Sesame Balls (Zhima Qiu)

Name: Sesame Balls (Zhima Qiu)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: China
Ingredients: 2 cups (250 g) glutinous rice flour; 1/3 cup (65 g) granulated sugar; 3/4 cup (180 ml) warm water; 1 cup (240 g) sweet red bean paste (azuki bean paste), chilled; 1/2 cup (70 g) white sesame seeds; 1/4 cup (60 ml) water, for moistening; 6 cups (1.4 L) neutral oil, for deep-frying

芝麻球 zhīma qiúSay it: jir-MAH chyoh

By the Passport Plate editors. Published November 10, 2026.

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Sesame balls are a beloved Cantonese dim sum dessert: chewy glutinous rice dough wrapped around sweet red bean paste, rolled in white sesame seeds and deep-fried until crisp and golden. In Guangdong they appear on dim sum tables and at festival meals, often with tea. The shell puffs into a delicate hollow layer while the center stays tender and sticky, and the toasted sesame gives a nutty contrast to the smooth bean paste. They are best eaten warm, when the crust is at its crispest.

Sesame Balls (Zhima Qiu)

芝麻球, zhīma qiú

Pronounced jir-MAH chyoh

Serves: 4
Prep: 25 min
Cook: 30 min
Total: 55 min
Level: Medium

Also nut-free and egg-free.

Allergens: contains gluten, sesame. Check labels on packaged ingredients.

Ingredients

4 servings

For the dough

2 cups (250 g)250 g (2 cups) glutinous rice flour
1/3 cup (65 g)65 g (1/3 cup) granulated sugar
3/4 cup (180 ml)180 ml (3/4 cup) warm water

For the filling and coating

1 cup (240 g)240 g (1 cup) sweet red bean paste (azuki bean paste), chilled
1/2 cup (70 g)70 g (1/2 cup) white sesame seeds
1/4 cup (60 ml)60 ml (1/4 cup) water, for moistening

For frying

6 cups (1.4 L)1.4 L (6 cups) neutral oil, for deep-frying

Method

Divide the chilled red bean paste into 16 portions, about 1 tablespoon (15 g) each, and roll into small balls. Keep them chilled while you make the dough.
Whisk the sugar into the warm water until dissolved. Put the glutinous rice flour in a large bowl, pour in the sugar water gradually while stirring with chopsticks, then bring the mixture together with your hands.
Knead for about 3 minutes, until the dough is smooth, soft and holds together without cracking. Cover with a damp cloth so it does not dry out.
Divide the dough into 16 equal pieces, about 30 g each, and roll them into balls. Keep the pieces covered as you work.
Flatten one dough ball into a 3-inch (7.5 cm) round, place a chilled red bean ball in the center, and gather the edges up around the filling. Pinch the seam closed firmly, then roll gently into a smooth ball; repeat with the rest.
Lightly moisten each filled ball with water, roll it in the sesame seeds, and press gently so the seeds adhere. Set the coated balls aside for 10 minutes to firm up.
Heat the oil in a deep pot to 320°F (160°C). Fry the balls in batches of 4 to 6, stirring gently so they do not stick; they will sink first, then float and begin to swell.
Continue frying, turning often, for 5 to 7 minutes, until the balls are golden, puffed and crisp. If they brown too quickly, lower the heat slightly. Drain on a rack or paper towels and serve warm.

Regional variants

Some cooks add mashed sweet potato or pumpkin to the dough for a softer, golden shell; larger sesame-coated rice balls called matuan are sold across China, often with a more generous filling.

Cook's notes

Keep the oil at 320°F (160°C); if it is too hot, the balls can burst before the center cooks.
Press the sesame seeds on firmly and let the coated balls rest before frying so the crust stays intact.
Fry in small batches and stir gently at the start so the balls do not stick to the pot or to each other.

Serve with

Serve warm with jasmine tea or a light oolong.

Make ahead and storage

Shape and coat the balls up to 1 day ahead; refrigerate covered and fry from chilled. Leftovers keep 2 days and reheat in a 300°F (150°C) oven until crisp.

Sesame Balls (Zhima Qiu)