Crispy Sesame Balls with Sweet Filling Recipe
Crispy and chewy Sesame Balls are a traditional Asian dessert made from glutinous rice flour dough filled with a sweet center, rolled in sesame seeds, and deep-fried until golden and puffed. These delightful treats offer a perfect balance of crisp exterior and a soft, chewy inside, making them a favorite at festivals and gatherings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 sesame balls 1x
- Category: Dessert
- Method: Frying
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
Dough
- 1 cup glutinous rice flour
- 1/4 cup sugar
- About 1/2 cup water (adjust as needed to form a dough)
Filling
- 1/2 cup sweet red bean paste or lotus seed paste (traditional fillings)
Coating and Frying
- 1/4 cup white sesame seeds
- Vegetable oil for deep frying
Instructions
- Prepare the dough: In a mixing bowl, combine the glutinous rice flour and sugar. Gradually add water little by little while mixing until a smooth, pliable dough forms that is not too sticky.
- Shape the balls: Divide the dough into small equal portions. Flatten each portion into a disc, place a small spoonful of filling in the center, then carefully wrap the dough around the filling and seal it. Roll gently into a smooth ball.
- Coat with sesame seeds: Spread the sesame seeds on a plate. Roll each ball over the sesame seeds, pressing gently to adhere the seeds evenly over the surface of the balls.
- Heat the oil: In a deep fryer or heavy-bottomed pot, heat enough vegetable oil to submerge the balls completely to about 350°F (175°C).
- Deep fry the sesame balls: Carefully add the sesame balls to the hot oil in batches to avoid overcrowding. Fry them, stirring gently occasionally, until they are golden brown and puffed up, about 6-8 minutes.
- Drain and cool: Using a slotted spoon, remove the fried sesame balls and drain on paper towels to remove excess oil. Let them cool slightly before serving.
Notes
- The dough should be smooth and pliable but not sticky; add water gradually to avoid making it too wet.
- Ensure the oil temperature stays around 350°F (175°C) for even cooking and proper puffing.
- Sesame balls are best eaten fresh while still slightly warm and crispy.
- Fillings can vary; sweetened black sesame paste or peanut paste are also popular alternatives.
- Use caution when frying as the balls can puff suddenly and oil may splatter.
Keywords: sesame balls, glutinous rice flour dessert, deep-fried Asian dessert, mochi balls, sweet sesame balls
