Fried Sesame Balls (AKA jian dui or matuan) are an ultra-satisfying Chinese snack and dessert consisting of a crispy, sesame-coated exterior with a chewy shell and indulgently sweet filling.

Popular at Chinese New Year, dim sum, and just anytime you’re feeling like a treat, these crispy sesame balls are a crowd favorite, particularly among kids.

And while the most popular fillings are either lotus or red bean paste, I’ve heard plenty of success stories from trailblazers who have experimented with chocolate or Nutella. Really, once you nail this recipe and technique, you can go full Mad Scientist and fill them up with anything.

So, keep scrolling for our foolproof Chinese sesame ball recipe. You’re definitely going to have a ball with this one.

Tips for Nailing These Fried Sesame Balls

I can’t lie to you, unlike some of our simpler foolproof recipes like our instant pot congee or easy and delicious air fryer Char Siu, there is quite a bit of error potential if you’re trying to make your own sesame balls at home. So, here are a few tips to keep in mind:

Use storebought paste for the filling

Chinese sesame balls are quite a laborious undertaking, with a lot of steps. To save time, I’d highly recommend buying some red bean or lotus paste from your local Asian supermarket, or online here.

Some sesame ball recipes tell you to make the paste from scratch, which I feel is an unnecessary step when there are so many tasty pre-made pastes out there already… unless you are highly motivated of course!

Adjust water/glutinous rice flour quantities based on feel

With fried sesame balls, the most important component of the recipe is the dough, and nailing the right quantity of ingredients for it can be challenging.

This is because the water absorption of glutinous rice flour can vary depending on the brand, which is why you should feel free to tweak the recipe a bit and add a bit more water if it’s too dry, or a bit more glutinous rice flour if it’s too sticky.

Remember, this isn’t one of those recipes that you need to follow to the gram, so go based on how the dough feels. It should be soft, pliable, and not too sticky.

Don’t skip the boiling water

Part of this sesame ball recipe calls for boiling water to be mixed with the wheat starch. Do not skip this and use regular water! From experience, boiling water is crucial to this stage of the recipe because it helps create that bouncy, chewy texture that people love in authentic sesame balls.

Use un-toasted white sesame seeds

Coating your sesame balls with pre-toasted seeds may result in an overly burnt exterior.

Pay attention to the deep frying technique

Fried sesame balls can be finnicky. Those who struggle with making them for the first time often complain that the balls explode, or the end result is overly greasy.

The key to avoiding these common sesame ball issues is using a good deep frying technique that involves turning the heat up and down at the appropriate times. We outline the process below, but just keep in mind that you shouldn’t cut corners when it comes to the deep frying technique for these sesame balls. It’s a bit of extra effort, but crucial for success!

Ingredients for Our Chinese Sesame Balls Recipe

• 200g red bean paste or lotus paste, divided into 10g balls
• 45g wheat starch
• 90mL boiling water
• 120g glutinous rice flour
• 45g sugar
• 85-90 mL room temperature water
• 45g lard
• 1 tsp water
• 100g white sesame seeds

Step by Step Instructions for Our Fried Sesame Ball Recipe

Deep fried sesame balls are the perfect indulgent snack or dessert that all your loved ones will beg you to make. Here are the step by step instructions for making your own.

Divide your red bean or lotus paste into (approximately) 10g pieces, roll them into balls, cover them with plastic wrap and put them in fridge.

Mix wheat starch with 90mL of boiling water, then set aside for 10 minutes. 

In another bowl (or a mixer) add together glutinous rice flour, sugar and about 85mL of water. The exact amount of water will depend on the brand of rice flour you’re using so add little by little until the dough is a nice soft consistency. 

Add your starch and water combo and mix for 3-4 minutes.

Then finally add your lard and water.

Knead until a soft dough forms.

Cover your dough mixture and leave it in fridge for at least 4 hours or overnight.

When you’re ready to prepare your sesame balls, knead your dough to soften it a little bit, roll it into a thick log, and separate it into (approximately) 22g pieces. 

Flatten each ball of dough and roll it out a bit so it’s a thick disk then put a ball of filling in the middle.

Wrap the dough around it and, using both your palms, roll the dough into smooth balls.

Put your sesame seeds in a plate and then roll your balls around the plate so that the sesame seeds stick on.

Heat your oil to 220 degrees, and place your balls inside the oil, about 4-5 at a time depending on the size of your pot. 

Immediately move your sesame balls around gently with a slotted spoon or chopsticks to ensure they’re not sticking to the bottom. 

When the sesame balls float to the top (usually after 4-5 minutes), turn the heat down to medium, and fry until lightly golden brown.

Once lightly golden brown, turn the heat back up to high for 30 seconds and fry until your desired level of golden crispiness.

Drain, serve, and enjoy!

We Hope You Enjoy Our Fried Sesame Ball Recipe!

Let us know in the comments if you have any questions, or be sure to let us know if you’ve tested the recipe out. We’re always looking to improve our recipes and make sure they taste great for everyone.