Cantonese Cuisine · tested Chinese home cooking
Fried Glutinous Rice Balls with Sesame Recipe
麻团 Má Tuán
Crispy, hollow, and utterly addictive – these deep-fried glutinous rice balls puff up into golden spheres with a thin, crunchy shell and a light, chewy interior. A popular Chinese New Year treat symbolizing reunion. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 1.5 cups glutinous rice flour
- 1/3 cup sugar
- 2/3 cup warm water
- 1/2 cup white sesame seeds
- 1 tsp baking powder
- 1/2 tsp salt
- Oil for deep frying
- Optional: sweet red bean paste or lotus paste for filling
Step-by-step instructions
Step 1
Mix glutinous rice flour, baking powder, salt, and sugar
Mix glutinous rice flour, baking powder, salt, and sugar. Add warm water gradually and knead into a soft dough.
Step 2
Let the dough rest for 10 minutes
Let the dough rest for 10 minutes. Divide into 15 equal pieces and roll into balls.
Step 3
If filling: flatten each piece, add 1/2 tsp filling,…
If filling: flatten each piece, add 1/2 tsp filling, wrap and seal. Roll into smooth balls.
Step 4
Roll each ball in sesame seeds, pressing firmly to…
Roll each ball in sesame seeds, pressing firmly to coat evenly.
Step 5
Heat oil to 130°C (265°F)
Heat oil to 130°C (265°F). Fry balls in batches for 8-10 minutes, stirring gently. They will puff up and float. Keep oil temperature low.
Step 6
Increase heat to 180°C (350°F) and fry for 2 more…
Increase heat to 180°C (350°F) and fry for 2 more minutes until deep golden. Drain on paper towels.
Cook’s notes
- The low temperature is critical – high heat will cause the balls to burst before they puff up
- Gently stir the balls while frying for even browning
- The hollow interior is achieved through the right oil temperature and dough consistency
- Serve warm for the best texture – they lose crispiness as they cool
Common questions
Can I make Fried Glutinous Rice Balls with Sesame less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.