Sesame Balls Recipe
Make Sesame Balls Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Glutinous Rice Dough
Filling
Coating & Frying
Optional Finish
Method
Glutinous Rice Dough
- 1
Mix dry ingredients
In a medium bowl, combine 2 cups glutinous rice flour and 1 tablespoon granulated sugar. Stir to distribute the sugar evenly.
- 2
Add warm water gradually
Make a well in the flour. Pour about 3/4 cup of the warm water into the well and begin mixing with a spatula or wooden spoon until dough starts to come together. Add the remaining warm water a few tablespoons at a time if needed. The dough should be soft, pliable and not sticky to the touch; it should hold its shape when rolled into a ball. If it’s crumbly add up to 1 tablespoon more water; if overly sticky add up to 1 tablespoon more glutinous rice flour.
- 3
Knead and rest
Turn the dough onto a lightly floured (glutinous rice flour) surface and knead gently for 1–2 minutes until smooth. Add 1 tablespoon vegetable oil and knead briefly to incorporate, which will make the dough more elastic and easier to handle. Cover the dough with a damp towel or plastic wrap and let it rest for 15 minutes to hydrate fully.
Filling
- 4
Portion the filling
While the dough rests, divide the sweet red bean paste into eight equal portions (about 2 tablespoons each). Roll each portion into a smooth ball and refrigerate briefly if very soft so they hold shape when wrapped.
Assembling & Coating
- 5
Portion the dough
After resting, divide the dough into eight equal pieces (each about the size needed to wrap one filling ball). To do this, first roll the dough into a log and cut into 8 pieces, then roll each piece into a smooth ball between your palms.
- 6
Wrap the filling
Flatten a dough ball in your palm into a disc about 2–3 inches across. Place one red bean paste ball in the center. Stretch the dough evenly around the filling and pinch the seams to seal completely. Roll gently between your palms to make a smooth, sealed ball. Ensure there are no gaps to prevent filling leakage during frying.
- 7
Moisten and coat with sesame
Lightly wet the surface of each filled ball by brushing or dipping briefly in a little water (this helps the sesame seeds adhere). Pour the 1 cup sesame seeds into a shallow bowl or plate and roll each moistened ball in the seeds until evenly coated. Press seeds gently so they stick well. Set coated balls on a tray lined with parchment paper.
Frying & Finishing
- 8
Heat the oil
Pour about 1 liter of neutral oil into a deep pot or wok, leaving at least 1/3 of the pot empty. Heat the oil over medium heat until it reaches 325–340°F (163–171°C). If you don’t have a thermometer, test by dropping a small piece of dough: it should rise slowly and steadily to the surface and sizzle gently—not aggressively.
- 9
Start frying (lower temperature)
Working in batches (do not crowd the pot), gently lower 3–4 sesame balls into the oil with a slotted spoon. Maintain the oil temperature around 325–330°F (163–166°C) for the first few minutes. Fry slowly so the dough cooks through and expands without burning the sesame seeds. Stir occasionally to prevent sticking and promote even browning.
- 10
Increase temperature to puff
After 3–4 minutes, when the balls have firmed and started to turn light golden, increase heat slightly so the oil temperature reaches about 350°F (177°C). Continue frying for another 1–2 minutes; the sesame balls should become golden brown and slightly puffed as trapped moisture creates steam inside. Total fry time per batch is typically 5–7 minutes depending on size and oil temperature.
- 11
Drain and finish
Use a slotted spoon to remove the sesame balls and drain on a wire rack or paper towels. If desired, while still warm, brush lightly with 1–2 tablespoons simple syrup or honey for a glossy finish and extra sweetness. Allow to cool for 5 minutes before serving; the exterior will crisp slightly while the interior remains chewy and filled.
- 12
Serve
Serve sesame balls warm or at room temperature. They are best eaten the same day but can be stored in an airtight container at room temperature for up to 1 day. Reheat briefly in a low oven (300°F / 150°C) for 5–7 minutes if needed to refresh texture.