This Sweet sesame balls recipe, also known as Jian Dui (煎堆) in Chinese, are deep-fried glutinous rice balls coated in sesame seeds with a slightly crisp golden shell and a chewy, mochi-like interior. This is an easy recipe version… with no filling option but, they’re traditionally filled with sweet red bean paste but can also be stuffed with lotus seed paste, black sesame, ube halaya, or even nut butter for modern twists. These delightful treats are a staple during Lunar New Year, weddings, and festive gatherings — symbolizing prosperity, unity, and good fortune.
Table of contents
What Are Sweet Sesame Balls?
Sweet sesame balls originated in China and date back to the Tang Dynasty. Their round shape represents wholeness and togetherness, making them popular during celebrations. They’ve since spread across Asia, appearing in Filipino (Butsi), Vietnamese (Bánh Cam), and Japanese (Goma Dango) cuisines.
The magic of sesame balls lies in their texture: crisp on the outside, chewy inside, with a fragrant nutty aroma from the sesame seeds. When freshly fried, they’re incredibly addictive.
Sesame balls are definitely a texture bomb of crisp, chewy, bouncy, melty, and fragrant! They are fun to eat…no wonder kids and adults love them.
Ingredients
- 1 cup glutinous rice flour
- ¼ cup sugar
- ½ cup hot water (plus 1–2 tablespoons more as needed)
- ½ cup white sesame seeds
- Oil for deep frying
Optional Filling
⅓ cup red bean paste (or lotus seed, black sesame, ube halaya, or nut butter filling)
Equipment
- Medium mixing bowl
- Measuring cups and spoons
- Deep fryer or Dutch Oven
- Spider Ladle
- Small bowl of water (for sealing dough)
- Paper towels for spot soaking up oil
- Wire Rack for cooling
Instructions
- Make the Dough:
In a mixing bowl, combine glutinous rice flour and sugar. Gradually pour in the hot water while stirring. Mix until it forms a smooth dough that’s soft but not sticky. Add a touch more water if it feels too dry. Mix the dough until smooth and pliable. - Shape the Balls:
Divide the dough into small pieces, about the size that is smaller than a golf ball. If you wish to add filling, flatten each piece into a disk and place about 1 teaspoon of red bean paste or filling paste in the center. Wrap the dough around the filling and roll it into a smooth ball. - Coat with Sesame Seeds:
Lightly moisten each ball’s surface with a bit of water. Roll them in a shallow bowl of sesame seeds, pressing gently to make sure the seeds stick evenly. - Heat the Oil:
Heat oil in a deep pan to around 330°F (165°C). The oil should be deep enough to fully submerge the sesame balls. - Fry Slowly:
Add a few sesame balls at a time in small batches. Fry slowly and gently move them around to ensure even cooking. The temperature should stay consistent but not higher than the recommended temperature so the balls expand gradually. Use a heat candy thermometer if needed. - Fry Until Golden:
Once they start to float and turn golden brown (about 5-7 minutes), raise the heat slightly to crisp the outside. Remove with a spider ladle, place on the elevated wire rack and quickly spot the balls very gently with paper towel to soak up excess oil.
Tips for Success
- Use glutinous rice flour only (not regular rice flour) for the chewy texture.
- Keep the oil temperature consistent and low at first to allow the sesame balls to expand properly. Do NOT guess the temperature…use a candy thermometer for best accuracy.
- Do not overcrowd the pan — they need room to move and puff. This is very important.
- Keep turning them round and orund periodically as they fry. You can use chopsticks or the spider ladle to flip them and ensure even golden browning.
- Seal the dough well to prevent the filling from leaking during frying if you are using filling.
- Use fresh sesame seeds for maximum flavor and fragrance.
Add-Ins and Variations
- Black sesame filling: Use a mixture of black sesame powder, sugar, and a little honey.
- Nut butter filling: Great for kids and modern fusion flavors.
- Coconut red bean: Mix shredded coconut into the red bean paste for a tropical twist.
- Butsi (Filipino style): Sometimes filled with sweet mung bean paste or ube halaya and slightly smaller in size.
How to Serve
Serve sesame balls warm or at room temperature. They’re best enjoyed fresh with tea or coffee, and make a great dessert platter item for family gatherings, potlucks, and holidays like Lunar New Year, Mid-Autumn Festival, or Christmas.
Storage and Reheating
- Storage: Keep leftovers in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days.
- Reheating: Reheat in an air fryer or oven at 350°F (175°C) for 5–7 minutes until crisp again. Avoid microwaving, as it softens the outer shell.
Sweet sesame balls are one of those timeless treats that bring comfort and celebration to every table — simple ingredients transformed into something joyfully golden and symbolic. Whether you’re making them for family, friends, or festive and holiday gatherings, each bite carries warmth, prosperity, and a little bit of chewy tasty magic.
Sweet Sesame Balls Recipe (Jian Dui)
Equipment
- Medium mixing bowl
- Dutch Oven or deep fryer
- Small bowl of water
- Paper towels for spot soaking up oil
- wire rack for cooling
Ingredients
- 1 cup glutinous rice flour
- ¼ cup sugar
- ½ cup hot water plus 1–2 tablespoons more as needed
- ½ cup white sesame seeds
- Oil for deep frying
Optional Filling
- ⅓ cup red bean paste or lotus seed, black sesame, ube halaya, or nut butter filling
Instructions
Make the Dough
- In a mixing bowl, combine glutinous rice flour and sugar. Gradually pour in the hot water while stirring. Mix until it forms a smooth dough that’s soft but not sticky. Add a touch more water if it feels too dry. Mix the dough until smooth and pliable.1 cup glutinous rice flour, ¼ cup sugar, ½ cup hot water
Shape the Balls
- Divide the dough into small pieces, about the size that is smaller than a golf ball. If you wish to add filling, flatten each piece into a disk and place about 1 teaspoon of red bean paste or filling paste in the center. Wrap the dough around the filling and roll it into a smooth ball.⅓ cup red bean paste
Coat with Sesame Seeds
- Lightly moisten each ball’s surface with a bit of water. Roll them in a shallow bowl of sesame seeds, pressing gently to make sure the seeds stick evenly.½ cup white sesame seeds
Heat the Oil
- Heat oil in a deep pan to around 330°F (165°C). The oil should be deep enough to fully submerge the sesame balls.Oil for deep frying
Fry Slowly
- Add a few sesame balls at a time in small batches. Fry slowly and gently move them around to ensure even cooking. The temperature should stay consistent but not higher than the recommended temperature so the balls expand gradually. Use a heat candy thermometer if needed.
Fry Until Golden
- Once they start to float and turn golden brown (about 5-7 minutes), raise the heat slightly to crisp the outside. Remove with a spider ladle, place on the elevated wire rack and quickly spot the balls very gently with paper towel to soak up excess oil.
Notes
- Use glutinous rice flour only (not regular rice flour) for the chewy texture.
- Keep the oil temperature consistent and low at first to allow the sesame balls to expand properly. Do NOT guess the temperature…use a candy thermometer for best accuracy.
- Do not overcrowd the pan — they need room to move and puff. This is very important.
- Seal the dough well to prevent the filling from leaking during frying if you are using filling.
- Use fresh sesame seeds for maximum flavor and fragrance.
LEAVE A COMMENT