These Smiling Sesame Cookie Balls are crispy, golden, and irresistibly delicious. Made with pantry-friendly ingredients, this recipe is easy to follow and guarantees perfect results every time.
Why You‘ll Love This Recipe
Today, I’m sharing a recipe for a classic snack from my childhood, something we all looked forward to during Chinese New Year.
I still remember the excitement leading up to the Lunar New Year—besides the lucky red envelopes (hóng bāo), there were always so many delicious Chinese New Year snacks to enjoy.
From savory treats like crispy fried dumplings, Chinese prosperity cakes (such as Brown Sugar Fa Gao) and Nian Gao to sweet delights like sesame balls, and of course, the iconic Smiling Sesame Cookie Balls.
Back then, I never imagined I could make these at home—I just enjoyed eating them!
Now, I’m thrilled to share that I’ve mastered the recipe, and they’re even better than store-bought versions.
Not only are they made with simple, pantry-friendly ingredients, but they’re also free from any hidden additives.
The best part? They’re crispy on the outside, tender on the inside, and bursting with the nostalgic flavor of my childhood. Plus, they’re so easy to make that even beginners can’t go wrong!
Tips for Success
- Don‘t knead the dough like you would for a bun: Unlike dough for buns, Smiling Sesame Cookie Ball dough should not be kneaded aggressively. Instead, use a folding technique. Insert your hands into the dough, fold it upwards, and press down gently with your palms. Repeat this process until the dough is smooth and free of dry flour particles. The dough should feel soft but not sticky.
- Baking powder is the secret: The addition of baking powder helps the dough crack open beautifully when fried, creating the signature “smile” shape.
- Oil temperature control: This is crucial for getting the perfect crispy texture. To test if the oil is hot enough, insert chopsticks into the oil. If bubbles form around the chopsticks, the oil is ready for frying. Keep the heat low to avoid burning the sesame coating while ensuring the dough cooks thoroughly inside.
Ingredients:
Main ingredients
- 300g low-gluten flour (or substitute with all-purpose flour if unavailable)
- 1 egg
- White sesame seeds (to taste)
Additional ingredients
- 100g white sugar
- 60g warm water
- 30g corn oil
- 2g baking powder
- Cooking oil for deep frying (such as peanut oil)
Instructions
Step 1: Making the Sugar-Oil Egg Mixture
- Prepare a large bowl and add 100g white sugar. Then, add 60g warm water. Stir continuously with chopsticks or a spoon until the sugar completely dissolves, forming a smooth sugar syrup.
- Crack 1 egg into the sugar syrup, then add 30g corn oil. Stir well to mix, ensuring the oil is evenly dispersed throughout the egg mixture. The mixture should emulsify, turning smooth and slightly thick.
Step 2: Kneading the Dough
- Add 300g low-gluten flour (or all-purpose flour) and 2g baking powder into the bowl containing the sugar-oil egg mixture.
- Knead the mixture by inserting your hands into the dough, folding it upwards, and pressing down with your palms. Repeat this action until the dough becomes smooth, and all dry flour particles are incorporated. The dough should feel slightly soft and pliable.
Step 3: Shaping and Coating with Sesame
- Place the kneaded dough onto your work surface and divide it into evenly sized portions. Each portion should weigh about 12g (adjust according to preference).
- Take one small piece of dough and roll it into a smooth ball using your palms. Prepare a bowl of water and dip the dough ball lightly to coat it with a thin layer of water.
- Roll the water-coated ball in white sesame seeds, ensuring an even coating. Gently press the ball to help the sesame seeds adhere better, preventing them from falling off during frying.
Step 4: Frying the Smiling Sesame Balls
- Pour enough cooking oil into a pot and heat it over low heat. When the oil reaches the right temperature (test by inserting a chopstick—small bubbles should form around it), it’s ready for frying.
- Gently place the sesame-coated dough balls into the oil, one by one. Be careful to avoid oil splashes.
- As the balls fry, gently turn them using chopsticks or a slotted spoon to ensure even cooking. After about 1 minute, the balls should begin to float to the surface.
- Continue frying on low heat until the balls crack open, creating the signature “smile” shape. Keep turning the balls to ensure they are evenly golden and crispy.
- Once they are golden brown and crispy, remove the Smiling Sesame Balls from the oil using a slotted spoon and drain any excess oil. Place them on a paper towel to absorb any remaining oil.
Frequently Asked Questions
Can I use all-purpose flour instead of low-gluten flour?
Yes, you can substitute with all-purpose flour if low-gluten flour is unavailable. The texture might be slightly different, but they will still be delicious!
How do I know if the oil is at the right temperature for frying?
You can test the oil temperature by dipping chopsticks into the oil. If small bubbles form around the chopsticks, the oil is ready. This is the perfect heat for frying Smiling Sesame Balls.
Can I make these in advance?
Absolutely! If you make a large batch, you can store the Smiling Sesame Balls in an airtight container to keep them crispy. Just make sure they stay dry to avoid becoming soggy.
Homemade Smiling Sesame Cookie Balls
Ingredients
Main ingredients
- 300 g low-gluten flour or substitute with all-purpose flour if unavailable
- 1 egg
- White sesame seeds to taste
Additional ingredients
- 100 g white sugar
- 60 g warm water
- 30 g corn oil
- 2 g baking powder
- Cooking oil for deep frying such as peanut oil
Instructions
Step 1: Making the Sugar-Oil Egg Mixture
- Prepare a large bowl and add 100g white sugar. Then, add 60g warm water. Stir continuously with chopsticks or a spoon until the sugar completely dissolves, forming a smooth sugar syrup.
- Crack 1 egg into the sugar syrup, then add 30g corn oil. Stir well to mix, ensuring the oil is evenly dispersed throughout the egg mixture. The mixture should emulsify, turning smooth and slightly thick.
Step 2: Kneading the Dough
- Add 300g low-gluten flour (or all-purpose flour) and 2g baking powder into the bowl containing the sugar-oil egg mixture.
- Knead the mixture by inserting your hands into the dough, folding it upwards, and pressing down with your palms. Repeat this action until the dough becomes smooth, and all dry flour particles are incorporated. The dough should feel slightly soft and pliable.
Step 3: Shaping and Coating with Sesame
- Place the kneaded dough onto your work surface and divide it into evenly sized portions. Each portion should weigh about 12g (adjust according to preference).
- Take one small piece of dough and roll it into a smooth ball using your palms. Prepare a bowl of water and dip the dough ball lightly to coat it with a thin layer of water.
- Roll the water-coated ball in white sesame seeds, ensuring an even coating. Gently press the ball to help the sesame seeds adhere better, preventing them from falling off during frying.
Step 4: Frying the Smiling Sesame Balls
- Pour enough cooking oil into a pot and heat it over low heat. When the oil reaches the right temperature (test by inserting a chopstick—small bubbles should form around it), it's ready for frying.
- Gently place the sesame-coated dough balls into the oil, one by one. Be careful to avoid oil splashes.
- As the balls fry, gently turn them using chopsticks or a slotted spoon to ensure even cooking. After about 1 minute, the balls should begin to float to the surface.
- Continue frying on low heat until the balls crack open, creating the signature "smile" shape. Keep turning the balls to ensure they are evenly golden and crispy.
- Once they are golden brown and crispy, remove the Smiling Sesame Balls from the oil using a slotted spoon and drain any excess oil. Place them on a paper towel to absorb any remaining oil.
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