Deep Fried Sesame Balls

Name: Deep Fried Sesame Balls
Prep time: 20 min
Cook time: 10 min
Yield: 3 to 4 servings
Cuisine: Chinese Menu
Ingredients: Glutinous Rice Flour — 120g; Cane Sugar — 3 tbsp; Boiling Water — 120ml; Red Bean Paste — 60g; Nutella — 60g; White Sesame Seeds — 50g; Vegetable Oil — 500ml

Crispy on the outside with a toasted golden sesame crust, these traditional Cantonese deep-fried sesame balls feature a delightfully chewy glutinous rice dough wrapped around rich red bean paste or indulgent Nutella filling. Every bite delivers a mouthwatering contrast of roasted nutty aromas, light puffy mochi texture, and a warm sweet centre that melts in your mouth.

Cuisines

Cooking Instructions

Preparation: 20 minutes
Cooking: 10 minutes

Servings: 3 to 4

Notes:

Using boiling hot water when mixing the dough gelatinises the starches in the glutinous rice flour, resulting in a pliable dough that puffs up when fried.

Nutella can be chilled in the fridge beforehand to make shaping and wrapping easier.

Lightly pressing the white sesame seeds into the dough balls ensures they adhere well and do not fall off into the hot oil during deep-frying.

Gently pressing down on the floating dough balls with a spoon while frying causes them to expand and puff up, forming a hollow interior.

Prepare Hot Water Dough
Place the glutinous rice flour and sugar into a mixing bowl. Pour in 120ml of boiling hot water and mix with a spoon until a cohesive dough forms. Knead gently with your hands into a smooth ball that is not sticky, covering with a damp paper towel to keep warm.

Shape and Fill Dough
Lightly dust a work surface with glutinous rice flour. Divide the dough into 10 equal portions and roll each into a smooth ball. Flatten a ball into a disc, place 1 teaspoon of red bean paste or Nutella in the centre, bring the edges together to seal tightly, and roll back into a sphere.

Coat with Sesame Seeds
Roll each stuffed dough ball in white sesame seeds, pressing gently so the seeds stick securely to the surface.

Deep-fry in Batches
Heat 500ml of vegetable oil in a deep pan to 150°C. Gently lower the coated balls into the oil, stirring gently so they do not stick to the bottom. Keep the oil on low heat until the balls expand and float to the top.

Puff Up and Serve
Use a slotted spoon to gently press the floating balls down into the hot oil several times, causing them to puff up and turn golden brown. Drain on paper towels, cool for 10 minutes, and serve warm.