Rice Flour Sesame Balls (Crispy, Chewy, and Irresistible)
These golden, crispy rice flour sesame balls are chewy on the inside, crunchy on the outside, and endlessly customizable with fillings like ube or red bean. A budget-friendly Asian-inspired treat you can make at home tonight.
The Chewiest, Crispiest Rice Flour Sesame Balls You Will Ever Make at Home
There is something almost magical about biting into a freshly fried sesame ball. The outside shatters with a delicate crunch, and then you hit that impossibly chewy, pillowy interior hiding a warm, sweet filling. If you have ever ordered these at a dim sum restaurant and thought they were too complicated to replicate at home, this recipe is here to change your mind completely.
These glutinous rice sesame balls are one of the most beloved Asian-inspired snacks and desserts around. Known in Cantonese as jin deui and in Vietnamese as bánh cam, they show up across countless Asian cuisines with slight regional variations. What stays consistent is the irresistible combination of crunchy sesame seeds, a chewy mochi-like shell made from rice flour, and a sweet filling. They are naturally gluten-free, incredibly budget-friendly, and deeply satisfying to make from scratch.
Whether you fill them with classic red bean paste, trendy ube halaya for a gorgeous purple center, or even a spoonful of Nutella, every version is a winner.
Why Rice Flour Is the Star of This Recipe
The secret to that signature chew is glutinous rice flour, sometimes sold as sweet rice flour or mochiko. Do not confuse it with regular rice flour. Glutinous rice flour has a high starch content that becomes wonderfully elastic and stretchy when cooked, giving you that pull-apart, mochi-like texture that makes these balls so addictive.
Using boiling water to hydrate the dough is another key technique. The heat partially cooks the starch, making the dough smooth, pliable, and easy to wrap without cracking.
Chef's Tip: The dough should feel like soft, smooth Play-Doh. If it cracks when you pinch it, add water one teaspoon at a time and knead gently until it comes together.
For a fun variation, try ube sesame balls by using ube halaya as your filling. The vibrant purple center against the golden shell is absolutely stunning, and the flavor is sweet, earthy, and totally unique.
The right equipment really does make a difference here, especially a reliable kitchen thermometer for nailing that 325 degree F fry temperature, and a deep, heavy-bottomed pot or wok that holds heat evenly. Tools that work hard for you in the kitchen are always worth it.
How to Get That Perfect Puff
One technique separates good sesame balls from great sesame balls, and it is the pressing method during frying. After your balls have fried for a couple of minutes and started to set, use the back of a ladle or a spider strainer to gently press each ball against the side of the pot and roll it.
This gentle pressure encourages the shell to expand evenly and puff up into that round, hollow shape. It sounds fussy, but it becomes second nature quickly and the visual payoff is enormous. You are essentially coaxing the dough to stretch around the filling and the steam building inside.
Fry in small batches at 325 degrees F, never higher. Too much heat will brown the outside before the inside is cooked through. Too low, and the balls will absorb excess oil and turn greasy.
Chef's Tip: These crunchy rice balls are a fantastic budget-friendly dessert recipe for dinner parties, Lunar New Year celebrations, or any time you want to impress guests with something genuinely special.
Filling Ideas and Variations
Here are some crowd-pleasing options beyond classic red bean:
- Ube halaya for vibrant purple ube sesame balls
- Black sesame paste for a nutty, deeply flavored mochi sesame ball
- Lotus seed paste for a delicate, traditional flavor
- Cream cheese with a little sugar for a Western-friendly twist
- Peanut butter and honey for a quick pantry-friendly option
No matter the filling, keep it chilled before wrapping. Cold filling is firmer and much easier to seal inside the dough.
Ready to make your own batch of these incredible, golden, chewy sesame balls? Here is everything you need:
Rice Flour Sesame Balls (Crispy, Chewy, and Irresistible)
These golden, crispy rice flour sesame balls are chewy on the inside, crunchy on the outside, and endlessly customizable with fillings like ube or red bean. A budget-friendly Asian-inspired treat you can make at home tonight.
Ingredients
- 2 cups glutinous rice flour, also labeled sweet rice flour or mochiko
- 3/8 cup granulated sugar
- 3/4 cup boiling water, plus more as needed to bring dough together
- 1 cup sesame seeds, white or a mix of white and black
- 3/4 cup red bean paste or ube halaya, store-bought or homemade, chilled
- 4 cups neutral oil, vegetable or canola oil, for deep frying
Instruction
In a large mixing bowl, whisk together the glutinous rice flour and granulated sugar.
Slowly pour in the boiling water, stirring constantly with a wooden spoon or spatula until a rough dough forms. Allow it to cool for 2 to 3 minutes until safe to handle.
Knead the dough gently in the bowl for 1 to 2 minutes until smooth and pliable. It should feel like soft Play-Doh. If it cracks, add water one teaspoon at a time.
Divide the dough into 16 equal portions, roughly 1.5 tablespoons each. Keep unused portions covered with a damp towel to prevent drying.
Flatten one dough portion into a small disc in your palm. Place about 1 teaspoon of your chosen filling in the center. Pinch the edges together and roll into a smooth ball, sealing any cracks completely.
Pour the sesame seeds into a shallow bowl. Lightly dampen each filled ball with a little water, then roll generously in sesame seeds, pressing gently so they adhere all over.
Heat the oil in a deep, heavy-bottomed pot over medium heat until it reaches 325 degrees F (163 degrees C). Use a thermometer for accuracy.
Carefully lower 4 to 5 sesame balls into the hot oil. Do not crowd the pot. Fry for 2 minutes without touching them.
Using the back of a metal ladle or a spider strainer, gently press the balls against the side of the pot and roll them. This helps them puff up and expand evenly. Continue frying and pressing for another 6 to 8 minutes until deep golden brown and crispy.
Transfer to a wire rack or paper-towel-lined plate. Let them cool for at least 5 minutes before serving, as the filling will be very hot.
Equipment
- Large mixing bowl
- Wooden spoon or heat-safe spatula
- Deep heavy-bottomed pot or wok
- Instant-read kitchen thermometer
- Spider strainer or slotted spoon
- Wire cooling rack
- Shallow bowl (for sesame seeds)
Notes
Serving and Storing Your Sesame Balls
Serve these warm, within an hour or two of frying if possible. That is when the contrast between the shatteringly crispy shell and the soft, chewy interior is at its absolute peak.
They make a stunning addition to any Asian-inspired snacks spread alongside spring rolls, dumplings, or fruit. They also shine as a standalone dessert with a pot of jasmine tea or oolong on the side.
For make-ahead convenience, freeze the uncooked, sesame-coated balls on a tray, then transfer them to a freezer bag. You can fry them straight from frozen whenever a craving strikes, just add a few extra minutes to the cook time. Fresh, hot, golden sesame balls whenever you want them. It really does not get better than that.
