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Sesame Balls with Red Bean Paste Recipe

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★★★★★

4.9 from 136 reviews

Delight in these crispy and chewy Sesame Balls filled with sweet red bean paste, a classic treat in East Asian cuisine. Made with glutinous rice flour dough, coated in toasted sesame seeds, and deep-fried to golden perfection, these sesame balls offer a delightful contrast of textures and flavors. Perfect as a snack or dessert, they bring a traditional taste that’s both satisfying and addictive.

Ingredients

Scale

Dough

  • 1 cup (120 g) glutinous rice flour
  • 3 tablespoon (40 g) granulated sugar
  • ¼ teaspoon salt
  • ⅓ cup (80 ml) boiling water

Filling

  • ⅔ cup (7 ounces) red bean paste, chilled

Coating & Frying

  • ¼ cup white sesame seeds, raw or toasted
  • 4–6 cups vegetable oil for frying

Instructions

  1. Form 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. Mix with a rubber spatula until it forms into a dough and all the flour has been incorporated. Knead with your hands until the dough forms a smooth ball. If too wet and sticky, add more glutinous flour 1 tablespoon at a time. If too dry and crumbly, add warm water 1 tablespoon at a time.
  2. Rest the dough: Place the dough in a ziplock bag or cover with plastic wrap and set aside for 30 minutes to rest and hydrate.
  3. Prepare filling and coating: Divide the chilled red bean paste into 10 equal balls, about 1 tablespoon each. Place the sesame seeds in a small bowl, and prepare a small bowl of water for coating.
  4. Divide dough: Cut the rested dough into 10 equal balls.
  5. Add the filling: Flatten each dough ball with your thumbs to about 2-3 inches in diameter. Place one red bean paste ball in the center, then carefully wrap the dough around the filling. Pinch the dough tightly to seal and roll between hands to form a smooth ball without seams.
  6. Coat with sesame seeds: Lightly wet each filled dough ball in water, then roll completely in sesame seeds. Press seeds gently to adhere and reshape the balls as needed to maintain roundness.
  7. Fry the sesame balls: Heat 6 cups of vegetable oil in a heavy-bottomed pot over medium-high heat to 290-300°F (149°C). Fry 5 sesame balls at a time, moving them gently with a slotted spoon to prevent sticking. Fry for 10 minutes until they float to the surface.
  8. Increase heat for crispiness: Gradually raise the oil temperature to 350°F. Continue frying the sesame balls for an additional 5 minutes, flipping frequently for even golden browning and to ensure they expand and become crisp.
  9. Cool and serve: Remove the sesame balls with a spider strainer and transfer to a wire rack to cool for 10 minutes before serving.

Notes

  • If the dough is too sticky to handle, dust your hands with some glutinous rice flour.
  • Use a thermometer to maintain accurate oil temperature for even frying and perfect texture.
  • Do not overcrowd the frying pot; fry in batches to avoid temperature drops.
  • Store leftovers in an airtight container and reheat by lightly frying or baking to retain crispiness.
  • Red bean paste can be found in Asian grocery stores or made from scratch at home for a fresher taste.

Keywords: Sesame balls, red bean paste, glutinous rice flour, deep-fried dessert, Chinese snack, mochi ball, Asian sweets

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