Sesame Ball Recipe

Mix dry ingredients

In a large bowl, combine 2 cups glutinous rice flour and 1/4 cup granulated sugar. Stir until evenly distributed.

Add water and oil

Gradually add 1 cup warm water while stirring with a wooden spoon until the mixture begins to come together. Add 1 tablespoon vegetable oil and continue mixing.

Knead dough

When the dough is cool enough to handle, knead in the bowl or on a clean surface for 2–3 minutes until smooth and pliable. If the dough is too dry, add water 1 teaspoon at a time; if too sticky, add glutinous rice flour 1 teaspoon at a time. Cover the dough with plastic wrap or a damp towel and let rest 15 minutes to relax.

Portion filling

Divide the 1 cup sweetened red bean or lotus seed paste into 10 equal portions (about 1.5 tablespoons / ~16 g each). Roll each portion into a smooth ball. If the paste is very soft and sticky, dust your hands or the paste lightly with the 2 teaspoons all-purpose flour so the balls hold shape.

Portion dough

Divide the rested dough into 10 equal pieces (each about 32–35 g). Roll each piece into a smooth ball and flatten into a round disk about 2.5–3 inches (6–7 cm) in diameter, with the center slightly thinner than the edges.

Enclose filling

Place one filling ball in the center of each dough disk. Gently wrap the dough around the filling, pinching the seams to seal completely and rolling between your palms to form a smooth, even ball. Make sure there are no gaps where filling can leak.

Light dusting

Lightly dust each ball with a sprinkle of all-purpose flour if the surface is sticky; shake off excess flour.

Toast sesame seeds (optional)

In a dry skillet over medium-low heat, toast 1/2 cup white sesame seeds, stirring constantly until they are fragrant and lightly golden, 2–3 minutes. Transfer to a shallow bowl and let cool.

Moisten balls and coat

Lightly dampen each ball by brushing or briefly dipping into a few drops of water (do not soak). Roll each ball in the toasted sesame seeds, pressing gently so the seeds adhere evenly to the surface.

Heat oil

Pour 2 cups vegetable oil into a deep, heavy-bottomed pot to a depth of about 2–3 inches. Heat the oil over medium heat until it reaches 325–340°F (about medium, test by dropping a small piece of dough—if it rises slowly and steadily, the temperature is good).

Fry sesame balls

Carefully add 3–4 sesame balls at a time (do not overcrowd) into the oil. Stir gently with a slotted spoon right after adding to prevent them from sticking to the bottom. Fry, turning occasionally, until evenly golden and puffed, about 5–7 minutes. Maintain oil temperature around 320–330°F; lower heat if browning too quickly to allow thorough cooking.

Drain

Using a slotted spoon, transfer fried sesame balls to a wire rack or paper towel-lined plate to drain excess oil. Let cool for a few minutes; they will deflate slightly as they cool and the interior will finish cooking.

Allow sesame balls to cool until warm but not hot. Optionally dust lightly with powdered sugar before serving. Serve 10 pieces as a snack or dessert. Consume the same day for best texture; if storing, keep in an airtight container at room temperature for up to 1 day and reheat in a low oven (300°F / 150°C) for 5–7 minutes to refresh the exterior.