Red Bean Sesame Ball (6) Recipe
Make Red Bean Sesame Ball (6) Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Assembly & Coating
Frying & Finishing
Method
Dough
- 1
Combine dry ingredients
In a medium bowl whisk together 1 cup glutinous rice flour, 2 tbsp granulated sugar and 1/8 tsp fine salt until evenly distributed.
- 2
Add boiling water
Carefully pour 1/3 cup boiling water into the flour mixture in a thin stream while stirring with a spatula or wooden spoon. The hot water gelatinizes the flour and forms a pliable dough.
- 3
Form and knead dough
When the mixture has cooled enough to handle (a few seconds), add 1 tbsp neutral oil. Use your hands to combine and knead in the bowl for 1–2 minutes until a smooth, slightly tacky but cohesive dough forms. If the dough feels crumbly, add up to 1 tsp warm water; if too sticky, dust with up to 1 tsp extra glutinous flour. Cover the dough with plastic wrap and let rest 10 minutes to hydrate fully.
Filling
- 4
Prepare red bean paste
Divide 3/4 cup sweet red bean paste into six equal portions (about 2 tbsp each). Roll each portion into a smooth ball. If the paste is very dry or firm, knead in up to 1 tsp neutral oil to soften for easier shaping. Place the six filling balls on a plate and chill briefly if they feel too soft to handle.
Assembly & Coating
- 5
Portion the dough
Divide the rested dough into six equal pieces (use a scale for precision or approximate by eye). Roll each piece between your palms into a smooth ball, then flatten into a disc about 2.5–3 inches (6–7 cm) across with the center slightly thicker than the edges.
- 6
Enclose the filling
Place one red bean paste ball in the center of a dough disc. Pull the dough edges up to enclose the filling, pinching and sealing the seam tightly. Roll gently between your palms to form a smooth, even ball. Repeat with all pieces.
- 7
Dust to reduce stickiness
Lightly dip each filled ball in the 2 tbsp tapioca starch (or extra glutinous flour) and roll to coat very lightly — this prevents sticking during sesame application and shaping. Shake off excess starch.
- 8
Adhere sesame seeds
Have 1 tbsp cold water in a small bowl and 1/2 cup sesame seeds in a shallow dish. Lightly brush or dab each formed ball with a little water (just enough to make the surface tacky, not wet). Roll the ball in sesame seeds, pressing gently so seeds adhere evenly. If seeds don’t stick well, wet again sparingly and re-roll.
Frying & Finishing
- 9
Heat the oil
Pour 3 cups neutral frying oil into a medium pot or deep skillet — enough to submerge the balls about 2/3 to fully cover them in the pot you’re using. Heat gradually over medium heat to about 320°F (160°C). If you don’t have a thermometer, test by dropping a small piece of dough: it should slowly rise and form small bubbles but not brown instantly.
- 10
Fry in batches
Carefully lower 2–3 sesame-coated balls into the oil (do not overcrowd). Maintain oil temperature around 300–325°F (150–160°C). Fry, turning gently with a slotted spoon, until the balls puff and become evenly golden brown — about 5–8 minutes per batch. Adjust heat so they brown slowly; too hot will burn the outside before the dough cooks through.
- 11
Drain and rest
Remove the cooked sesame balls with a slotted spoon and drain on paper towels or a wire rack. Allow to cool 5 minutes before serving — they will continue to set and the interior will finish cooking. Repeat with remaining balls.
- 12
Serve
Serve warm or at room temperature as a dim sum small eat. Store any leftovers in an airtight container at room temperature for up to 24 hours; reheat briefly in a low oven (300°F / 150°C) to refresh the exterior if desired.
