Print

Sesame Balls with Red Bean Paste Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 63 reviews

A traditional Asian dessert featuring chewy glutinous rice flour dough filled with sweet red bean paste, coated in crunchy white sesame seeds, and deep-fried to golden perfection. These sesame balls are crispy on the outside, soft and sweet on the inside, perfect as a delightful snack or dessert.

Ingredients

Dough

  • 1 cup (145 g) glutinous rice flour
  • 3 tablespoons (40 g) granulated sugar
  • 1/4 teaspoon salt
  • 1/3 cup + 1 tablespoon (100 ml) boiling water

Filling

  • 1/2 cup (6 ounces) red bean paste (chilled)

Coating and Frying

  • 1/4 cup white sesame seeds (raw or toasted)
  • 4-6 cups vegetable oil (for frying)

Instructions

  1. Make the dough. In a medium bowl, mix together the glutinous rice flour, sugar, and salt. Make a well in the center and slowly pour in the boiling water while mixing with a rubber spatula. Continue mixing until a dough forms and all flour is incorporated. Knead the dough with your hands until it forms a smooth ball.
  2. Rest the dough. Place the dough in a ziplock bag or cover with plastic wrap to prevent drying out, and set it aside for 30 minutes to rest and hydrate fully.
  3. Prepare filling and sesame seeds. Divide the red bean paste into 10 equal portions, about 1/2 tablespoon each, and shape into small balls. Place the sesame seeds in a small bowl. Prepare a separate small bowl of water to help with coating later.
  4. Divide the dough. Roll the rested dough into a log and cut it into 10 equal portions, forming each into a smooth ball.
  5. Fill the dough balls. Flatten each dough ball using your thumbs into a 2-3 inch diameter disc. Place a red bean paste ball in the center, then gently wrap the dough around the filling. Pinch the dough tightly to seal the filling inside. Roll the ball between your hands until smooth and the seams vanish.
  6. Coat with sesame seeds. Lightly moisten each ball with water, then roll and press them evenly in the sesame seeds to ensure complete coating that will stick well during frying.
  7. Heat oil and fry. In a heavy-bottomed pot, add enough vegetable oil to cover at least half the pot’s depth. Heat the oil over medium-high heat to 300°F (149°C). Carefully slide in 5 sesame balls at a time, stirring gently with a slotted spoon to prevent sticking. Fry for 8-9 minutes until the balls float to the surface, pressing and flipping them to cook evenly.
  8. Increase heat to crisp. Once the balls are floating, increase the oil temperature to 350°F (176°C). Continue frying the balls, stirring continuously for 2-4 more minutes, until the sesame balls turn golden brown and crispy.
  9. Drain and cool. Remove the fried sesame balls with a spider strainer and place them on a wire rack to drain excess oil and cool for 10 minutes before serving.

Notes

  • Ensure the oil temperature is accurate for even cooking and to avoid greasy balls.
  • Do not overcrowd the pot; fry in batches to maintain proper oil temperature.
  • Use chilled red bean paste to help the filling hold shape during frying.
  • The dough needs resting time for better texture and easier handling.
  • Sesame seeds can be toasted lightly before coating for extra flavor if desired.

Find it online: https://justsosavory.com/sesame-balls-with-red-bean-paste-recipe/