Crispy Sesame Rice Balls
Making these requires patience with the dough and a careful eye on the oil temperature. The goal is a light, crunchy exterior that gives way to a chewy center and a dense, sweet core.
Manage your heat or they will crack
Keep the oil at a low, steady temperature. If the oil is too hot, the exterior will burn before the ball expands, causing them to explode in the pan.
- Heavy-bottomed pot
- Spider skimmer
- Mixing bowl
- Thermometer
What goes in.
- 1.5 cupsglutinous rice flour
- 0.5 cupwarm water
- 1/3 cupsugar
- 1 cupsweet red bean paste, divided into 12 small balls
- 1/2 cupwhite sesame seeds
- 4 cupsneutral oil for frying
Controlling the expansion
Once the balls float, use your spider to gently press them against the side of the pot. This forces the steam inside to expand the dough, creating the signature hollow center.
The method.
Prepare the dough
Dissolve sugar in warm water, then stir in the rice flour until you have a smooth, pliable dough that does not stick to your hands.
Form the spheres
Divide the dough into 12 equal portions. Flatten each into a disc, place a bean paste ball in the center, and wrap the dough around it, sealing the edges tightly.
Coat with sesame
Lightly dampen the outside of each dough ball with water, then roll them in the sesame seeds, pressing gently to make sure they stick.
Initial fry
Heat oil to 300°F (150°C). Slide the balls in and cook until they float, keeping the temperature low to prevent cracking.
Expand and crisp
Increase heat slightly to 350°F (175°C). Use your skimmer to press the balls against the pot wall repeatedly until they double in size and turn a deep golden brown.
Other turns to take.
Lotus Paste Filling
Substitute the red bean paste with sweet lotus seed paste for a lighter, nuttier center.
Peanut Filling
Use a mixture of crushed roasted peanuts, sugar, and a touch of melted lard for a traditional savory-sweet crunch.
When it doesn't go to plan.
Ensure the dough seal is airtight; any gaps will allow oil to leak inside during frying.
Do not crowd the pot. Fry in small batches of three or four at a time.
If the dough feels too dry, add water a teaspoon at a time until it reaches the consistency of play dough.
The ones that keep coming up.
Why did my rice balls collapse after cooling?
The oil temperature might have been too low during the final stage of frying, preventing the crust from hardening enough to hold its structure.
Can I use regular rice flour?
No. Glutinous rice flour is essential for the chewy, elastic texture. Regular rice flour will result in a hard, cracker-like shell.
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