Inside-Out Black Sesame Sticky Rice Balls

Why You’ll Love This Recipe

I Love These Rice Balls Because They Deliver All The Flavor Of Traditional Black Sesame Tang Yuan Without The Need For Complex Filling Techniques Or Long Freezing Times. The Sticky Rice Dough Comes Together Quickly, And The Black Sesame Sugar Coating Adds A Nutty Crunch That Melts Beautifully When Tossed With Hot Dumplings. It’s The Kind Of Dessert I Crave When I Want Something Cozy, Textural, And Satisfying. Plus, They’re Naturally Gluten-Free And Surprisingly Easy To Make.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

For The Sticky Rice Balls:

• 1 1/2 Cups (180 Grams) Sticky Rice Flour

• 1/4 Cup (33 Grams) Powdered Sugar

• 1/3 Cup + 1 1/2 Tablespoons (100 Grams) Simmering Water

• 2 1/2 Tablespoons (35 Grams) Vegetable Oil

• 1–2 Tablespoons Cold Water

• Extra Sticky Rice Flour, For Dusting

For The Black Sesame Sugar (Makes Extra):

• 1/2 Cup (65 Grams) Black Sesame Seeds

• 1/2 Cup (95 Grams) Granulated Sugar

• 1/2 Cup (95 Grams) Dark Brown Sugar

Directions

Make The Black Sesame Sugar:

1. I Preheat The Oven To 400°F (200°C). I Rinse The Black Sesame Seeds Under Cold Water To Remove Any Sand Or Debris, Then Drain Well.

2. I Spread The Seeds Evenly On A Baking Sheet And Toast Them For 15–17 Minutes, Stirring Every 3–4 Minutes To Ensure Even Toasting. They’re Ready When They Smell Nutty And Shatter Easily Between My Fingers.

3. I Transfer The Toasted Seeds To A Plate To Cool Completely, Then Combine Them With Both Sugars.

4. Working In Two Batches, I Pulse The Mixture In A Spice Grinder Until It Resembles Fine Cornmeal—Not Chunky. I Store The Extra Sugar In An Airtight Container In The Fridge For Future Use.

Make The Sticky Rice Dough:

1. In A Large Bowl, I Combine The Sticky Rice Flour And Powdered Sugar. I Slowly Pour In The Simmering Water While Stirring With A Fork. The Mixture Should Be Lumpy But Not Fully Formed.

2. Once Cool Enough To Touch, I Add The Vegetable Oil And 1 Tablespoon Cold Water, Then Knead It Into A Smooth, Soft, Pliable Dough. If It Feels Dry Or Cracks, I Add A Bit More Water. If It’s Sticky, I Add A Bit More Rice Flour.

3. I Tear Off About 1/5 Of The Dough, Flatten It, And Microwave It On High For 40–50 Seconds Until It Becomes Semi-Translucent.

4. Using A Fork First (It’s Hot!), I Mix The Cooked Dough Back Into The Main Dough. Once Cooled, I Knead Until The Dough Is Smooth And Elastic With No Sticky Patches.

Shape And Cook:

1. I Roll The Dough Into A Log And Cut It Into Small Segments, About 1 Teaspoon Each. I Roll Each Piece Into A Ball.

2. If I’m Not Cooking Them Right Away, I Dust Them With Rice Flour And Freeze In An Airtight Bag (No Need To Defrost Before Cooking).

3. To Cook, I Bring A Pot Of Water To A Boil And Add The Balls. I Stir Gently And Let Them Boil. When They Float, I Let Them Cook For 2–3 More Minutes, Until They’ve Swelled To About 1/3 Larger Than Their Original Size.

Finish And Serve:

1. I Scoop The Hot Dumplings Into A Bowl And Sprinkle A Few Tablespoons Of The Black Sesame Sugar Over The Top.

2. I Toss Gently Until The Sugar Melts Into A Glossy, Sweet Coating.

3. I Serve Them Immediately While They’re Hot, Soft, And QQ-Chewy.

4. (Optional: If I Want A Thicker Coating, I Mix 1/4 Teaspoon Cornstarch Into Every Tablespoon Of Black Sesame Sugar Before Adding To The Hot Dumplings.)

Servings And Timing

This Recipe Makes Enough For 4–5 Servings, Depending On The Size Of The Balls. The Total Time Is Around 45 Minutes, Including Dough Preparation, Toasting Sesame Seeds, And Cooking The Dumplings.

Variations

• I Sometimes Add A Splash Of Coconut Milk To The Cooking Water For A Tropical Aroma.

• For A Colorful Version, I Mix A Bit Of Matcha Powder Or Beet Powder Into The Dough.

• Instead Of Coating With Sugar, I’ve Served Them In A Sweet Ginger Syrup For A More Traditional Dessert Soup Style.

• I Use White Sesame Seeds When I Want A Milder, Less Intense Nutty Flavor.

• If I Want Something Crunchy, I Roll The Cooked Dumplings In Crushed Peanuts Or Toasted Coconut Flakes.

Storage/Reheating

The Uncooked Balls Freeze Wonderfully. I Store Them In A Single Layer With A Bit Of Dusting Flour, Then Transfer To A Bag Once Solid. They Cook Straight From Frozen In Just 3 Minutes After Floating.

Cooked Dumplings Are Best Enjoyed Immediately, But I’ve Stored Leftovers In The Fridge And Steamed Them For 5–6 Minutes To Reheat. I Don’t Recommend Microwaving, As It Can Alter The Texture.

FAQs

What Does “QQ” Mean In Asian Cooking?

“QQ” Refers To A Bouncy, Chewy Texture That’s Especially Common In Taiwanese And Chinese Foods. It’s The Perfect Word To Describe Sticky Rice Dough That’s Cooked Just Right.

Can I Use White Sesame Seeds Instead?

Yes, I’ve Used White Sesame Seeds For A Lighter Nutty Flavor. The Visual Impact Isn’t As Dramatic, But It Still Tastes Great.

Why Do I Cook Part Of The Dough Before Kneading?

Cooking A Small Portion Makes The Final Dough More Elastic And Chewy—Giving It That Desirable QQ Texture.

Can I Fill These Instead Of Coating Them?

You Can, But That Turns It Into Traditional Tang Yuan, Which Requires A Chilled Filling And Longer Prep. This Inside-Out Version Is Quicker And Still Tastes Like The Real Deal.

Is Sticky Rice Flour The Same As Regular Rice Flour?

No. Sticky Rice Flour (Also Called Glutinous Rice Flour) Is Made From Sweet Rice And Creates That Signature Chewy Texture. Regular Rice Flour Won’t Work For This Recipe.

Conclusion

Inside-Out Black Sesame Sticky Rice Balls Are My Go-To Dessert When I Crave Something Comforting, Chewy, And Deeply Nutty. With A Silky Soft Texture And Warm Sesame Coating, They’re Like A Hug In A Bowl. Whether I’m Celebrating Lunar New Year Or Just Want A Sweet Treat On A Rainy Day, These QQ Beauties Never Fail To Deliver. And Best Of All, They’re Easy Enough To Make Anytime The Craving Hits.

Inside-Out Black Sesame Sticky Rice Balls

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• Author: Mia
• Total Time: ~40–50 minutes
• Yield: 4 to 5 servings
• Diet: Gluten Free

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Description

These chewy and sweet sticky rice balls are filled with bold black sesame flavor and coated in rich sesame sugar—an easy twist on the beloved traditional tang yuan.

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Ingredients

Sticky Rice Balls:

1 1/2 cups (180g) sticky rice flour (glutinous rice flour), plus extra for dusting

1/4 cup (33g) powdered sugar

1/3 cup + 1 1/2 tbsp (100g) simmering water

2 1/2 tbsp (35g) vegetable oil

1–2 tbsp cold water

Black Sesame Sugar (makes extra):

1/2 cup (65g) black sesame seeds

1/2 cup (95g) granulated sugar

1/2 cup (95g) dark brown sugar

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Instructions

Make the Black Sesame Sugar:

Preheat oven to 400ºF (200ºC). Rinse black sesame seeds under running water, drain well, and spread evenly on a baking sheet.

Toast in the oven for 15–17 minutes, stirring every 3–4 minutes, until seeds are fragrant and crush easily between fingers.

Let cool completely.

Grind in two batches with granulated and brown sugars in a spice grinder until mixture resembles very fine cornmeal. Store in an airtight container in the fridge.

Make the Sticky Rice Dough:

Mix flour & sugar in a large bowl.

Pour hot water into the flour mixture and stir with a fork until lumpy.

Add vegetable oil and 1 tbsp cold water. Knead by hand until a soft, pliable, non-sticky dough forms. Add a bit more water or flour as needed.

Cook a small portion: Break off 1/5 of the dough, flatten, and microwave for 40–50 seconds until semi-translucent.

Knead cooked dough back into the rest until smooth and elastic.

Shape and Cook the Rice Balls:

Roll dough into a log and cut into 1 tsp-sized pieces. Roll into balls.

If not cooking immediately, dust with rice flour and freeze in an airtight container.

To cook: Bring a pot of water to a boil. Add balls and stir gently. Once they float, cook for an additional 2–3 minutes until puffed.

Drain and serve: Transfer to a bowl, sprinkle with a few tablespoons of black sesame sugar, and gently toss until the sugar melts into a glossy coating.

Notes

Use Thai sticky rice flour for the best texture (or Bob’s Red Mill as a backup).

“QQ” refers to the beloved chewy texture in many Asian desserts.

Dough can be made ahead and refrigerated for up to 2 days.

Frozen rice balls can go straight into boiling water—just extend cooking time by 1 minute.

To thicken the sesame coating, add 1/4 tsp cornstarch per 1 tbsp of sesame sugar before mixing with hot rice balls.

• Prep Time: ~30 minutes
• Cook Time: ~10 minutes (plus toasting time for sesame seeds)
• Category: Sweets, Noodle/Pasta/Rice
• Method: Boiling, Mixing
• Cuisine: Chinese, Taiwanese