Sesame balls with red bean paste (Jian dui)

1. Dissolve the sugar in the hot water and gradually pour it onto the glutinous rice flour; first stir with chopsticks, then, when it is cool enough to handle, knead into a smooth, soft dough.

2. Divide the red bean paste into 12 small balls and chill for 10 minutes so they are easier to handle; divide the dough into 12 pieces too.

3. Flatten each piece of dough into a palm-sized disc, put a ball of bean paste in the middle, seal and roll into a smooth ball.

4. Dip the balls one at a time in water, then roll them in the sesame seeds and roll them gently between your palms so the seeds stick well.

5. Heat the oil to 150 °C in a smaller, deep pan and fry the balls in batches for 8-10 minutes, turning constantly; as they float up, gently press them against the side of the pan with a slotted spoon so they expand nicely.

6. When golden brown and hollow, remove, drain on kitchen paper and serve warm.

Tip: A favourite sweet of the dim sum table and Lunar New Year: crisp outside, chewy and soft inside. The low oil temperature is the key – if it is too hot, the balls brown before they expand and may burst.