Sesame Balls Recipe

I absolutely adore this recipe because it perfectly combines a crispy sesame coating with a soft, chewy interior filled with delicious red bean paste, offering an irresistible texture and flavor contrast in every bite. Not only does it remind me of my childhood visits to dim sum restaurants, but it’s also a fun and nostalgic treat to make and share with friends over a cozy gathering.

Sesame Balls, or Jin Deui, are delightful treats I love, made from just a few key ingredients. My recipe calls for 1 cup of glutinous rice flour and 1/4 cup of sugar, which create a chewy yet crispy exterior.

The interior is filled with 1/2 cup of red bean paste and encrusted with white sesame seeds, and the whole thing is deep-fried in vegetable oil, a perfect nutty experience.

Ingredients

• Glutinous Rice Flour: High in carbohydrates, provides chewy texture.
• Sugar: Sweetens the dough, balances flavors.
• Red Bean Paste: Adds sweetness and creaminess, rich in fiber.
• White Sesame Seeds: Nutty aroma, contains healthy fats and protein.
• Vegetable Oil: Essential for frying, gives sesame balls their crispy exterior.

Ingredient Quantities

• 1 cup glutinous rice flour
• 1/4 cup sugar
• 1/2 cup water
• 1/2 cup red bean paste (or lotus paste)
• 1/2 cup white sesame seeds
• Vegetable oil for frying

Instructions

1. Combine the glutinous rice flour and sugar in a mixing bowl.

2. Slowly introduce water to the flour mixture while maintaining a constant stirring motion until a uniformly smooth dough takes shape; its constitution should be soft but not in the least bit sticky.

3. Split the dough into small, equal parts, each approximately the size of a ping pong ball.

4. Pack each dough ball with 1 to 2 teaspoons of red bean paste or lotus paste, and then flatten the balls with your palms.

5. Take care to wrap the dough around the filling. Seal it completely and roll it into a smooth ball.

6. Put the sesame seeds on a plate and roll each filled ball in the seeds until fully coated.

7. Vegetable oil should be heated in a deep frying pan or pot to a temperature of around 350°F (175°C).

8. Lower the sesame balls carefully into the hot oil and fry them in batches so that you do not crowd them.

9. Deep-fry the sesame balls until they are golden brown, rising to the surface, and cooked through, about 5 to 7 minutes. Turn them occasionally for even cooking.

10. Using a slotted spoon, take the sesame balls from the hot oil. Drain them. Lay them on paper towels to sop up excess oil. Serve warm!

Equipment Needed

1. Mixing bowl
2. Wooden spoon or spatula
3. Measuring cups
4. Deep frying pan or pot
5. Plate
6. Slotted spoon
7. Paper towels

FAQ

• Can I use regular rice flour instead of glutinous rice flour?Absolutely not—this recipe absolutely requires glutinous rice flour. Without it, you could never achieve the properly deconstructed interior of the sesame ball. Every ingredient in the glutinous family contributes to the kind of texture that allows you to chew this spherical treat. If you think the way this dessert clings to your teeth is kind of gross, you should definitely go ahead and use non-glutinous rice flour instead.
• Is there a substitute for red bean paste?Certainly, lotus paste or sweetened peanut butter can serve as excellent substitutes for the filling.
• How do I prevent the sesame seeds from falling off during frying?Form the balls firmly in sesame seeds; press gently to adhere. Better yet, be slightly moist for better adhesion.
• What is the best oil for frying sesame balls?Employ an oil with no flavor and a high smoke point, such as vegetable or canola oil.
• At what temperature should I fry the sesame balls?Cook over a medium heat, about 350°F (175°C), to ensure even cooking and avoid burning.
• How can I tell when the sesame balls are done cooking?The outside should be golden brown and crispy, with the inside being soft and fluffy (or, even better, cold and slightly gummy—like mochi). If they float, you’re almost there. It usually takes about 5-7 minutes.
• Can I bake the sesame balls instead of frying them?Frying is time-honored and gives the iconic texture, but you can bake them at 350°F (175°C) until they turn golden. Just know that the texture will not be the same.

Substitutions and Variations

You can substitute glutinous rice flour with sweet rice flour; however, it’s important to use a kind that’s suitable for producing the sort of sticky, chewy textures you want.
Sweetener: For a different sweetness profile, use honey or agave syrup, but be aware this may slightly alter the dough’s texture.
Red bean paste: If you can’t find red bean paste, consider using sweet black sesame paste or smooth peanut butter for a different filling flavor.
White sesame seeds: For a different appearance and a more pronounced nutty flavor, substitute roasted black sesame seeds.
Canola oil or peanut oil are excellent replacement options that, like vegetable oil, have high enough smoke points to work well for frying.

Pro Tips

1. Consistent Dough Texture When adding water to the glutinous rice flour and sugar mixture, do it gradually while stirring to achieve a smooth and lump-free dough. If the dough feels too sticky, you can lightly dust your hands with rice flour to make it easier to handle.

2. Uniform Filling Distribution When filling the dough balls with red bean paste or lotus paste, try using a small ice cream scoop or measuring spoon to ensure each ball gets an equal amount. This will help maintain consistency in size and cooking.

3. Seal Securely Make sure each ball is sealed completely around the filling before rolling in sesame seeds. Any gaps can cause the filling to leak out during frying. Pinch the seams tightly and smooth them out to ensure a solid seal.

4. Temperature Control Use a kitchen thermometer to keep the oil at a consistent 350°F (175°C) during frying. This ensures the sesame balls cook evenly without absorbing too much oil or burning.

5. Drain Thoroughly After frying, transfer the sesame balls to a wire rack instead of directly onto paper towels. This helps maintain their crispiness by allowing excess oil to drip away rather than sitting in it.