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
- 3/4 cup hot sugar syrup (made from 1/2 cup sugar + 3/4 cup water)
- 2 tablespoons neutral oil (peanut, vegetable, or canola)
- 1/2 cup white sesame seeds (untoasted)
- Optional filling: sweet red bean paste, black sesame paste, peanut paste, or lotus paste (about 1 teaspoon per ball)
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.
Nutrition
- Serving Size: 1 sesame ball
- Calories: 130
- Sugar: 7g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
