Sesame Rice Balls / 麻球

400 g Bean paste 100 g Sesame seeds Frying oil 40 g Wheat starch

100 ml Boiled water 200 g Glutinous rice powder 70 g Sugar 100 ml Water 20 g Shortening

1. Pour the boiled water into the wheat starch. Mix to form a dough. Add in glutinous rice powder, sugar and water to form into a smooth dough. Then add the shortening and knead until the dough smooth.
   
2. Divide the dough into 14 portions, each about 35 grams. Divide bean paste into 14 portions to form the filling.
   
3. 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. Roll each filled skin into a ball and coat outside with sesame seeds.
   
4. Heat oil and deep fry rice balls over medium heat for 5 minutes until golden.