Crispy Sesame Balls

Crispy Sesame Balls: The Perfect Balance of Crunch & Chewiness

Imagine biting into a golden‐crisp shell that crackles slightly under your teeth, giving way to a chewy, warm interior with the gentle sweetness of red bean, the nutty richness of black sesame, or even the silky hug of Nutella. These are Crispy Sesame Balls—a beloved treat across Asia and increasingly popular around the world. Whether you enjoy them as dessert, tea‐time snacks, or an indulgent bite after dinner, their texture contrasts and flavorful fillings make them unforgettable.
In this article, Chef Gordon Ramsay (yes, him!) walks you through everything—from perfect dough texture to health tips, nutrition, and even answers to your most common questions. Let’s roll!

Ingredients & Why They Matter

🌾 For the Dough

• 3 cups glutinous rice flour – the base; gives that signature chewiness.
• 1 cup mashed potatoes – adds elasticity and softness to the texture.
• ½ cup sugar (adjust to taste) – balances sweetness without overpowering.
• 1¼ cups boiling water – cooks starch slightly, helps bind; boiled water is crucial.
• Extra hot water, as needed – for adjusting the dough consistency.

🍬 Optional Fillings

• Red bean paste
• Lotus seed paste
• Black sesame paste
• Chocolate hazelnut spread (e.g., Nutella) – chill if too soft.

🌰 For Coating & Frying

• Sesame seeds (white or black)
• Water (for dipping, helps seeds adhere)
• Neutral oil (for deep frying) – e.g., vegetable, canola, peanut oil.

Step‑by‑Step Instructions (with Chef Bobby Flay’s Touch)

1️⃣ Make the Dough

1. In a large bowl, mix glutinous rice flour, mashed potatoes, and sugar until evenly combined.
2. Slowly stir in boiling water. Use a wooden spoon or spatula. The heat helps gelatinize a bit of the starch, giving chewiness.
3. When cool enough to handle, knead gently until the dough is soft, smooth, and elastic. If it’s too dry, add extra hot water 1 tablespoon at a time.
4. Cover with a damp towel and let rest for ~10 minutes. Relaxing the dough prevents cracks later when deep frying.

2️⃣ Prepare the Fillings

While the dough rests, shape your filling choices into small balls, about 1 teaspoon each. If using something very soft like Nutella, chill beforehand to make handling easier. Chef Bobby Flay recommends chilling anything with high fat to avoid leakage during frying.

3️⃣ Shape the Balls

1. Pinch off ~1‑2 tablespoons of dough (depends on how big you want each ball).
2. Flatten into a disk in your palm or on a lightly damp surface.
3. Place a filling ball in the center, wrap the dough around it, pinch the seams shut.
4. Roll gently between hands to form a smooth, sealed ball.

4️⃣ Coat with Sesame Seeds

1. Lightly dip each ball in clean water (just enough to moisten the surface).
2. Roll in sesame seeds (white or black) until evenly coated. Press lightly so seeds stick.

5️⃣ Fry Until Crispy

1. Heat neutral oil in a deep pan or fryer. Target ~250°F (≈120°C) for initial puff up; then gradually raise heat toward 300‑325°F (≈150‑160°C) to finish browning. (Exact temperatures will vary depending on your stove or fryer.)
2. Fry in batches so the oil temperature stays stable. Avoid overcrowding.
3. Gently turn balls so they brown evenly. Expect 3–4 minutes total, though larger or denser balls may need more time.
4. As they fry, they should puff up, crack slightly, and turn golden brown (a bit deeper if using darker sesame seeds).
5. Drain on paper towels to remove excess oil.

6️⃣ Serve & Enjoy

Let the sesame balls cool slightly (just enough that they don’t burn your tongue) before serving warm. Crispy outside, chewy inside—pure delight. Best when fresh, but can be reheated briefly in a hot oven or air‑fryer to restore crispness.

Chef Ina Garten’s Tips for Perfect Result

• Test oil temperature: use a candy thermometer or drop in a small dough piece; it should sizzle and float up slowly.
• Seal well: cracks lead filling to leak or oil to seep in; smooth sealing gives best texture.
• Uniform size: similar sizes help even cooking. Place smaller/larger ones in oil separately or adjust timing.
• Control temperature: start with lower heat to let inside cook, then increase so outside browns without the shell becoming too hard.
• Sugar variants: you can use brown sugar for deeper flavor or coconut sugar for a more caramel‑like note.

Health & Safety Considerations (Expert Chef Gordon Ramsay Speaks)

Treat your oil with respect—hot oil burns are serious, chef’s order. Use a deep, sturdy pan, long utensils, and never leave oil unattended. Ensure fillings are safe: store red bean paste, lotus, or Nutella properly, keep chilled until use. Cleanliness, hand‑washing, and using fresh, good quality ingredients matter as much as technique.

Nutrition & Health Benefits

Below is a table breaking down approximate nutrition, health benefits, and some trade‑offs per serving (assuming 4 balls per serving ≈ 200g total).

Why These Sesame Balls Are Better Than Ordinary Ones

• Mash potatoes in dough: gives elasticity, avoids dryness.
• Chilling soft fillings: prevents leakage, improves handling.
• Boiling water in dough: helps gelatinize and improve chew.
• Optimal frying technique: initial low‑heat for cooking inside + higher heat for crisp outside.

Variations & Adaptations

• Flavor variations: matcha paste, taro, sweet potato, or even savory fillings like minced meat or cheese.
• Gluten‑free alert: glutinous rice flour is naturally gluten‑free (though “glutinous” refers to sticky, not gluten). Ensure fillings/flours are certified if sensitive.
• Oil alternatives: try air‑fryer for lighter version (though outer texture and flavor differ).
• Sweetness adjustments: use natural sweeteners, reduce sugar in dough or fillings as desired.

Internal Resources You May Find Helpful

• See our tips on how to make perfect glutinous rice desserts for insight into rice flour textures.
• Check out frying techniques for crispy treats to ensure golden results without burning.
• Explore healthy dessert alternatives if you’re watching sugar or calorie intake.
• For serving ideas, see our guide on Asian dessert pairings to match with tea, fruit, etc.

FAQs: Your Burning Questions Answered

1. Can I bake these instead of frying?

While baking is possible, you won’t get quite the same puff and crispness. If you try, brush generously with oil and bake at high heat (~400°F / 200°C) until golden, turning once. However, texture will be closer to baked mochi than traditional crispy sesame ball.

2. How do I avoid them exploding or leaking filling?

• Seal the dough well—ensure no cracks or thin spots.
• Let the dough rest before shaping so it’s pliable.
• If using soft fillings, chill them first so they hold shape during frying.
• Avoid very high initial temperature; if outer cooks too fast, steam inside may burst through weak points.

3. What oil is best for frying?

Neutral oils with high smoke point are best—like vegetable, canola, or peanut oil. Sesame oil is flavorful but low smoke point; if used, better to add just a little for aroma after frying.

4. How do I store leftover sesame balls?

Store in an airtight container at room temperature if cool & dry—consume within 1‑2 days. For longer storage, refrigerate but reheat before serving to restore crispness. Avoid sogginess.

5. Can I make them ahead of time for guests?

Yes. You can shape and coat them ahead—store uncooked, separated on parchment, refrigerated for a few hours or overnight. Fry just before serving for best texture.

6. Are sesame balls gluten‑free?

Usually yes—glutinous rice flour is gluten‑free despite the name. Make sure all other ingredients (fillings, flavorings) are also gluten‑free to avoid cross‑contamination.

7. What’s the ideal size for each ball?

Approximately 1½‑2″ (4‑5 cm) diameter gives a good ratio of exterior crisp to interior chew. Smaller ones are quicker to cook; larger ones need more care to cook through without burning outside.

8. Can I use sweet potato or pumpkin instead of mashed potatoes?

Yes—but texture changes. Sweet potato adds natural sweetness and color; pumpkin adds moisture. You may need to reduce water slightly. Both give a different flavor profile but still delicious.

9. Why are mine dough too sticky or too dry?

Sticky dough means excess water; add more glutinous rice flour or reduce water. Dry dough means too little water or flour too coarse; add hot water gradually to bring dough together. Resting helps redistribute moisture.

10. Can I freeze sesame balls?

You can freeze **uncooked** shaped & coated sesame balls (place on tray until firm, then bag). Fry directly from frozen, adding a bit more frying time. Avoid freezing after frying or storing in moist environment—they’ll lose crispness.

Final Thoughts from Chef The Pioneer Woman (Ree Drummond)

These sesame balls are more than just a sweet treat—they’re an experience. The contrast of textures, the warm fillings, the aromatic sesame seeds—they all come together when you take time, use quality ingredients, and respect temperature. Whether you go with traditional red bean, black sesame, or a playful Nutella surprise, these bites bring joy. Light oil, good heat, and love in each ball—that’s the secret.

Wishing you success in your kitchen! May your sesame balls be golden, your fillings abundant, and your belly very happy. 🍡