I think I need to go to Hong Kong..
15 – 17 puffs
– 300g glutinous rice flour (sweet rice flour) (separated)
– ½ cup cold water
– 1 cup water
– 100g Chinese brown sugar in pieces or light brown sugar
– 220g smooth red bean paste
– vegetable oil for frying
In a baking sheet, lined with a few layers of paper towels. Set aside.
In a medium bowl, add 100g glutinous rice flour. Slowly pour in ½ cup cold water. Stir and mix with one hand until the dough comes together. If it is too dry, add little more water. If it is too wet, add little more flour. Pinch the dough into about 1-inch irregular pieces.
In a medium pot, add 1 cup water and the brown sugar. Bring to a boil and reduce to medium-low heat. Cook until the sugar has melted. Add the dough pieces and cook through, about 3 – 5 minutes. Turn the heat off. Add 150g rice flour. Stir together with a wooden spatula.
On a lightly floured (rice flour) working surface, place the hot dough over. Add another 40g of rice flour. Carefully knead the dough until smooth. If the dough is sticky, add little more flour. Divide the dough into 2 parts.
Roll 1 part of dough into ¼-inch thick with a rolling pin. Use a 3½-inch round cutter to cut out rounds. Repeat with the other part of dough. Gather the scrapes and roll it into ¼-inch thick dough again. Continue to cut out rounds. Make 15 – 17 rounds in total.
Place about 1 tablespoon red bean paste in the center of each round. Fold the dough over to make half-moon shape. Press the edges firmly to seal.
In a wok or medium pot, add enough vegetable oil to reach 1-inch deep. Heat the oil to 350˚F (160˚C). Fry the puffs in patches until golden brown, turning them often for even cooking. Transfer the finished puffs to the prepared baking sheet. Let them drain and rest for 10 minutes before serving.
Glutinous rice flour can be found in Chinese supermarkets or Amazon.
Chinese brown sugar in pieces can be found in Chinese supermarkets. Learn a bit more here.
I made my own red bean paste. For a short cut, you can buy pre-made one from store or Amazon. It won’t be as good, but easier.
If the dough gets hard and dry during the kneading process, add a little bit of warm water to soften it.
The ¼-inch wrappers seem very thick. But once they are fried, they will be thinner.
To make the wrappers easier to wrap, roll the red bean paste into half-moon shape.
When enjoying the puffs, make sure they are cool enough to eat. I burnt my tongue while doing a taste test. Ouch!
The puffs will not taste as good when they are cooled. Reheat them in microwave for 15 seconds. They will be warm again, but soften with a chewy texture.