I absolutely love making these golden, crispy sesame balls at home—they’re one of those treats that look impressive but are surprisingly easy to master. When I bite into that crackly sesame crust and hit the soft, chewy mochi layer with sweet red bean inside, I’m instantly hooked. If you’ve ever wanted a foolproof sesame ball recipe, this is it.
These classic sesame balls, inspired by traditional Jian Dui, are crispy on the outside, chewy on the inside, and filled with smooth red bean paste. Their round shape symbolizes togetherness and good fortune, making them perfect for Lunar New Year, family dinners, or simply as a comforting homemade snack.
Contents
Why you’ll love this recipe
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Extra crispy exterior with a soft, chewy center
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Detailed, beginner-friendly steps
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Low-temperature frying method to prevent bursting
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Perfect for holidays or everyday snacking
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Customizable fillings (red bean, lotus seed, purple sweet potato)
Ingredients
(Makes about 10 sesame balls, 60–70g each)
Dough
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420g glutinous rice flour (water-milled preferred)
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1 packet crispy fritter mix 10g (aluminum-free)
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100g granulated sugar
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300g 50–60°C hot water
Filling & Coating
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200g red bean paste (divide into 10 equal portions)
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150g raw hulled white sesame seeds
Tools
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1 deep wok or frying pot
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1 silicone spatula or slotted spoon
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1 kneading mat or board
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2 small bowls
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Paper towels
Instructions
Step 1: Make the Dough
In a large bowl, combine 420g glutinous rice flour, 1 packet crispy fritter mix (10g), and 100g sugar. Mix thoroughly until evenly combined.
Gradually pour in 300g hot water (50–60°C), stirring as you go. Once the flour absorbs the water, knead until a smooth, soft, non-sticky dough forms.
Note: If the dough feels dry, add a little more hot water. If too wet, sprinkle in a small amount of glutinous rice flour.
Let the dough rest uncovered at room temperature for 20 minutes. This relaxes the dough and prevents cracking when wrapping.
Step 2: Fill and Coat
After resting, knead the dough briefly again to smooth it out. Divide into 10 equal pieces (about 60–70g each).
Flatten one piece into a round disc, slightly thicker in the center and thinner at the edges. Place one portion of red bean paste in the center. Carefully wrap and seal tightly using your palm and fingers, making sure no air is trapped inside. Roll gently into a smooth ball.
Roll each filled ball in raw white sesame seeds, pressing lightly so the seeds adhere well. Gently roll again in your hands to secure the coating.
Step 3: Low-Temperature Frying
Heat enough oil in a deep pot over low heat to about 120°C (250°F). The oil should show gentle ripples, and small bubbles should form around a chopstick inserted into the oil.
Carefully slide the sesame balls into the oil along the side of the pot to prevent splashing. Lightly nudge the bottoms to prevent sticking.
Keep the heat low and fry slowly for 4–5 minutes. Do not flip frequently. The balls will gradually float and expand.
Once floating and slightly puffed, increase the heat to high. Gently press the balls with a slotted spoon while frying to help them expand evenly and develop a crisp shell.
Fry for another 2–3 minutes until evenly golden brown and fragrant.
Step 4: Drain and Serve
Remove and drain on paper towels. Let rest for 1–2 minutes before serving.
They are best enjoyed warm—crispy outside, chewy inside, with sweet red bean and nutty sesame aroma in every bite.
Notes & Tips
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Hot water is key: 50–60°C water activates the glutinous rice flour for better elasticity.
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Seal tightly: Trapped air can cause bursting during frying.
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Start low, finish high: Low heat cooks the interior; high heat crisps the exterior.
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Use raw sesame seeds: They toast naturally during frying and won’t burn.
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Substitution: If no fritter mix, use 2g baking powder (texture slightly less crispy).
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Storage: Best eaten fresh. To re-crisp, refry at medium heat for 1 minute.
Frequently Asked Questions
Why did my sesame balls burst?
Most likely from trapped air inside or oil temperature being too high at the start. Always seal tightly and begin frying at 120°C.
Why are they flat and not hollow?
They need low-temperature frying first to expand gradually. Pressing gently during the high-heat stage helps create a hollow interior.
Can I use other fillings?
Yes! Lotus seed paste, black sesame paste, or purple sweet potato work beautifully.
Can I make them ahead of time?
They’re best fresh, but you can fry once at low heat, cool, then refry briefly before serving to restore crispiness.
Golden, crisp, chewy, and sweet—these sesame balls truly bring both comfort and celebration to the table.
Golden Crispy Sesame Balls with Red Bean Filling (Fail-Proof Jian Dui Recipe)
Ingredients
Dough
- 420 g glutinous rice flour water-milled preferred
- 1 packet crispy fritter mix aluminum-free
- 100 g granulated sugar
- 300 g 50–60°C hot water
Filling & Coating
- 200 g red bean paste divide into 10 equal portions
- 150 g raw hulled white sesame seeds
Tools
- 1 deep wok or frying pot
- 1 silicone spatula or slotted spoon
- 1 kneading mat or board
- 2 small bowls
- Paper towels
Instructions
Step 1: Make the Dough
- In a large bowl, combine 420g glutinous rice flour, 1 packet crispy fritter mix, and 100g sugar. Mix thoroughly until evenly combined.
- Gradually pour in 300g hot water (50–60°C), stirring as you go. Once the flour absorbs the water, knead until a smooth, soft, non-sticky dough forms.
- Note: If the dough feels dry, add a little more hot water. If too wet, sprinkle in a small amount of glutinous rice flour.
- Let the dough rest uncovered at room temperature for 20 minutes. This relaxes the dough and prevents cracking when wrapping.
Step 2: Fill and Coat
- After resting, knead the dough briefly again to smooth it out. Divide into 10 equal pieces (about 60–70g each).
- Flatten one piece into a round disc, slightly thicker in the center and thinner at the edges. Place one portion of red bean paste in the center. Carefully wrap and seal tightly using your palm and fingers, making sure no air is trapped inside. Roll gently into a smooth ball.
- Roll each filled ball in raw white sesame seeds, pressing lightly so the seeds adhere well. Gently roll again in your hands to secure the coating.
Step 3: Low-Temperature Frying
- Heat enough oil in a deep pot over low heat to about 120°C (250°F). The oil should show gentle ripples, and small bubbles should form around a chopstick inserted into the oil.
- Carefully slide the sesame balls into the oil along the side of the pot to prevent splashing. Lightly nudge the bottoms to prevent sticking.
- Keep the heat low and fry slowly for 4–5 minutes. Do not flip frequently. The balls will gradually float and expand.
- Once floating and slightly puffed, increase the heat to high. Gently press the balls with a slotted spoon while frying to help them expand evenly and develop a crisp shell.
- Fry for another 2–3 minutes until evenly golden brown and fragrant.
Step 4: Drain and Serve
- Remove and drain on paper towels. Let rest for 1–2 minutes before serving.
- They are best enjoyed warm—crispy outside, chewy inside, with sweet red bean and nutty sesame aroma in every bite.
Video
