Hello Foodies!
Another fried snack for you all! Sesame Balls. Sesame balls are popular all over Southeast Asia, China, Japan, etc. Today, I’ll show you how to make the mung bean filling version commonly eaten in Vietnam. It’s light, crispy, chewy, and nutty. Sesame balls can be filled with anything such as sweetened red bean, sweet potato, taro, and any other savory fillings. It’s a great snack or dessert for a potluck. A lot of Hmong people loves to make sesame balls for special occasions. So I hope this recipe allows you to make a bunch of delicious sesame balls for what ever occasion it is. Happy cooking.
Main Ingredients
Rice flour, glutinous rice flour, mung bean, sugar, grated coconut, salt, baking powder, and potato flakes.
Soak the mung bean overnight for faster cooking the next day. 
Potato flakes helps tenderize the dough.
Making the mung bean filling.
Rolling the mung bean filling into balls 
Rolling the dough into 32 balls 
Rolling the balls and filling it in
Coating it with sesame seeds 
Deep fry time!
OH MY MY! So yummy!
A look inside
YUM
Enjoy! 🙂
-CHawjCreations
Ingredients
- ---Mung bean filling---
- 1 cup split peeled mung beans soaked (200g)
- 1 to 1 1/2 cup water to cook the mung beans (375ml)
- 1/2 cup sugar (100g)
- 1/2 cup fresh shredded coconut (or unsweetened dried) (50g)
- 1/4 tsp salt (1g)
- ---Dough---
- 1/2 cup mash potato flakes (27g)
- ½ cup hot water (for the potato flakes) (125ml)
- 2 cup warm water (500ml)
- 3/4 cup sugar (150g)
- 16 oz bag glutinous rice flour (476g)
- 1 cup rice flour (136g)
- 1 tbsp baking powder (12g)
- 1 tsp salt (6g)
- ---COATING---
- 1 cup raw sesame seeds (not roasted) (142g)
Instructions
FILLING
- Soak the mung bean in water overnight. The next day, drain the soaking water and rinse the mung bean 2 times. Then transfer into a pot with 1 to 1 1/2 cups water. Medium simmer for 10-12 minutes until the mung bean is soft and it has become thick (you may add a little more water to the mung beans if you notice it's still not soft yet and cook it down. Do not let it burn on the bottom). Then add in the sugar and salt. Cook until the sugar dissolves and the mung bean is to the consistency you like. You can food process it for a smoother texture or keep it chunky. Turn off heat and add in the freshly grated coconut. Mix and then place onto a plate, cover with plastic wrap and store in the refrigerator or freezer to cool completely before forming into 32 balls.
- After it has cool completely, take the mung bean filling and form into 32 balls (mine were about 1/2 TBSP size). You can use a 1oz ice cream scooper if you have one. Set the rolled out filling aside until use.
DOUGH
- In a bowl, add in the dried potato flakes and 1/2 cups of hot boiling water. Mix well to plump up the potato back to life. Then add in the sugar and 2 cups of warm water. Mix well. Then add in the rice flour, glutenous rice flour, baking powder, and salt. Knead the dough until it becomes a pliable dough (kind of like playdoh). Then divide the dough into 32 equal balls.
- Roll each ball flat and add in the mung bean filling. Close the edges in and seal well so the filling doesn't pop out. Roll in between the palm of you hands to smooth out the outer dough and then transfer it into the bowl of sesame seeds. Coat it will and roll the ball well so the seeds are coated and pressed onto the dough. Continue this until all the dough is filled and coated with sesame seeds.
FRY
- Heat oil to about 325' F. Medium low works best for sesame balls to allow them to cook evenly on the outside and cook throughly on the inside. It should take about 10-12 minutes to fully cook the sesame balls throughly. Make sure to turn them often to ensure evenly golden color cooking. Once cooked, drain well and let it cool for 5 minutes before consuming (the inside has lots of steam).
- CRUNCH CRUNCH ENJOY! 🙂
-CHawjCreations
Notes
High heat oil will brown the sesame balls quick. It will brown quick but the inside will not be cooked. So make sure the oil is at a medium low so it allows the sesame balls to cook throughly. Adjust the heat after the sesame balls are in if needed. Red bean, taro, or sweet potato filling is optional instead of mung bean 🙂 The mung bean filling can be made a day before and be used the next day. Stored in the fridge.
11 comments
Hi Cindy,
I enjoy watching your cooking demonstration. You are very thorough with your instructions. Even your recipe is written methodically. I’ll be trying your sesame balls with mung beans filling, which I loved so much. I’ll let you know how it turned out. Thank you for sharing your recipes. Keep up the good work.
Hi
My name is Cathy
I am from France
I love sésams balls
I will try to do this but a cup to grams , how much ?
Hahahah
Kuv tsis paub speack english
?
Sorry
Check the recipe now. It is converted to grams.
Can they be frozen if we can’t eat the whole batch at once? We made some yesterday and they were amazing! Just like I remembered when I was little 🙂
I’d freeze them when they are fried. Then you can airfry or oven heat them back up.
Are potato flakes the same as the mashed potatoes in a box (like the Betty Crocker stuff)?
Yes, you can use the ones in the box. They are potato flakes.
This is my absolutely favorite childhood snack! I’ve always wanted to learn how to make it. I followed your recipe and tutorial and they came out perfect! Thank you so much for sharing. I can’t wait to make it again!
Shoba Sadler
1 second ago
Hi thank you for sharing your recipe but I have thus far not managed to get this right and it baffles me because I am following the recipe exactly. My problem is the inside of the ball is not hollow and still thick and doughy. I thought I should make the outer skin thinner so the inside would be hollow and doughy but I notice you didn’t do that and I followed exactly as you did and it still looks uncooked inside . I might go to your website and post a picture so you can see what I mean. Any ideas how to resolve this? Thanking you in advance for your kind assistanceShoba Sadler
1 second ago
Hi thank you for sharing your recipe but I have thus far not managed to get this right and it baffles me because I am following the recipe exactly. My problem is the inside of the ball is not hollow and still thick and doughy. I thought I should make the outer skin thinner so the inside would be hollow and doughy but I notice you didn’t do that and I followed exactly as you did and it still looks uncooked inside . I wish I could leave a photo here but doesn’t seem like I can.
Tried this recipe, and it came out perfect!
Hi, I had these at an Asian fair and became addicted! I have seen other recipes but most do not call for baking powder, and they also use potato starch. Can I omit the baking powder, and how much potato starch if I don’t have flakes? Thank you!