🇨🇳 China · Dessert
Sticky Rice Red Bean Balls
By eatmundo · July 12, 2026
Chewy, golden, and crispy sesame-coated balls filled with sweet, smooth red bean paste. A street food favorite that provides a perfect contrast between textures.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large bowl, mix 200g of glutinous rice flour with 150ml of hot water until a pliable, non-sticky dough forms.
- 2
Take small portions of the dough, about 30g each, and flatten them into discs in the palm of your hand.
- 3
Place a small spoonful of red bean paste in the center of each disc, then fold the edges up to seal them into a smooth ball.
- 4
Roll the balls between your palms to ensure there are no cracks, which prevents them from exploding in the hot oil.
- 5
Dampen the surface of each ball slightly with water and roll them generously in 50g of sesame seeds so they are completely coated.
- 6
Heat 500ml of oil in a wok to 140°C, then lower the balls into the oil carefully.
- 7
Fry the balls for 8-10 minutes, using a spatula to gently press and expand them as they fry, until they are golden brown and float.
- 8
Remove the balls from the oil, drain on paper towels, and serve warm for the best crispy-chewy texture.
Frequently Asked Questions
Can I use regular rice flour instead of glutinous rice flour?+
No, you must use glutinous rice flour, also known as sweet rice flour, to achieve the signature chewy and elastic texture.
How do I prevent the red bean paste from leaking out during cooking?+
Ensure the dough wrapper is thin but even, and pinch the edges tightly to seal the ball completely before rolling it smooth.
Should the water for mixing the dough be boiling or just warm?+
Use hot water near boiling point, as it helps gelatinize the starches in the glutinous rice flour, making the dough pliable and less likely to crack.
How do I know when the red bean balls are fully cooked?+
The balls are ready when they float to the surface of the boiling water and look slightly translucent.
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