I enjoy making these sesame balls when I want a classic treat with a crispy shell and a chewy, satisfying center. The lightly sweet dough, crunchy sesame coating, and optional smooth filling make them feel both comforting and special. They puff up beautifully while frying and are always a joy to serve warm.
Why You’ll Love This Recipe
I like this recipe because it uses simple ingredients and delivers bakery-style results at home. The dough is easy to handle, the frying process is straightforward, and the sesame balls are naturally gluten-free. I also appreciate how versatile they are, since I can fill them or keep them plain depending on what I’m craving.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup glutinous rice flour
¼ cup sugar
⅓ cup hot water, plus 1–2 tablespoons as needed
½ cup white sesame seeds
oil for frying
optional filling:
¼ cup sweet red bean paste, lotus seed paste, or sweet mung bean paste
Directions
I begin by combining the glutinous rice flour and sugar in a mixing bowl. I gradually pour in the hot water while stirring, then knead the mixture until it forms a smooth, soft dough. If it feels dry, I add warm water a teaspoon at a time until the texture is pliable but not sticky.
I divide the dough into 10 to 12 equal pieces. I flatten each piece into a small round, place about ½ to 1 teaspoon of filling in the center, then pinch the edges closed and roll it into a smooth ball.
I lightly moisten each ball with water and roll it in the sesame seeds, pressing gently so they adhere well on all sides.
I heat oil in a pot to medium heat, keeping the temperature between 320–340°F (160–170°C). I fry the sesame balls in batches for 6 to 8 minutes, gently stirring so they brown evenly and puff up as they cook.
Once golden, I remove them with a slotted spoon and drain them on paper towels. I let them cool slightly before serving since the inside stays very hot.
Servings And Timing
I usually make 10 to 12 sesame balls from this recipe.
Preparation time is about 25 minutes.
Cooking time is around 8 to 10 minutes.
Total time is approximately 35 minutes.
Variations
I sometimes skip the filling for a simpler version that highlights the chewy dough. When I want something different, I use chocolate spread, peanut butter, or sweetened mashed sweet potato. I also like mixing black and white sesame seeds for extra visual appeal.
Storage/Reheating
I find these taste best when eaten fresh. If I have leftovers, I store them in an airtight container at room temperature for up to one day. To reheat, I warm them in the oven or air fryer until crisp again. I avoid reheating in the microwave because it softens the exterior too much.
FAQs
Why did my sesame balls not puff up?
I’ve noticed that oil temperature plays a big role. If the oil is too hot or too cool, they won’t expand properly. Keeping the heat steady and gently moving them helps.
Can I make the dough ahead of time?
I prefer using it fresh, but I can wrap the dough tightly and let it rest at room temperature for a few hours if needed.
What should I do if the dough cracks?
When this happens, I knead in a small amount of warm water until the dough becomes smooth and elastic again.
Can I freeze sesame balls?
I usually freeze them before frying. I shape and coat them with sesame seeds, then freeze. When ready, I fry them straight from frozen, adjusting the cooking time slightly.
Are sesame balls supposed to be chewy inside?
Yes, I expect a chewy interior. The glutinous rice flour gives them their signature texture.
Conclusion
I love making sesame balls because they combine simple ingredients with a classic texture and flavor. The crisp sesame crust and soft, chewy center make them a treat I never get tired of. Whether filled or plain, I find they’re best enjoyed warm and shared with others.
These Sesame Balls (Fried Glutinous Rice Balls) are a classic treat with a golden, crispy shell and chewy interior, optionally filled with sweet bean paste. A naturally gluten-free dessert that’s both comforting and fun to make at home.
Total Time:35 minutes
Yield:10 to 12 sesame balls
Ingredients
1 cup glutinous rice flour
1/4 cup sugar
1/3 cup hot water, plus 1–2 tablespoons as needed
1/2 cup white sesame seeds
Oil for frying
Optional filling:
1/4 cup sweet red bean paste, lotus seed paste, or sweet mung bean paste
Instructions
In a bowl, mix glutinous rice flour and sugar.
Gradually add hot water while stirring, then knead into a smooth, soft dough. Add extra warm water as needed if the dough is dry.
Divide dough into 10–12 equal pieces. Flatten each piece, add 1/2 to 1 teaspoon of filling, pinch closed, and roll into a smooth ball.
Lightly moisten each ball and roll in sesame seeds, pressing gently to coat.
Heat oil in a pot to 320–340°F (160–170°C). Fry sesame balls in batches for 6–8 minutes, stirring gently until golden and puffed.
Remove with a slotted spoon and drain on paper towels. Let cool slightly before serving.
Notes
Best enjoyed warm on the same day they’re made.
Use a mix of black and white sesame seeds for a visual twist.
Try alternate fillings like chocolate, peanut butter, or mashed sweet potato.
Freeze before frying for later use—no need to thaw before cooking.
