Name: Fried Sesame Seed Cakes with Sweet Filling
Prep time: 20 min
Cook time: PT-487073H54M56S
Total time: PT-487073H54M56S
Cuisine: Asian
Ingredients: 1 cup all-purpose flour (120g); 2 tablespoons sugar (28g); ½ teaspoon salt; ¼ cup warm water (60ml); 1 tablespoon vegetable oil (15ml); ½ cup red bean paste (120g); 1 teaspoon vanilla extract (optional); 1 cup sesame seeds (120g); Vegetable oil for deep frying

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Why You’ll Love This Recipe

This recipe combines the irresistible crunch of sesame seeds with the soft, sweet center of red bean paste, making each bite an exciting blend of savory and sweet. The dough is light and crispy, while the filling provides a smooth, sweet contrast. Plus, the process is straightforward, requiring only a few basic ingredients and simple steps. Whether you’re an experienced cook or new to frying, this recipe is easy to follow and results in a delightful treat every time.

Ingredients

1 cup all-purpose flour (120g)
2 tablespoons sugar (28g)
½ teaspoon salt
¼ cup warm water (60ml)
1 tablespoon vegetable oil (15ml)
½ cup red bean paste (120g)
1 teaspoon vanilla extract (optional)
1 cup sesame seeds (120g)
Vegetable oil for deep frying

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Dough:
In a mixing bowl, combine the flour, sugar, and salt. Gradually add the warm water and vegetable oil, mixing until a dough forms. Knead the dough until smooth, then wrap it in plastic wrap and chill for 30 minutes.
Prepare the Filling:
In a bowl, combine the red bean paste with vanilla extract, if using. Roll the filling into small balls, about 1 teaspoon each, and set aside.
Shape the Cakes:
Divide the chilled dough into equal portions. Roll each piece into a small circle. Place a ball of filling in the center of each circle, fold the dough over the filling, and seal the edges tightly.
Coat the Cakes in Sesame Seeds:
Roll each sealed cake in sesame seeds until well-coated on all sides.
Fry the Cakes:
Heat vegetable oil in a frying pan over medium heat. Carefully add the cakes to the hot oil and fry for 3-4 minutes on each side, or until golden brown. Remove the cakes and drain them on paper towels.
Serve:
Let the cakes cool slightly before serving. Enjoy warm for the best taste and texture.

Servings and Timing

Servings: 6-8 cakes
Prep time: 20 minutes (plus chilling time)
Cook time: 12-16 minutes (depending on batch size)
Total time: 40-45 minutes

Variations

Swap the Filling: Instead of red bean paste, you can use sweetened lotus seed paste, chocolate, or even peanut butter for a different flavor.
Vegan Version: Omit the vanilla extract and replace the vegetable oil with a neutral oil such as coconut oil for a vegan-friendly option.
Add Coconut: Roll the cakes in shredded coconut along with or instead of sesame seeds for a tropical twist.

Storage/Reheating

Storage: These cakes are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. They may lose their crispiness, but they will still taste delicious.
Freezing: You can freeze the fried cakes for up to a month. Place them in a freezer-safe container, and when ready to eat, reheat in an oven at 350°F (175°C) for about 10-12 minutes until crispy.
Reheating: To restore the crispness, reheat in the oven or a toaster oven. You can also briefly fry them again for 1-2 minutes on each side to bring back their golden crunch.

FAQs

1. Can I use a different type of filling?

Yes, you can experiment with other fillings like sweet potato paste, chocolate, or even fruit preserves. Just make sure the filling is thick enough to stay inside the dough.

2. Can I make these ahead of time?

While they are best served fresh, you can make the dough and filling in advance and store them separately in the refrigerator for up to 2 days. Assemble and fry the cakes when ready to serve.

3. How do I prevent the filling from leaking out while frying?

Ensure that the edges of the dough are sealed tightly. You can pinch the edges together and even twist them slightly to create a stronger seal. If the dough is too thin, it may also cause the filling to leak, so ensure that it’s thick enough.

4. Is there a non-fried method to cook these cakes?

While frying gives them the signature crispy exterior, you could try baking them at 375°F (190°C) for about 15-20 minutes, turning them halfway through, although the texture will differ from the fried version.

5. Can I use a different type of oil for frying?

Yes, you can use any neutral-flavored oil like canola oil, sunflower oil, or peanut oil for frying. Just avoid oils with strong flavors that might overpower the taste of the cakes.

6. Can I substitute the red bean paste with something else?

Yes, you can substitute red bean paste with other sweet fillings such as sweetened black sesame paste, lotus seed paste, or even a mixture of sweetened mashed potatoes.

7. Do I need to use warm water for the dough?

Yes, warm water helps activate the dough and makes it easier to knead. It also helps the dough come together faster. However, room temperature water will work if you don’t have warm water on hand.

8. How do I know when the cakes are perfectly fried?

The cakes should be golden brown on both sides and crispy on the outside. You can test one cake by cutting it in half to check if the filling is heated through and the dough is cooked inside.

9. Can I bake these cakes instead of frying?

You can bake them, though they will not have the same crispy, golden texture that frying provides. If you bake, brush the cakes with oil and bake at 375°F (190°C) for 12-15 minutes, or until golden brown.

10. How long do these cakes stay fresh?

These cakes are best enjoyed within a day or two after frying. However, you can store them at room temperature for 1-2 days or refrigerate them for up to 3 days, though they may lose some of their crispiness.

Conclusion

Fried Sesame Seed Cakes with Sweet Filling are the perfect treat to satisfy both your sweet and savory cravings. Crispy on the outside and filled with a rich, smooth red bean paste, these cakes are a delightful indulgence. Whether you’re sharing them with family and friends or enjoying them as a solo snack, they are sure to become a favorite recipe.

Fried Sesame Seed Cakes with Sweet Filling

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Fried Sesame Seed Cakes with Sweet Filling offer a delicious balance of crispy sesame-coated dough and a smooth, sweet red bean paste filling. These cakes are a popular treat in Asian street food culture, perfect for any occasion.

Author: Amy
Prep Time: 20 minutes (plus chilling time)
Cook Time: 12-16 minutes (depending on batch size)
Total Time: 40-45 minutes
Yield: 6-8 cakes
Category: Dessert
Method: Frying
Cuisine: Asian
Diet: Vegetarian

Instructions

Prepare the Dough: In a mixing bowl, combine the flour, sugar, and salt. Gradually add the warm water and vegetable oil, mixing until a dough forms. Knead the dough until smooth, then wrap it in plastic wrap and chill for 30 minutes.
Prepare the Filling: In a bowl, combine the red bean paste with vanilla extract, if using. Roll the filling into small balls, about 1 teaspoon each, and set aside.
Shape the Cakes: Divide the chilled dough into equal portions. Roll each piece into a small circle. Place a ball of filling in the center of each circle, fold the dough over the filling, and seal the edges tightly.
Coat the Cakes in Sesame Seeds: Roll each sealed cake in sesame seeds until well-coated on all sides.
Fry the Cakes: Heat vegetable oil in a frying pan over medium heat. Carefully add the cakes to the hot oil and fry for 3-4 minutes on each side, or until golden brown. Remove the cakes and drain them on paper towels.
Serve: Let the cakes cool slightly before serving. Enjoy warm for the best taste and texture.