WHAT ARE SESAME BALLS RECIPES

Steps:

• In a wok or deep-sided, heavy saucepan, pre-heat the oil for deep-frying to 350 degrees F. Make sure that there is at least 3 inches of oil in the wok. Spread the sesame seeds over a piece of wax or parchment paper. Place a small bowl of water beside the sesame seeds.
• Dissolve the brown sugar in 1 cup of the boiling water.
• Place the rice flour in a large bowl. Make a "well" in the middle of the bowl and add the dissolved sugar and water mixture. Stir until you have a sticky, caramel-colored dough, adding as much of the remaining 1/3 cup of boiling water as needed (don't add the water if not needed).
• Pinch off a piece of dough roughly the size of an average golf ball (about 1 tablespoon).
• Push your thumb into the dough to make an indentation. Roll 1 level teaspoon of sweet red bean paste into a ball. Place the red bean paste in the hole, and shape the dough over the top to seal. Make sure the red bean paste is completely covered. Continue with the remainder of the dough.
• Dip a ball into the small bowl of water (this will help the sesame seeds stick to the ball). Roll the ball over the sesame seeds. Repeat the process with the remainder of the balls. Deep-fry the sesame seed balls, a few at a time, in the hot oil.
• Once the sesame seeds turn light brown (about 2 minutes), use the back of a spatula or a large ladle to gently press the balls against the side of the wok or saucepan. Continue applying pressure as the balls turn golden brown and expand to approximately 3 times their normal size.
• Drain the deep-fried sesame seed balls on paper towels. Serve warm. If preparing ahead, refrigerate and then re-heat the balls until they puff up again.

Steps:

• Soak prunes in 1½ cups hot water in a medium bowl until very soft, about 20 minutes. Drain, reserving ¼ cup soaking liquid.
• Transfer prunes to a blender. Add sugar and lemon juice and purée, adding reserved soaking liquid to loosen if needed, until smooth, thick, and jam-like. Transfer filling to a small bowl. Cover and chill at least 1 hour.
• Do Ahead: Filling can be made 1 day ahead. Keep chilled.
• Mix 2 Tbsp. mochiko and 1 Tbsp. room-temperature water in a small bowl. Knead dough with your hands until smooth, then form into a ball.
• Transfer dough to a small saucepan of boiling water (it should be submerged) and cook until it looks glossy, about 3 minutes. Transfer to an ice bath and let cool; drain.
• Mix sugar, baking powder, and 1¼ cups plus 2 Tbsp. mochiko in a large bowl. Add cooked dough, breaking up with 1 hand while gradually stirring in ? cup room-temperature water. Transfer dough to a clean work surface and knead, adding more flour to prevent sticking, until a smooth dough forms (it should feel soft and supple), about 5 minutes.
• Fill a clean small bowl with room-temperature water. Place sesame seeds in another small bowl.
• Shape dough into balls that are about 1½" in diameter (you should have 10). Working one at a time, flatten into a pancake and make a divot in the center. Place ½ tsp. prune filling in divot and wrap dough over. Roll into a smooth ball, pinching together any holes.
• Holding with one of your hands, dip ball into bowl of water, then use your other dry hand to dip ball into bowl with sesame seeds and toss to coat evenly.
• Pour oil into a large saucepan fitted with thermometer to come halfway up the sides. Heat over medium-high until thermometer registers 350°. Working in batches, fry sesame balls, turning often, until deep golden brown, about 6 minutes per batch. Transfer to a wire rack set over paper towels and let drain. Let cool 5 minutes before serving.