- Prepare the Ingredients
Gather 1.5 cups glutinous rice flour, 3 tbsp wheat starch, 1/4 cup granulated sugar, 3/4 cup boiling water, 1 tbsp neutral oil for the dough, 3/4 cup sweetened red bean paste, 3/4 cup white sesame seeds, and 6 cups neutral oil for deep frying. Portion the red bean paste into 12 equal balls (about 2 tsp each) and set on a parchment-lined tray. Have a small bowl of water and a spray bottle ready.
- Make the Hot Water Dough
In a large heatproof bowl, whisk together the glutinous rice flour, wheat starch, and sugar. Make a well in the center and carefully pour in the 3/4 cup of boiling water. Immediately stir with a wooden spoon or chopsticks until a shaggy dough forms. Let it cool for 2-3 minutes until manageable, then add the 1 tbsp of oil. Knead on a clean surface for 5-7 minutes until you have a smooth, soft, and pliable dough that doesn't stick to your hands. If it's dry, add water 1 tsp at a time; if sticky, dust with a bit more flour.
- Shape and Fill the Balls
Divide the dough into 12 equal pieces, roughly the size of a ping-pong ball. Keep them covered with a damp towel. Take one piece, flatten it into a 3-inch disc in your palm. Place one portion of red bean paste in the center. Gently bring the dough edges up and around the filling, pinching to seal completely. Roll gently between your palms to form a perfect, smooth sphere with no seams. Repeat with all pieces, keeping the finished balls under the damp towel.
- Coat with Sesame Seeds
Pour the white sesame seeds into a shallow bowl. Lightly mist a shaped ball with water or roll it briefly between damp hands to create a thin, tacky surface. Roll the ball in the sesame seeds, pressing gently to ensure an even, generous coating. Place the coated ball back on the parchment-lined tray. Repeat with all balls. Let them rest for 10 minutes while you heat the oil; this helps the coating set.
- Fry to Golden Perfection
In a heavy-bottomed pot or wok, heat the 6 cups of oil to 325°F over medium heat, using a deep-fry thermometer. Carefully lower 3-4 balls into the oil at a time. Do not crowd. Fry for 4-5 minutes, gently rolling them with a slotted spoon for even cooking. They will slowly expand and float. Once puffed and pale gold, increase the heat to bring the oil to 350°F. Fry for 1-2 more minutes until deeply golden brown and super crispy. Drain on a wire rack over paper towels. Serve warm.
- Calories:210 kcal
- Protein:3 g
- Carbohydrates:28 g
- Sugar:10 g
- Salt:0.02 g
- Energy:879 kJ
- Fat:9 g
There’s a moment of pure, giddy anticipation that happens right before you bite into a perfectly made sesame ball. The satisfying crackle of deep-fried sesame seeds gives way to a cloud-like, slightly sweet glutinous rice dough, and then—bam—a molten, velvety core of sweet bean paste. It’s textural nirvana. My quest to master this classic Chinese dessert, known as jian dui, began after one too many dim sum sessions where I wished I could just take a dozen home. I’m here to tell you that making sesame balls from scratch is a kitchen project worthy of your time, and the payoff is a platter of warm, homemade magic that will have everyone asking for the recipe.
The Golden History of Sesame Balls
These little globes of joy have a lineage stretching back over a thousand years in China, where they’re a celebratory food, often enjoyed during festivals and family gatherings. The name jian dui translates roughly to “fried heap,” which, while not the most glamorous moniker, perfectly describes their humble, communal spirit. What started as a simple treat of pounded rice and seeds has evolved into the iconic dim sum dessert we crave today, a testament to the timeless appeal of crispy, chewy, and sweet.
What Makes This Version So Good?
This recipe isn’t just about following steps; it’s about understanding the alchemy. The magic lies in the dough’s balance. We use a combination of glutinous rice flour and a small amount of wheat starch, which gives the exterior its signature crisp shell that shatters beautifully. The real secret? A hot water dough. Pouring near-boiling water over the flour partially cooks it, creating a dough that’s incredibly pliable and, when fried, puffs up into that ethereally light, chewy interior without becoming dense or gummy.
The One Pro-Tip You Absolutely Need
Your oil temperature is non-negotiable. If it’s too hot, the outside will brown before the inside has a chance to puff. Too cold, and they’ll be greasy and won’t achieve that iconic hollow center. Use a deep-fry or candy thermometer and maintain a steady 325°F. Start the sesame seed balls at this lower temp to cook the dough through, then increase the heat to 350°F for the final minute to achieve a deep golden, crispy sesame ball exterior. This two-stage fry is the difference between good and great.
Serving & Pairing: Think Beyond the Cart
While they are sublime on their own, still warm from the oil, I love playing with contrasts. Serve them with a pot of lightly floral jasmine tea or a robust pu-erh to cut the sweetness. For a truly decadent moment, place a scoop of vanilla bean ice cream next to a warm fried sesame ball—the hot and cold, crispy and creamy combo is unforgettable. They also make a stunning addition to a dessert platter alongside fresh fruit like orange segments or lychees.
Endless Variations on a Classic
The beauty of the basic sesame ball recipe is its adaptability. Don’t feel confined to red bean paste! For a black sesame ball recipe, grind toasted black sesame seeds with sugar and a touch of butter or coconut oil for a fragrant, inky filling. A sesame ball with peanut filling is a classic Filipino (buchi) twist. You can make mini sesame balls for bite-sized parties, or try a vegan sesame balls version using coconut oil. For a different texture, explore sesame balls with mung bean paste or even a lotus paste sesame ball. If frying isn’t your thing, you can attempt baked sesame balls or air fry sesame balls, though the texture will be different.
Make-Ahead & Storage Smarts
You can prepare the dough and shape the balls (without rolling in seeds) a day ahead. Layer them between parchment paper on a baking sheet, cover tightly with plastic wrap, and refrigerate. Let them sit at room temperature for 30 minutes before rolling in sesame seeds and frying. Once cooked, they are best enjoyed the same day. If you must store them, let them cool completely and keep in an airtight container at room temperature for up to 2 days. Re-crisp them in a 350°F oven or air fryer for a few minutes. I do not recommend freezing them after frying, as the texture suffers.
Your Sesame Ball Questions, Answered
Can I use regular rice flour instead of glutinous rice flour?
Absolutely not. Glutinous rice flour (also called sweet rice flour) is essential for the signature chewy, sticky texture. Regular rice flour will yield a crumbly, disappointing result. Look for brands like Mochiko in the Asian foods aisle.
My sesame seeds won’t stick to the dough! What am I doing wrong?
This is a common hiccup. The key is moisture. After shaping each ball, give it a very light mist of water from a spray bottle or roll it briefly between damp (not wet) hands. This thin layer of moisture acts like glue for the sesame seeds sweet balls coating.
Is there a trick to getting the hollow center?
Yes! It’s all about the fry technique mentioned in the pro-tip. Starting at a lower temperature (325°F) allows the interior to expand slowly as the dough cooks, creating steam that puffs up the ball and forms the hollow space around the filling. The final high-temp fry just sets the color and crunch.
So, are you ready to bring the dim sum cart to your kitchen? Trust me, the sight of your first perfectly puffed, golden chinese sesame balls is a thrill you’ll want to repeat. It’s a recipe that feels like a secret handshake into the world of authentic Chinese pastry. For more deep dives into technique, I always recommend the stellar resources at Serious Eats. Now, grab your flour, and let’s make some magic. I’d love to hear how yours turn out—tag me or leave a comment below!
