Sesame balls with lotus seed paste

Ingredients:

Lotus seed paste

• 2/3 cup (60 g) dried lotus seeds, skinned
• 0.5 cups of warm water
• 1/3 cup + 1 tbsp powdered sugar
• 3 tablespoons of vegetable oil
• 2 tsp light corn syrup

Dough

• 1/3 cup (43 g) wheat starch
• 1/4 cup boiling water
• 1 cup (113 g) glutinous rice flour
• 1/4 cup granulated sugar
• 2 tbsp. lard or shortening, melted and cooled slightly

Topping

• 0.5 cup white sesame seeds
• 6–8 cups vegetable oil for frying
• Special equipment: deep fat thermometer

Preparation:

1. Lotus seed paste:
   
   Rinse the lotus seeds in a medium bowl under cold water, then cover with 3-4 cups of cold water. Soak at room temperature overnight. Drain. Crack each seed if it's whole, then remove and discard the green core, which will be bitter. Discard any dark seeds.
2. In a medium saucepan, combine the lotus seeds with 4 cups of cold water. Cover and bring to a boil over high heat, then reduce heat to low. Cook, covered, until the seeds are soft and flake easily, about 1 hour, adding more water if needed. Drain.
3. Transfer the lotus seeds to a food processor. Add warm water and process on high speed, stopping occasionally to scrape down the sides of the bowl, until smooth, about 1 minute. Strain through a sieve into a medium bowl, pressing down on the seeds. Discard any remaining seeds.
4. In a medium nonstick saucepan, combine the lotus seed paste, powdered sugar, and a small pinch of salt. Cook over medium-low heat, stirring constantly with a flat-edged wooden spoon or a firm silicone spatula, until the paste thickens and falls off easily when you run a spatula across the bottom of the pan, 5–7 minutes. Add the oil 1 tablespoon at a time, stirring constantly after each addition, until smooth. Add the corn syrup and stir until smooth. Spread the lotus seed paste evenly in a shallow bowl.
5. Cover with plastic wrap, placing it directly on the surface of the paste to prevent a skin from forming. Let cool to room temperature for about 30 minutes, then refrigerate until completely set, about 2 hours.
6. Dough:
   
   Meanwhile, in a medium heatproof bowl, pour boiling water over the wheat starch. Knead for 30 seconds, until all the starch is moistened. Cover with a plate and set aside.
7. Combine glutinous rice flour, granulated sugar, and lard in a large bowl. Add 1/3 cup cold water and stir with a spoon. Scrape down any remaining dough and knead by hand until the flour is moistened, about 1 minute.
8. Cut small (pea-sized) pieces of wheat starch dough. Place them on the glutinous rice dough and knead until completely smooth. If the dough seems dry or cracks, add 1 tablespoon of cold water at a time until the dough stops cracking. Knead for another 30 seconds, transfer the dough to a zip-lock bag, and refrigerate for 1 hour to rehydrate the flour.
9. Divide the lotus seed paste into 8 portions (approximately 30 grams each) and roll each portion into a ball. Transfer to a plate and refrigerate, covered, until ready to use.
10. Remove the dough from the bag and knead until smooth. If the dough seems dry and cracks, add 1 tablespoon of cold water at a time until smooth. Divide the dough into 8 pieces, shape each into a ball, and cover with an upside-down bowl to prevent drying.
11. Working with one ball of dough at a time, roll it out with a rolling pin into a 10 cm (4 in) circle. Place it in the palm of your hand and flatten the edges all the way around with the tips of your index finger and thumb. Place a ball of pasta in the center, wrap it in the dough, then roll the dough, pressing gently to form a ball. Roll between your palms until the seams disappear and a smooth ball forms. Transfer to a plate and repeat with the remaining dough balls and pasta.
12. Topping:
    
    Place the sesame seeds in a fine-mesh sieve, rinse with cold water, then drain and transfer the wet sesame seeds to a plate lined with paper towels. Roll each ball in the sesame seeds, coating completely on all sides.
13. Frying:
    
    Fill a large wok or deep Dutch oven two-thirds full with neutral vegetable oil. Heat over medium-low heat until the oil reaches 160°C (320°F) on a deep-fry thermometer. Carefully add the sesame balls and immediately begin moving them around the bottom of the wok with a slotted spoon. Stir constantly to ensure they are perfectly round, and fry, not allowing the oil to reach 150°C (320°F), until the balls have expanded slightly and are crisp and light golden on the outside, about 10 minutes. Increase the heat to medium and continue frying, stirring constantly, not allowing the oil temperature to exceed 160°C (320°F), until the sesame balls are golden brown, 5–7 minutes. During this time, drop the sesame balls into the hot oil and press each ball between two spoons to ensure even browning and maintain their shape.
14. Place the sesame balls on a paper towel-lined plate. Let cool for 10 minutes. Cut each ball in half with kitchen scissors, just like they do at dim sum restaurants, and serve hot.
    
    Note
    
    If you can find pre-cut dried lotus seeds, you can skip the process of cutting them in half and removing the green cores. You can also skip straining the paste if you don't mind clumps. The lotus seed paste can be stored in the refrigerator, covered, for up to 5 days.