Sesame Balls Recipe
Mochi dough stuffed with sweet Red Bean is rolled in aromatic Sesame Seeds and deep fried.
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Ingredients
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Red bean filling
Mochi (glutinous rice) dough
Coating & frying
Method
Red bean filling
- 1
Prepare filling
If using store-bought sweet red bean paste (anko), divide into 12 equal portions (about 1 tablespoon / 15 g each). If your paste is very stiff, stir in up to 1 teaspoon hot water to make it pliable. If your paste is unsweetened, mix in 1 tablespoon granulated sugar and taste; adjust sweetness. Roll each portion into a smooth ball and set on a plate, cover lightly with plastic wrap to prevent drying.
Mochi (glutinous rice) dough
- 2
Mix dough
In a medium heatproof bowl, combine 1 cup sweet rice flour and 3 tablespoons sugar; whisk briefly. Gradually stir in 200 ml (2 dl) warm water until fully incorporated and smooth. Add 1 teaspoon vegetable oil and stir to combine. The batter should be thick but pourable.
- 3
Steam or microwave dough
Option A - Microwave: Cover the bowl with plastic wrap (leave a small vent) and microwave on high for 1 minute. Stir vigorously with a spatula, then microwave 30–45 seconds more until the mixture becomes glossy and forms a sticky dough that can be handled with oiled hands. Option B - Steam: Place the bowl in a steamer and steam over boiling water for 12–15 minutes, stirring once halfway, until the dough is translucent and sticky.
- 4
Cool and knead
Let the cooked mochi cool for 5 minutes until warm but manageable. Oil your hands lightly (use the 1 tsp oil) and transfer the mochi to a lightly oiled work surface. Knead gently for 1–2 minutes to create a smooth, elastic dough. If the dough is too sticky, dust hands very lightly with a little sweet rice flour (not regular flour). Divide the dough into 12 equal pieces (about 30–35 g each). Flatten each piece into a 2½–3 inch (6–7.5 cm) round disc with your palm.
Assembling and coating
- 5
Fill and seal
Place one red bean ball in the center of a flattened mochi disc. Gently gather the edges together and pinch to seal, rolling between your palms to form a smooth ball. Ensure seams are tightly sealed to prevent filling from leaking during frying. Repeat with remaining pieces.
- 6
Coat with sesame
Lightly wet each mochi ball by dipping your fingertips into the 2 teaspoons cold water and brushing over the surface (don’t soak). Roll each ball in a shallow dish of sesame seeds until evenly coated. Press seeds gently so they adhere. Place finished balls on a tray lined with parchment paper and let rest 5–10 minutes to set.
Frying and finishing
- 7
Heat oil
Pour frying oil into a deep pot or heavy saucepan to a depth of roughly 2–3 inches (about 4–7 cm) — enough to fully submerge the balls. Heat oil over medium heat until it reaches 325–340°F (160–170°C). If you don’t have a thermometer, test with a small piece of dough: it should rise slowly and take about 3–4 minutes to become evenly golden without browning too quickly.
- 8
Fry sesame balls
Working in batches (do not overcrowd), gently lower 3–4 sesame balls into the oil using a slotted spoon. Stir the oil gently to keep the balls moving and ensure even browning. Fry for 3–4 minutes, then increase heat slightly for the last 30–60 seconds to puff them up and get a crisp exterior. Aim for an even golden brown color. Remove with a slotted spoon and drain on a wire rack or paper towels.
- 9
Cool and serve
Let the sesame balls cool for 3–5 minutes; they are best served warm so the mochi remains chewy and the filling is soft. Serve within 1 hour for best texture. Leftovers can be reheated briefly in a 325°F (160°C) oven for 5–7 minutes or air-fried 3–4 minutes to re-crisp the sesame exterior.