Sesame Balls (12) Recipe

Portion the filling

Divide the sweet red bean paste into 12 equal pieces (about 1.25–1.5 oz / 35–42 g each). Roll each piece between your palms into a smooth ball and set on a plate. If paste is sticky, dust hands lightly with a little all-purpose flour or cornstarch (use the 2 tsp reserved).

In a medium mixing bowl, combine 2 cups glutinous rice flour and 1 tablespoon granulated sugar. Stir to blend evenly.

Gradually add 1 cup warm water to the flour mixture while stirring with a spatula or wooden spoon until a shaggy dough forms. Add 1 teaspoon vegetable oil and continue stirring until the dough comes together.

Knead the dough in the bowl (or on a lightly floured surface) for about 1–2 minutes until smooth and pliable. If the dough feels too dry and cracks when pressed, add warm water 1 teaspoon at a time until it is soft. If too sticky, sprinkle a little more glutinous rice flour (no more than 1–2 tsp). Cover the dough with a damp towel or plastic wrap and let it rest for 10 minutes to relax.

After resting, divide the dough into 12 equal portions (each about 1.25–1.5 oz / 35–42 g). Roll each portion into a smooth ball between your palms.

Flatten one dough ball in your palm into a disc about 2–3 inches in diameter and 1/4 inch thick. Place one red bean ball in the center. Pull the edges of the dough up and around the filling, sealing the seam and pinching to close. Roll gently between your palms to form a smooth, even ball. If the seam is sticky and won’t close, dust the seam lightly with the reserved 2 tsp flour or cornstarch.

Lightly dampen the outside of each assembled ball with water (use a pastry brush or your moistened fingertips). Pour 1 cup white sesame seeds onto a shallow plate. Roll each moistened ball in the sesame seeds, pressing gently so the seeds adhere and cover the surface evenly. Set finished balls on a tray lined with parchment. Repeat until all 12 balls are coated.

Pour 4 cups neutral oil into a deep pot or wok. Heat over medium heat until the oil reaches about 325–335°F (163–168°C). If you don’t have a thermometer, test by dropping a small piece of dough: it should rise slowly and steadily without browning too quickly.

Work in batches of 3–4 balls to avoid crowding. Gently lower 3–4 coated sesame balls into the oil using a slotted spoon. Immediately stir them briefly with the spoon to prevent sticking to the bottom.

Fry at steady medium heat for about 6–8 minutes per batch, turning occasionally so they brown evenly. The ideal result is a golden brown exterior while the interior is cooked through and the filling is warm. Adjust heat as needed — if they brown too quickly, lower the heat a bit so they can cook through without burning.

When evenly golden, remove the balls with a slotted spoon and drain on a wire rack or paper towels for 1–2 minutes, then transfer to a clean plate. Continue frying remaining batches, allowing oil to return to temperature between batches.

Allow sesame balls to cool 5 minutes; they are best served warm but not piping hot (the interior will be hot). If desired, serve with tea. Leftovers can be reheated in a 350°F (175°C) oven for 5–7 minutes to refresh the exterior, or crisped gently in a lightly oiled skillet.