Sesame Balls With Red Bean Paste Recipe

I can’t wait to share my five-ingredient Red Bean Sesame Balls Recipe that reveals a little-known step home cooks use to recreate authentic Chinese sesame balls with red bean paste.

I can’t stop thinking about these Sesame Balls With Red Bean Paste. Crispy outside, chewy inside, and the nutty pop of toasted sesame with sweet red bean paste anko is kind of addictive.

I grew up with different versions but this one nails that perfect contrast, and it’s almost wild how simple it is when you use glutinous rice flour. If you like Sesame Rice Balls or have searched for a Red Bean Sesame Balls Recipe, this will make you pause and want to try it.

They’re playful, a little messy to eat, and somehow totally worth the crumbs on your shirt.

Ingredients

• Glutinous rice flour gives the chewy skin mostly starchy carbs little protein gluten free
• Sugar sweetens and bulks the dough pure carbs no fiber adds crisp fried crust
• Red bean paste is sweet rich in fiber and some protein makes filling creamy
• Sesame seeds give nutty aroma small protein and healthy fats its a crunchy coating
• Vegetable oil does the deep frying adds lots of calories mostly unsaturated fats
• Warm water helps hydrate dough controls texture no calories just a simple binder
• Anko sweetness varies choose less sweet for better balance with sesame crunch

Ingredient Quantities

• 1 cup glutinous rice flour (about 160 g)
• 1/4 cup granulated sugar (about 50 g)
• 1/2 cup warm water (about 120 ml)
• 12 oz sweet red bean paste (anko), about 340 g
• 1/2 cup toasted white sesame seeds (about 80 g)
• Vegetable oil for deep frying, about 4 cups (1 L)

How to Make this

1. In a bowl whisk together 1 cup glutinous rice flour and 1/4 cup sugar, then slowly add about 1/2 cup warm water while stirring until a shaggy dough forms; knead 3 to 5 minutes until smooth and slightly springy, cover with a damp towel and rest 10 minutes (if it feels sticky add 1 tsp more flour at a time).

2. Divide the 12 oz (340 g) sweet red bean paste into 18 to 20 small balls (about 15 to 20 g each) and roll them smooth, set aside.

3. Divide the rice dough into the same number of pieces as your filling, roll each piece into a small ball and flatten into a disk about
2.5 to 3 inches wide.

4. Place a red bean ball in the center of each dough disk, pinch the dough closed tightly around the filling and roll between your palms into a smooth, sealed ball, make sure there are no gaps or cracks.

5. Lightly wet each sealed ball with a little water and roll in 1/2 cup toasted white sesame seeds so they stick; press the seeds gently to help them adhere.

6. Pour vegetable oil into a heavy pot to a depth of about 2 to 3 inches (about 4 cups), heat over medium to medium-low until the oil reaches about 320°F (160°C). If you dont have a thermometer, fry a tiny piece of dough: it should slowly rise and bubble, not brown instantly.

7. Fry the sesame balls in batches, gently lowering them into the oil and stirring occasionally so they stay round; keep the temperature steady around 300 to 325°F so they cook through without burning, about 6 to 8 minutes per batch until puffed and evenly golden.

8. If they brown too quickly reduce heat, if they stay pale and soak oil raise the heat slightly; when done remove with a slotted spoon and drain on a rack or paper towels.

9. Let cool a couple minutes before eating so the hot filling firms up a bit, serve warm for the best chewy center and crispy outside. Simple tips: always seal well to prevent leaking, use damp hands to shape if dough is sticky, and dont overcrowd the pan.

Equipment Needed

1. Large mixing bowl (for combining and kneading the dough)
2. Whisk (to mix flour and sugar smoothly)
3. Measuring cups and spoons or a kitchen scale (be precise, it matters)
4. Damp kitchen towel or plastic wrap (cover the dough while it rests)
5. Small bowl of water or a pastry brush (to wet the dough edges so seeds stick)
6. Clean work surface or silicone mat (for rolling and shaping the balls)
7. Heavy-bottomed pot or Dutch oven (for frying, keeps oil temp steady)
8. Instant-read or candy thermometer (optional but really helpful to keep temp right)
9. Slotted spoon or spider and a wire rack or paper towels (for lifting and draining the fried balls)

FAQ

Sesame Balls With Red Bean Paste Recipe Substitutions and Variations

• Glutinous rice flour: swap with mochiko or sweet rice flour 1:1. If you only have regular rice flour, mix about 80% rice flour + 20% tapioca starch to get closer to that chewy texture, but it wont be exactly the same.
• Granulated sugar: use caster or superfine sugar 1:1 for faster dissolving. You can also use light brown sugar 1:1 for a deeper, caramel note, just expect a slightly softer dough and maybe cut a tablespoon of the water.
• Sweet red bean paste (anko): replace with lotus seed paste, black sesame paste, or even smooth peanut butter as a filling. Each changes sweetness and density so chill the filling if it feels too soft before wrapping.
• Vegetable oil for deep frying: any neutral high smoke point oil works, like canola, peanut, or sunflower oil. Peanut oil gives a mild nutty boost, avoid olive oil since its smoke point and flavor arent ideal.

Pro Tips

– Chill the anko briefly and keep the filling small. If the bean paste is room temp it can be too soft and push through the dough, so put the rolled balls in the fridge for 10 to 15 minutes before wrapping. Make each filling ball 15 to 20 g like you planned, overstuffing is the main cause of leaks.

– Seal like youre closing a tiny parcel. Moisten the edges, pleat toward the center and pinch firmly, then roll gently between your palms until smooth. If you see any hairline cracks, patch them with a tiny bit of dough and press, dont try to force a big patch or it will pop while frying.

– Get the sesame to stick, and stay stuck. Lightly wet the sealed balls, roll in seeds, then press the seeds in with the palm so they embed a bit. If some seeds fall off after the first roll, roll them again, its worth the extra minute. A shallow sieve or fine strainer helps shake off excess seeds before frying.

– Control the oil temp and batch size. Keep the oil steady around 300 to 325°F and fry in small batches so they can float and puff without bumping each other. If they brown too fast lower the heat, if they soak oil raise it a little. Drain on a wire rack not paper towels so the bottoms dont steam and get soggy.