Traditional Lunar New Year Fried Snacks Collection (Sesame Balls, Yau Gok, Taro Shrimps, Smiling Dates)

In a saucepan, bring 190ml water and 240g white sugar to a boil over medium heat until sugar is dissolved. Pour immediately into 110g wheat starch and stir vigorously with a wooden stick until a thick cooked paste forms.

Turn the mixing bowl upside down over the dough on the board and let it rest for 10 minutes to allow residual heat to thoroughly cook the wheat starch until translucent.

Mix 500g glutinous rice flour and 18g baking powder on the counter, making a well in the center. Gradually add 500ml water while mixing from inside out, then knead into a smooth, pliable dough.

Combine the cooked wheat starch dough and glutinous rice dough together, add 30ml cooking oil (approx 2 tbsp), and knead thoroughly until completely uniform and smooth.

Divide dough into small portions, press a deep well in each, insert a portion of 450g Japanese red bean paste, seal the edge tightly, and roll into a smooth spherical ball in your palms.

Lightly spray water evenly over each ball, then roll in a bowl with 50g white sesame seeds until fully coated. Cover shaped balls with a damp cloth to stay moist.

Heat approx 900ml cooking oil in a wok to 160°C. Place sesame balls in a strainer and submerge into hot oil over medium heat for 5 minutes until semi-floating, gently swaying strainer occasionally.

Release sesame balls from strainer into the oil, gently pushing and rolling them with a spatula until evenly expanded and golden all over, then drain on paper towels.

Combine 300g crushed roasted peanuts, 80g fried sesame seeds, 20g desiccated coconut, and 200g white sugar in a bowl, mix well with a spoon, and set aside as filling.

Pour 600g flour onto counter, make a well in center, add 2 beaten eggs, 120ml water, and 120g melted lard, gently mixing by hand until a soft, uniform dough comes together.

Cover the dough with a clean damp cloth and rest for 30 minutes to fully absorb lard, moisture, and egg.

Divide dough into small pieces, flatten into thin round wrappers. Spoon filling inside, fold edges over to pinch tight, and braid a serrated wavy pattern to seal.

Heat oil to 170°C. Place Yau Gok in a strainer into the oil and fry over medium heat for 8 minutes until golden with blisters on skin, then drain oil.

Peel and shred 600g taro into fine strips in a large bowl. Add 1 block mashed red fermented bean curd, 1 tsp salt, 0.5 tsp five-spice powder, and 2 tsp baking powder, mixing thoroughly.

Add 30g glutinous rice flour (2 tbsp) and 30g rice flour (2 tbsp) into seasoned taro strips, tossing rapidly so each strip is coated with a thin dusting.

Grab a small bundle of shredded taro, twist together irregularly while leaving several loose ends sticking out to resemble a shrimp shape.

Heat oil to 170°C. Drop taro bundles one by one into oil, frying over medium heat until golden brown, crispy, and floating, then drain on paper.

Mix 600g flour and 10g baking powder on counter, making a well. Add 375g sugar, 15ml oil, and 350ml water, kneading slowly until sugar crystals are dissolved into a smooth dough.

Place dough in a bowl, cover with a clean damp cloth, and let rest for 30 minutes.

Roll dough into small balls (size of a 1-dollar coin). Place in a strainer, dip into water for 1 second and immediately lift, then toss in 120g white sesame seeds until coated.

Heat oil to 160°C. Dip strainer into hot oil to preheat, then place balls inside strainer into oil, frying over medium heat for 4 minutes until they crack open ('smile').

Release dates into the oil, gently rolling continuously with a spatula for another 2 minutes until deep golden brown, then drain on paper towels.