Have you ever wondered about Chinese desserts? They are less sweet and more blended and balanced than many western desserts. I especially like the artistic nature and chewable texture of the treasure-laden golden sesame seed finger balls.
Red Bean Paste Sesame Balls are popular as snacks and desserts, or even appetizers! You can find them in the top Michelin restaurants or in local street food stands across China. I love how cute they look and how fun they are to eat!
These Red Bean Paste Sesame Balls are absolutely my number-one favorite Chinese dessert! You might also like another popular Chinese street food – Kaleidoscopic Chinese Tea Eggs.
The Glutinous Rice Flour wrappings enclose my homemade Red Bean Paste. Rolling the balls in sesame seeds before slowly frying seals the stretchy and sweet filling with a firm and crunchy texture. The Red Bean Paste filling provides a supple pleasure with every bite!
RED BEAN PASTE
To make the Red Bean Paste, you need to soak the dried Red Beans in water overnight before cooking. I use a blender to help grind the Red Beans into a smooth paste. For a special twist of creaminess, I added a little Condensed Milk.
THE DOUGH
The dough consists of Glutinous Rice Flour, Sugar, Hot Water and a little bit of Oil. It is easy to make but it needs some care to keep the nice round shape.
INGREDIENTS:
These are the best Chinese Red Bean Paste Sesame Balls. Once you master the skills of making them, you will want to make them again and again. And, once they are cooked, you will want more than one. They really are that good! These Sesame Balls are perfect for any party or for snacks or dessert — you name it!
I hope you enjoy making this Chinese Red Bean Paste Sesame Balls recipe. They will make you smile!
MORE CHINESE STREET FOOD RECIPES:
Sichuan Crispy Fried Pork (小酥肉)
Easy Flaky Chinese Scallion Pancakes
Spicy Wontons in Crispy Chili Oil
Chinese Sticky Rice Dumplings – Zongzi (Chicken with Shiitaki Mushrooms)
Chinese Red Bean Paste Sesame Balls
Ingredients
Red Bean Paste
- 1/2 cup dried Red Beans (hydrated overnight)
- 2 cups Water
- 100 g Condensed Milk
The Dough
- 2 cups Glutinous Rice Flour
- 2/3 cup / 150 ml Water, boiling hot
- 1/2 cup Granulated Sugar
- 1/2 tsp Vegetable Oil
- 1/2 cup Sesame Seeds, raw
Instructions
Make the Red Bean Paste
- In a bowl, add enough water to generously cover the Beans. Cover and soak overnight.
- Rinse the Beans. In a pot, add 2 cups Water. On high heat, bring the water to a boil. Lower to medium heat and simmer the Beans for 30 to 40 minutes.
- Rinse the Beans, put in a blender with a little water, and grind into a smooth paste.
- In a frying pan, on medium heat, add the Bean paste and Condensed Milk. Cook into a thick texture without the liquid. Then transfer to a bowl and set aside to chill.
Make the Dough
- Boil the Water and combine with the Sugar in another bowl (I use a large measuring cup).
- Put 2 cups of Glutinous Rice Flour in a mixing bowl and make a shallow well in the center. Gradually add in the Sugar Water. Mix well. Add 1/2 tsp of Vegetable Oil and mix well again. Cover with plastic wrap and set aside for at least 10 minutes.
- Scoop out a heaping 1/2 tsp Red Bean Paste. Form into a ball. Make 16 balls. Set in the fridge to chill.
- Dust some Glutinous Rice Flour on your countertop. Roll out the dough and cut it into 16 equal pieces. Roll each piece into a ball with your hands and place in a covered plate to prevent drying out.
Make the Sesame Balls
- Put Sesame Seeds in one small bowl and set aside.
- In another small bowl, mix a little water with 1 tsp of Rice Flour and set aside.
- Use a 1 tbsp measuring spoon to fatten one ball of dough. Make it large enough to add the Red Bean Paste. Fold and pinch the dough around the Paste from the middle and then from the edges. Roll it into a ball.
- Use a spoon to dip the ball into the Rice flour water for a few seconds.
- Then put the ball into the Sesame Seeds bowl. Use your dry hand to cover the ball with Sesame Seeds. Roll the ball with your hands again to get rid of excess Sesame Seeds. Set aside.
- Repeat the same procedure for all 16 balls.
Fry the Sesame Balls
- In a pot or frying pan, add in Vegetable Oil to a depth of 3 inches deep. Turn the heat to medium. When the Oil reaches 120 C (250 F), add a few Sesame Balls, according to the size of your pot. Do not overcrowd!
- Use chopsticks to rotate the Sesame Balls until they are evenly cooked. They will pop up to the surface. Use a ladle or a strainer to keep them submerged completely in the oil. Total cooking time is 7-8 minutes. After 5-6 minutes, turn the heat up to medium-high.
- Once a nice golden brown color is reached, remove and place on a paper towel to drain off the excess oil. Serve warm!
Notes
- It does take some practice to make these Sesame Balls. Remember to check out my video instruction for for visual instructions.
- If you find your Red Bean Paste is not thick enough to work with, put it in the freezer for about 10 minutes.
- When frying the Sesame Balls, they will be at the bottom of the pot at first. A few minutes later they will pop up on the surface. It is important to press them under the oil again to make them cook evenly.
- Store the leftover Sesame Balls in the fridge. They are ready to enjoy again by heating up in a microwave for 10 seconds. You can also eat them cold.
EN 
DK
I’ve been looking for this recipe for so long. Sesame balls is one of my favorite Asian desserts! I love it with red bean paste. Yours look terrific. Saving this one to try. Will let you know how it turns out. Thanks for the recipe.
So glad to hear. I hope you will give this recipe a try. Enjoy!