Sesame Balls

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Crispy on the outside and delightfully chewy on the inside, these Sesame Balls are a classic Asian dessert or snack. Made from a combination of glutinous rice flour and all-purpose flour, they’re subtly sweet and coated in nutty sesame seeds. Perfectly golden after frying, they’re best enjoyed warm and fresh from the pan.

Why You’ll Love This Recipe:

• Uses easy-to-find ingredients

• Perfectly crispy outside and chewy inside

• Quick to prepare—ready in 20 minutes

• Naturally gluten-free with high-quality glutinous rice flour

Ingredients Breakdown:

• Glutinous Rice Flour (1 cup / 120g) – Creates a chewy, stretchy texture that’s essential for the classic sesame ball consistency.

• All-Purpose Flour (1/2 cup / 60g) – Adds structure and helps balance the chewiness.

• Warm Water (1/4 cup / 60ml) – Helps activate the dough and binds the flours together.

• Milk (1/4 cup / 60ml) – Adds moisture and a hint of richness to the dough.

• Granulated Sugar (2 tbsp / 25g) – Lightly sweetens the dough without overpowering.

• Salt (1/4 tsp) – Enhances the overall flavor by balancing sweetness.

• Sesame Seeds (1/4 cup / 30g) – Create a toasty, nutty coating that crisps up beautifully during frying.

Tips and Tricks:

• Keep oil hot but not smoking—maintain 350°F for even cooking.

• Sesame seeds not sticking? Lightly dampen the dough before coating.

• Don’t overcrowd the pan—this keeps the oil temperature steady.

• Want more puff? Fry the balls slowly and gently press with a spoon as they cook.

Variations and Customizations:

• Filled Version: Add sweet red bean paste or lotus seed paste to the center.

• Black Sesame Seeds: For visual contrast and a nuttier flavor.

• Coconut Milk: Replace regular milk for a richer, tropical flavor.

Pairing Suggestions:

These sesame balls pair beautifully with:

• Hot green tea or jasmine tea

• Iced milk tea or Thai tea

• Light fruit salad for a balanced dessert plate

Storage Instructions:

• At Room Temperature: Store in an airtight container for up to 2 days.

• To Reheat: Use an oven or air fryer at 350°F for 5 minutes to restore crispiness.

• Not freezer-friendly—texture changes when frozen.

Popular Questions:

Can I use only glutinous rice flour?

Yes, but adding all-purpose flour improves texture and makes handling easier.

Can I bake these instead of frying?

Traditional sesame balls are deep-fried for optimal puffiness and crispness. Baking won’t yield the same results, but an air fryer can be a good compromise.

Can I make these dairy-free?

Absolutely. Use any plant-based milk like almond or soy milk.

Sesame Balls

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• Author: easysweetmeal
• Total Time: 20 minutes
• Yield: 12 sesame balls 1x

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Description

Sesame Balls (Jian Dui) – Crispy, chewy, and golden-fried, these sweet glutinous rice flour treats are coated in nutty sesame seeds. A warm, irresistible Asian dessert or snack

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Ingredients

Scale 1x2x3x

• 1 cup (120g) glutinous rice flour

• ½ cup (60g) all-purpose flour

• 2 tablespoons (25g) granulated sugar

• ¼ teaspoon salt

• ¼ cup (60ml) warm water

• ¼ cup (60ml) milk

• ¼ cup (30g) sesame seeds

• Neutral oil (canola or vegetable), for deep frying

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Instructions

1. Mix the Dry Ingredients

In a large mixing bowl, whisk together:

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• Glutinous rice flour

• All-purpose flour

• Sugar

• Salt

2. Form the Dough

• Slowly pour in the warm water and milk while stirring.

• Mix until a soft, slightly sticky dough forms.

• Knead for 2–3 minutes until smooth and pliable.

3. Shape the Balls

• Divide the dough into 12 equal portions.

• Roll each into a smooth, round ball using your hands.

4. Coat with Sesame Seeds

• Roll each ball in sesame seeds, pressing gently so they stick well and coat evenly.

5. Heat the Oil

• Pour about 2 inches (5 cm) of oil into a deep saucepan or fryer.

• Heat the oil to 350°F (175°C).

6. Fry the Balls

• Carefully drop a few balls into the oil at a time.

• Fry for 2–3 minutes, turning occasionally, until golden brown and crisp.

7. Drain and Serve

• Remove with a slotted spoon.

• Drain on a wire rack or paper towel-lined plate.

• Serve warm for the best texture.

Notes

• For best results, use fresh glutinous rice flour (sometimes labeled as “sweet rice flour”).

• Avoid regular rice flour—it won’t provide the same chewiness.

• This recipe contains no fillings; however, you can easily add your favorite sweet paste.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Deep-Fried
• Cuisine: Asian, Chinese

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