Snowy Red Bean Puffs

Divide the 150 g red bean paste into 10 portions of 15 g and roll into balls. Lightly coat with 5 g cornstarch, shaking off any loose excess. Set out a draining rack, a slotted spoon and two clean round spoons.

Beat the 150 g egg whites in a clean, dry, grease-free bowl with an electric mixer until fine, glossy and stiff peaks stand upright. Keep all yolk out of the bowl. Stop at stiff peaks before the foam turns dry or clumpy.

Sift the remaining 30 g cornstarch over the whipped whites. Fold gently from the bottom with a spatula until no dry powder remains and the batter is still airy. Do not beat or stir vigorously. Coat and fry promptly.

Add enough vegetable oil to a heavy pan for the puffs to float, filling the pan no more than halfway. Heat gently to about 120°C. Spoon up some batter, place one bean ball in the centre and use a second spoon to enclose it completely, with no filling exposed. Coat only a few at a time, ready to fry.

Slide the coated balls gently into the oil in small batches, keeping it around 120–130°C. Once set, turn gently and spoon a little oil over the tops. Begin checking after about 3–5 minutes: the puffs should be expanded and set, staying creamy white to very pale ivory. Cut one open to check the coating has no wet, raw batter before draining. Lower the heat if they colour quickly; continue gently and recheck if the centre is not set.

Lift out with a slotted spoon and drain briefly on the rack. Finish the remaining batches, plate together and scatter with fine granulated sugar to taste. Serve warm; one puff may be cut open to show the red bean filling.