Chinese Sesame Balls
Chinese Sesame Balls
Ingredients
For the Dough
- 1 1/2 cups glutinous rice flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup hot water, plus 2 tablespoons, adjust as needed
For the Filling and Coating
- 1 cup red bean paste
- 1 cup white sesame seeds
For Frying
- 4 cups vegetable oil, for deep frying
Instructions
- 1
In a large bowl, combine the glutinous rice flour, granulated sugar, and salt. Whisk to combine.
⏱️ 2 min
- 2
Gradually add the hot water to the dry ingredients, mixing with a spoon or spatula until a shaggy dough forms. Continue to knead the dough by hand for about 5-7 minutes until it is smooth, pliable, and no longer sticky. If the dough is too dry, add a tiny bit more hot water; if too sticky, add a little more glutinous rice flour.
⏱️ 10 min
- 3
Wrap the dough tightly in plastic wrap or cover the bowl with a damp cloth and set it aside to rest at room temperature for 30 minutes. This allows the flour to fully hydrate and makes the dough easier to work with.
⏱️ 5 min
- 4
While the dough is resting, prepare the red bean paste filling. Roll the red bean paste into 10 equal-sized balls, each about 1 tablespoon in size.
⏱️ 10 min
- 5
After the dough has rested, unwrap it and divide it into 10 equal pieces. Roll each piece into a smooth ball.
⏱️ 5 min
- 6
Take one dough ball and flatten it into a small disc, about 2 1/2 to 3 inches in diameter, with slightly thicker edges. Place one red bean paste ball in the center of the dough disc.
⏱️ 5 min
- 7
Gently bring the edges of the dough up and around the red bean paste, pinching them together at the top to seal the filling completely. Roll the filled ball between your palms to ensure it's smooth and round.
⏱️ 5 min
- 8
Lightly dip each filled dough ball into a shallow bowl of water, just enough to moisten the surface. Immediately transfer the wet ball to a plate of white sesame seeds, rolling it around to coat evenly. Gently press the sesame seeds onto the ball to ensure they adhere well.
⏱️ 5 min
- 9
In a deep pot or wok, heat the vegetable oil over medium heat to 325°F (160°C). If you don't have a thermometer, you can test the oil by dropping a small piece of dough in; it should sizzle gently and float to the surface within a few seconds.
⏱️ 5 min•🌡️ 325
- 10
Carefully place 3-4 sesame balls into the hot oil, ensuring not to overcrowd the pot. Fry the sesame balls, gently stirring and rotating them with a slotted spoon or spider, for about 8-12 minutes, or until they are puffed up, golden brown, and crispy. The key is to maintain a consistent oil temperature; if it gets too hot, the outside will brown too quickly before the inside cooks.
⏱️ 12 min•🌡️ 325
- 11
Once golden and puffed, remove the sesame balls from the oil with a slotted spoon and transfer them to a wire rack lined with paper towels to drain excess oil.
⏱️ 1 min
- 12
Repeat the frying process with the remaining sesame balls in batches. Serve the Chinese Sesame Balls warm and enjoy their crispy, chewy, and sweet texture.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Sesame Balls
For the Dough
- 1 1/2 cups glutinous rice flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup hot water, plus 2 tablespoons, adjust as needed
For the Filling and Coating
- 1 cup red bean paste
- 1 cup white sesame seeds
For Frying
- 4 cups vegetable oil, for deep frying
Instructions
- 1
In a large bowl, combine the glutinous rice flour, granulated sugar, and salt. Whisk to combine.
⏱️ 2 min - 2
Gradually add the hot water to the dry ingredients, mixing with a spoon or spatula until a shaggy dough forms. Continue to knead the dough by hand for about 5-7 minutes until it is smooth, pliable, and no longer sticky. If the dough is too dry, add a tiny bit more hot water; if too sticky, add a little more glutinous rice flour.
⏱️ 10 min - 3
Wrap the dough tightly in plastic wrap or cover the bowl with a damp cloth and set it aside to rest at room temperature for 30 minutes. This allows the flour to fully hydrate and makes the dough easier to work with.
⏱️ 5 min - 4
While the dough is resting, prepare the red bean paste filling. Roll the red bean paste into 10 equal-sized balls, each about 1 tablespoon in size.
⏱️ 10 min - 5
After the dough has rested, unwrap it and divide it into 10 equal pieces. Roll each piece into a smooth ball.
⏱️ 5 min - 6
Take one dough ball and flatten it into a small disc, about 2 1/2 to 3 inches in diameter, with slightly thicker edges. Place one red bean paste ball in the center of the dough disc.
⏱️ 5 min - 7
Gently bring the edges of the dough up and around the red bean paste, pinching them together at the top to seal the filling completely. Roll the filled ball between your palms to ensure it's smooth and round.
⏱️ 5 min - 8
Lightly dip each filled dough ball into a shallow bowl of water, just enough to moisten the surface. Immediately transfer the wet ball to a plate of white sesame seeds, rolling it around to coat evenly. Gently press the sesame seeds onto the ball to ensure they adhere well.
⏱️ 5 min - 9
In a deep pot or wok, heat the vegetable oil over medium heat to 325°F (160°C). If you don't have a thermometer, you can test the oil by dropping a small piece of dough in; it should sizzle gently and float to the surface within a few seconds.
⏱️ 5 min•🌡️ 325 - 10
Carefully place 3-4 sesame balls into the hot oil, ensuring not to overcrowd the pot. Fry the sesame balls, gently stirring and rotating them with a slotted spoon or spider, for about 8-12 minutes, or until they are puffed up, golden brown, and crispy. The key is to maintain a consistent oil temperature; if it gets too hot, the outside will brown too quickly before the inside cooks.
⏱️ 12 min•🌡️ 325 - 11
Once golden and puffed, remove the sesame balls from the oil with a slotted spoon and transfer them to a wire rack lined with paper towels to drain excess oil.
⏱️ 1 min - 12
Repeat the frying process with the remaining sesame balls in batches. Serve the Chinese Sesame Balls warm and enjoy their crispy, chewy, and sweet texture.
⏱️ 2 min