How to Make Sesame Balls: A Crispy and Chewy Delight

 

Sesame balls, known as Jian Dui in Chinese cuisine, are a popular sweet treat made from glutinous rice flour, filled with sweet paste (often red bean or lotus seed), rolled in sesame seeds, and deep-fried until golden. Crispy on the outside and soft and chewy on the inside, they’re often enjoyed during Chinese New Year and festive gatherings, but they’re easy enough to make at home anytime.

This recipe uses simple ingredients available in most British supermarkets and offers step-by-step instructions to help you master this delicious snack.

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Ingredients (Makes about 10–12 balls)

For the dough:

200g glutinous rice flour (available in Asian supermarkets or world food aisles)

50g caster sugar

150ml warm water

1 tbsp vegetable oil

For the filling:

100g sweet red bean paste (or lotus seed paste, available pre-made in jars)

Optional: chopped dark chocolate or peanut butter for a twist

For coating and frying:

50g white sesame seeds

Vegetable oil for deep-frying

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Equipment You’ll Need

Mixing bowl

Saucepan or deep frying pan

Slotted spoon or tongs

Kitchen paper

Tray or plate

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Instructions

Step 1: Prepare the Dough

In a mixing bowl, combine the glutinous rice flour and caster sugar. Gradually add warm water, stirring with a spoon or your hands until a soft, smooth dough forms. Add the oil and knead until the dough is slightly springy but not sticky. If too dry, add a little more water; if too sticky, sprinkle in a bit more flour.

Cover the dough and let it rest for 10–15 minutes.

Step 2: Divide and Fill

Divide the dough into equal-sized balls (about the size of a walnut). Flatten each ball into a disc with your fingers. Place about 1 teaspoon of red bean paste in the centre, then fold and pinch the dough to seal the filling inside. Roll gently between your palms to form a smooth, sealed ball.

Repeat with the remaining dough and filling.

Step 3: Coat with Sesame Seeds

Pour the sesame seeds into a shallow dish. Lightly dampen each ball with water and roll it in the sesame seeds, pressing gently so they stick well and evenly coat the surface.

Step 4: Deep-Fry the Sesame Balls

Heat enough vegetable oil in a saucepan or deep pan to fully submerge the balls. The oil should be around 160–170°C (medium heat).

Carefully place a few sesame balls into the hot oil, making sure not to overcrowd the pan. Fry slowly for 5–7 minutes, turning occasionally, until they puff up and become golden brown. Frying at a lower temperature helps them cook evenly without burning.

Remove with a slotted spoon and drain on kitchen paper. Repeat until all the balls are fried.

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Serving Suggestions

Sesame balls are best enjoyed warm when they’re still crispy on the outside and soft inside. Serve them as a dessert, tea-time snack, or as part of a larger dim sum spread. They also pair wonderfully with green tea or jasmine tea.

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Storage Tips

Room temperature: Best eaten fresh, but they can be stored in an airtight container for up to 2 days. Reheat in the oven at 160°C for 5–7 minutes to restore crispiness.

Freezing: You can freeze un-fried sesame balls. Freeze them on a tray, then transfer to a bag. Fry from frozen, extending the frying time slightly.

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Variations

Different fillings: Try chocolate chips, peanut butter, lotus seed paste, or mashed sweet potato.

Black sesame version: Use black sesame seeds for a visually striking twist.

Baked sesame balls: Not traditional, but you can bake at 180°C for 20–25 minutes. They won’t puff up the same but can be a healthier alternative.

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Final Thoughts

Sesame balls may look intricate, but they’re surprisingly simple to make and absolutely rewarding. Crispy, chewy, and filled with sweet delight, they’re sure to impress family and friends. Whether you enjoy them for Chinese New Year or a weekend treat, this recipe brings a classic taste of East Asia to your British kitchen.

--- write ✍️ by foodie Parmod.

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