Sesame Balls with Red Bean Paste Recipe is a delightful treat that perfectly balances a chewy, golden crust with a sweet, silky filling. I like to make these when I'm craving something a bit special yet comforting - they're great for sharing over tea or as a light dessert after dinner. Once you get the hang of shaping and frying these sesame delights, you'll notice just how satisfying it is to create this classic snack right in your kitchen.
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Why This Recipe Works
This recipe hits the sweet spot by marrying chewy, tender dough with rich, subtly sweet red bean paste wrapped in a toasty sesame seed coating. You'll enjoy how the sesame seeds add an aromatic crunch while the slow frying brings a golden, airy puffiness. Plus, the recipe's approachable steps make it possible for cooks of any level to succeed.
- Consistent Texture: Precise dough consistency guarantees chewy, not dense, sesame balls every time.
- Deep, Balanced Flavor: The combination of toasted sesame seeds and sweet red bean paste delivers layers of flavor.
- Simple Ingredients: Basic pantry staples come together with traditional techniques for authentic results.
- Fast Prep, Big Payoff: Minimal hands-on time with maximum sensory rewards when frying to golden perfection.
Ingredient Game Plan
When making Sesame Balls with Red Bean Paste Recipe, the key is to use quality, fresh ingredients and to balance moisture in the dough so it's pliable yet sturdy enough to enclose the filling without cracking.
- Glutinous rice flour: Choose a fine, fresh brand; it's responsible for that signature chewiness.
- Red bean paste: Opt for a smooth, well-chilled paste for easy handling and even sweetness.
- Sesame seeds: Toast them lightly if raw to bring out a warm, nutty aroma that delights the senses.
- Vegetable oil: Use a neutral oil with a high smoke point for consistent frying without off-flavors.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Sesame Balls with Red Bean Paste Recipe
Step 1 - Prep & Season
Start by mixing the glutinous rice flour and sugar in a bowl. Then, carefully add boiling water a little at a time into the center, stirring gently with a spatula. You'll notice the mixture coming together into a rough dough - this is where you switch to kneading with your hands. The dough should feel soft but not sticky; if it's too wet, sprinkle in more flour by the tablespoon, and if too dry, add a splash of warm water. Let the dough rest covered for 30 minutes to hydrate fully and become silky smooth.
Step 2 - Build Flavor
Divide the rested dough and red bean paste into equal portions-about ten each works well. Flatten each dough ball into a disk around 2-3 inches wide, then carefully enclose a ball of red bean paste in the center. Pinch seams tightly and roll gently between your palms until the surface is smooth, ensuring no filling peeks through. Giving the balls a light dip in water before rolling them in sesame seeds helps the seeds adhere beautifully.
Step 3 - Finish for Best Texture
Heat your oil in a deep, heavy-bottomed pot until it reaches about 290-300°F (149°C). Fry the sesame balls in batches, stirring gently to keep them from sticking or burning. After about 10 minutes, raise the heat to 350°F (177°C) and continue frying for an additional 5 minutes until the sesame balls puff up and achieve a rich golden brown. Keep them moving gently with a slotted spoon for even crisping, then remove them onto a wire rack to cool slightly-this step locks in the perfect chewy-crisp texture.
Pro Moves I Swear By
I've found that patience and steady frying really make the difference here - rushing the oil temperature can cause uneven cooking or greasy results. Also, gently pressing the balls beneath the oil ensures they puff uniformly. If you're prepping ahead, chilling the dough and filling separately helps keep everything manageable.
- Doneness Cue: Look for a golden-brown color with slight expansion and crisp sesame skin.
- Temperature Trick: Use a candy or frying thermometer to maintain steady oil heat.
- Make-Ahead Move: Shape and store balls refrigerated for a few hours before frying.
- Skip This Pitfall: Don't overcrowd the pot; giving the balls room means better frying and less oil absorption.
Serve It Up
Finishing Touches
I like serving these sesame balls warm, so the paste inside feels lush and slightly molten. They don't need anything extra, but a light dusting of powdered sugar or a drizzle of honey can add a lovely glaze if you want to mix it up. The crisp sesame seeds also make a beautiful contrast to the soft interior, inviting a satisfying bite every time.
Great Pairings
Try pairing your sesame balls with a fragrant jasmine or green tea to balance the sweetness. I also enjoy light fruit salads or steamed buns alongside, which add freshness and a little textural interplay without overpowering the subtle flavors of the sesame and red bean.
Easy Plating Wins
Arrange sesame balls on a simple wooden board or a delicate ceramic plate to showcase their golden, speckled appearance. Adding a few small sprigs of mint or edible flowers elevates the look for special occasions without much fuss. For casual settings, stacking them in a small basket lined with parchment keeps things cozy and inviting.
Make-Ahead & Storage
Storing Leftovers
Store leftover sesame balls in an airtight container in the refrigerator for up to 2 days. Their texture is best fresh, but they hold up well enough if you avoid stacking them tightly. The crust will soften slightly but the filling remains tasty and comforting.
Freezer Notes
You can freeze un-fried sesame balls on a tray until solid, then transfer to a freezer bag for up to a month. When ready, fry them straight from frozen, adding a couple of minutes to the cooking time. This saves you prep on busy days and still delivers that fresh-fried satisfaction.
Reheating Sesame Balls with Red Bean Paste Recipe Without Drying Out
To warm leftover sesame balls, I recommend using an air fryer or oven to retain their crisp coating-set to about 320°F and heat for 3-5 minutes. The microwave can soften the texture, so if you use it, cover with a damp paper towel to keep moisture in and heat in short bursts. This way, the balls stay chewy with a little crunch.
Frequently Asked Questions
Absolutely! While red bean paste is classic, you can also try lotus seed paste, black sesame paste, or even sweetened peanut butter for variety.
Lightly wet the dough ball before rolling it in sesame seeds, then gently press the seeds into the surface. This adhesion helps them stick through frying.
This usually happens if the dough is too dry or overcooked. Make sure to knead until smooth and maintain consistent frying temperatures as described.
Baking changes the texture significantly; frying gives the traditional chewy exterior and puffiness. Baking may result in a denser texture and less crispness.
Final Thoughts
PrintComplete Recipe
Sesame Balls with Red Bean Paste Recipe
Sesame Balls with Red Bean Paste are a classic Asian treat featuring a chewy glutinous rice flour dough filled with sweet red bean paste, coated with crunchy sesame seeds, and deep-fried to golden perfection. This recipe guides you through making the dough, assembling the balls, and frying them to achieve a crispy exterior with a soft, flavorful interior.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Frying
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Dough
- 1 cup (120 g) glutinous rice flour
- 3 tablespoon (40 g) granulated sugar
- ¼ teaspoon salt
- ⅓ cup (80 ml) boiling water
Filling and Coating
- ⅔ cup (7 ounces) red bean paste, chilled
- ¼ cup white sesame seeds, raw or toasted
For Frying
- 4-6 cups vegetable oil for frying
Instructions
- Form the dough: In a medium bowl, mix 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 a dough forms and all flour is incorporated. Knead by hand until smooth. Adjust texture with additional flour or warm water as needed.
- Rest the dough: Place the dough in a Ziploc bag or cover with plastic wrap and let rest for 30 minutes to hydrate and become pliable.
- Prepare filling and sesame seeds: Divide the chilled red bean paste into 10 equal balls, approximately 1 tablespoon each. Place sesame seeds in a small bowl and prepare a separate bowl of water for coating.
- Divide the dough: Cut the rested dough into 10 equal balls.
- 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. Pinch seams tightly to seal and roll between hands until smooth and round.
- Coat with sesame seeds: Lightly moisten each filled dough ball with water, then roll in sesame seeds until fully coated. Press seeds gently to adhere and reshape the ball if needed.
- Fry the sesame balls: In a heavy-bottomed pot, heat 6 cups of vegetable oil to 290-300°F (149°C). Fry 5 balls at a time, stirring gently with a slotted spoon to prevent sticking, for 10 minutes. The balls will float as they cook. Press them gently under the oil and flip occasionally for even frying.
- Increase heat for crispiness: Gradually raise the oil temperature to 350°F and fry an additional 5 minutes until golden brown and crispy. Continue flipping to ensure even cooking and note that the balls will expand during this time.
- Cool before serving: Remove sesame balls with a spider strainer and place on a wire rack to cool for 10 minutes before serving.
Notes
- If the dough is too sticky, add glutinous rice flour 1 tablespoon at a time until manageable.
- For a softer filling, warm the red bean paste slightly before shaping into balls.
- Use a candy or deep-fry thermometer to maintain accurate oil temperatures.
- Sesame seeds can be toasted beforehand for enhanced flavor.
- Ensure oil quantity covers at least half the pot for proper frying depth.
- Serve warm for best texture and flavor.
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