Sesame Balls with Custard Filling Recipe

Golden, crispy, and irresistibly chewy—these sesame balls with custard filling are little bites of heaven. Think: a crackly sesame-coated shell giving way to soft, chewy glutinous dough, with a surprise inside—a silky pandan custard that’s fragrant, creamy, and just the right amount of sweet. Inspired by the beloved Asian street food classic, this version adds a lush twist with that tropical coconut-pandan custard tucked right in the middle. Trust me, you’ll want to eat them by the dozen.

Why You’ll Love This Recipe

• Sweet surprise inside: That luscious pandan custard filling is everything.
• Chewy perfection: Thanks to glutinous rice flour and mashed potatoes, the texture is delightfully bouncy.
• Fragrant flavors: Pandan, coconut, and condensed milk come together for an aromatic treat.
• Crunch meets cream: Crispy sesame-coated shell + creamy center = snack-time magic.
• Party favorite: These are always a hit at potlucks and celebrations.

Recipe Snapshot

Feature	Details
Category	Dessert
Cuisine	Asian-inspired, Fusion
Prep Time	25 minutes
Cook Time	15 minutes
Chill Time	1 hour
Total Time	1 hour 40 minutes
Yield	About 20 sesame balls
Focus Keyword	sesame balls with custard filling

Ingredients

Let’s break down what you’ll need for this show-stopping dessert.

For the Custard Filling:

• Coconut milk – Adds richness and a smooth, tropical base.
• Condensed milk – For sweetness and that creamy texture we adore.
• Cornstarch – Helps thicken the custard beautifully.
• Pandan juice – Offers that signature green hue and earthy aroma.
• Egg yolks – Makes the filling ultra creamy and velvety.
• Salt – Balances the sweetness just right.
• Sugar – Enhances flavor and helps with that glossy finish.
• Pandan extract or green food coloring – Optional, but adds pop and aroma.

For the Dough:

• Glutinous rice flour – The secret to that chewy, mochi-like bite.
• Mashed potatoes – Makes the dough tender and pliable.
• Boiling-hot water – Activates the starches and binds the dough.
• Pandan extract – Adds color and subtle fragrance.
• Sugar – Slightly sweetens the outer layer.

Scroll down for the full printable recipe card!

How to Make Sesame Balls with Custard Filling

Ready to roll? Let’s walk through this together. It’s easier than it looks—and super fun!

Step 1: Make the Custard Filling

In a saucepan over medium heat, whisk together the coconut milk, condensed milk, cornstarch, pandan juice, egg yolks, salt, sugar, and pandan extract (if using). Stir continuously—this part’s all about patience and love—until the mixture thickens into a glossy custard.

Pop it in the fridge for at least 1 hour to firm up. Trust me, cold custard is so much easier to handle when filling the dough.

Step 2: Make the Dough

In a large bowl, combine the glutinous rice flour, mashed potatoes, sugar, pandan extract, and boiling-hot water. Stir with a wooden spoon or spatula until it forms a soft, smooth dough. It should feel slightly tacky but not sticky. If it’s dry, add a touch more hot water; too wet, sprinkle in a bit more flour.

Step 3: Shape the Balls

Pinch off a small piece of dough and flatten it in your palm. Place a chilled spoonful of custard filling in the center, then gently wrap the dough around it and seal the edges. Roll it between your hands to shape it into a neat ball.

Dip each ball briefly in water, then roll it in a shallow bowl of sesame seeds until evenly coated. They’ll look like little pearls!

Step 4: Fry to Perfection

Heat oil to 250°F (low and slow is key here!). Carefully drop in the sesame balls and fry until golden brown and crispy. Keep them moving so they cook evenly. You’ll know they’re done when they float and have a deep, toasty color.

Let them drain on a wire rack or paper towel—and try not to eat them all at once.

Pro Tips

• Chill the custard well—this helps with shaping.
• Use damp hands when forming the dough to prevent sticking.
• Fry on low heat so the dough cooks through without burning the sesame crust.

Flavor Variations

• Chocolate Lava Filling: Swap pandan for cocoa powder and a splash of vanilla.
• Ube Dream: Use ube extract instead of pandan for a purple twist.
• Matcha Cream: Add a teaspoon of matcha powder to the custard for a green tea vibe.

Serving Suggestions

Serve sesame balls with custard filling warm with:

• Hot green tea or Thai iced tea
• A dusting of powdered sugar or a drizzle of sweetened condensed milk
• As a dessert after a savory Asian meal—hello dim sum dreams!

Make-Ahead & Storage

You can make the custard and dough a day ahead! Just store both separately in the fridge, and assemble right before frying.

Leftovers

These are best fresh, but leftovers can be stored in an airtight container at room temp for 1 day, or in the fridge for up to 3 days.

Freezing

Want to prep ahead? Freeze the shaped, uncooked sesame balls on a tray. Once solid, transfer them to a freezer bag. Fry straight from frozen—just add an extra minute or two.

Reheating

Pop them in an air fryer at 300°F for 5–6 minutes or reheat in the oven until warmed through. Avoid microwaving—they’ll get soggy!

FAQ

Can I use store-bought custard?
You can, but homemade pandan custard really takes this to the next level.

What oil is best for frying sesame balls?
Neutral oils like vegetable or canola work best—they won’t overpower the flavor.

Can I bake these instead of frying?
Frying gives the best texture, but you can bake at 375°F for 20–25 mins. Just note they won’t be quite as crispy.

Why do my sesame balls fall apart while frying?
It’s usually due to air pockets or the dough being too thin. Make sure the dough seals completely around the filling!

Final Thoughts

These sesame balls with custard filling are more than just a dessert—they’re a nostalgic, melt-in-your-mouth moment that brings joy with every bite. Whether you’re serving them for Lunar New Year, a weekend tea party, or just because you deserve something delicious, this recipe’s sure to wow. So grab your glutinous rice flour and let’s make some magic.