Step 1

Place ingredients for starter in a mixing bowl and stir to mix everything. Covered with plastic wrap at put in a warm place. I put it in my oven using "bread proof" function. The starter will double in size in about 2 hours

Step 2

Mix all ingredients for five-spice paste in a bowl and set aside

Step 3

Soak the glutinous rice for at least 4 hours or overnight. Drain off water. Put sugar and salt and stir to mix with the rice. Bring the water in the steamer to a boil. Transfer the rice to a steaming dish. Steam over high heat for 45 minutes or until the soft is soft and sticky. Fluff the rice. Let it cools down completely. Proceed to shaping it into a log

Step 4

Place a parchment paper or cling wrap on a working surface, about 10x10 inch. Transfer the rice to the parchment paper and carefully shape the rice into a 2-inch diameter and about 16-inch in length log using the aid of the parchment paper. Shaping and gently squeezing to form a log. Cut into two logs

Step 5

No soaking required if you use a pressure cooker. Briefly rinse the rice with clean water. Drain all water. Pour 1 cup of water into the inner pot. Place the trivet in the pot. Pour the rice into a heat-proof container. Add water, sugar, and salt. Stir to mix and to make sure the rice is covered by water

Step 6

Close the lid. Turn the steam release valve to seal. Press pressure cooker, high pressure, and set timer for 15 minutes. When 15 minutes is up, wait 10 minutes and then release pressure completely. Open the lid carefully and remove the rice from the pot. Fluff the rice and let it cools down completely

Step 7

Place a parchment paper on a working surface, about 10x10 inch. Transfer the rice to the parchment paper and carefully shape the rice into a 2-inch diameter and about 16-inch in length log using the aid of the parchment paper. Shaping and gently squeezing to form a log. Cut into two logs

Step 8

Mix all the dry ingredients for the dough from all-purpose flour all the way to baking soda in a large mixing bowl. Whisk to mix. Make a small well in the middle. Add the starter, water and alkaline water, oil and stir to mix. You will still have a very sticky and wet dough, don't panic

Step 9

Generously flour your working surface with flour. Use a spatula to scoop the dough out onto the floured surface. Use the flour to help you shape the dough into a large dough ball. You need to flour your fingers too. At any point if it's sticky, lightly dust with flour until you can form a large dough ball. Cover with a cloth or plastic wrap and let it rest for 20 minutes

Step 10

After resting, dust your working surface with some flour again. Cut the dough into two. Keep the other covered. Roll the dough out into a rectangle, about 1 cm in thickness

Step 11

Place the glutinous rice log towards the side near you. Roll it up to the other side. Seam side down. Cut into 10 equal pieces. Repeat with the other dough and glutinous log. You will have total of 20 in the end

Step 12

Dust with some flour and use rolling pin to roll them flatter and more round shape. Cover with a cloth and let them rest for 20 minutes before frying

Step 13

Divide the sweet red bean paste filling and roll into 20 equal balls

Step 14

After resting, dust your working surface with some flour again. Cut the dough into 20 pieces. Keep them covered and work with one dough at a time. Flatten the dough slightly and then place the sweet bean paste ball in the middle of the dough. Gather the side to wrap and seal.

Step 15

Dust with a bit of flour. Use a rolling pin to roll them flatter and more round shape. Spray with a bit of water on top and sprinkle sesame seeds on top and gently press them onto the dough. Cover and let them rest for 20 minutes before frying

Step 16

After resting, dust your working surface with some flour again. Cut the dough into two. Keep the other covered. Roll the dough out into a rectangle, about 1 cm in thickness

Step 17

Spread the five-spice paste you prepared earlier on the surface and then roll up from the side near you and then cut into 10 pieces. Repeat with the other dough and five spice paste. You will have 20 pieces total

Step 18

Dust with some flour and use a rolling pin to roll them flatter and more round shape. Cover and let them rest for 20 minutes before frying

Step 19

Preheat oil over medium heat. Fry 2-3 pieces at a time over medium heat. Watch the heat so they won't get too dark on the outside but the dough is not cooked inside. When dough floats to the top, use the chopsticks to turn the dough as frequently as possible so they brown evenly and it also allows even puffiness. Fry until dough is golden brown. Place on an absorbent paper towel to absorb extra oil. Transfer to a serving plate. Serve warm