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Pour the 1/2 cup (~60g) of toasted white sesame seeds into a shallow bowl.

Take one frozen glutinous rice ball with filling and place it into the bowl with the sesame seeds.

Roll the rice ball in the sesame seeds until it is completely and evenly coated. Gently press the sesame seeds onto the ball to ensure they adhere well.

Repeat the coating process for all 10-12 frozen glutinous rice balls, placing the coated balls on a plate as you finish each one.

Heat oil for frying in a pot over medium-high heat. To check if the oil is hot enough, dip a wooden chopstick into the oil; if small bubbles rapidly form around the chopstick, the oil is ready (approximately 350-375°F or 175-190°C).

Carefully place the sesame-coated glutinous rice balls into the hot oil using tongs. Do not overcrowd the pot; fry in batches if necessary.

Deep-fry the balls until they are golden brown and crispy, turning them occasionally with tongs to ensure even cooking on all sides. This usually takes about 3-5 minutes per batch.

Once golden brown, remove the fried sesame balls from the oil using tongs and place them on a wire rack set over a baking sheet or paper towels to drain any excess oil.

Serve immediately and enjoy the crispy, chewy sesame balls while they are warm.


Pour the 1/2 cup (~60g) of toasted white sesame seeds into a shallow bowl.

Take one frozen glutinous rice ball with filling and place it into the bowl with the sesame seeds.

Roll the rice ball in the sesame seeds until it is completely and evenly coated. Gently press the sesame seeds onto the ball to ensure they adhere well.

Repeat the coating process for all 10-12 frozen glutinous rice balls, placing the coated balls on a plate as you finish each one.

Heat oil for frying in a pot over medium-high heat. To check if the oil is hot enough, dip a wooden chopstick into the oil; if small bubbles rapidly form around the chopstick, the oil is ready (approximately 350-375°F or 175-190°C).

Carefully place the sesame-coated glutinous rice balls into the hot oil using tongs. Do not overcrowd the pot; fry in batches if necessary.

Deep-fry the balls until they are golden brown and crispy, turning them occasionally with tongs to ensure even cooking on all sides. This usually takes about 3-5 minutes per batch.

Once golden brown, remove the fried sesame balls from the oil using tongs and place them on a wire rack set over a baking sheet or paper towels to drain any excess oil.

Serve immediately and enjoy the crispy, chewy sesame balls while they are warm.
