Sesame Balls

These sesame-coated glutinous rice balls are crunchy on the outside, with a chewy, subtly sweet mochi-like. They hold a special place in my heart because my maternal grandma used to make them and always had some in the house. When I was a child, I would spend time with my grandma while my parents were at work. These sesame balls were our go-to snack because they were not only affordable but also soft and easy to eat. What makes this recipe even more appealing is that it requires fewer than five ingredients and is budget-friendly. I’ll share some tips to ensure your batch turns out perfectly every time!

What are sesame balls?

Sesame balls (jian du, zhima zhou, buchi, bánh cam, onde-onde) are crispy and chewy treats made from glutinous rice flour, sugar, water, and oil. They are rice balls coated in sesame seeds and deep-fried to achieve a crispy, golden exterior. When you bite into a sesame ball, you’ll experience a combination of textures—a chewy and subtly sweet center, reminiscent of mochi.

It was my maternal grandma, whom I called Ah Po, who first introduced me to sesame balls. I have vivid memories of her preparing these treats at home for my sister and I to snack on when we were children. On lazier days, she would simply purchase them from the Chinatown. Ah Po always preferred the sesame balls filled with red bean paste. Her nurturing nature extended beyond her words, reaching me through the comforting flavors of her cooking.

Why This Works

In this post, I’m excited to share my Ah Po’s recipe for sesame balls with you! Each bite reveals a satisfyingly chewy center, with a hint of sweetness that is very comparable to mochi. This recipe stands out due to its simplicity, requiring fewer than five ingredients and costing just $10. It offers great versatility, allowing for various fillings like red bean paste, lotus seed paste, peanut butter, taro paste, or black sesame paste to be incorporated. If you love this recipe, you might also love my Egg Tart, Salted Egg Yolk Custard Buns (Liusha Bao), Air Fried Sesame Balls, Black Sesame Balls, and Sesame Balls without filling.

Technique

How do you make sesame balls without filling?

Prepare the dough by dissolving sugar in water over medium-high heat in a separate pan. Make sure that the sugar is completely melted. In a large bowl, combine the glutinous rice flour with the sugar water. The sugar water can be added in when it is hot or tepid. Mix until the consistency is clumpy.

Continue mixing with a spatula or knead your hands, until the dough forms a soft and smooth ball. Add one teaspoon of oil into the dough and mix until uniform. The dough should have a smooth and malleable texture, without any sagging. It should not feel excessively wet or sticky to the touch.

Afterward, divide the dough into eight equal pieces and shape them into round balls. Roll these dough balls generously in sesame seeds, making sure they are coated all around. It’s important to ensure that all the balls of dough and filling are uniform in size.

This way, they will fry evenly and at the same temperature, resulting in a consistent and delicious outcome!

How do you make sesame balls with filling?

If you would like to make sesame balls with filling, please refer to my Black Sesame Balls or Classic Sesame Balls recipe with lotus seed paste.

How do you fry sesame balls?

To make them successfully, pay attention to the oil temperature. If oil is too hot, it can cause the balls to expand too rapidly and burst. First, make sure the oil temperature is around 250°F / 111°C. I recommend using a probe thermometer to make sure since oil can overheat very quickly. You can even use that point and shoot thermometer that is sitting in your cabinets from the pandemic. If the oil gets too hot, the sesame balls will expand too quickly and burst or burn without getting a chance to cook through. Once the oil is at the right temperature, put the sesame balls into the pan and fry them over low heat. Cooking them over low heat allows them to cook evenly and prevents them from burning.

They should be continuously flipped until they start to float, approximately 10 minutes. Once they float, take turns pushing each sesame ball down submerging it in the hot oil, approximately 20 minutes. This step is going to help the sesame balls expand and round out. Continue until they turn golden brown. Then drain on a paper towel.

What type of oil can you use to fry sesame balls?

When frying food, opt for a neutral oil like avocado, vegetable, or peanut oil. It is important to note that canola oil may not be the best choice due to health concerns associated with its consumption for both adults and children.

Please keep in mind that glutinous rice dough has a tendency to absorb flavors from the oil it’s fried in. For instance, if you use oil that was previously used for frying chicken or fish, the sesame balls will inherit those flavors. To achieve the best taste and results, it’s advisable to use either fresh oil or oil that is exclusively reserved for frying sesame balls. Additionally, it’s worth noting that the frying oil for sesame balls can be strained and reused multiple times.

How do you air fry sesame balls?

It’s worth noting that when frying sesame balls, only a minimal amount of oil is absorbed into the pastries. Additionally, once the sesame balls are cooked, you can place them on a paper towel to allow any excess oil to be absorbed, which is very effective at reducing the oil content.

If you’re not a fan of using oil, sesame balls can be air fried! Air frying is a cooking method that uses hot air circulation to cook food, similar to deep frying but with significantly less oil. It results in a crispy texture while reducing the overall fat content. You can refer to my Air Fried Sesame Balls recipe.

Can I store sesame balls?

Unfortunately, sesame balls should not be stored. They need to be consumed on the same day they are made. I’ve experimented with air frying and microwaving them 24 hours later, but neither method yields satisfactory results. Air frying tends to make them excessively stale, while microwaving causes them to become soft, compromising their crunchiness. Additionally, it’s crucial to prepare them just before cooking to avoid the glutinous rice dough from drying out. If it becomes dry, the exterior may crack and burst during the frying process.

Special Ingredients

What is glutinous rice flour?

Glutinous rice flour is a type of flour made from a specific variety of rice known as glutinous or sticky rice. Unlike regular rice flour, it contains a higher amount of starch, which gives it its characteristic stickiness when cooked. This flour is commonly used in various Asian cuisines to make dishes like dumplings, noodles, and desserts. Its sticky nature helps provide a chewy texture to the final product.

One common question I receive is whether alternative flours can be used for this recipe. Unfortunately, the answer is no. It’s crucial to avoid using all-purpose flour or regular rice flour as substitutes because they have distinct characteristics. If you use plain rice flour, the resulting dough will lack the desired taste and texture. It may become dense, resembling a hockey puck rather than the desired chewy consistency. Therefore, it is important to stick to glutinous rice flour for the best results in this recipe.

The specific brand of glutinous rice flour I use is called Erawan Glutinous Rice Flour, which is a Thai variety. It is approximately $2.59 for a 1 lb bag in my region. With this amount, you can make three batches of sesame balls, yielding a total of 24 pieces. I advise against using different brands of glutinous rice flour because the water measurements may vary. To ensure consistent results, it’s best to stick with the recommended brand as specified in the recipe.

Troubleshooting

Why did my sesame balls burst?

Sesame balls can develop hollow spaces during frying as they absorb air and expand, like a hot air balloon. If you’re facing issues with bursting sesame balls, consider starting with ones without any fillings, as they tend to be easier to fry compared to filled ones. Sesame balls with fillings are more likely to burst.

To prevent this problem, it’s essential to pay close attention to your oil temperature. Ensure that your oil reaches and maintains a consistent temperature of 250°F (121°C) before frying. Throughout the frying process, aim to keep the oil temperature between 250°F – 280°F (138°C) to minimize the risk of bursting.

Additionally, using the correct ingredients is crucial. You can find photos of the exact ingredient packages I use on my website for reference. For this recipe, substitutions to the glutinous rice flour will not be possible. Lastly, when shaping sesame balls with fillings, strive to maintain an even thickness of the dough throughout the entire sesame ball. Any parts that are significantly thinner are more susceptible to bursting, especially since sesame balls can expand by 2-2.5 times their original size during frying.

Why are my sesame balls pale?

To achieve the desired light golden color, it’s crucial to manage the oil temperature carefully. Here’s how to troubleshoot this issue: Ensure that your cooking oil reaches and consistently stays at 250°F (121°C) before you begin frying the sesame balls. Keep the oil temperature steady at 250°F for the initial 20 minutes of frying. This stable temperature allows the sesame balls to cook evenly and develop a beautiful color without rushing the process. After the initial 20 minutes, gradually increase the oil temperature to 300°F (148°C) for the final 10 minutes of frying. This step helps to give the sesame balls a crisp and golden exterior. Throughout the frying process, pay close attention to the oil temperature. By maintaining the correct temperature range, you can minimize the risk of the sesame balls bursting while achieving the desired color.