Recipe: Crispy Sesame Balls with Creamy Custard Filling (Jian Dui with a Twist)

There’s something deeply nostalgic and joyful about biting into a warm sesame ball—crisp on the outside, chewy just beneath, and, in this version, filled with silky custard that melts in your mouth. I still remember the first time I tried these. It was at a bustling Lunar New Year celebration when I was a kid. The scent of toasted sesame mingled with the laughter of children running around in red silk outfits. My grandmother handed me one straight from the fryer, and that first bite has stayed with me ever since.

While the traditional Jian Dui (煎堆) is usually filled with sweet red bean or lotus paste, this custard version is a creamy, indulgent twist that balances perfectly with the nutty sesame shell. And let me tell you—it’s so worth making at home.

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Why This Sesame Ball Recipe is Extra Special

Let’s be real: you can find sesame balls in lots of Chinese bakeries and dim sum restaurants, but a custard-filled sesame ball? That’s a treat that’s harder to come by. This version blends traditional textures with the rich creaminess of a classic Cantonese custard bun filling. It’s like a fusion of two beloved Chinese desserts, wrapped into one golden, bite-sized treasure.

Plus, when you make them yourself, you can tweak the sweetness, try different fillings (hello, matcha cream or taro!), and enjoy that unbeatable freshness—nothing compares to a sesame ball eaten moments after frying.

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Ingredients You’ll Need (with Substitutions)

I always like to break down ingredients in a way that helps you swap things out if needed. Let’s go through both the dough and the custard filling.

For the Glutinous Rice Dough:

• 1 ½ cups glutinous rice flour
• ¼ cup sugar
• ½ cup warm water (plus 1–2 tbsp more if needed)
• 1 tbsp neutral oil (vegetable or sunflower works great)
• ½ cup white sesame seeds (for coating)
• Oil for frying (peanut oil gives the best crisp but canola is good too)

Note: Glutinous rice flour is a must—don’t substitute with regular rice flour or all-purpose. You’ll lose the signature chew.

For the Custard Filling:

• 2 egg yolks
• 3 tbsp sugar
• 1 tbsp cornstarch
• ½ cup whole milk
• 2 tbsp unsalted butter
• ½ tsp vanilla extract

Optional Add-ins: A pinch of salt (for flavor contrast), coconut milk instead of whole milk (for a tropical twist), or pandan extract for Southeast Asian flair.

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How to Make Creamy Custard Sesame Balls (Step-by-Step)

This might look a little long, but I promise: it’s totally doable, especially once you break it down. Plus, the process is pretty fun!

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Step 1: Make the Custard Filling First (It Needs to Chill)

1. In a small saucepan, whisk together egg yolks, sugar, and cornstarch until smooth.
2. Gradually add in the milk, whisking continuously to avoid lumps.
3. Place the saucepan over medium heat and stir constantly. The mixture will thicken into a pudding-like texture in 3–5 minutes.
4. Remove from heat. Stir in butter and vanilla.
5. Transfer to a bowl, cover with plastic wrap (make sure it touches the custard surface to avoid skin) and refrigerate for at least 1 hour.

Tip: You can make this custard a day ahead. It actually gets better after chilling overnight!

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Step 2: Prepare the Dough

1. In a mixing bowl, stir together glutinous rice flour and sugar.
2. Slowly add warm water while mixing. Use your hands to knead until it forms a smooth, pliable dough. It should feel soft and not sticky—like playdough.
3. Add the oil and knead until incorporated.

If the dough cracks when you roll it, add a tiny splash more water. If it’s too sticky, sprinkle a bit more flour.

Dough Troubleshooting: The key is balance—too dry and it’ll crack while shaping, too wet and it won’t hold the filling.

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Step 3: Assemble the Sesame Balls

1. Divide the dough into small balls (about the size of a ping-pong ball or ~1½ inch in diameter).
2. Flatten each ball into a disc using your thumbs.
3. Place about 1 teaspoon of custard in the center.
4. Carefully pinch and seal the edges to encase the filling.
5. Gently roll the filled ball between your palms to smooth it out.

Pro Tip: Keep the rest of the dough covered with a damp towel while working so it doesn’t dry out.

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Step 4: Coat with Sesame Seeds

1. Fill a small bowl with water.
2. Dip each ball lightly in water (this helps the seeds stick).
3. Roll the ball in sesame seeds, pressing gently to coat evenly.

Texture Alert: White sesame seeds give a classic look, but you can mix in black sesame for extra nuttiness and visual flair.

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Step 5: Time to Fry!

1. Heat oil in a deep pot to 320°F (160°C). It should be hot enough that a sesame seed sizzles on contact, but not smoking.
2. Fry in batches—don’t overcrowd the pot.
3. Stir gently during frying to ensure even browning.
4. Fry for about 5–6 minutes, until golden and puffed. The balls will float and slightly expand.

Safety Note: Always use a slotted spoon or spider to remove fried items. Let excess oil drip off.

Place them on a wire rack or paper towels to drain. Let them cool for a couple of minutes—then, enjoy that glorious first bite.

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Texture and Flavor Tips

• Want crispier shells? Fry a tiny bit longer at medium heat (don’t crank the heat too high or the outside will burn before the inside is cooked).
• Prefer runnier custard? Slightly reduce the cornstarch and keep the center warm right before filling.
• Looking for a twist? Try matcha custard, chocolate ganache, or even peanut butter inside!

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Why These Are Worth the Work

I know—it takes a little effort. But the reward? A plate full of golden, crisp-on-the-outside, creamy-on-the-inside dessert balls that feel like a cross between your favorite dim sum treat and a hidden treasure. They disappear fast in my house, usually within minutes of hitting the table.

These are perfect for:

• Celebrations (Lunar New Year, birthdays, or weekend feasts)
• Gifting (wrap in parchment and tie with twine!)
• Just-because moments (which, let’s be honest, we all need more of)

Also, if you’re on Pinterest, I share lots of traditional + modern Asian recipes over there! Follow along for more creative dessert ideas:
👉 https://www.pinterest.com/memorecipes1/

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Troubleshooting: Common Mistakes and How to Avoid Them

I’ve made these sesame balls more times than I can count—sometimes with guests waiting at the table, sometimes for potlucks—and I’ve learned a few things along the way. Here’s what can go wrong (and how to fix it).

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1. My Dough Keeps Cracking When I Fill It

The cause: Dough is too dry.
The fix: Wet your hands and knead a tablespoon of water into the dough. Glutinous rice flour dough dries out quickly, so keep it covered with a damp towel as you work.

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2. The Filling Leaks While Frying

The cause: Incomplete sealing or overfilling.
The fix: Use just enough custard to fill the center without stretching the dough too thin. Always pinch and roll gently to ensure it’s sealed tight.

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3. My Sesame Seeds Won’t Stick

The cause: Skipping the water dip before rolling in seeds.
The fix: Lightly moisten the dough ball before coating. Press the sesame seeds into the surface with your palms for better adhesion.

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4. The Balls Aren’t Expanding or Floating

The cause: Oil isn’t hot enough, or dough is too dense.
The fix: Use a thermometer and keep the oil around 320–330°F (160–165°C). If the dough still seems heavy, knead a bit longer to make it softer.

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5. They’re Too Sweet (or Not Sweet Enough)

The fix: Adjust the sugar in both the dough and custard to your taste. I personally like the filling to be rich but not cloying—about 2–3 tablespoons of sugar is a good middle ground.

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Flavor Variations to Try

Once you’ve mastered the basic custard version (and trust me, you will!), you can start playing with flavors and fillings. Here are a few of my favorites:

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🍵 Matcha Custard

Replace ½ teaspoon of the cornstarch with matcha powder and whisk into the custard mixture. It adds a lovely green hue and earthy depth that pairs beautifully with the toasted sesame.

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🍫 Chocolate Lava

Sub out the custard for a small spoonful of dark chocolate ganache or even Nutella. Just be sure to chill the filling first so it’s easy to handle.

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🥥 Coconut Cream

Use coconut milk instead of dairy milk, and stir in shredded coconut at the end of the custard cooking process. It gives a luscious tropical flavor that’s absolutely dreamy.

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🍠 Taro or Ube

If you can get your hands on taro paste or ube halaya, these make fantastic fillings! Their natural sweetness and color make for an eye-catching and delicious twist.

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How to Store & Reheat Sesame Balls

Let’s be honest: sesame balls are best when freshly fried. That crisp shell just doesn’t keep perfectly over time. However, if you do want to store them, here’s what I recommend:

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To Store (Short-Term):

• Let them cool completely.
• Store in an airtight container at room temperature for up to 1 day.
• Refrigeration makes the dough tough, so avoid it if you can.

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To Reheat:

• Air fryer or toaster oven (best option): 350°F (175°C) for 4–6 minutes.
• Oven: Same temp, 8–10 minutes.
• Microwave: Not recommended—it makes them soft and chewy without the crunch.

Tip: If you plan to make ahead, you can shape and fill the balls, then freeze them raw. Fry straight from frozen—just add 1–2 extra minutes to the cook time.

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How to Serve Them

These sesame balls are delicious all on their own, but here are a few fun ways to serve them:

• With hot tea – Jasmine or oolong complements them beautifully.
• Dusted with powdered sugar – For a fusion-style presentation.
• With fresh fruit – Think thin mango or kiwi slices for contrast.
• As part of a dessert platter – Alongside mochi, fresh fruit, or almond cookies.

You can also pierce them with tiny skewers or place them in cupcake liners for a charming party look. They’re an absolute crowd-pleaser.

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Making It a Family or Group Activity

One of my favorite things about this recipe is that it turns into a hands-on experience—perfect for weekend cooking with friends, kids, or partners.

You can divide the tasks: one person rolls the dough, another fills, someone else coats with sesame, and one person mans the fryer (the MVP!).

Put on a little music, brew some tea, and suddenly this dessert becomes a shared moment—the kind you remember long after the sesame balls are gone.

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My Personal Takeaway

Every time I make these, I’m reminded of my grandmother’s gentle hands forming each ball with care, the rhythmic splash of oil as they hit the pot, and the joyful mess of powdered sugar and sesame seeds on the table afterward.

These little golden puffs are more than just a dessert. They’re a bite-sized memory, a cultural bridge, and a small labor of love. Whether you’re making them for the first time or the fiftieth, I hope they bring as much joy to your kitchen as they’ve brought to mine.

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Let’s Keep Cooking Together!

If you enjoyed this recipe and love discovering traditional treats with a twist, be sure to follow me on Pinterest for more sweet ideas and nostalgic recipes:
👉 https://www.pinterest.com/memorecipes1/

And if you do try this custard sesame ball recipe, I’d love to hear how it turned out for you! Leave a comment, share your filling variations, or tag me in your creations online. Let’s keep the tradition (and deliciousness) alive, one sesame ball at a time. 💛

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Happy frying and sweet snacking! 🍡

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