Golden, nutty, and melt-in-your-mouth soft, these Sweet Potato Sesame Balls are pure joy in bite-sized form. Imagine crispy sesame-studded shells giving way to pillowy sweet potato dough—sometimes with a surprise burst of creamy red bean paste at the center. It’s a treat with a beautiful contrast of textures and warming flavors that bring a sense of nostalgia, perfect for sharing at gatherings or savoring with a cup of tea. Dive into this simple yet irresistible recipe with me and discover why Sweet Potato Sesame Balls deserve a cherished spot in your homemade dessert lineup.
Ingredients You’ll Need
What makes Sweet Potato Sesame Balls so special is just how few ingredients go into them, yet each one adds something essential—delicate flavor, satisfying chew, or irresistible crunch. Let’s look at these basics that come together for magic.
- Sweet potatoes: Provide natural sweetness, vibrant color, and that soft, luscious interior we adore.
- Glutinous rice flour: The secret to achieving that addictive chewy texture—make sure it’s glutinous rice flour, not regular rice flour.
- Granulated sugar: Just a touch pulls all the flavors together and enhances the potatoes’ natural caramel notes.
- Water: Only as needed, to help the dough come together without getting sticky or tough.
- Sweet red bean paste: Optional, but it adds a delightful, earthy-sweet surprise inside each ball.
- White sesame seeds: Roll each ball in these for a crisp, toasty finish—don’t be shy, the more the better!
- Vegetable oil: For deep frying; pick a neutral one like canola, sunflower, or peanut oil for the best flavors.
How to Make Sweet Potato Sesame Balls
Step 1: Steam and Mash the Sweet Potatoes
Start by peeling and cutting the sweet potatoes into chunky cubes. You can steam or boil them, but steaming locks in that gorgeous color and flavor. Once they’re fork-tender (about 15 minutes), mash them until completely smooth—no lumps allowed. Let them cool to avoid cooking the rice flour prematurely in the next step.
Step 2: Form the Dough
With the sweet potatoes still slightly warm, add the granulated sugar and mix until the sugar melts in. Gradually sprinkle in the glutinous rice flour while mixing with your hands. If the dough feels dry or crumbly, add water a tablespoon at a time until it forms a soft, smooth, and non-sticky dough. Think of the perfect play-dough consistency here!
Step 3: Shape and Fill the Balls
Divide the dough into 12 even portions—rolling between your palms will help you find equal sizes. Flatten each piece gently into a disc. If you’re going for the classic filled version, add about a teaspoon of sweet red bean paste to the center, then carefully pinch the edges together, sealing the filling inside before gently rolling it into a perfect ball.
Step 4: Roll in Sesame Seeds
Pour the sesame seeds into a shallow bowl. Roll each ball around, pressing gently so the seeds adhere and coat it completely. This is where you start to see the final look of your Sweet Potato Sesame Balls come together, and those sesame seeds will roast to nutty perfection when fried.
Step 5: Fry to Perfection
Fill a deep saucepan with about 2 inches of vegetable oil and heat it over medium-low until it reaches 325°F (165°C). Fry your sesame balls in small batches so they don’t crowd the pan. Turn them gently and often, letting them puff up and take on that gorgeous golden color—about 5 to 6 minutes. Drain on paper towels to wick away any excess oil. Try resisting the urge to eat them all right from the pan!
How to Serve Sweet Potato Sesame Balls
Garnishes
For a pretty finish, you can add a sprinkle of extra toasted sesame seeds or a dusting of powdered sugar. A few edible flower petals or a drizzle of honey on the plate also look lovely—perfect for special occasions or when you want a dessert that truly pops.
Side Dishes
Serve your Sweet Potato Sesame Balls alongside a pot of hot jasmine, green, or oolong tea for a calming, aromatic pairing. If you’d like, some fresh fruit (like slices of ripe persimmon or orange) balances their richness, while chilled coconut milk adds a tropical, refreshing sip between bites.
Creative Ways to Present
Pile your sesame balls in a bamboo steamer basket for a festive, hands-on treat at the table or thread them onto pretty skewers for a party platter. For dessert buffets, mini cupcake liners keep things neat and highlight their round, golden shape. Let your creativity guide you—these Sweet Potato Sesame Balls are versatile and always eye-catching!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare!), cool the sesame balls completely, then store them in an airtight container at room temperature for up to 24 hours. They’ll remain pleasantly chewy, though the exterior won’t stay quite as crisp, so they’re best enjoyed fresh.
Freezing
You can absolutely freeze Sweet Potato Sesame Balls! Arrange them in a single layer on a baking sheet to freeze solid, then transfer to a zip-top bag. They’ll keep for up to three months. When you’re ready to enjoy them again, you can bake or refry straight from frozen—no need to thaw.
Reheating
Give the sesame balls a quick zap in the air fryer or oven at 350°F (175°C) for 5 to 7 minutes to revive their outer crispiness. Microwaving is possible, but use short bursts and know they’ll be softer. The centers will stay warm, sweet, and gooey after a gentle reheat.
FAQs
Can I use regular rice flour instead of glutinous rice flour?
For this recipe, glutinous rice flour is essential as it provides the signature chewy texture. Regular rice flour will result in a crumbly ball rather than that satisfying stretch and bounce you want in Sweet Potato Sesame Balls.
What can I use instead of red bean paste for the filling?
Get creative with fillings! Lotus seed paste, peanut butter, chocolate hazelnut spread, or even a small cube of soft fruit like mango or banana will all taste delicious inside these sesame balls.
How do I keep the sesame seeds from falling off?
Press the seeds gently but firmly into the surface of each ball before frying, and make sure the dough surface is slightly moist—if it dries out, lightly dab it with a bit of water so the seeds have something to cling to.
My balls are browning too quickly—what should I do?
If they’re turning dark before they puff up, your oil is too hot. Lower the heat and allow the temperature to stabilize; you want the balls to cook through slowly so they expand without burning on the outside.
Are Sweet Potato Sesame Balls vegan and gluten free?
Yes! This recipe is naturally both vegan and gluten free as long as you use a plant-based filling and check that your glutinous rice flour is free from additives. Enjoy them as a treat that fits a range of dietary needs.
Final Thoughts
Whether you’re introducing a childhood favorite to your own table or seeking a fun, shareable sweet to brighten the day, give Sweet Potato Sesame Balls a try. They’re simple, satisfying, and so much fun to make—plus, nothing beats that first warm, chewy, sesame-studded bite. Enjoy every moment of making and sharing these little golden treasures!
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Sweet Potato Sesame Balls Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 sesame balls
- Category: Dessert, Snack
- Method: Deep Frying
- Cuisine: Asian, Chinese-inspired
- Diet: Vegetarian
Description
These Sweet Potato Sesame Balls are a delightful Asian-inspired dessert or snack. Crispy on the outside, with a sweet and chewy filling, they make for a perfect treat.
Ingredients
Sweet Potato Dough:
- 2 medium sweet potatoes (about 1 pound, peeled and cut into chunks)
- 1 cup glutinous rice flour
- 1/4 cup granulated sugar
- 2 tablespoons water (as needed)
Filling:
- 1/2 cup sweet red bean paste (optional)
- 1 cup white sesame seeds
- Vegetable oil for deep frying
Coating:
Instructions
- Prepare Sweet Potato Dough: Steam or boil sweet potato chunks until soft, then mash until smooth. Let cool slightly. Mix in sugar, then gradually add glutinous rice flour, kneading into a smooth dough. Add water if needed.
- Form Balls: Divide dough into 12 portions. Flatten each into a disc, add red bean paste if using, then shape into balls. Roll in sesame seeds.
- Fry: Heat oil to 325°F (165°C) and fry balls in batches until golden brown and puffed, about 5-6 minutes per batch. Drain on paper towels.
- Serve: Enjoy warm!
Notes
- Maintain a medium-low oil temperature for best results.
- Fillings can be customized with lotus seed paste, peanut butter, or left plain.
Nutrition
- Serving Size: 1 sesame ball
- Calories: 150
- Sugar: 6 g
- Sodium: 10 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
