Crispy Sesame Rice Balls
Working with glutinous rice flour is different from wheat dough; it has no gluten structure, so it relies on the moisture content to hold its shape. The frying stage requires patience to ensure the heat penetrates the center without burning the sesame crust.
The oil temperature is everything.
Keep the oil between 300°F and 320°F. If it is too hot, the exterior will darken before the inside can expand, causing the balls to burst.
- deep-bottomed wok or pot
- slotted spoon
- mixing bowl
- kitchen scale
What goes in.
- 250gglutinous rice flour
- 50gwheat starch
- 80ggranulated sugar
- 180mlwarm water
- 200gsweet red bean paste
- 100graw white sesame seeds
- 1Lneutral frying oil
Mastering the puff
Once the rice balls have floated, use the back of your spoon to gently press them against the side of the wok, then release. This compresses the air and forces the dough to expand outward, creating the characteristic hollow interior.
The method.
Prepare the dough
Dissolve the sugar in warm water. Mix the rice flour and wheat starch together, then pour in the sugar water. Knead until the dough is smooth and no longer sticks to your hands.
Form the spheres
Divide the dough into 12 equal portions. Flatten each portion, place a teaspoon of red bean paste in the center, and seal the edges by pinching them together. Roll between your palms to form a smooth ball.
Coat with sesame
Lightly dampen the outside of each dough ball with a drop of water. Roll them firmly in a bowl of sesame seeds so they adhere to the entire surface.
Initial fry
Heat oil to 300°F. Gently drop the balls in. Do not overcrowd. They will sink, then float to the surface after a few minutes.
Expansion
Once floating, use a slotted spoon to press them against the wok wall, release, and repeat until they double in size and turn golden brown. Drain on wire racks.
Other turns to take.
Peanut Filling
Replace the red bean paste with a mixture of crushed roasted peanuts, sugar, and a small amount of melted lard or butter.
Lotus Paste
Substitute sweet lotus seed paste for the red bean paste for a smoother, milder flavor.
When it doesn't go to plan.
If the dough feels dry or cracks while rolling, add a teaspoon of warm water at a time until it is pliable.
Do not skip the wheat starch; it is essential for the structure that allows the balls to hold their shape while frying.
Always fry in batches to maintain a steady oil temperature.
The ones that keep coming up.
Why did my rice balls explode?
The oil temperature was likely too high, causing the air inside to expand too quickly before the crust had set.
Can I bake these instead?
No. The texture of glutinous rice flour requires the high-heat, quick-cooking environment of deep-frying to achieve the intended chewy-crisp contrast.
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