Sesame Balls Recipe

Mix dry ingredients

In a medium mixing bowl, combine 2 cups glutinous rice flour, 1/4 cup granulated sugar, and 1/4 tsp salt. Whisk briefly to distribute the sugar and salt evenly.

Add liquids

Gradually add about 1 cup warm water to the dry mixture while stirring with a silicone spatula or wooden spoon. Add 1 tablespoon vegetable oil. Continue stirring until a shaggy dough forms.

Knead to smooth

When the dough is cool enough to handle but still warm, transfer it to a lightly dusted surface (use a little glutinous rice flour). Knead gently for 2–3 minutes until smooth and pliable. If the dough is too dry and cracks, add water 1 tsp at a time. If too sticky, dust with up to 1 tablespoon more glutinous rice flour. Cover the dough with plastic wrap or a damp towel and let rest for 15 minutes to relax.

Portion filling

While the dough rests, divide 1 cup red bean paste into 20 equal portions (about 1 tablespoon each or ~15 g each). Roll each portion into a smooth ball between your palms. If the paste is very firm, soften slightly by kneading with 1/2 tsp sesame oil or warming briefly in your hands. Keep the formed filling balls covered so they don't dry out.

Portion dough

Divide the rested dough into 20 equal pieces (about 28–30 g each). Roll each piece into a smooth ball. Flatten a dough ball into a disc about 2.5–3 inches (6–7.5 cm) across, making the center slightly thinner than the edges.

Fill and seal

Place one red bean paste ball in the center of a dough disc. Gather the edges of the dough up around the filling and pinch to seal completely, ensuring no filling is exposed. Roll the sealed ball gently between your palms to make a smooth sphere. Repeat for remaining pieces. Keep finished balls covered with a damp towel to prevent drying while you work.

Coat with sesame seeds

Pour 1/2 cup white sesame seeds into a shallow bowl. Lightly wet each assembled ball by dipping or brushing with a little of the reserved 1/4 cup water (use just enough to make seeds stick). Roll each moistened ball in the sesame seeds, pressing gently so seeds adhere uniformly. Set coated balls on a tray lined with parchment.

Heat oil

Pour about 4 cups vegetable oil into a heavy, deep pot or wok (enough for about 2–2.5 inches / 5–6 cm depth). Heat oil over medium heat until it reaches 320–330°F (160–165°C). If you don't have a thermometer, test by dropping a small bit of dough: it should slowly rise to the surface and bob gently without browning quickly.

Fry in batches

Carefully slide 4–5 sesame balls into the oil, spacing so they don't touch. Stir gently with a slotted spoon or chopsticks for the first 30 seconds to prevent sticking to the bottom. Maintain oil temperature at 320–330°F. Fry for 6–8 minutes, turning occasionally; the balls will initially sink then float and gradually expand. They should become evenly golden and slightly puffed. If they brown too fast, lower the heat.

Drain and rest

Use a slotted spoon to remove cooked sesame balls and transfer to a wire rack or paper towel–lined plate to drain. Allow them to rest for 2–3 minutes — they will finish puffing and the interior will set. Repeat frying remaining balls in batches, bringing oil back to temperature between batches.

Serve

Serve sesame balls warm or at room temperature. They are best eaten within a few hours of frying while the exterior is crisp and the interior chewy and warm. Store cooled balls in an airtight container at room temperature for up to 1 day; reheat briefly in a 300°F (150°C) oven for a few minutes to refresh texture.