Sesame Balls Recipe

Mix dry ingredients

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

Add liquids and knead

Gradually add 1 cup warm water and 1 tablespoon vegetable oil to the dry mixture. Stir with a spatula until a shaggy dough forms, then knead in the bowl or on a clean surface for 2–3 minutes until smooth and pliable. If dough is too dry, add water 1 teaspoon at a time; if too sticky, dust with a little more glutinous rice flour (up to 1 tablespoon).

Rest dough

Cover the dough with plastic wrap or a damp towel and let rest for 10–15 minutes. Resting hydrates the flour for a tender, cohesive dough that's easy to shape.

Portion filling

Divide 1 cup sweet red bean paste into twelve equal portions (about 1 tablespoon each, ~18–20 g per portion). Roll each portion into a smooth ball and place on a plate. If paste is very firm, stir in 1/2 teaspoon sesame oil to soften and make it easier to shape.

Portion dough

Divide the rested dough into 12 equal pieces (each about 28–30 g). Roll each piece between your palms into a ball, then flatten into a disc approximately 2.5–3 inches (6–7 cm) wide and 1/8–1/4 inch thick.

Fill and seal

Place a red bean ball in the center of a dough disc. Gather the dough edges up over the filling, pinch tightly to seal, and roll gently between your palms to form a smooth, sealed ball. Make sure there are no cracks; if cracks appear, dampen your fingers slightly and smooth the dough to reseal.

Coat with sesame

Prepare a shallow bowl with 3/4 cup white sesame seeds. Lightly dampen each sealed ball with a few drops of water (or briefly roll on a very lightly wet surface) and roll in sesame seeds until evenly coated. Press seeds gently so they adhere but do not compress the dough.

Set aside

Place coated balls on a parchment-lined tray, seam-side down, spaced at least 1 inch apart. Allow to rest 10 minutes to set the coating while you heat the oil.

Heat oil

Pour about 4 cups vegetable oil into a heavy-bottomed pot or deep pan to a depth of 2–3 inches. 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 to the surface with gentle bubbling.

Fry in batches

Carefully slide 3–4 sesame balls into the oil, seam-side up, leaving room for expansion. Maintain oil temperature at 325–340°F. Fry, gently stirring or turning occasionally to ensure even browning, for 5–7 minutes. The balls will initially sink then float as they cook and expand; they should be evenly golden and slightly puffed.

Drain

Use a slotted spoon to transfer fried sesame balls to a wire rack set over a sheet pan or to paper towels to drain excess oil. Let cool 3–5 minutes; they are best served warm so the interior remains soft and the filling slightly molten.

Repeat

Continue frying remaining sesame balls in batches, allowing oil to return to temperature between batches. Reduce heat slightly if balls brown too quickly; increase heat if they take too long to puff.

Make syrup

In a small saucepan, combine 2 tablespoons sugar and 1 tablespoon water. Heat over low heat, stirring until sugar dissolves and syrup thickens slightly (1–2 minutes). Remove from heat.

Glaze (optional)

Brush a light coat of warm syrup over cooled sesame balls for extra shine and slight sweetness. Allow glaze to set about 2 minutes before serving.