Sesame Balls with Black Sesame Paste Filling

Since I still have some black sesame powder left over, I decided to use it as a filling for this sesame ball recipe. So it's black sesame on the inside and coated with white sesame on the outside:D The original filling for this popular dim sum dessert is usually coarsely grounded peanuts and sugar.

 I used the dough recipe from Kuali
You can use the peanuts filling which I listed here or use the sesame paste from here.

Ingredients

• Pastry dough skin
(A):

• (combine and sift)
• 150g glutinous rice flour
• 1 tbsp rice flour
(B):

• 150ml hot water
• 3¼ tbsp castor sugar
• Pinch bicarbonate of soda
(C):

• 25g wheat starch (tang mein fun)
• 4 tbsp boiling hot water
• 15g shortening
• 1 cup sesame seeds
• Enough oil for deep-frying
Filling:

• 55g roasted peanuts
• 10g toasted sesame seeds
• 2 tbsp granulated sugar
• 2 tbsp chunky peanut butter
• 1 tbsp corn oil

Method

Pan-fry sesame seeds and peanuts separately until fragrant. Put both into a blender and grind till fine. Mix grounded mixture, sugar, peanut butter and oil together. Make into equal sized portions of about 12-13 pieces. Chill in the freezer for 30-40 minutes.
For dough skin: Sift glutinous rice flour and rice flour into a bowl. (I didn't bother to sieve)  Dissolve sugar and bicarbonate of soda in hot water in a cup and set aside.
Put wheat starch into a mixing bowl. Pour in boiling hot water and mix well together until the wheat starch turns cooked. Add in (A); mix. Stir in (B) and add in shortening. Knead into a smooth dough and cover with a piece of damp tea towel, then set aside to rest for 20-25 minutes. (I didn't bother to rest it either:P)
Divide the dough into equal portions of 12-13 pieces. Roll each piece out into a circle. Add in one portion of filling and wrap dough around this to form a ball. Dip each roll into a bowl of water. Toss in sesame seeds, then deep-fry in hot oil until golden. (I find the dough is sticky enough not to have to dip into water so I skipped this part too)

Chewy Mocchi like texture with a slight crunch when eaten hot, once cooled they were soft just like mocchi.