Jin doi

Ingredients:
250g glutinous rice flour, sifted
170ml warm water

A
150g mashed potatoes from 2 or more whole potatoes
100g castor sugar + ¼ teaspoon salt

Filling:
200g peanuts, fried and ground
100g castor sugar or to taste
150g white sesame seeds
Water for dunking wrapped jin doi


Method:
1. Wash whole potatoes until clean. Boil the potatoes until soft, skin and mash them.

2. Using an electric beater fitted with a paddle attachment, beat ingredients A until well blended.

3. Mix in glutinous rice flour and turn on the beater again, now slowly adding the water until a soft dough is formed. Chill the dough for a short while as a hot dough can be difficult to wrap with.

To assemble:
1. In a bowl, combine ground peanuts with sugar. Set aside. Fill up a bowl of water for dunking. Place sesame seeds in a plate.

2. Pinch approximately 20g of the dough, place some filling into it and wrap the filling around the dough. Dunk the peanut-filled ball into a bowl of water before rolling it over the sesame seeds. Roll your palms over the ball to ensure the sesame seeds are stuck to the surface of the ball.

3. Heat oil to medium low heat and deep fry the jin doi until it floats. The sesame seeds should be golden in colour.

4. Remove jin doi from oil, drain on paper towels and serve immediately.