Red Bean Sesame Ball 红豆芝麻球 Recipe

Prepare and shape filling

If using canned or ready-made anko, taste and add up to 1 tablespoon sugar if you prefer sweeter filling; stir in 1 teaspoon vegetable oil to make paste more pliable. Divide the red bean paste into 12 equal portions (about 1 tablespoon + 1 teaspoon each). Roll each portion into a smooth ball and set aside on a plate lined with parchment. Keep covered with plastic wrap to prevent drying.

Make dough

Place 1.5 cups glutinous rice flour and 2 tablespoons sugar in a heatproof bowl and whisk to combine. Gradually pour 0.6 cups hot water into the flour while stirring with a spatula until a shaggy dough forms. When cool enough to handle but still warm, add 1 tablespoon vegetable oil and knead for 1–2 minutes until a smooth, slightly tacky dough forms; if the dough is too dry, add up to 1 tablespoon warm water, if too sticky, add up to 1 tablespoon extra glutinous rice flour (from dusting). Cover the dough with a damp towel and rest 10 minutes.

Portion and wrap

Divide the dough into 12 equal pieces (about 28–30 g each). Lightly dust your hands and work surface with extra glutinous rice flour. Flatten one piece into a disk about 2–3 inches in diameter, place a red bean ball in the center, and carefully wrap the dough around the filling, pinching seams to seal and rolling between palms to form a smooth ball. Repeat for remaining pieces. If seams crack, dampen edges lightly with a little water and smooth. Keep finished balls covered with plastic wrap to prevent drying.

Coat with sesame

Spread 1/2 cup white sesame seeds in a shallow dish. Lightly dampen each rice ball by rolling it quickly on a slightly wet clean palm or brush with a little water so sesame will adhere (do not soak). Roll each ball in the sesame seeds to coat evenly, pressing gently so seeds stick. Place coated balls on a baking sheet lined with parchment, seam side down. Let rest 5–10 minutes to set.

Heat oil

Pour about 2 cups vegetable oil into a deep, heavy-bottomed pot (enough for 1–2 inches depth for shallow deep-frying) or more for deeper frying; this recipe assumes about 2 cups will give 1–1.5 inches depending on your pot. Heat oil over medium heat until it reaches approximately 320°F (160°C). If you don’t have a thermometer, test with a small piece of dough: it should sink slightly then slowly rise with gentle bubbling.

Fry sesame balls

Working in batches of 3–4 (do not overcrowd), gently slide sesame balls into the oil seam-side up. Fry at medium-low temperature: they should slowly expand and turn golden over 5–7 minutes. Constantly and gently stir the oil with a slotted spoon to keep the balls turning so they cook evenly and don’t stick to the bottom. If oil browns too quickly, reduce heat; if nothing happens, increase slightly. For larger balls or shallower oil, you may need to turn balls after 3–4 minutes so both sides brown evenly.

Drain and rest

When balls are evenly golden and puffed, remove with a slotted spoon and drain on a wire rack or paper towels for 1–2 minutes. Let cool slightly before serving; the interior should be soft and chewy with warm sweet bean paste inside. Serve warm or at room temperature. Store cooled sesame balls in an airtight container at room temperature up to 1 day; reheat briefly in a low oven (300°F/150°C) for 5–7 minutes to refresh chewiness.