Sesame Balls with Red Bean Paste Recipe is a beloved Asian treat that's crispy on the outside and sweetly soft inside. Perfect for sharing during festive occasions or when you want a comforting snack with a little flair. I love how these golden, fragrant morsels come together with simple ingredients, making them a fun project for any day you’re craving something special but straightforward.
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Why You’ll Love This
This Sesame Balls with Red Bean Paste Recipe hits all the notes – a chewy yet tender dough crust, just enough sweetness from smooth red bean paste, and a toasty sesame seed crust that adds crunch and nutty depth. It's a snack that’s unlike anything store-bought, and once you make these yourself, you’ll notice how rewarding it is to create such beautiful treats right in your kitchen.
- Reliable Texture, Great Flavor: Achieving the perfect chewy texture with glutinous rice flour gives you that melt-in-your-mouth feel balanced with the rich sweetness of red bean paste.
- Crisp–Golden Finish: Lightly toasting your sesame seeds and frying at just the right temperature ensures each ball comes out beautifully golden and crunchy.
- Pantry-Friendly Ingredients: With basics like rice flour, sugar, and red bean paste (which you can find frozen or canned), this recipe is easy to gather and bake anytime.
- Weeknight Easy, Weekend Worthy: While the recipe has a few steps, they’re straightforward, making this treat just as doable on a weeknight as a weekend project.
Ingredient Snapshot
Getting familiar with these core ingredients will take your Sesame Balls with Red Bean Paste Recipe to the next level. Sourcing quality red bean paste and understanding the properties of glutinous rice flour is key to success.
- Glutinous rice flour: Use authentic glutinous rice flour—not regular rice flour—for that chewy, stretchy texture unique to sesame balls.
- Red bean paste: Chilled and smooth, you can find this pre-made at Asian markets, or make your own for extra control over sweetness and texture.
- White sesame seeds: Toasted seeds add a more intense nutty flavor, but raw ones work fine too—just watch your frying time carefully.
- Vegetable oil: Choose a neutral oil with a high smoke point to fry your sesame balls without burning or off-flavors.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Sesame Balls with Red Bean Paste Recipe
Step 1 — Set Up & Season
Start by mixing the glutinous rice flour and sugar in a bowl. Then, carefully pour in boiling water, stirring with a spatula until the mixture starts forming dough. You’ll want to knead it gently with your hands until you have a smooth, slightly sticky ball. If it feels too wet, add a little more flour; if too dry, a touch more warm water. Once perfect, wrap it in plastic and let it rest for 30 minutes. This rest softens the dough and makes shaping much easier.
Step 2 — Sear, Toast, or Mix
Divide your chilled red bean paste into small balls—about a tablespoon each. Flatten a dough piece with your fingers and place a red bean ball inside. Wrap the dough fully around the filling, sealing the edges tightly so none of the paste peeks out. Roll it gently between your palms until smooth. Then, dip the ball lightly in water and roll it in sesame seeds, pressing them firmly so they stick. The sesame coating not only adds texture but gives that signature nutty flavor.
Step 3 — Finish for Best Texture
Heat your oil to around 290–300°F and gently drop the sesame balls in, frying in small batches to avoid overcrowding. Keep them moving with a slotted spoon so they don’t stick or cook unevenly. After about 10 minutes, increase the heat to 350°F to get a crisp, golden shell and fry for another 5 minutes. You’ll notice the balls expand and float—these are your signs that they’re done. Drain on a rack and let cool slightly before digging in.
Smart Little Tips
From my kitchen to yours, here are a few tricks that have helped me nail this Sesame Balls with Red Bean Paste Recipe every time. These tips will keep your balls perfectly chewy, crisp, and flavorful without any fuss.
- Doneness Cue: When sesame balls float and look evenly golden, give them a gentle press with your spoon; they should spring back slightly.
- Temperature Trick: Use a candy or deep-fry thermometer for accurate oil temp—it’s worth avoiding too hot or too cool oil for even cooking.
- Make-Ahead Move: You can shape the balls and refrigerate them for up to a day before frying to save time.
- Avoid This Pitfall: Don’t overcrowd the pan or the oil temperature will drop, leading to greasy, soggy balls.
Serving Ideas
Finishing Touches
I love finishing these sesame balls with a light dusting of powdered sugar or a drizzle of honey for an extra touch of sweetness. A small sprinkle of additional toasted sesame seeds on top right before serving can boost the aroma and crunch even more. These details make the experience that much more special without any extra work.
Pair It With
Sesame Balls with Red Bean Paste Recipe pairs beautifully with a hot cup of jasmine tea or matcha to cut through the sweetness. On chillier days, a creamy soy milk or black tea sweetened just right also balances the flavors and textures nicely.
Easy Plating Upgrades
For a casual snack, simply stack the sesame balls on a small plate. For a party, arrange them on a bamboo steamer basket lined with parchment, adding edible flowers or mint leaves for color. This simple presentation instantly elevates the experience.
Make-Ahead, Store & Reheat
Storing Leftovers
Store any leftover sesame balls in an airtight container at room temperature for up to 2 days or in the fridge for up to 3 days. Keep in mind, refrigeration can make the dough slightly firmer, but reheating will fix that.
Freezing Tips
You can freeze the shaped but unfried sesame balls on a baking sheet, then transfer to a freezer bag for up to 1 month. When ready, fry them straight from frozen. This makes spontaneous indulgence totally doable!
Reheating Sesame Balls with Red Bean Paste Recipe Without Drying Out
To reheat without drying, pop the balls in a 350°F oven for 5-7 minutes or use an air fryer at the same temp for 3-4 minutes. Avoid microwaving unless you cover them with a damp paper towel to keep moisture locked in. You want them warmed through but crispy on the outside.
Frequently Asked Questions
Using the right glutinous rice flour and properly hydrating the dough with boiling water is crucial. Resting the dough also helps develop a chewy texture.
Absolutely! Lotus seed paste or sweet black sesame paste make wonderful alternatives, adapting the recipe to your taste.
This usually happens if the dough isn’t sealed tightly around the filling or the oil is too hot. Make sure to pinch edges firmly and monitor oil temperature carefully.
Traditionally, sesame balls are fried for the crispy exterior, but you can bake them at high heat for a healthier twist, though the texture will be different—less crisp and more dense.
Final Thoughts
I hope this Sesame Balls with Red Bean Paste Recipe inspires you to experiment with textures and flavors that feel both nostalgic and fresh. I remember the first time I made these—it was a little nervous, but that warm crunch and sweet filling made every step worth it. Now, I love sharing this recipe with friends who want a taste of homemade joy. You’ll find that once you've mastered these sesame balls, they become one of those comforting treats you go back to again and again.
PrintPrint Recipe
Sesame Balls with Red Bean Paste Recipe
Delicious and crispy sesame balls filled with sweet red bean paste, a classic Asian dessert made with glutinous rice flour, coated with sesame seeds, and fried until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Frying
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Dough
- 1 cup (120 g) glutinous rice flour
- 3 tablespoon (40 g) granulated sugar
- ¼ teaspoon salt
- ⅓ cup (80 ml) boiling water
Filling
- ⅔ cup (7 ounces) red bean paste, chilled
Coating and Frying
- ¼ cup white sesame seeds, raw or toasted
- 4-6 cups vegetable oil for frying
Instructions
- Form the dough: In a medium bowl, mix together the glutinous rice flour and sugar. Make a well in the center and slowly pour in the boiling water. Mix with a rubber spatula until it forms a dough and all the flour is incorporated. Knead with your hand until it forms a ball. If too wet, add more glutinous flour 1 tablespoon at a time; if too dry, add warm water 1 tablespoon at a time.
- Rest the dough: Place the dough in a ziplock bag or cover with plastic wrap and let it rest for 30 minutes.
- Prepare filling and sesame seeds: Divide the red bean paste into 10 equal balls, about 1 tablespoon each. Place sesame seeds in a small bowl and have a small bowl of water ready.
- Divide the dough: Cut the rested dough into 10 equal balls.
- Add the filling: Flatten each dough ball to about 2-3 inches in diameter. Put a red bean paste ball in the center, gently wrap the dough around the filling, pinch tightly to seal, and roll until smooth and seams disappear.
- Coat with sesame seeds: Lightly coat each ball with water, then roll in sesame seeds to fully cover. Press seeds into dough to prevent falling off during frying.
- Fry the sesame balls: In a heavy-bottomed pot, heat 6 cups of vegetable oil to 290-300°F (149°C). Fry 5 sesame balls at a time, moving them with a slotted spoon to prevent sticking, for 10 minutes until they float.
- Increase heat for crispiness: Gradually increase heat to 350°F and fry for an additional 5 minutes or until golden brown and crispy, flipping regularly to cook evenly. The balls will expand in size.
- Cool: Remove sesame balls with a spider strainer onto a wire rack and cool for 10 minutes before serving.
Notes
- If dough is too sticky, add more glutinous rice flour a little at a time to make it manageable.
- Using toasted sesame seeds adds a richer flavor but raw seeds work fine as well.
- Maintain oil temperature carefully to avoid sesame balls bursting or absorbing too much oil.
- Letting the dough rest improves texture and makes it easier to shape.
- Red bean paste can be homemade or store-bought; ensure it is chilled for easier handling.
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