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Vietnamese Sesame Balls

A delightful snack featuring a crunchy exterior and a chewy, sweet filling of mung bean paste, rolled in sesame seeds.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: Asian, Vietnamese
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups glutinous rice flour
  • ½ cup water
  • 3 tablespoons sugar Adjust to taste.
Filling
  • 1 cup mung bean paste Store-bought or homemade.
Coating & Frying
  • ½ cup sesame seeds For coating.
  • to taste cups vegetable oil For frying.

Method
 

Preparation
  1. If you’re using homemade mung bean paste, steam or boil 1 cup of mung beans until soft. Mash them and mix with sugar to taste. Allow it to cool.
  2. In a bowl, mix the glutinous rice flour and sugar. Gradually add water, mixing until a soft dough forms. If the dough is too dry, add more water, a tablespoon at a time.
Shaping & Coating
  1. Take a small portion of dough (about the size of a golf ball), flatten it in your palm, and place a spoonful of mung bean paste in the center. Fold the dough around the filling and roll it into a ball.
  2. Roll the formed balls in sesame seeds until fully coated.
Cooking
  1. Heat vegetable oil in a deep frying pan over medium heat. Carefully add the sesame balls, making sure not to overcrowd the pan. Fry until they turn golden brown, about 4-5 minutes.
  2. Use a slotted spoon to remove them and drain on paper towels.
Serving
  1. Allow them to cool slightly, and enjoy your homemade Vietnamese Sesame Balls!

Notes

Store any leftover dough or filled balls in airtight containers in the refrigerator for up to 2 days. Both uncooked and cooked sesame balls freeze well. For reheating, bake at 350°F (175°C) for 10-15 minutes.