Description
Delight in these traditional Sesame Balls with Red Bean Paste, a classic Asian treat featuring chewy glutinous rice flour dough filled with sweet red bean paste, coated in crunchy sesame seeds, and fried to golden perfection. Perfect as a snack or dessert, these sesame balls offer a satisfying contrast of textures and flavors in every bite.
Ingredients
Dough Ingredients
- 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)
- Water (for moistening dough before sesame coating)
Instructions
- Make the dough: In a medium bowl, combine glutinous rice flour and sugar, mixing well. Create a well in the center and slowly pour in boiling water while stirring with a rubber spatula, until a dough forms and no dry flour remains. Knead by hand until the dough becomes smooth and forms a ball.
- Rest the dough: Place the dough in a ziplock bag or cover with plastic wrap and let it rest for 30 minutes to hydrate and relax, which improves the texture.
- Prepare filling and sesame seeds: Divide the chilled red bean paste into 10 equal portions (about 1/2 tablespoon each). Place the sesame seeds in a small bowl and prepare another bowl of water for moistening.
- Divide the dough: Roll the dough into a log shape and cut into 10 equal-sized balls to match the filling portions.
- Add the filling: Flatten each dough ball with your thumbs to a 2-3 inch diameter circle. Place a red bean paste ball in the center and gently wrap the dough around it, pinching shut tightly. Roll between hands to create a smooth, seam-free ball.
- Coat with sesame seeds: Lightly moisten the surface of each ball with water, then roll completely in sesame seeds. Press the seeds gently into the dough to ensure they stick and will not fall off during frying.
- Fry the sesame balls: Heat vegetable oil in a heavy-bottomed pot to 300°F (149°C). Fry 5 balls at a time, stirring gently with a slotted spoon to prevent sticking, for 8-9 minutes until they float to the surface.
- Increase heat and finish frying: Raise the heat to high so oil temperature reaches 350°F (176°C). Continue frying for an additional 2-4 minutes, stirring continuously until the sesame balls are golden brown, crisp, and cooked through.
- Cool and serve: Remove the sesame balls with a spider strainer and place on a wire rack to cool for 10 minutes before serving, allowing excess oil to drain and the coating to crisp.
Notes
- Use glutinous rice flour specifically for a chewy texture; regular rice flour will not yield the desired consistency.
- Allowing the dough to rest improves elasticity and prevents cracking while shaping.
- Maintain oil temperature carefully to avoid greasy sesame balls; too low and they absorb oil, too high and they brown too quickly.
- Sesame seeds can be toasted lightly beforehand to add extra nuttiness.
- Fry in small batches to maintain oil temperature and ensure even cooking.
- Serve sesame balls shortly after cooling for best texture; they are best enjoyed fresh.
