Sesame Ball with Black Sesame Filling

Sesame ball

Sesame ball, also known as Jian Dui in Chinese Mandarin, is a deep-fried glutinous rice ball coated with sesame seeds and typically filled with sweet bean paste.

This recipe is filled with toasted black sesame, which is sweet, nutty with that little hint of salt. I had thought of using Nutella or peanut filling. But after I toasted and ground the black sesame seeds, the smell was so fragrant that I simply stuck with it.

If you have seen the Chinese donut recipe (you tiao) from my previous post, you would know that I am currently experimenting or slightly obsessed with crispy fried food. Both you tiao and sesame ball are similar in a way that they are deep-fried until they puff.

Sesame ball, in particular, will become hollow on the inside. Because we use glutinous rice flour, aka sweet rice flour, the crust becomes crispy and tastefully chewy.

There really isn’t an exact ratio of water to flour to use. The type of glutinous rice flour we use and the humidity in our kitchen will affect this ratio. So adjust the amount accordingly until you get a smooth dough that is neither too dry nor too wet.

If you like the chewy texture of this fried mochi, you might also enjoy: coconut butter mochi

Sesame Ball with Black Sesame Filling
5 from 2 votes
Course Dessert, Snack
Servings 16 pieces



  • 120 g (about 1 cup) glutinous rice flour / sweet rice flour
  • 50 g (¼ cup) granulated white sugar
  • 90 ml (6 tbsp) hot water adjust the amount accordingly
  • 5 ml (1 tsp) vegetable oil

Black sesame filling

  • 30 g (¼ cup) black sesame seed rinsed and toasted
  • 50 g (¼ cup) granulated white sugar
  • 40 g (3 tbsp) unsalted butter melted
  • a pinch of salt


  • 2 tbsp untoasted white sesame seed
  • 1 tbsp untoasted black sesame seed


Black sesame filling

  • Using a mortar and pestle or blender, grind the toasted sesame into coarse powder.
  • Transfer into a small bowl. Mix in the rest of the ingredients thoroughly.
  • Cover and refrigerate until needed.


  • Place the flour into a medium bowl and make a well on its center.
  • Add sugar into the center. Then pour half of the hot water onto the sugar to melt it.
  • Stir everything until combined. Then gradually add more hot water as you mix, until the dough is smooth and not too dry or too sticky. If the dough becomes sticky, stop adding water but add a little more flour.
  • Knead the oil into the dough until well combined. Cover and let it sit for 10 to 30 minutes.


  • For the coating, combine white sesame seed and black sesame seed on a small plate.
  • Divide the chilled sesame filling into 16 balls.
  • Divide the rested dough into 16 balls as well. Cover the dough whenever possible so it does not dry out.
  • Flatten each dough ball, add sesame filling onto the center, then wrap up until the filling is tightly sealed. Roughly round up the ball.
  • Dip the ball into a bowl of water for one second. Transfer it into the bowl of sesame seeds to coat. Gently press to secure the seeds.
  • Preheat enough cooking oil in a deep pot to 300°F or 150°C.
  • Deep-fry the sesame balls until golden brown. Frequently rotate each so it can easily puff and get cooked evenly. Best served warm.