Sesame Ball Recipe

Portion the red bean paste

Divide the sweet red bean paste into 12 equal portions (about 2 tablespoons / 16–18 g each). Roll each portion into a smooth ball between your palms and refrigerate on a plate lined with parchment while you make the dough. If the paste is too soft/sticky, mix in up to 1 tablespoon icing sugar to firm it slightly.

Mix dough ingredients

In a mixing bowl, combine 2 cups glutinous rice flour, 3 tablespoons granulated sugar, and 1 teaspoon salt. Stir to distribute the dry ingredients evenly.

Add liquids and form dough

Make a well in the dry mix and pour in 1 cup warm water, 1 tablespoon vegetable oil, and 1 teaspoon sesame oil (optional). Stir with a spatula until a shaggy dough forms. When the mixture is cool enough to handle, knead in the bowl or on a clean surface for 2–3 minutes until smooth and pliable but not sticky. If dough feels dry, add up to 1 tablespoon more warm water; if too sticky, dust with up to 1 tablespoon glutinous rice flour.

Rest dough

Cover the dough with plastic wrap or a damp towel and let it rest 15–20 minutes. Resting hydrates the flour and makes shaping easier.

Portion dough

After resting, divide the dough into 12 equal pieces (about 1.25 ounces / 35 g each). Roll each piece into a smooth ball and flatten into a disk about 2–2.5 inches (5–6 cm) across with your palm, keeping the edges thinner than the center to allow wrapping.

Assemble sesame balls

Place one red bean paste ball in the center of each dough disk. Gently stretch and fold the dough up and around the filling, pinching and sealing the seams at the top. Roll gently between your palms to create a smooth sealed ball. If the seal is imperfect, use a little water (from the 2 tablespoons) on your fingertip to moisten and reseal.

Prepare sesame coating

Pour 1 cup white sesame seeds into a shallow dish. Lightly wet the surface of each filled ball by brushing or dabbing with a few drops of water (use the reserved water). Roll each ball in the sesame seeds, pressing gently so seeds adhere evenly. Work in batches so coated balls do not dry out.

Heat oil

Pour about 4 cups vegetable oil into a medium heavy-bottomed pot so it is about 2–3 inches deep (enough to allow balls to float). Heat over medium to medium-high heat until oil reaches 320–340°F (160–170°C). If you don't have a thermometer, test by dropping a small piece of dough — it should slowly rise to the surface and form bubbles without browning too quickly.

Fry sesame balls

Carefully lower 3–4 sesame balls into the oil (do not overcrowd). Maintain oil temperature between 320–340°F (160–170°C). Fry, gently stirring or moving the balls so they rotate and cook evenly, for about 6–8 minutes per batch. The balls will first sink then float and will gradually puff; the surface should turn golden brown. Adjust heat to prevent rapid darkening; if oil is too hot, lower heat so interior cooks through without burning exterior.

Drain and rest

Remove fried sesame balls with a slotted spoon and drain on a wire rack or paper towels for 2–3 minutes. Let them rest 5 minutes before serving to allow the interior to set. The centers should be hot and the red bean filling warm. Serve warm or at room temperature.