Fried sesame balls with banana filling
Cuisine: Vietnamese, Chinese
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
This recipe isn't fussy enough that you need to weigh ingredients so I included volume measurements. Also, it's very important to use glutinous rice flour, not regular rice flour.
  • 50 grams (A little shy of ¼ cup) sugar
  • 200 grams (5/8 cups [or ½ cup + ⅛ cup]) glutinous rice flour (plus some extra for dusting)
  • a pinch of salt
  • 110 mL (a little under ½ cup) steaming hot water
  • 1 banana, cut into ½-inch chunks
  • 1 tsp cinnamon
  • 1 tsp sugar
  • ¾ cups of sesame seeds (doesn't matter if they're toasted, as they will get fried)
  • Cool water in a small shallow bowl, for dipping.
  1. Stir first portion of sugar (50 grams), flour, and salt in a bowl to make a homogeneous mixture.
  2. Pour in hot water and mix with a spoon until it forms a dough that's a bit sticky. Knead with the spoon Ior your hands) for five minutes. (If it's too sticky to handle, sprinkle in a little more rice flour, but it should be a fair bit sticky.)
  3. Toss banana chunks in the cinnamon and other portion of sugar.
  4. Pour sesame seeds into a shallow plate (you'll be rolling the rice balls in them.). Set the plate and your bowl of water to the side.
  5. Dust your hands with a little flour. Form dough balls by pinching off pieces the side of a gumball. Roll into a ball. Then, flatten the ball into a disc with your fingers, about ¼-inch thick. Hold the disc in your hand.
  6. Spoon in a few banana chunks (about 2-3) into the middle of the disc with your other hand. Then, with your fingers, gather the edges of the disc and gather them over the filling, pinching to close the top and form a ball. Your ball will be a little misshapen.
  7. Dip your dough ball in water (it was dissolve much at all, don't worry). Then drop the ball in the plate of sesame seeds and roll around, coating the ball with sesame seeds and smoothing the ball into more of a round shape.
  8. Repeat until dough or bananas are gone. You should get about 16-20 for the whole batch. (And if you have leftover dough, you can roll them into balls fry them, too.)
  9. Heat oil up in a wok or deep fryer to 375 degrees.
  10. Fry no more than 5 balls at a time, rolling them over in the oil a few times with a spoon/spatula/chopsticks. They will float. They will also puff a little and become rounder.
  11. Carefully scoop the balls out when they are golden brown, about 3 minutes. Repeat with the rest of the balls.
  12. These are best eaten when they're fresh. They will deflate a little and lose their crispness when they sit out for a while. But! You can also easily refresh them in the oven at 375 degrees for a few minutes.
Recipe by heo yeah yum at