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Red Bean Sesame Balls 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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/red-bean-sesame-balls-recipe/