I’m excited to share my take on these irresistibly crispy and chewy sesame balls—deep-fried glutinous rice dough coated in nutty sesame seeds, often filled with sweet red bean or peanut paste. They puff up beautifully, forming a delightfully hollow interior.

Why I’ll Love This Recipe

I adore the contrast of the crunchy exterior and chewy interior, and rolling them in sesame seeds adds a rich, toasty flavor. Plus, they make a scene-stealing snack at family gatherings and dim sum brunches.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

glutinous rice flour
hot sugar syrup (water + sugar)
oil for frying (peanut, vegetable, or canola)
white sesame seeds (untoasted)
optional: filling – sweet red bean paste, black sesame paste, peanut paste, or lotus paste

Directions

Make the sugar syrup & dough
I start by boiling water and sugar until fully dissolved. Then I pour the hot syrup gradually into glutinous rice flour, stirring until a shaggy dough forms. After adding a bit of neutral oil, I knead until the dough is smooth and elastic, adding more flour or water as needed. Next, I let the dough rest for about 30 minutes under a damp cloth.
Shape & coat
After resting, I divide the dough into equal balls (typically around 16), flatten each, place a small ball of filling in the center, and seal. Rolling them between my palms ensures a smooth finish. I then moisten each ball in water and roll it in sesame seeds, pressing lightly so they adhere.
Deep-fry
I heat oil to about 300°F in a deep pot. Adding the balls gently, I fry them slowly at this temperature for about 10 minutes, moving them to prevent sticking and ensure even cooking. As they float and begin puffing, I gently submerge them occasionally. Finally, I raise the oil to around 350°F for 3–5 more minutes to crisp the exterior. Once golden, I remove them and drain on paper towels.

Servings and timing

Yield: about 16–18 balls (depending on size), or about 4 servings using larger balls
Prep time: 30–50 minutes (including rest)
Cook time: roughly 25–30 minutes

Variations

Fillings: Red bean paste, lotus seed paste, black sesame paste, peanut paste, or leave it hollow
Filling twist: I sometimes mash peanuts with maple syrup and a pinch of salt for a nutty peanut filling
Fried vs air-fry: While traditional is deep-fried, air-fry versions are also an option though the texture will differ
Creative twist: Try a Ferrero Rocher–filled version for something indulgent

Storage/reheating

Storage: Keep in an airtight container at room temperature up to 1 day; refrigerate up to 3 days (texture softens)
To reheat: I like to warm them in a 375°F oven or air fryer for about 5 minutes to regain crispness

FAQs

What if the dough cracks during frying?

I’ve found that properly hydrating and kneading avoids cracks. If the dough is too dry, I add tiny amounts of water.

Can I make the dough ahead?

Yes. I sometimes prepare the dough, wrap it tightly, and refrigerate for up to 2 days. I shape and fry fresh when ready.

How do I know the oil is the right temperature?

An instant-read thermometer really helps. I keep it at 300°F, then bump to 350°F at the end.

Can sesame seeds fall off?

Yes, if I don’t press them firmly or if dough is too wet. Rolling in water and then sesame seeds, and gently pressing, helps them stick.

Are sesame balls gluten-free?

Absolutely! They’re made with glutinous rice flour, which doesn’t contain gluten, so they’re safe for gluten-free diets.

Conclusion

Making sesame balls takes a bit of care, especially with dough moisture and oil temperature, but the result is so rewarding—crispy, chewy, nutty, and sweet. I hope this article inspires you to try them at home. Every bite reminds me why I love exploring traditional snacks!

Crispy Sesame Ball Recipe

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Author: Sue
Prep Time: 30–50 minutes
Cook Time: 25–30 minutes
Total Time: 55–80 minutes
Yield: 16–18 sesame balls (about 4 servings)
Category: Dessert
Method: Frying
Cuisine: Chinese
Diet: Gluten Free

Print Recipe

Description

These crispy sesame balls feature a crunchy exterior and chewy interior, made from deep-fried glutinous rice dough coated in sesame seeds. Often filled with sweet red bean or peanut paste, they puff up beautifully and are a popular dim sum snack.

Ingredients

2 cups glutinous rice flour
¾ cup hot sugar syrup (made from ½ cup sugar + ¾ cup water)
2 tablespoons neutral oil (peanut, vegetable, or canola)
½ cup white sesame seeds (untoasted)
Optional filling: sweet red bean paste, black sesame paste, peanut paste, or lotus paste (about 1 teaspoon per ball)

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Instructions

Make the sugar syrup & dough: Boil water and sugar until dissolved to form syrup. Gradually mix hot syrup into glutinous rice flour to make a shaggy dough. Add oil and knead until smooth and elastic. Cover and rest for 30 minutes under a damp cloth.
Shape & coat: Divide rested dough into 16 equal pieces. Flatten each piece, fill with paste, and seal. Roll into smooth balls, moisten in water, and coat with sesame seeds, pressing gently so seeds adhere.
Deep-fry: Heat oil in a pot to 300°F. Fry sesame balls for about 10 minutes, moving them to avoid sticking. As they float and puff, submerge gently. Raise oil to 350°F and fry an additional 3–5 minutes until golden and crispy. Drain on paper towels.

Notes

Ensure dough is smooth and not too dry to prevent cracking.
Press sesame seeds firmly to ensure they stick.
Refrigerated dough can be stored for up to 2 days before frying.
Reheat leftovers in a 375°F oven or air fryer for 5 minutes to restore crispness.