I love pretty much all Asian food but I was shocked by how good these sesame balls were. Hey guys and welcome back to an especially exciting recipe for the blog this week. I have been sitting on this recipe for quite some time and I am finally getting around to publishing it which is super exciting. These sesame balls are not healthy. I am pretty sure they are gluten-free so if that is your thing then go for it but they are fried and completely delicious but unfortunately not for daily consumption. I have to watch when I make these because I have found myself eating three of these in one sitting without even noticing. There is something about that glutinous rice flour texture with the crunch of the sesame seeds that is so darn good!
I was kind of shocked by how much they tasted like the ones I would get at Asian restaurants around the Denver area. Ya know the ones that have dim sum and sell out of practically everything within the first hour of service? I seem to always get there too late. I was almost positive that my recipe would probably not taste anything like the ones I have had in the past because that is typically the situation with all Asian food. I am almost convinced that Asian restaurants have certain ingredients at their disposal that make their food taste better and I thought that was going to be the same situation when making this recipe. Well, I was wrong and I was shocked by how tasty they were!
The method to make these sesame balls takes a little bit of practice but by the time you are done making a couple you should have the method down and you will start cranking these out in no time.
Items Used For This Recipe
The recipe does require some unique items that can’t really be replaced. You HAVE to have glutinous rice flour to make these sesame balls. All-purpose flour, whole wheat flour, or any other type of flour cannot replace the rice flour. The glutinous rice flour has the most unique texture and flavor and basically makes the sesame balls the way that they are. Please don’t try to make it using anything but the ingredients that are called for in the recipe because I promise it will turn out horribly. ???? I found this rice flour at a local Asian grocery store in town but if you don’t have one of those in your home town check out Amazon. Red bean paste is also one of those ingredients that you can’t really replace and they sweeten the red bean paste so that flavor that you expect from the red bean paste cannot be replicated at home. Don’t try to buy beans and mash them up into bean paste as this won’t be anywhere near what traditional sesame balls have as their filling. Just trust me on this, I promise I am trying to save you a huge headache. The nice part about this recipe is that you don’t need a lot of ingredients to make it but it is crucial that you have the right ingredients to be successful.
I had the biggest problem with the consistency of the dough because the glutinous rice flour created this dough that is almost like playdough but doesn’t have like any elasticity. There is practically no stretch to the dough so making the sesame balls can be somewhat challenging. I am in a very dry climate so I made sure to add a bit more water to the dough to make it pliable and easier to work with. Play with it a little bit until you have the right consistency where you can easily fill and shape a sesame ball. Once you have the sesame balls shaped and filled roll them in white sesame seeds to get the beautiful iconic look that everyone loves ( or at least I do!). One of the reasons I wanted to make this recipe is because I love how beautiful these desserts are on their own. They are so organically pleasing to the eye and delicious at the same time. Any time I am getting dim sum we always make sure to grab some red bean sesame balls to finish off our meal and thankfully now I can make them at home! Let me know if you would like to see more recipes like this on the blog. I love Asian food and playing around with desserts from around the world so I would be totally down to do more posts on international cuisine!
Sesame Balls With Red Bean Paste
- heavy bottom pot
- Three glass bowls
- measuring cups
- Large Silpad mat
- Set of chopsticks
- Paper towels
- 2 Cup Sweetened Glutinous Rice Flour
- 1/2 Cup Water
- 2 Cup White sesame seeds
- 1 Tsp. Baking powder
- 1 Package Sweetened red bean paste
- 8 Cup Vegetable oil
- Prepare your dough by mixing the glutinous rice flour with baking powder before mixing in the water to create a thick dough. Knead your dough for a couple minutes before wrapping it in plastic wrap and allowing the dough to relax for five to 10 minutes. In the mean time prepare your oil by pouring it into a heavy bottom pot and placing it over medium high heat and attaching a thermometer to the side to monitor the temperature of the oil.
- Take care to pay attention to the temperatuer as all oils can become flamable at a certain temperature. Make sure your oil does not surpass 250 F and if it starts smoking just turn down the heat a little bit. The smoking point for vegetable oil is 450 F so try to stay well below that temperature.
- Place your sesame seeds in a deep dish or a bowl as well as the red bean paste. I like to put down a silpat for easy clean up as well. After your sesame ball setup is complete, roll out your dough in a long log about an inch across. Cut each piece of dough measuring about one inch by one inch which will give you moderately sized sesame balls. I used a thumb and hand motion to stretch out the dough into a flat circle in my palm before filling the circle with red bean paste and pinching the sesame ball closed. This will take some practice to be patient with yourself and remember to have fun!
- I used an assembly line method of shaping, filling and then dunking the dough balls in sesame seeds, making sure all sides were covered. The oil should be at temperature by this point but make sure to keep an eye on it throughout this process. I also like to have sesame balls ready to fry at all time so the process goes smoothly and quickly. Once you are ready to start frying place your sesame balls in the oil using either tongs or a set of chopsticks.
- I found that chopsticks really came in handy when making this recipe and I think I will use them when cooking more often! Allow the sesame balls to fry for 4-5 minutes, or until golden brown and then place onto a bed of paper towels to soak up the excess oil. Continue cooking your sesame balls in this order until they have all been fried! They should keep in an airtight container for several days and I would say up to a week. They are best fresh though so make sure to enjoy one or two right out of the fryer!
Until next time, happy baking!
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