Red Bean Sesame Balls Recipe

Introduction

Red bean sesame balls are a delightful Asian dessert featuring a chewy glutinous rice exterior, a sweet red bean paste center, and a crunchy sesame seed coating. Perfectly fried until golden and puffed, these treats offer a satisfying texture and subtle sweetness that is sure to please your taste buds.

Ingredients

• 1 cup glutinous rice flour
• 3 tablespoons sugar (add more if you like sweeter)
• 1/8 teaspoon salt
• 5 1/2 tablespoons boiling hot water
• 8 teaspoons red bean paste
• 1/2 cup raw sesame seeds
• Oil for deep frying

Instructions

1. Step 1: Heat enough oil in a medium-sized pot over medium-low heat for deep frying. Allow the oil to heat slowly as you prepare the sesame balls.
2. Step 2: In a large bowl, combine the glutinous rice flour, sugar, and salt.
3. Step 3: Slowly drizzle in the boiling hot water while stirring with chopsticks or a spoon. The dough will initially look dry. Once the water is cool enough to handle, knead the dough in the bowl until all flour is incorporated. Add small drops of hot water if it remains crumbly, or a little rice flour if too sticky, until the dough is smooth.
4. Step 4: Divide the dough into 8 equal pieces. Cover the unused dough with a damp cloth to prevent drying. Flatten each piece into a disk about 3 inches wide and ½-inch thick, making the center slightly thicker than the edges.
5. Step 5: Place about 1 1/2 teaspoons of red bean paste in the center of each disk. Wrap the dough around the filling, ensuring it is fully covered with no holes or thin spots. Roll gently between your hands to seal and form into smooth balls.
6. Step 6: Lightly brush or dip each ball in water, then roll them in raw sesame seeds until evenly coated. Press gently to secure the seeds.
7. Step 7: When the oil is warm, add a few sesame balls at a time without overcrowding. Fry for 10 to 15 minutes, stirring occasionally to prevent sticking. As they cook, the balls will expand and float; use a slotted spoon or spatula to press them down into the oil to help them puff up. Remove when evenly golden brown and no longer expanding. Quickly remove any balls that burst during frying to avoid filling leaking into the oil.
8. Step 8: Transfer cooked sesame balls to a wire rack or a paper towel-lined plate and allow them to cool for about 10 minutes before serving.

Tips & Variations

• Use boiling water carefully and gradually to achieve the right dough texture; it should be pliable but not sticky.
• If you want added richness, try lightly toasting the sesame seeds before coating.
• Substitute the red bean paste with black sesame paste or sweetened peanut butter for a different filling.
• Fry the sesame balls on medium-low heat to ensure even cooking inside without burning the sesame seeds.

Storage

Store leftover sesame balls in an airtight container at room temperature for up to one day or in the refrigerator for up to two days. To enjoy them warm and chewy, reheat in a lightly oiled pan over low heat or in a toaster oven until heated through. Avoid microwaving, as this can make the exterior tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and keep it covered with a damp cloth to prevent drying for a few hours. For best texture, shape and fry the sesame balls shortly after.

What if my sesame balls burst while frying?

Bursting usually happens if the dough is too thin or has holes. Make sure to seal the filling completely and avoid thin spots. Remove any burst balls promptly during frying to keep the oil clean.

Red Bean Sesame Balls Recipe

Print Recipe

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4.5 from 138 reviews

Delicious homemade Red Bean Sesame Balls featuring a chewy glutinous rice flour dough filled with sweet red bean paste, coated in crunchy sesame seeds, and deep-fried until golden and puffed. This classic Asian dessert offers a perfect balance of texture and sweetness, ideal for a festive treat or snack.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 sesame balls 1x
• Category: Dessert
• Method: Frying
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 1 cup glutinous rice flour
• 3 tablespoons sugar (add more if you like sweeter)
• 1/8 teaspoon salt
• 5 1/2 tablespoons boiling hot water

Filling

• 8 teaspoons red bean paste

Coating and Frying

• 1/2 cup raw sesame seeds
• Enough oil for deep frying (medium heat)

Instructions

1. Heat the oil: Heat a medium-sized pot on medium-low heat with enough oil to deep fry. Allow the oil to slowly heat while preparing the sesame balls, ensuring it reaches a temperature suitable for frying but not smoking.
2. Mix dry ingredients: In a large bowl, combine glutinous rice flour, sugar, and salt, mixing them thoroughly to ensure even distribution of flavors.
3. Make the dough: Slowly drizzle in boiling hot water while stirring with chopsticks or a spoon. The dough will initially look dry. Once the water is cool enough to touch, knead the dough in the bowl until all the flour is incorporated. If the dough remains crumbly, add a few drops of hot water at a time until smooth. If it’s sticky, add very small amounts of glutinous rice flour and knead until the dough is smooth and pliable.
4. Divide and shape dough disks: Divide the dough into 8 equal pieces. Cover leftover dough with a damp cloth or paper towel to prevent drying. Shape each piece into a ½-inch thick disk about 3 inches wide. Make the disk center slightly thicker than the edges to better hold the filling.
5. Fill and seal: Place about 1 1/2 teaspoons of red bean paste in the center of each dough disk. Wrap the dough completely around the filling, ensuring there are no openings or thin spots to prevent bursting during frying. Roll each into a smooth, sealed ball using your hands.
6. Coat with sesame seeds: Lightly brush or dip each ball in water, then roll in raw sesame seeds until fully coated. Gently press the balls to secure the seeds firmly on the surface.
7. Deep fry the sesame balls: When the oil is warm, fry a few balls at a time without overcrowding the pot—they will double in size. Fry for 10-15 minutes, stirring occasionally to prevent sticking. As they start to float and expand, gently press them down into the oil with a slotted spoon to help them puff up evenly. Remove when golden brown and no longer expanding. Quickly remove any balls that burst to avoid oil contamination.
8. Drain and cool: Transfer cooked sesame balls to a wire rack or paper towel-lined plate. Let them cool for about 10 minutes before serving to allow them to set and slightly crisp on the outside while maintaining their chewy interior.

Notes

• Use glutinous rice flour specifically for the chewy texture; regular rice flour will not yield the same result.
• Red bean paste can be homemade or store-bought; adjust sweetness accordingly.
• Ensure the oil is at medium heat to avoid burning the exterior before the inside is cooked.
• Cover the dough when not in use to prevent drying out, which can make shaping difficult.
• If dough is too sticky to handle, dust hands with a small amount of glutinous rice flour.
• Serve sesame balls warm for the best texture and flavor.

Keywords: Red Bean Sesame Balls, Glutinous Rice Flour Dessert, Asian Sweet Snack, Deep Fried Sesame Balls, Chinese Dessert