Sesame Balls

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Authentic Sesame Balls filled with sweet red bean paste and deep fried into crispy goods. They're easy to make and taste absolutely delicious and flavourful.

Prep Time15

Cook Time15

Total Time30

Course: Snack

Cuisine: Snack

Keyword: Sesame Balls

Servings: pieces

Calories: 171kcal

Author: Bee Yinn Low

Ingredients

2 1/2 tablespoons sugar
1/2 cup lukewarm water
1 cup glutinous rice flour
2/3 cup red bean paste
1/2 cup roasted white sesame
oil for deep fry

Instructions

Add glutinous rice flour to a large bowl. Dissolve the sugar in the water, slowly pour into the bowl, and mix well with glutinous rice flour with a spatula. Once all ingredients are incorporated, transfer the dough to a working surface and knead it with your hand until smooth. Cover the dough with plastic wrap while preparing the filling. Set aside.
Divide the red bean paste into 10 equal pieces and round them into balls. Set aside.
Divide the dough into 10 equal pieces and round them into balls. Cover with plastic wrap to avoid drying up.
Flatten the dough with your palm and add the filling in the center. Fold the edges to seal tight. Gently roll the dough using your palms. Make sure there is no leakage.
Prepare a small bowl of water aside. Add white sesame to a shallow bowl. Gently dap the dough with a little bit of water in one hand, then drop it into white sesame. Roll the ball into the white sesame with your dry hand to coat evenly on the surface.
In a heavy bottom pot, add enough oil (around 4 to 6 cups depending on the size of the pot) for deep frying. Heat the oil to 158°F (70°C) over medium-low heat, gently drop sesame balls into the pot in batches. Do Not Overcrowd the pot.
Use a slotted spoon to move around the balls, so they won't sick to the bottom of the pot. Keep frying the sesame balls with low heat until they float to the top. Keep frying and occasionally press each sesame ball underneath the oil with a slotted spoon to let them expand bigger.
Once the sesame balls expand to twice the size bigger, turn up the heat to medium-high and continue frying for 3 to 5 minutes to get a golden brown crispy outer.
Dish out and drain the sesame balls on paper towels. Serve immediately.

Notes

Tips:

Dissolve sugar in lukewarm water instead of hot boiling water.
If the dough is too wet after combining glutinous rice flour, water and sugar in a bowl, you may add 1/2 to 1 tablespoon of glutinous rice flour to make the dough come together smoothly.
If the dough is too dry, slowly add 1/2 tablespoon of water one at a time to smooth the texture. Do Not add too much water at once.
Heat the oil to 158°F (70°C) under medium-low heat, and fry the sesame balls for 5 to 8 minutes until they float to the top. If the temperature is too high from the beginning, the balls will stop expanding after a few minutes.
Keep frying the sesame balls with low heat until they float to the top. Keep frying and occasionally press each sesame ball underneath the oil with a slotted spoon to let them expand bigger.

Nutrition