Fried Sesame Balls
Fried Sesame Balls
Ingredients
For the Sesame Balls
- 2 cups glutinous rice flour
- 3/4 cup hot water
- 1 cup sesame seeds
For Frying
- 4 cups vegetable oil, or as needed for deep frying
Instructions
- 1
In a large mixing bowl, add the glutinous rice flour. Gradually pour in the hot water, stirring with a spoon or spatula until a shaggy dough forms. The hot water is crucial for creating a smooth, elastic dough.
⏱️ 3 min
- 2
Once the mixture is cool enough to handle, knead the dough by hand directly in the bowl for about 5-7 minutes until it becomes smooth, cohesive, and elastic. It should not be sticky.
⏱️ 7 min
- 3
Take small portions of the dough, about 1 inch in diameter, and roll them between your palms to form uniform, small spherical balls. Repeat until all the dough is used.
⏱️ 5 min
- 4
Place the sesame seeds in a shallow dish. Roll each dough ball generously in the sesame seeds, ensuring an even and thick coating on all sides. Gently press the seeds onto the dough to help them adhere.
⏱️ 5 min
- 5
Heat the vegetable oil in a deep wok or heavy-bottomed pot over medium heat until it reaches 325°F (160°C). If you don't have a thermometer, a small piece of dough should sizzle gently when dropped in.
⏱️ 5 min•🌡️ 325
- 6
Carefully place a few sesame balls into the hot oil, ensuring not to overcrowd the pot. Fry for 8-10 minutes, turning them occasionally with a slotted spoon, until they are golden brown and puffed up. The exterior should be crispy.
⏱️ 10 min•🌡️ 325
- 7
Using a slotted spoon, remove the fried sesame balls from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Repeat with the remaining sesame balls.
⏱️ 2 min
- 8
Serve the fried sesame balls warm. They are best enjoyed fresh, when the exterior is crisp and the inside is soft and chewy.
Kitchen Tools
Nutrition Facts (per serving)
Fried Sesame Balls
Ingredients
For the Sesame Balls
- 2 cups glutinous rice flour
- 3/4 cup hot water
- 1 cup sesame seeds
For Frying
- 4 cups vegetable oil, or as needed for deep frying
Instructions
- 1
In a large mixing bowl, add the glutinous rice flour. Gradually pour in the hot water, stirring with a spoon or spatula until a shaggy dough forms. The hot water is crucial for creating a smooth, elastic dough.
⏱️ 3 min - 2
Once the mixture is cool enough to handle, knead the dough by hand directly in the bowl for about 5-7 minutes until it becomes smooth, cohesive, and elastic. It should not be sticky.
⏱️ 7 min - 3
Take small portions of the dough, about 1 inch in diameter, and roll them between your palms to form uniform, small spherical balls. Repeat until all the dough is used.
⏱️ 5 min - 4
Place the sesame seeds in a shallow dish. Roll each dough ball generously in the sesame seeds, ensuring an even and thick coating on all sides. Gently press the seeds onto the dough to help them adhere.
⏱️ 5 min - 5
Heat the vegetable oil in a deep wok or heavy-bottomed pot over medium heat until it reaches 325°F (160°C). If you don't have a thermometer, a small piece of dough should sizzle gently when dropped in.
⏱️ 5 min•🌡️ 325 - 6
Carefully place a few sesame balls into the hot oil, ensuring not to overcrowd the pot. Fry for 8-10 minutes, turning them occasionally with a slotted spoon, until they are golden brown and puffed up. The exterior should be crispy.
⏱️ 10 min•🌡️ 325 - 7
Using a slotted spoon, remove the fried sesame balls from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Repeat with the remaining sesame balls.
⏱️ 2 min - 8
Serve the fried sesame balls warm. They are best enjoyed fresh, when the exterior is crisp and the inside is soft and chewy.