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Macro shot of a white plate with spheres of golden brown sesame balls with white and black sesame seeds, with a bite missing, exposing the black sesame paste inside

Black Sesame Balls

Unbelievably crunchy rice balls, coated in sesame seeds and filled with a satisfyingly chewy, subtly sweet, smooth, black sesame center.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Appetizer, Breakfast, Dessert, Snack
Cuisine Asian, Chinese
Servings 6 Sesame Balls

Equipment

  • 1 Sauce Pot For Frying
  • 1 Pan
  • 1 Medium Sized Bowl
  • 1 Spatula
  • 1 Cooking Thermometer
  • 1 Sieve or Slotted Spoon

Ingredients
 

  • A little less than 1/2 cup (110mL) water
  • 1/4 cup (50g) white sugar
  • 1 1/4 cup (130g) glutinous rice flour
  • 1 tsp (4g) neutral oil
  • 6 oz (170g) black sesame paste
  • 1/3 cup (48g) white and black sesame seeds
  • 1 pint neutral oil for frying

Instructions
 

Prep

  • Pour a pint of oil into a pot and set it on a stove on low heat.

Dough

  • Place a pan on the stove over medium-high heat. Add water and sugar, stirring until the sugar is dissolved. Allow it to cool until lukewarm.
  • In a large bowl, combine the glutinous rice flour and the sugar water, stirring with a spatula until it forms clumps.
  • Next, incorporate the oil and knead the mixture with your hands until it forms a smooth dough ball. Ensure that the dough has a firm consistency with no sagging. If it does appear to sag, it may be too wet, so you can fix this by adding a small amount of glutinous rice flour until the dough reaches the desired firmness without becoming overly dry.

Shape

  • Divide the dough into 6 pieces and roll into spheres.
  • Take the filling and divide it into 6 separate portions, each about one tablespoon in size. Using your hands, shape each portion into a round ball.
  • Now, take one of the dough balls and flatten it in your hands. Place one of the shaped filling balls in the center of the flattened dough. Carefully bring the edges of the dough together and pinch them to seal the filling inside.
  • Toss in sesame seeds and repeat with the remaining dough.

Fry

  • Once the oil in the pot reaches 250°F / 111°C gently add in the sesame balls. If you are making more than one batch, I recommend frying no more than 6 at a time to prevent overcrowding and an uneven cook.
  • Using a sieve, and continuously flip the sesame balls until they float, 10 minutes.
  • Then, continue to fry for an additional 10 minutes. Use a sieve to press the balls down into the oil, allowing them to expand into perfect round spheres.
  • After the initial 20 minutes, gradually increase the oil temperature to 300°F / 148°C for the final 10 minutes of frying.
  • They should look round and light golden brown. Transfer them onto paper towels to absorb excess oil. Serve while warm and enjoy same day!
    If you've tried this recipe, please let me know what you think in the comments below! And if you enjoyed it, don't forget to give it a thumbs up or share it with your friends! You can help my channel by tagging @vocabularyoffood in your cooks. ۶(◠ 。◠)۶
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