Shampoo's Fried Sesame Seed Balls

3 1/2 ounces powdered red soybeans
about 1 cup water
2 cups sugar
2 tbsp. vegetable shortening
5 ounces rice flour
scant 1 cup all-purpose flour
1 1/2 cups water
rice flour for dusting
2 1/2 ounces white sesame seeds
oil for frying


1. Place the powdered red soybeans in a saucepan, ad enough water to make a fairly thick paste, and mix well over a low heat, using a wooden spoon. Stir in the sugar, adding a little more water if the mixture is too thick to work with the spoon.
2. Set aside to cool. Melt the vegetable shortening in a fairly large saucepan, add the cold red soy paste and cook over a low heat, mixing well with a wooden spoon.
3. Sift the rice flour and all-purpose flour together into a bowl and mix well. Gradually add up to 1 1/2 cups water, working the mixture by hand into a smooth dough.
4. When the mixture is firm and homogeneous, shape into a large ball; dust the pastry board with rice flour and gradually roll the ball into a long cylindrical sausage 1 1/4 inch in diameter.
5. Cut the roll of dough into slices 3/4 inch thick, yeilding about 30 portions; flatten with the heel of the palm and then press out each piece into a circle with the thumbs and fingers.
6. Shape the cold red soy paste into small balls 1/2 inch in diameter. Enclose in the circles of dough, seal well, and roll between the hands to form smooth, round balls.
7. Pour the sesame seeds into a pie plate or other rimmed container and roll each ball in the seeds, covering liberally. If the seeds do not stick, moisten the surface of each ball with wet fingers before rolling.
8. Heat the oil in a wok or deep-fryer to about 300 degrees F. (150 degrees C.) or less; the oil must not be too hot since the balls must cook through without burning or browning too much on the outside. When the balls rise to the surface of the oil, the heat may be increased slightly to brown them.