My secret ingredient for this souffle egg white balls recipe is red bean paste. Red bean paste or 红豆沙 is widely used in Chinese cuisine and Japanese cuisine for many dessert dishes.
I must confess that I have never made these red bean paste souffle balls or 高力豆沙 at home. A classic Shanghainese dessert, I have had them at restaurants in Shanghai, Hong Kong, San Francisco, and most recently, in a private party at Mr. Chow Beverly Hills (I don’t think it’s on the regular menu). I simply love them but haven’t come across this highly addictive dessert anywhere else in SoCal. If you know of any restaurants that serve these, do let me know.
For the recipe, I actually stumbled upon it on a Chinese forum. I will have to warn you that they are not easy to make at home and do require an ice cream scoop for shaping as well as a deep fryer for frying. I didn’t use either so my souffle balls were flat.
How Many Calories per Serving?
This recipe is only 214 calories per serving.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
Souffle Egg White Balls with Red Bean Paste
- 150 g red bean paste
- 5 egg whites
- 50 g all-purpose flour
- 50 g corn starch
- Make the red bean paste into small balls.
- Beat the egg whites with an electronic hand beater until frothy.
- Add flour and corn starch to the egg whites and mix well.
- Use an ice cream scoop to shape the souffle balls (with red bean paste in the middle).
- Heat up the deep fryer to 375°F (190°C) and deep fry the souffle balls until they turn light brown.
- Dish out and sprinkle powdered sugar on the souffle balls.
- Serve warm.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
My soufflé balls taste great except that they are dripping in oil (and I have to literally squeeze out the oil for each ball). I tried increasing the oil temperature but it didn’t help. What went wrong?
Hi Lucy, I am not sure what went wrong, perhaps your egg whites are not properly beaten.
Lucy Francesca Lee, It was nice of Bee to post the her effort at this but this recipe is incomplete. And since executed without a large scoop, the ideal result is not shown. It was dripping in oil because you need to do a second fry to seal the outside and crisp up the surface, just as french fries and most fried foods are twice fried. There is a more thorough, accurate recipe posted at “Auntie Emily’s Kitchen” which should help you to achieve your goal. I’d be interested in how it turns out for you.