🍡 Sesame Balls (Jian Dui)
Crispy, golden, chewy, and irresistibly sesame-coated, these homemade Sesame Balls are a classic Asian sweet treat that’s surprisingly easy to make.
Made with a soft glutinous rice flour dough, these little treats develop a wonderfully crisp exterior when fried while staying delightfully chewy and slightly stretchy inside. They can be enjoyed plain or filled with sweet red bean paste, lotus seed paste, black sesame paste, or another favorite filling.
⏱️ Recipe Information
Prep Time: 20 minutes
Rest Time: 10 minutes
Cook Time: 10–15 minutes
Total Time: About 45 minutes
Yield: 12–14 sesame balls
Difficulty: Easy
Method: Deep-Fried
🛒 Ingredients
For the Dough
- 1 cup (120 g) glutinous rice flour
- 2–3 tablespoons granulated sugar
- ½ cup (120 ml) warm water, approximately
- 1 teaspoon neutral oil, optional, for a softer dough
For the Filling — Optional
- 120–150 g sweet red bean paste, lotus seed paste, or black sesame paste
For Coating
- ½ cup white sesame seeds
- Water, as needed
For Frying
- 4–5 cups neutral vegetable oil, such as canola, sunflower, or peanut oil
👩🍳 Instructions
1. Make the Dough
Add the glutinous rice flour and sugar to a medium mixing bowl.
Whisk briefly to distribute the sugar evenly.
Gradually pour in the warm water, stirring continuously with a spoon or chopsticks.
Once the mixture begins forming a dough, use your hands to gently knead it until smooth and soft.
The dough should feel soft, pliable, and slightly tacky but not wet or sticky.
If the dough feels too dry or cracks easily, add warm water ½ teaspoon at a time.
If it becomes too sticky, add a small amount of glutinous rice flour.
2. Rest the Dough
Cover the dough with a clean damp kitchen towel or plastic wrap.
Let it rest for 10 minutes.
This allows the flour to hydrate and makes the dough easier to shape.
3. Prepare the Filling
If using red bean, lotus, or black sesame paste, divide it into approximately 12–14 equal portions.
Roll each portion into a small ball.
Keep the filling covered while you work so it doesn’t dry out.
4. Divide the Dough
Divide the rested dough into 12–14 equal pieces.
Roll each piece between your palms to form a smooth ball.
Keep the remaining dough covered while shaping to prevent it from drying.
5. Fill the Sesame Balls
Take one dough ball and flatten it gently into a small disc.
Place one portion of filling in the center.
Carefully bring the edges of the dough up around the filling.
Pinch the edges together firmly to completely seal the filling inside.
Roll gently between your palms until you have a smooth, round ball.
Repeat with the remaining dough and filling.
Make sure there are no cracks or openings, as the filling can leak during frying.
6. Coat With Sesame Seeds
Place the sesame seeds in a shallow bowl.
Lightly dip each dough ball in water, then immediately roll it through the sesame seeds.
Gently press and roll the ball between your palms so the sesame seeds adhere securely to the surface.
Repeat until all the balls are evenly coated.
7. Heat the Oil
Pour the oil into a deep, heavy-bottomed saucepan or wok.
Heat over medium-low heat until the oil reaches approximately 150°C / 300°F.
Do not begin with very hot oil.
Sesame balls need to cook gradually so the dough has time to expand and become hollow and chewy inside without burning the sesame seeds.
8. Fry the Sesame Balls
Carefully lower several sesame balls into the warm oil, making sure not to overcrowd the pan.
Fry gently for several minutes, turning occasionally.
As they cook, the balls will begin to float and gradually expand.
Once they start floating, gently press them against the side or bottom of the pan with a slotted spoon and roll them around in the oil.
Continue frying until they become puffed, golden brown, and crisp.
This usually takes approximately 8–12 minutes, depending on their size and the temperature of the oil.
9. Drain
Remove the finished sesame balls with a slotted spoon.
Place them on a wire rack or a plate lined with paper towels to drain excess oil.
Allow them to cool for several minutes before eating, as the filling can be extremely hot.
⭐ Chef’s Tips
Use glutinous rice flour: Regular rice flour won’t produce the characteristic chewy texture.
Add water gradually: Different brands of glutinous rice flour absorb slightly different amounts of water, so you may not need the entire ½ cup.
Don’t make the dough too wet: A dough that is too soft can be difficult to seal and may split during frying.
Seal the filling completely: Even a tiny crack can allow oil to enter or filling to escape.
Don’t use very hot oil: High heat can brown the sesame seeds and exterior before the center has properly cooked.
Keep the temperature moderate: Gradual frying is the key to getting beautifully puffed sesame balls.
Don’t overcrowd the pan: Fry in batches so the oil temperature remains stable.
🍵 Serving Suggestions
Sesame Balls are delicious served warm with:
- Chinese tea
- Jasmine tea
- Green tea
- Black tea
- Sweetened soy milk
- Fresh fruit
- A light dusting of powdered sugar
They’re especially delicious as an afternoon snack or after-dinner dessert.
🌸 Filling Ideas
Sweet Red Bean
The classic choice. Use smooth or slightly textured sweet red bean paste.
Black Sesame
Combine black sesame paste with a little sugar for a rich, nutty filling.
Lotus Seed
Use sweet lotus seed paste for a delicate, fragrant filling.
Peanut
Use sweetened peanut paste for a rich roasted-peanut flavor.
Chocolate
For a modern variation, use a thick chocolate spread or firm chocolate filling. Chill it first so it’s easier to wrap.
🧊 Storage
Sesame balls are best enjoyed fresh and warm, when the outside is crisp and the center is chewy.
If you have leftovers, store them in an airtight container at room temperature for up to 1 day.
Reheat them in an air fryer at 160°C / 320°F for 3–5 minutes or in a conventional oven until warmed through.
Avoid microwaving if possible, as the exterior will become soft.
❄️ Freezing
Uncooked sesame balls can be frozen before frying.
Arrange the coated balls on a parchment-lined tray without touching and freeze until firm.
Transfer them to a freezer-safe bag or container.
Fry directly from frozen over medium-low heat, adding extra cooking time as needed. Avoid dropping frozen balls into extremely hot oil, as the temperature shock can cause them to crack.
🍡 Final Result
These homemade Sesame Balls (Jian Dui) have that irresistible combination of golden sesame seeds, crisp fried exterior, chewy glutinous rice dough, and sweet filling.
They’re simple to make with just a few basic ingredients, but the result feels wonderfully special.
Crispy outside, chewy inside, beautifully golden, and absolutely addictive! ✨🍡