ZEEN DOY 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:

• MAKES 24 DAIRY-FREE When we were children, we adored zeen doy. They are eaten on special occasions like New Year's and birthdays. The dough is fried till golden so its both crisp and chewy from the glutinous rice flour. The Chinese believe which just as the dough expands when fried, so will your fortunes if you eat sesame balls In large glass bowl, dissolve brown candy in boiling water. Set aside to cold at least 12 hrs or possibly overnight. Place rice flour in large bowl. Make a well and add in candy water all at once. Stir till water is incorporated; dough will be smooth but slightly sticky. Dust hands lightly with rice flour and roll dough into thick rope. Cut rope into 24 equal pcs. Roll each piece into a ball, then flatten proportionately to make 2 3/4-inch round. Working with 1 dough round at a time, press center slightly with thumb to make indentation. Place index finger in indentation and gently press dough all around to create a smooth, uniform surface and to make dough even thinner. Add in scant 1 tsp. bean paste and gently pack down. Gather edges of dough over filling and squeeze dough together, pressing to seal securely. Roll between palms to create a ball. Repeat with remaining dough rounds and bean paste. Place sheet of waxed paper on counter and sprinkle with sesame seeds. Roll balls in sesame seeds, pressing to adhere, In 8-inch-wide, 4-to 5-inch deep pot, heat oil over medium heat till warm but not smoking, 340F to 350F on deep-fat thermometer. Carefully add in 3 sesame balls at a time and cook till golden brown, about 10 min. Balls will first sink to bottom of pot-gently rotate with metal spatula to prevent burning. As balls float to surface, press them gently with back of spatula against sides of pot. Balls will expand as they are gently rotated and pressed. During cooking, be careful to maintain temperature of oil, lowering heat if necessary. Transfer cooked sesame halls to plate lined with several layers of paper towels, Repeat with remaining sesame balls. Serve immediately.