Sweet Potato Sesame Balls Recipe
If you’re searching for a treat that’s crispy, chewy, delightfully nutty, and gorgeously golden all in one bite, Sweet Potato Sesame Balls are about to become your new favorite obsession. These irresistible little morsels blend creamy mashed sweet potato with glutinous rice flour for that signature mochi-like texture, then get rolled in a thick coat of crunchy sesame seeds and fried until perfectly puffed. Whether you fill them with sweet red bean paste or keep them plain, each ball is a celebration of color, flavor, and playful texture—perfect for sharing, gifting, or just savoring with a cup of tea.
Ingredients You’ll Need
Sweet Potato Sesame Balls are all about simple, well-chosen ingredients coming together for magic. Each one brings something special to the table, from color and sweetness to that all-important chewy bite. Here’s what you’ll need and why you’ll love using them:
- Mashed sweet potato: Use orange-fleshed sweet potatoes for the best color and a naturally rich, sweet flavor that forms the heart of the dough.
- Glutinous rice flour: This is the secret to that chewy, mochi-like texture—make sure it’s labeled “glutinous” or “mochiko” for best results.
- Sugar: Adds just the right amount of sweetness to balance the earthy sweet potato and give the dough a tender crumb.
- Water: A splash or two helps bring the dough together if it feels too dry—add it gradually!
- Sweet red bean paste (optional): For an extra burst of sweetness and color at the center, tuck in a spoonful of this classic Asian filling.
- White sesame seeds: These create that iconic, golden-crunchy crust and add a toasty aroma as they fry.
- Vegetable oil for frying: Choose a neutral oil with a high smoke point so your sesame balls turn out beautifully crisp without any off flavors.
How to Make Sweet Potato Sesame Balls
Step 1: Make the Dough
Start by stirring together your mashed sweet potato, glutinous rice flour, and sugar in a medium bowl. Mix until everything comes together into a soft, pliable dough. If it feels a tad dry or crumbly, sprinkle in a bit of water—just enough to help it hold together, but not so much that it becomes sticky.
Step 2: Divide and Fill
Divide your dough into 12 even pieces; a kitchen scale helps if you want them all perfectly uniform, but eyeballing works, too. If you’re using red bean paste, flatten each portion in your palm, add a teaspoon of paste in the center, and carefully pinch the dough to seal it around the filling. Gently roll each one into a smooth ball.
Step 3: Coat with Sesame Seeds
Pour your white sesame seeds into a shallow bowl. Roll each dough ball in the seeds, pressing lightly as you go. You want a thick, even coating for lots of crunch and color. Don’t be shy—really press those seeds on so they stay put during frying.
Step 4: Fry Until Golden
Heat a pot of vegetable oil to 325°F, aiming for enough depth so the balls can float as they fry. Gently lower the balls into the hot oil in batches, turning them occasionally with a slotted spoon. After about 4 to 6 minutes, they’ll be golden, puffed, and gloriously crisp all over. Transfer them to a paper towel-lined plate to drain and cool slightly before serving.
How to Serve Sweet Potato Sesame Balls
Garnishes
These balls are already a feast for the eyes, but you can take them up a notch by dusting with a little powdered sugar or serving them alongside a drizzle of honey. For a sophisticated twist, scatter a few extra toasted sesame seeds or a sprinkle of matcha powder on your serving platter.
Side Dishes
Sweet Potato Sesame Balls pair beautifully with an array of Asian-inspired desserts and drinks. Try serving them with fresh fruit, a scoop of coconut ice cream, or a pot of hot jasmine or green tea. If you’re going all out, a platter with mochi or fruit jellies makes a fun dessert sampler.
Creative Ways to Present
For parties or special occasions, nestle each ball in a mini cupcake liner for easy, mess-free serving. You can also skewer them on decorative picks for a playful, street-food vibe. If you love a little drama, stack them into a tower or arrange on a colorful platter with edible flowers and sliced citrus for a wow-worthy centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have leftover Sweet Potato Sesame Balls, let them cool completely before placing them in an airtight container. Store at room temperature for up to one day, or refrigerate for up to three days. Just know that they’ll lose a bit of their crispness over time, but the flavor remains fantastic.
Freezing
To freeze, arrange the cooked and cooled sesame balls in a single layer on a baking sheet. Once firm, transfer to a zip-top bag or airtight container, separating layers with parchment paper. They can be frozen for up to two months and reheated directly from frozen.
Reheating
To restore their crispy exterior, reheat Sweet Potato Sesame Balls in an air fryer or oven at 350°F for about 5 minutes (a little longer if frozen). Avoid microwaving, as it can make them chewy instead of crisp. Serve warm for the best texture and flavor.
FAQs
Can I use regular rice flour instead of glutinous rice flour?
For the signature chewy texture of Sweet Potato Sesame Balls, glutinous rice flour is essential. Regular rice flour won’t create the same stretchy, mochi-like bite. Look for “mochiko” or “sweet rice flour” in Asian grocery stores or online.
What’s the best way to mash sweet potatoes?
Boil or steam peeled sweet potato chunks until tender, then mash until smooth with a fork or potato masher. Let them cool before using in the dough, as hot mash can make the mixture too sticky.
Can I bake instead of fry Sweet Potato Sesame Balls?
While frying gives the crispiest result, you can try baking at 400°F on a parchment-lined tray for 15 to 20 minutes, turning once. The texture will be a little different—less puffy but still delicious with a slightly chewy bite.
Are Sweet Potato Sesame Balls gluten-free?
Yes! As long as you use pure glutinous rice flour (which contains no gluten despite the name), these sesame balls are naturally gluten-free and perfect for anyone with gluten sensitivities.
Is the red bean paste filling necessary?
Not at all! The red bean paste is a classic sweet filling, but you can leave it out for a simpler version, or swap in other fillings like chocolate, peanut butter, or lotus seed paste for your own twist.
Final Thoughts
There’s just something magical about making and sharing Sweet Potato Sesame Balls—they’re a labor of love with a massive payoff in flavor, texture, and pure joy. If you’ve never tried making them at home, now’s your chance! Gather your ingredients, invite some friends, and dive in. You’ll be amazed how quickly these golden gems disappear from the plate.
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Sweet Potato Sesame Balls Recipe
- Total Time: 35 minutes
- Yield: 12 balls 1x
- Diet: Vegan
Description
Sweet Potato Sesame Balls are a delightful Asian dessert featuring a chewy mochi-like exterior made from mashed sweet potatoes and glutinous rice flour, filled optionally with sweet red bean paste and coated in crunchy toasted sesame seeds. These golden fried treats are perfect as a warm snack or dessert with a balance of natural sweetness and nutty flavors.
Ingredients
Dough
- 1 1/2 cups mashed sweet potato (orange-fleshed, cooked and cooled)
- 1 1/4 cups glutinous rice flour
- 1/4 cup sugar
- 2 tablespoons water (as needed)
Filling (Optional)
- 1/2 cup sweet red bean paste
Coating and Frying
- 1/2 cup white sesame seeds
- Vegetable oil for frying
Instructions
- Make the Dough: In a medium bowl, combine the mashed sweet potato, glutinous rice flour, and sugar. Mix thoroughly until a soft dough forms, adding water gradually if the mixture feels too dry to handle comfortably.
- Shape the Balls: Divide the dough into 12 equal portions. If using the red bean paste filling, flatten each dough portion in your palm, place approximately 1 teaspoon of red bean paste in the center, then fold and seal the dough around the filling to enclose it completely. Roll each ball gently between your palms to create a smooth surface.
- Coat with Sesame Seeds: Pour the white sesame seeds into a shallow bowl. Roll each dough ball in the sesame seeds, pressing lightly so the seeds stick evenly onto the surface.
- Heat Oil for Frying: In a deep pot or wok, heat vegetable oil to 325°F (165°C). Ensure the oil is hot enough to properly fry the sesame balls without absorbing excess oil.
- Fry the Sesame Balls: Carefully place the sesame balls into the hot oil in batches, frying for 4 to 6 minutes. Turn them occasionally using a slotted spoon to cook evenly until they puff up and turn golden brown.
- Drain and Serve: Remove the fried sesame balls with a slotted spoon and drain on paper towels to absorb excess oil. Allow them to cool slightly before serving to enjoy their best texture and flavor.
Notes
- Use glutinous rice flour (also known as mochiko) to achieve the characteristic chewy texture.
- Serve sesame balls warm and fresh for the best taste and texture.
- Leftover balls can be reheated in an air fryer or oven to restore crispiness.
- Be cautious with oil temperature to avoid undercooking or burning the exterior.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 4g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
