Name: Sesame Balls with Mung Bean Filling
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1/2 cup Peeled split mung beans; 1/2 cup Granulated sugar; 2 cups Glutinous rice flour; 1/2 cup Boiling water; 1 tbsp Vegetable oil; 1/2 cup Raw white sesame seeds; 3 cups Oil for deep frying

"These irresistible golden globes feature a perfectly crisp, sesame-studded exterior that yields to a chewy glutinous rice crust and a smooth, sweet mung bean center. A classic dim sum delicacy, they offer a delightful contrast of textures and a nutty aroma that lingers with every bite."

Ingredients

Qty	Item
1/2 cup 100 g	Peeled split mung beans
1/2 cup 100 g	Granulated sugar
2 cups 250 g	Glutinous rice flour
1/2 cup 120 ml	Boiling water
1 tbsp 15 ml	Vegetable oil
1/2 cup 75 g	Raw white sesame seeds
3 cups 710 ml	Oil for deep frying

How to Make Sesame Balls with Mung Bean Filling

Soak the peeled mung beans in water for at least 2 hours, then drain and steam them for 20 minutes until they are soft enough to be easily mashed.

Mash the warm mung beans with 2 tablespoons of sugar and a teaspoon of oil until a smooth paste forms, then roll the mixture into 12 small, even-sized balls.

In a separate large bowl, mix the glutinous rice flour with the remaining sugar, then slowly pour in the boiling water and 1 tablespoon of oil, stirring until a smooth, pliable dough forms.

Divide the dough into 12 portions; flatten each portion into a disc, place a mung bean ball in the center, and wrap the dough around it to form a sealed sphere.

Lightly dip each ball into a bowl of water and then roll it in white sesame seeds, pressing the seeds firmly into the dough with your palms to ensure they stay attached.

Heat frying oil to 300°F (150°C) and carefully drop the balls in; fry on medium-low heat while gently pressing them against the side of the pot with a spatula to help them expand.

Once the balls have doubled in size and turned a deep golden brown, remove them from the oil and drain on paper towels before serving warm.

·
The secret to hollow, airy sesame balls is to gently press down on them with a spatula while they are frying, which encourages the dough to expand.
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Make sure the water used for the dough is truly boiling; this partially cooks the rice flour, making the dough stretchy and easy to wrap.
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Do not fry the balls at too high a temperature, or the outside will burn before the inside is fully cooked and expanded.

Frequently Asked Questions

Can I use red bean paste instead of mung bean?

Absolutely, red bean paste is a very traditional alternative and works perfectly with this same dough recipe.

Why did my sesame balls burst while frying?

This usually happens if there are air pockets trapped inside the dough or if the oil temperature is too high, causing the air to expand too rapidly.

Can I make these ahead of time?

You can assemble the balls and keep them covered in the fridge for a few hours before frying, but they are best eaten immediately after cooking for maximum crispness.

How do I store leftovers?

Store in an airtight container at room temperature for a day. Reheat in an air fryer or oven at 350°F for 3-5 minutes to restore the crunch.

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