Red Bean Sesame Balls (Jian Dui)

Sweet red bean paste encased in a fragrant sesame-crusted mochi shell, these sesame balls are a traditional Chinese dessert perfect for the lunar new year.

What is a sesame ball?

Sesame balls, also known as jiānduī (煎䭔) in Cantonese or zhīma qiú (芝麻球) in Mandarin, is a traditional Chinese treat made from glutinous rice flour, sesame seeds and some sort of sweet filling. They’re fried to golden brown crispy perfection, with a soft and chewy mochi-like texture that complements the smooth paste in the centre.

Growing up these were a staple at any Asian bakery, and I have memories of enjoying them as a treat or grabbing them fresh off a yum cha cart. There is something so irresistible about a sweet deep-fried treat!

The most popular filling for these is red bean paste, however, there are also ones filled with lotus seed paste. Either make your own or buy some pre-made pastes for an easy cooking experience. Personally, I love making my own filling because you can adjust the sweetness to your preference, and it tastes SO much better.

At-a-Glance Specs – What You’ll Need Before We Start Rolling

Yield	Prep Time	Cook Time	Difficulty	Storage
12 sesame balls	30 minutes	90 minutes	Intermediate	Keep chilled for 4 days, reheat in oven or air fryer

Creating red bean paste

If you are in a rush for time feel free to buy red bean paste from the Asian grocery, That way you only have to make the dough, and then you’re ready to fry! However, making your own red bean paste is always worth it. Homemade red bean paste has more texture and flavour, with the freedom of making it as sweet as you like. The process is a little time-consuming, but most of the time is letting the beans boil over the stovetop, so give it a go! Here are some tips for the perfect red bean paste…

Cook the beans until they are super soft

Having slightly undercooked red beans is the worst for red bean paste as it will turn out grainy. When cooking your red beans make sure they are easily mashable between your fingers before taking them off the stove and draining.

Top up the water

As the beans boil for a long period of time the water will evaporate as they cook. Make sure the beans are always submerged in water so they cook evenly and don’t burn. Simply top the water up with some boiling water every time your notice the water levels are low.

Cook until thickened

Once you have drained your beans and added the sugar the most important step is thickening it to a paste that is thick enough to be rolled into balls. If you have cooked your beans for a long time they can absorb more water and this process may take longer than the time stated on the recipe. Keep a close eye on the red bean paste and stir constantly over medium-high heat. The paste is ready when it can come together to form a mound.

Chill

The paste will be a lot softer when warm, and you’ll have difficulty shaping it at this stage. Make sure the red bean paste has chilled completely before rolling it into balls.

Optional – My Favourite Extras That Add a Little Magic

• A spoon of matcha powder in the dough for a soft green tea note
• A pinch of salt in the red bean paste to lift the sweetness
• Light brown sugar in the dough for a deeper caramel colour
• A spoon of wheat starch for a silkier chew
• A tiny square of dark chocolate for a molten centre

Substitutions – Smart Ingredient Swaps That Still Taste Amazing

• Swap red bean paste for mung bean paste if you want something lighter
• Use black sesame filling for a nutty, earthy twist
• Choose neutral oil instead of peanut oil if you prefer a cleaner flavour
• Coconut sugar can replace white sugar for a warmer sweetness
• Tapioca starch can replace a small portion of the glutinous rice flour for extra stretch

Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen

Issue	Why It Happens	Quick Fix
Sesame seeds fall off	Dough or seeds are too dry	Dip in water first, then press seeds in firmly between your palms
Balls burst while frying	Oil is too hot or dough is too thin in spots	Start at a low heat and wrap filling in an even layer
Balls collapse after frying	Oil cooled too much or filling was too soft	Keep heat steady and chill filling before shaping
Dough feels sticky	Humidity affects hydration	Add a little more glutinous rice flour until soft but not tacky
Shell browns too fast	Sesame seeds toast before dough cooks	Reduce heat and fry slowly at the start

Comparison – How This Recipe Stacks Up Against Other Desserts

Dessert	Texture & Flavour	When I Like to Serve It
Red Bean Sesame Balls (This Recipe)	Crisp shell, chewy centre, smooth bean filling	Slow afternoons or festive gatherings
Mochi Donuts	Light, bouncy, slightly sweet	When I want a quick fry-up with a fun glaze
Black Sesame Mochi Cake	Soft, earthy, fragrant	When I’m baking for friends who love deeper flavours

Tips for perfect sesame balls

Sesame balls can be a little finicky… The biggest problem when making sesame balls is keeping the sesame seeds from falling off when frying. With these tips, you shouldn’t have any problems creating these beautiful golden brown treats!

Adjust the moisture of the dough

The texture of the dough can change depending on your climate, and you may need to use more glutinous rice flour or more water depending on the texture of your dough. The texture of the dough should resemble an earlobe, it should be soft but it shouldn’t be sticking. If you find the dough too wet add a little more glutinous rice flour, and if you find it too dry and crumbly add more water.

Roll the balls in water

Rolling the sesame balls in water is important to help the sesame seeds stick onto the dough. Without it, a lot of the seeds would fall off during the frying process. This process is also important to prevent the sesame seeds from browning excessively. As sesame seeds have a small surface area they would cook faster than the dough, so they have the tendency to burn. The water adds moisture to the seeds and helps them from browning too quickly.

Pack on the sesame seeds

Once you’ve rolled the balls in the sesame seeds hold them in between your palms and firmly press the sesame seeds into the dough. Then roll the ball between your palms to further secure the seeds, while shaping the dough. This provides extra security for the sesame seeds before they’re fried.

Fry on a low temperature first

Frying the sesame balls at a lower temperature first is super important. This first slow fry cooks the mochi dough without burning the sesame seeds and exterior. Make sure you keep turning the balls as they fry so they expand to an even round shape.

Increase the temperature at the end

The increase in temperature at the end of the frying process gives the balls that golden brown colour and crispy texture. Keep an eye on the temperature as they can burn quite quickly!

Additional Tips

Achieve Uniform Size

Use a small cookie scoop or kitchen scale to portion the dough evenly, ensuring consistent cooking and a professional appearance.

If you love perfectly portioned treats, you’ll adore my chewy tang yuan.

Optimal Oil Temperature

Maintain the oil temperature between 120°C (250°F) and 130°C (265°F) during frying. Starting at a lower temperature allows the sesame balls to expand gradually, preventing them from bursting. Once they have expanded, increase the temperature to 170°C (335°F) to achieve a golden, crispy exterior.

Cooling Step

After frying, place the sesame balls on a wire rack instead of paper towels. This prevents them from becoming soggy and helps maintain their crispiness.

Soak the Beans Overnight

Think of this as giving your beans a spa treatment. A long soak softens their texture, shortens cooking time, and ensures a smoother, creamier filling every time.

Choose the Right Oil for Frying

Peanut oil lends a subtle nutty aroma, while neutral vegetable oil lets the sesame shine. Selecting the right oil shapes both flavor and frying consistency.

Sweeten with Brown Sugar

Using light brown sugar in the dough creates a gentle caramel fragrance and a deeper golden shell, making your sesame balls both aromatic and visually irresistible.

Experiment with Wheat Starch

A spoonful of wheat starch in the dough can transform texture, giving the shells a silkier, more delicate chew that feels professional yet easy to achieve at home.

Freeze for Instant Cravings

Shape and coat sesame balls, then freeze them raw on a tray. Fry directly from frozen for freshly puffed snacks whenever the craving strikes.

Use the Right Frying Vessel

A deep, heavy-bottomed pot holds heat steadily. This prevents dramatic temperature swings, ensuring evenly golden results without drama in the kitchen.

Want more chewy, bouncy textures? Try my super easy mochi recipe.

Recipe Variations

Matcha Sesame Balls

Incorporate 1-2 teaspoons of matcha powder into the dough for a subtle green tea flavor and a vibrant green hue.

Black Sesame Filling

Replace the red bean paste with black sesame paste to introduce a nutty, earthy flavor profile.

Chocolate-Filled Sesame Balls

Insert a small piece of dark chocolate into each dough ball before frying. The heat will melt the chocolate, creating a delightful molten center.

Mung Bean Filling

For a lighter, delicate sweetness, try a mung bean paste filling. It is common in Vietnamese-style sesame balls and adds an earthy charm to the chewy shell.

Custard Cream Core

A custard-filled center offers a creamy contrast to the crisp exterior, creating a molten golden surprise that feels like sunshine in every bite.

Cashew Cream Filling

Blend cashews into a velvety paste for a nutty, dairy-free alternative. This variation is smooth, protein-rich, and a delightful twist for adventurous palates.

Sweet Potato Filling

Mix mashed sweet potato with a touch of honey for a naturally sweet, earthy core. It adds both nutrition and a gentle sweetness to the traditional treat.

Coffee Infused Dough

Incorporate a spoonful of espresso powder into the dough for a latte-hued shell with a subtle bitterness, perfect when paired with a chocolate filling.

Pineapple Jam Center

A spoon of pineapple jam in the middle adds a bright tropical tang. The sweet-tart combination brings a playful, sunny lift to the traditional recipe.

Craving more crisp-and-chewy classics? My golden sesame balls are a must-try.

Serving Suggestions

With Sweet Dipping Sauce

Accompany the sesame balls with a side of honey or sweetened condensed milk for added richness.

Alongside Fruit Tea

Serve with a refreshing glass of fruit-infused iced tea, such as peach or lychee, to balance the sweetness of the sesame balls.

As a Dessert Platter

Include sesame balls on a dessert platter alongside other Asian sweets like egg tarts, mochi, and coconut jelly for a diverse selection.

Sesame Ball Sundae

Halve the sesame balls and pair with scoops of vanilla ice cream. Drizzle with caramel for an indulgent East-meets-West dessert that feels both classic and novel.

Pair with Bubble Tea

Serve sesame balls alongside taro or classic milk tea. The chewy pearls and crispy spheres create a playful textural contrast for a modern sweet pairing.

Festive Celebration Platter

Arrange sesame balls with almond cookies, egg tarts, and coconut jelly for a Chinese New Year spread that celebrates tradition while inviting joyful sharing.

Afternoon Tea Stand

Add sesame balls to a tiered afternoon tea set with petite cakes and green tea. It is an elegant way to showcase these golden gems.

Coconut Snow Finish

After frying, roll sesame balls in fine desiccated coconut. The snowy coating adds an extra layer of flavor and makes them visually striking for gatherings.

Dessert Dipping Bar

Offer sauces such as chocolate ganache, fruit coulis, or condensed milk for dipping. It turns sesame balls into a customizable treat perfect for parties.

Common Mistakes to Avoid

Skipping the Overnight Soak

Dry beans without a proper soak lead to paste that tastes rough and unfinished. Allow them to rest in water overnight for a smooth and silky filling.

Starting with Oil Too Hot

Plunging sesame balls into high heat causes bursting and burnt outsides. Begin with lower temperatures, then increase gradually for the perfect golden puff.

Uneven Wrapping of Filling

Thin dough patches create weak spots that tear or burst in the fryer. Keep the dough layer uniform to secure the filling properly.

Forgetting to Press the Sesame Seeds

Lightly rolling in seeds is not enough. Press them firmly into the dough with your palms to lock them in place before frying.

Using the Wrong Flour

Regular rice flour will not work. Only glutinous rice flour provides the soft, bouncy chew that makes these treats irresistible.

Cooling on Paper Towels

Paper towels trap steam and soften the shells. Use a wire rack instead to maintain that sought-after crispy texture.

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