These irresistible crispy sesame balls, known as “Jian Dui” in Chinese cuisine, are golden spheres of pure comfort food magic. With their distinctive crunchy sesame seed exterior and chewy, tender interior, these traditional treats have been delighting families for generations. Whether filled with sweet red bean paste or enjoyed plain, these sesame balls offer the perfect combination of textures and flavors that make them absolutely addictive. Best of all, they’re surprisingly simple to make at home with just a few pantry staples.
Ingredients
- 360g / 3 cups glutinous rice flour (sweet rice flour)
- 240g / 1 cup mashed potatoes (warm)
- 300ml / 1 1/4 cups boiling water
- 100g / 1/2 cup granulated sugar
- 200g / 1 1/2 cups white sesame seeds
- 2-3 cups vegetable oil for deep frying
- Optional fillings: red bean paste, lotus seed paste, or chocolate
Equipment Needed
- Large mixing bowl
- Electric mixer or wooden spoon
- Deep heavy-bottomed pot or wok
- Thermometer for oil temperature
- Slotted spoon
- Paper towels for draining
- Small bowls for water and sesame seeds
Step-by-Step Instructions
Step 1: Prepare the Dough Base
In a large mixing bowl, combine the glutinous rice flour and sugar, whisking to distribute evenly. Create a well in the center and add the warm mashed potatoes. The potatoes should be smooth and lump-free for the best texture.
Step 2: Add Boiling Water
Carefully pour the boiling water into the flour mixture while stirring continuously with a wooden spoon. The hot water helps activate the glutinous rice flour and creates the characteristic chewy texture. Mix until a shaggy dough forms.
Step 3: Knead the Dough
Once the mixture is cool enough to handle, knead the dough with your hands for 5-8 minutes until it becomes smooth, elastic, and slightly sticky. The dough should be pliable and not crack when stretched. If the dough feels too dry, add warm water one tablespoon at a time. If too wet, add more glutinous rice flour.
Step 4: Rest the Dough
Cover the dough with a damp towel and let it rest for 20-30 minutes. This resting period allows the flour to fully hydrate and makes the dough easier to work with.
Step 5: Shape the Balls
Divide the dough into 16-20 equal portions, each about the size of a golf ball. If using fillings, flatten each portion into a circle, place 1 teaspoon of filling in the center, then carefully wrap the dough around the filling and seal completely. Roll between your palms to form smooth balls.
Step 6: Coat with Sesame Seeds
Fill a small bowl with water and another with sesame seeds. Dip each ball briefly in water, then immediately roll in sesame seeds, pressing gently to ensure the seeds adhere well. The water helps the seeds stick during frying.
Step 7: Heat the Oil
In a deep pot or wok, heat oil to 120°C (250°F). This lower temperature is crucial for allowing the sesame balls to cook through without burning the sesame seeds. Use a thermometer to maintain consistent temperature.
Step 8: First Frying Stage
Carefully lower 4-5 sesame balls into the oil using a slotted spoon. Fry for 8-10 minutes, turning occasionally, until they expand significantly and float to the surface. The balls will puff up dramatically during this stage.
Step 9: Second Frying Stage
Increase oil temperature to 175°C (350°F). Continue frying the sesame balls for 3-5 minutes until they turn deep golden brown and become crispy. The higher temperature creates the signature crunchy exterior.
Step 10: Drain and Serve
Remove the sesame balls with a slotted spoon and drain on paper towels for 2-3 minutes. Serve immediately while hot and crispy for the best texture contrast.
Nutritional Information
Per Sesame Ball (makes 18 balls):
- Calories: 185
- Fat: 6.2g
- Saturated Fat: 1.1g
- Carbohydrates: 31g
- Sugar: 6g
- Protein: 3.8g
- Fiber: 1.2g
- Sodium: 45mg
Timing Guide
- Preparation Time: 30 minutes
- Resting Time: 20-30 minutes
- Shaping Time: 20 minutes
- Frying Time: 15 minutes per batch
- Total Time: 1 hour 30 minutes
Recipe Variations and Substitutions
Popular Filling Options
Red Bean Paste Sesame Balls: Use 1 teaspoon of sweetened red bean paste per ball for the most traditional version.
Chocolate Sesame Balls: Fill with small pieces of dark chocolate or Nutella for a modern twist that melts beautifully inside.
Coconut Sesame Balls: Mix shredded coconut with condensed milk for a tropical filling variation.
Taro Sesame Balls: Use mashed taro root mixed with sugar for a purple-hued, naturally sweet filling.
Dietary Modifications
Gluten-Free Version: This recipe is naturally gluten-free when using pure glutinous rice flour, despite its name containing “glutinous.”
Vegan Option: Replace mashed potatoes with mashed sweet potato or pumpkin puree for completely plant-based sesame balls.
Baked Alternative: For a healthier version, brush with oil and bake at 190°C (375°F) for 25-30 minutes, turning once halfway through.
Sugar-Free Version: Substitute sugar with an equal amount of erythritol or monk fruit sweetener.
Professional Tips for Perfect Sesame Balls
The secret to achieving the perfect sesame ball lies in temperature control during frying. Starting at a lower temperature allows the interior to cook through and the balls to expand properly, while the final high-heat stage creates the golden, crispy exterior.
Ensure your mashed potatoes are completely smooth and still warm when mixing with the flour. Lumpy potatoes will create uneven texture in the final product. For extra smoothness, pass the mashed potatoes through a fine-mesh sieve before using.
When coating with sesame seeds, work with slightly damp hands to prevent the dough from sticking. Press the sesame seeds firmly but gently to ensure they don’t fall off during frying.
Storage and Reheating Instructions
Fresh sesame balls are best enjoyed immediately while the exterior is crispy and the interior is warm and chewy. However, they can be stored in an airtight container at room temperature for up to 2 days.
To reheat, place in a preheated 180°C (350°F) oven for 5-8 minutes to restore crispiness. Avoid microwaving, as this will make them soggy. Leftover sesame balls can also be frozen for up to 3 months and reheated directly from frozen.
Frequently Asked Questions
Why do my sesame balls collapse after frying?
Collapsing usually occurs when the oil temperature is too high initially, cooking the outside too quickly before the inside has time to set. Always start at 120°C (250°F) and gradually increase temperature. Also ensure your dough isn’t too wet, which can cause structural instability.
Can I prepare sesame balls in advance?
Yes! You can shape and coat the balls up to 4 hours ahead, keeping them covered with a damp cloth at room temperature. You can also freeze shaped, uncooked balls for up to 1 month and fry directly from frozen, adding 2-3 minutes to cooking time.
What type of oil is best for frying?
Use neutral-flavored oils with high smoke points such as vegetable oil, canola oil, or peanut oil. Avoid olive oil or other strongly flavored oils that might compete with the sesame flavor.
How do I know when the oil temperature is correct without a thermometer?
Drop a small piece of dough into the oil. At 120°C (250°F), it should sink initially then slowly rise and bubble gently. At 175°C (350°F), it should immediately float and bubble vigorously.
Can I make mini sesame balls for parties?
Absolutely! Divide the dough into smaller portions about the size of large marbles. Reduce frying time to 6-8 minutes at low temperature and 2-3 minutes at high temperature. Mini versions make excellent bite-sized appetizers or desserts.
These crispy sesame balls represent the perfect harmony of textures and flavors that make Chinese desserts so beloved worldwide. The contrast between the crunchy sesame exterior and chewy interior, combined with optional sweet fillings, creates an irresistible treat that’s surprisingly achievable in home kitchens. Master this technique, and you’ll have a showstopping dessert that’s perfect for celebrations, family gatherings, or whenever you crave something special and deeply satisfying.