some.

She uses yellow mung-bean paste instead of red and mashed whole sticky rice instead of powder, but its the same deal: great recipe, great price, great lunch! same result.

Archived comment by: marty

the glutinous rice balls are great but is it possible to steam them instead of frying?

Archived comment by: suzanne

the rice balls are amazing but does anyone know the nutrition content of these? I'm just curious as to how fattening they are =- so that I know how many to include in my daily snacking

Archived comment by: vhomminga

To suzannes question. In fact this is a traditional Chinese food. It means reunion for the family and the Chinese only eat them during festivals and Chinese Weddings for the marrying couple. Most Chinese cook it with sweetened peanut soup, sweetened ginger soup or even soya bean milk! Normally, you just dump the rolled balls into the boiling soup and when the balls float to the surface of the soup, its ready to eat with the soup. Besides red bean filling, you can also try other flavours such as peanut paste, black sesame paste or yam paste. Hope this piece of information helps. Its a low fat and sugar dessert depending on the amount of sugar you use.

Archived comment by: motoko

Motoko, do you have the recipe for the sweetened peanut soup & sweetened ginger milk that is cooked with the steamed glutinous rice balls?

Archived comment by: eclaires

I would love it if the red bean paste could be posted. My trips to Chinatown are unfortunatly far and few in between. I actually had cousins visiting from Minnesota this week and they fell in love with the sticky rice balls with coconut, but the red bean ones were a big hit as well, and I used up the can of paste I had but for myself making these for them. Thanks for the recipe

Archived comment by: shanVeg

ShanVeg- http://vegweb.com/recipes/ethnic/chinese16.shtml has a recipe for red been filling.

Archived comment by: shinjiko