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If you’re looking for a delightful treat that combines crispy exteriors with soft, flavorful interiors, then you’ll love these Pumpkin Sesame Balls. Made with simple ingredients like pumpkin, glutinous rice flour, and a delicious taro filling, these balls are sure to become a favorite in your household.
What are Pumpkin Sesame Balls
Sesame Balls, also known as “jian dui” in Mandarin, are a beloved delicacy found in dim sum restaurants and enjoyed during special occasions, particularly Chinese New Year.
Today’s Pumpkin Sesame Balls are a delightful variation of the classic Sesame Balls, expertly crafted with pumpkin, glutinous rice flour, taro filling, and sesame seeds. This unique blend of ingredients is meticulously combined to create a mouthwatering treat that boasts a crispy exterior and a soft, chewy interior.
Ingredient Tips And Alternatives
Pumpkin dough:
- Pumpkin: For the best results, I recommend using raw pumpkin, known as “Nan Gua” in Chinese. However, if you’re short on time, canned or frozen pre-cut pumpkin is also a convenient option. Opt for varieties such as red kuri squash, sugar pumpkin, or butternut squash to enjoy their natural sweetness.
- Glutinous rice flour: Glutinous rice flour plays a crucial role in our Pumpkin Sesame Balls recipe, much like it does in traditional mochi-making. This versatile ingredient has made appearances in many of my culinary adventures, including Sweet Potato Mochi, Matcha Mochi, and Peanut Mochi. In our recipe, it acts as a binding agent, seamlessly melding with the pumpkin puree to form a cohesive dough. Despite its name, “glutinous,” which hints at its sticky nature when cooked, this flour is entirely gluten-free, catering to various dietary preferences. Trust me, incorporating glutinous rice flour into our Pumpkin Sesame Balls is well worth it, offering a delightful texture and taste. Plus, any leftover flour opens up a world of culinary possibilities, allowing you to explore recipes like Homemade Ham Sui Gok, Tang Yuan, Nian Gao, or Festive Snow Skin Mooncakes.
- Sugar: Sugar plays a customizable role in our Pumpkin Sesame Balls recipe, allowing you to tailor the sweetness to your liking. Since pumpkin naturally carries its own sweetness, you have the freedom to adjust the sugar content according to your preferences. If you prefer a less sweet treat, feel free to omit the sugar altogether.
Fillings:
For the fillings of our Pumpkin Sesame Balls, I’ve opted for taro paste, reminiscent of the delicious filling used in my taro buns and taro mochi.
However, the beauty of this recipe lies in its versatility. You can explore a variety of fillings to suit your taste preferences.
For instance, you can try the rich and nutty flavor of black sesame paste, as showcased in my Tang Yuan (Glutinous Rice Balls) and Black Sesame Steamed Buns. Alternatively, indulge in the creamy goodness of Chinese custard filling, perfect for custard buns, or the traditional mung bean paste filling featured in my mung bean cakes.
Additionally, consider the delightful options of lotus seed paste, purple sweet potato paste, or classic red bean paste, each offering its own unique flavor profile. Feel free to experiment with different fillings to create a delightful array of Pumpkin Sesame Balls that cater to your cravings.
If you’re interested, you can find detailed instructions on how to make taro paste in my previous recipe.
Purple Sweet Potato powder: For an added touch of color and flavor, you can optionally incorporate 3g of Purple Sweet Potato powder into the dough for our Pumpkin Sesame Balls. This ingredient not only enhances the visual appeal of the balls but also offers a subtle hint of sweetness and earthiness. Feel free to omit this ingredient if unavailable or if you prefer to stick to the classic recipe.
Ingredients:
For the dough:
- 300g Pumpkin
- 300g Glutinous Rice Flour
- 30g Granulated Sugar
For the Filling:
- 300g Taro
- 20g Granulated Sugar
- 20g Milk Powder
- 90g Milk
- 1g Salt (optional)
- 3g Purple Sweet Potato powder (optional)
- 20g Cooking Oil
Cooking Oil (for deep-frying)
Instructions:
Prepare the Ingredients:
Peel and cut the pumpkin and taro into chunks. Steam them together for about 20 minutes until both are soft and tender.
Make the Taro Filling:
After steaming, transfer the cooked taro into a food processor. Add granulated sugar, milk powder, milk, and salt (if desired), along with purple sweet potato powder, if you choose to include it. Process the ingredients until the filling achieves a smooth and well-combined consistency.
Cook the Taro Filling:
Transfer the processed taro mixture to a non-stick pan. Add cooking oil and heat over low heat. Stir constantly until the mixture forms into a cohesive mass that doesn’t stick to the pan or spatula, about 30 minutes. Once achieved, set aside the taro filling. It is now ready to be used as a delicious filling for our Pumpkin Sesame Balls.
Prepare the Pumpkin Dough:
Mash the steamed pumpkin into a puree, draining any excess water if necessary. In a mixing bowl, combine the pumpkin puree with glutinous rice flour and granulated sugar. Stir the mixture until it reaches a state where there are no dry patches of glutinous rice flour. Then, knead the dough until it becomes smooth and pliable. 
Assemble the Sesame Balls:
Divide the pumpkin dough into 25g pieces and the taro filling into 15g balls. Take one piece of pumpkin dough and flatten it into a small disc. Place a taro filling ball in the center of the disc. Fold the dough around the filling, ensuring it is completely covered. Roll the ball in sesame seeds until coated evenly. Repeat with the remaining dough and filling until all the ingredients are used.
Fry the Sesame Balls:
Heat cooking oil in a pan over medium-low heat until it reaches about 125°C / 250°F. Carefully place the sesame balls into the hot oil and fry until they float to the surface and turn golden brown, about 5-7 minutes.
Serve and Enjoy:
Once cooked, remove the sesame balls from the oil and drain on paper towels. Enjoy them while they’re still hot for a crispy yet soft texture that’s incredibly delicious.
Delicious Pumpkin Sesame Balls Recipe
Ingredients
For the dough:
- 300 g Pumpkin
- 300 g Glutinous Rice Flour
- 30 g Granulated Sugar
For the Filling:
- 300 g Taro
- 20 g Granulated Sugar
- 20 g Milk Powder
- 90 g Milk
- 1 g Salt optional
- 3 g Purple Sweet Potato powder optional
- 20 g Cooking Oil
- Cooking Oil for deep-frying
Instructions
Prepare the Ingredients:
- Peel and cut the pumpkin and taro into chunks. Steam them together for about 20 minutes until both are soft and tender.
Make the Taro Filling:
- After steaming, transfer the cooked taro into a food processor. Add granulated sugar, milk powder, milk, and salt (if desired), along with purple sweet potato flour, if you choose to include it. Process the ingredients until the filling achieves a smooth and well-combined consistency.
Cook the Taro Filling:
- Transfer the processed taro mixture to a non-stick pan. Add cooking oil and heat over low heat. Stir constantly until the mixture forms into a cohesive mass that doesn't stick to the pan or spatula, about 30 minutes. Once achieved, set aside the taro filling. It is now ready to be used as a delicious filling for our Pumpkin Sesame Balls.
Prepare the Pumpkin Dough:
- Mash the steamed pumpkin into a puree, draining any excess water if necessary. In a mixing bowl, combine the pumpkin puree with glutinous rice flour and granulated sugar. Stir the mixture until it reaches a state where there are no dry patches of glutinous rice flour. Then, knead the dough until it becomes smooth and pliable.
Assemble the Sesame Balls:
- Divide the pumpkin dough into 25g pieces and the taro filling into 15g balls. Take one piece of pumpkin dough and flatten it into a small disc. Place a taro filling ball in the center of the disc. Fold the dough around the filling, ensuring it is completely covered. Roll the ball in sesame seeds until coated evenly. Repeat with the remaining dough and filling until all the ingredients are used.
Fry the Sesame Balls:
- Heat cooking oil in a pan over medium-low heat until it reaches about 125°C / 250°F. Carefully place the sesame balls into the hot oil and fry until they float to the surface and turn golden brown, about 5-7 minutes.
Serve and Enjoy:
- Once cooked, remove the sesame balls from the oil and drain on paper towels. Enjoy them while they're still hot for a crispy yet soft texture that's incredibly delicious.
