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Sesame Balls with Red Bean Paste Recipe

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4.7 from 4 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Divide the dough: Cut the rested dough into 10 equal balls.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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