The PERFECT Sesame Balls with Homemade Sweet Red Bean Paste (Recipe)
Sesame balls, also known as "Jian Dui" in Chinese or "Buchi" in Filipino cuisine, are delightful treats enjoyed across various Asian cultures. Crispy on the outside, chewy on the inside, and coated in toasted sesame seeds, these sesame balls are filled with a sweet red bean paste that adds a burst of flavor with every bite.
This luscious filling, known as "Anko" in Japanese or "Pat" in Korean, elevates the sesame balls to new heights of deliciousness. So, roll up your sleeves, dust off your apron, and get ready to immerse yourself in the rich tapestry of Asian sweets. If you need a visual guide, check out our YouTube video on making this sweet treat!
Sweet Red Bean Paste (Koshian)
Ingredients
7 oz azuki beans
Water
1 cup sugar
½ tsp Diamond Crystal kosher salt
Instructions
Rinse 7 oz azuki beans and discard any broken beans. Drain.
Transfer the drained azuki beans to a large pot. Add enough water to the pot to cover the beans by 1–2 inches.
Place the pot on the stove and bring the water to a boil over medium-high heat.
Once boiling, drain the beans in a fine-mesh sieve. Return the beans to the same pot.
Add enough water to the pot to cover the beans by 1–2 inches.
Bring the water to a boil over medium-high heat then turn down the heat to medium-low and keep it simmering for the next 1–1½ hours.
Some of the water will evaporate, so add more water to keep the beans covered if necessary. After 1 hour, check if the beans are cooked. Pick up a bean and mash it with your fingers. When it mashes easily, it‘s done.
Reserve some of the cooking liquid. Then, drain the azuki beans in a sieve.
Transfer the beans to a food processor and run it until the beans become a fine paste. If necessary, add 1–2 Tbsp cooking liquid to help process the beans.
Transfer the fine paste back into the same cooking pot. Turn the heat to medium-low and add half of the ¾–1 cup sugar. Be sure to constantly stir to prevent the paste from sticking to the bottom of the pot.
Once the sugar has dissolved, add the rest of the sugar and continue stirring constantly. Then, add ½ tsp Diamond Crystal kosher salt and stir.
When you can draw a line on the bottom of the pot with your spatula, turn off the heat. Don‘t worry if it‘s still loose; the paste will continue to thicken as it cools. Transfer the anko to a flat baking sheet to let it cool completely.
Sesame Balls
Ingredients
¾ cup sweet rice (mochiko) flour
¾ cup water
¼ cup sugar
Corn starch
7 oz red bean paste
Sesame seeds (raw or toasted)
4 cups vegetable oil for deep-frying
Making Mochi Dough
Combine the rice flour (mochiko) and sugar in a medium bowl and whisk all together until completely blended.
Cover your bowl loosely with plastic wrap then put the bowl in the microwave and heat on high for 1 minute.
Take out the bowl and stir the mochi dough with a wet rubber spatula. Cover again with loose plastic wrap and put it back in the microwave for 1 minute.
Stir again, cover, and put it back in the microwave for 30 seconds to finish cooking. The color of the mochi dough should change from white to almost translucent.
Transfer the mochi dough with parchment paper onto a large baking sheet and refrigerate for 15 minutes, until firm and cool to touch.
Making Sesame Balls
Weigh the dough ball on a digital kitchen scale. Whatever your weight is, divide the dough into 8 equal pieces and roll them into balls. Set them aside on a plate, and cover them so they don’t dry out.
Use your kitchen scale to measure out 8 pieces of red bean paste. Each piece should be half the weight of your dough ball. Roll them into balls and set aside.
To assemble, flatten the dough ball until it is 3 inches in diameter and place 1 ball of filling in the center of the dough, wrapping the dough around the ball. Pinch the dough together so it covers all the filling, making the thickness of the dough as even as possible.
After the filling is completely covered, gently press it all together to form a ball, rolling it between the palms of your hands until the seams disappear, and you form a round ball.
Cover the ball with a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and roll it in the sesame seeds until the entire ball is thoroughly covered. Roll the ball again in your hands to press the sesame seeds into the dough and place on parchment paper until they are ready to deep-fry.
Cooking Sesame Balls
Heat 4 cups of canola oil in a medium deep pot to a stable 320°F (use a thermometer for accuracy since oil temperature is important).
Add 4 sesame balls into the oil, and immediately use a slotted spoon to gently move them in a circular motion so they do not stick to the pot. Adding the sesame balls will lower the oil temperature down below 300°F, but make sure it doesn’t go lower than 290°F. Adjust the heat to maintain the oil temperature at 300°F.
After 10 minutes, your sesame balls will begin to float to the top of the oil. Press all four sesame balls down using a slotted spoon or small spider to keep them submerged in the oil for 2-3 minutes.
Increase the heat to bring the oil temperature gradually up to 350°F. Fry them for another 5 minutes, for a total of 17-18 minutes, or until they turn a light golden brown. The sesame balls will expand and grow slightly at this higher oil temperature.
Transfer the finished sesame balls to a strainer, cooling rack or plate lined with paper towels for the oil to drain. Repeat with the second batch. Cool for 10 minutes and serve.
As you savor the fruits of your labor, we encourage you to share these delightful creations with loved ones, spreading joy and happiness with every bite. And remember, the beauty of homemade treats lies not only in their delicious taste, but also in the memories and connections they create!