I have this weird love about chewy foods, except chewy meat (nobody likes that). Gummy candies, tapioca pearls, dried fruits, gum, and this - Sesame balls. I mean, they’re delicious! Sweet and deep fried? Who doesn’t like that! I remember vividly in my childhood that I would always have sesame balls for dessert at every Chinese restaurant we went into back in the Philippines. Just eating this brings me back to my childhood. This dish has been part of the Filipino cuisine for a long time because of the heavy influence of Chinese cuisine and culture in our country. They’re not hard to make, although it takes some time, it’s really worth it. I don’t know if you’re into chewy stuff like I am, but all I know is that ball of goodness will end up in my belly or in your belly too if you decide to make some!

For Red Bean Paste Filling:

2C Red Kidney Beans, cooked

1/2C Sugar

1/2C Water

In a saucepan, add red kidney beans, sugar, and water. Heat up until the sugar dissolves, then smash beans with fork or potato masher into a paste-like consistency. Adjust with water if needed. For a smoother paste, blend bean mixture in a blender. Let it cool before using.

2C Glutinous Rice Flour

1/2C Rice Flour

1C Sugar

1t Baking Powder

3/4C Water for Dough

2C Red Bean Paste Filling

2C Sesame Seeds, not toasted

1C Water for Dipping

Canola Oil/Frying Oil

Mix glutinous rice flour, rice flour, sugar, and baking powder in a bowl. Add water slowly while mixing the dough. Knead dough until smooth. Portion dough into small balls, about the size of a ping pong ball. Flatten each portion of dough into a flat round shape, then add red bean paste filling in the middle. Seal around the edges until there’s no filling exposed and it forms into a small ball, about the size of a golf ball. Dip each small ball in a bowl of water and then roll each one into the sesame seeds until the whole surface is covered. The water helps the sesame seeds adhere to the dough. Set up your fryer until the temperature reaches about 350F. Fry sesame balls in small batches, making sure it has room to move around. Stir the balls or flip them so they get an even cooking on all sides. Remove from the fryer when it looks light golden brown.