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Sesame Balls

East Asian · 45 min · Easy · 10 balls

Sesame Balls

Glutinous rice dough wrapped around sweet red bean paste, rolled in sesame and fried until they puff hollow and crackle.

~280 cal per serving — Calories are approximate, per serving — a guide only.

soy-freenut-free
Plan it:

Method

  1. 1

    Make the dough

    ⏱ 15 min

    Dissolve the sugar in ¾ cup (180 ml) hot water, then stir it into the glutinous rice flour in a bowl and knead to a smooth, soft dough like putty. Rest 15 minutes.

  2. 2

    Fill

    Divide into equal pieces, one per serving. Flatten each piece in your palm, add a teaspoon of red bean paste, and seal completely — any gap lets oil in and the ball bursts.

  3. 3

    Coat

    Roll each ball briefly in water, then through the sesame seeds until thickly covered, pressing so they stick.

  4. 4

    Fry and press

    ⏱ 15 min

    Heat the oil to 300°F (150°C) — low. Fry the balls for 12–15 minutes, turning, and press each gently against the side of the pot every few minutes. The pressing is what makes them expand and hollow. Raise the heat at the end to deepen the color.

Notes

Low oil and the repeated pressing are the two things that separate a hollow, crisp sesame ball from a dense lump. They deflate as they cool, which is normal. Eat them the day they are made.

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