Crispy Glutinous Rice Sesame Balls with Red Bean Filling

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These hollow-centered Chinese sesame balls puff dramatically as they fry, creating a shatter-crisp shell wrapped around warm, sweet red bean paste. They are sold at dim sum counters and street stalls across southern China, where the secret is a two-stage fry at controlled temperatures.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 2.5 gSaturated Fat
• 53 gCarbs
• 3 gFiber
• 15 gSugar
• 6 gProtein
• 30 mgSodium
• 110 mgPotassium
• 85 mgCalcium
• 2 mgIron
• 0 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the dough

• 1 cup (130 g) glutinous (sweet) rice flour
• 2 tbsp granulated sugar
• 1/4 tsp baking powder
• 1/2 cup warm water, plus 1 tbsp if needed
• 1 tbsp neutral oil

For the filling and coating

• 1/2 cup (120 g) smooth sweetened red bean paste
• 1/3 cup white sesame seeds
• 1 tbsp water, for sealing

For frying

• 2 cups (about 500 ml) peanut or canola oil

Directions

1. In a mixing bowl, whisk the glutinous rice flour, sugar, and baking powder. Slowly pour in the warm water while stirring with chopsticks, then add the oil and bring together into a soft, pliable dough (add the extra tablespoon of water if it feels dry). Knead briefly until smooth, cover, and let rest 15 minutes.
2. Divide the dough into 8 equal pieces, about 30 g each, and roll each between your palms into a smooth ball. Divide the red bean paste into 8 equal portions, about 1 tbsp each, and roll those into balls as well.
3. Flatten a dough ball into a 2 1/2-inch disc, place a red bean paste ball in the center, then wrap the dough up and around the filling. Pinch the seam tightly closed and re-roll between your palms until perfectly smooth; any crack will let filling leak into the oil.
4. Lightly brush each ball with water, then roll it in the sesame seeds, pressing gently so the seeds adhere in a dense, even layer. Set the coated balls on a tray while you heat the oil.
5. Heat the oil in a small wok or deep saucepan to 300°F (150°C) on a thermometer. Carefully lower 3 to 4 balls in at a time and fry for about 3 to 4 minutes, using a slotted spoon or spider to gently roll and press the tops so the dough expands evenly and turns translucent.
6. Raise the heat to 325°F (160°C) and continue frying for 3 to 4 more minutes, keeping the balls moving, until the shells are deep golden brown, crisp, and puffed to nearly double their original size.
7. Drain on a paper-towel-lined plate and repeat with the remaining balls. Serve immediately while the exterior is shatter-crisp and the filling is warm and soft.

Cook’s Notes

• Oil temperature is everything: too hot and the balls brown before they can puff; too cool and they absorb oil and stay dense. Use a thermometer and fry in small batches.
• The two-stage fry (300°F then 325°F) is the classic secret for getting both a hollow center and a crisp shell. Never skip the rest step – it relaxes the gluten so the balls puff evenly.
• If a ball cracks while rolling, pinch it shut and re-roll; any opening will let red bean paste seep into the hot oil and scorch.
• For a flavor twist, swap the red bean paste for black sesame paste, lotus seed paste, or a spoonful of chocolate-hazelnut spread.
• Leftovers lose their crispness quickly; reheat in a 350°F oven for 5 minutes to revive the shell, though they are best eaten the day they are fried.

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