Red Bean Sesame Balls (6) 豆沙芝麻球 Recipe
Crispy sesame balls filled with sweet red bean paste.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling
Coating & Frying
Method
Filling
- 1
Portion and firm the filling
Divide the sweet red bean paste into 6 equal portions (about 2 tablespoons / ~12 g each). Roll each portion into a smooth ball. If the paste is very sticky, toss the portions lightly with 1–2 tablespoons cornstarch so they hold shape. Place the filled balls on a tray and chill in the refrigerator for at least 15 minutes to firm up while you make the dough.
Dough
- 2
Mix dry ingredients
In a bowl combine 1 cup glutinous rice flour, 2 tablespoons granulated sugar, and a pinch (about 1 tsp) of salt. Stir to distribute the sugar evenly.
- 3
Add hot water and oil
Carefully pour 120 ml (1/2 cup) boiling water into the flour mixture in a thin stream while stirring with a spatula or chopstick. Add 1 tablespoon vegetable oil. Stir until the mixture comes together into a rough dough.
- 4
- 5
Portion the dough
After resting, divide the dough into 6 equal pieces (about the size of a golf ball). Keep them covered so they do not dry out. Lightly dust your hands and work surface with 1 tablespoon extra glutinous rice flour or cornstarch to prevent sticking.
- 6
Wrap the filling
Take one dough piece, flatten it into a round disc about 2.5–3 inches (6–7 cm) across and ~1/4-inch thick. Place one chilled red bean ball in the center, pull the dough up around the filling and pinch to seal completely. Roll gently between your palms to form a smooth ball. Repeat for remaining pieces.
Coating & Frying
- 7
Coat with sesame
Lightly moisten the surface of each filled ball with a few drops of water (or very lightly brush with oil) so the sesame seeds will adhere. Roll each ball in the toasted sesame seeds until well coated. Set aside on a tray. If seeds don't stick well, press gently to help them adhere.
- 8
Heat the oil
Pour about 720 ml (roughly 3 cups) neutral oil into a deep wok or heavy pot — enough to allow the balls to float without crowding (about 6–8 cm / 2.5–3 inches deep). Heat the oil over medium-low to medium heat. Target frying temperature is about 325°F (160–165°C). If you have a thermometer use it; otherwise test by dropping a small piece of dough — it should slowly rise and sizzle, not brown instantly.
- 9
Fry the sesame balls
Fry the sesame balls in one or two batches (do not crowd). Gently slide them into the oil and keep them moving by stirring or gently swirling the pot so they brown evenly and do not stick to the bottom. Maintain a steady medium-low temperature so the balls have time to puff and cook through without burning: total frying time per batch is about 6–9 minutes until they are evenly golden and have expanded slightly. Adjust heat as needed.
- 10
Drain and rest
Use a slotted spoon to remove the balls and drain on a wire rack or paper towels for 1–2 minutes. Let them rest briefly; they will crisp further as they cool slightly. Serve warm or at room temperature.
