Sesame ball

AI Gourmet Analysis

Overview

Zhimaqiu (shibamakyū) is a dim sum and confection made by wrapping bean paste or cream in a dough prepared with glutinous rice flour and similar ingredients, coating the surface with white sesame seeds, and deep-frying it. In Chinese, it is generally written as “芝麻球” (Traditional: 芝麻球, Simplified: 芝麻球, pinyin: zhīmaqiú), and in English-speaking regions it is also known as a sesame ball. It is known as a fried pastry in the Cantonese dim sum lineage, served not only as one item on the menus of tea houses and yum cha, but also as a fixture in Chinese-derived food cultures across Southeast Asia.

This article uses zhimaqiu served at Tuang Dim Sum in Bangkok, Thailand (the dish in the image) as a point of reference to describe its name, preparation, regional variations, and position within food culture.

Name and notation

In Japanese, it is distributed not only under the name “芝麻球” but also under common names such as “胡麻団子” and “ゴマ団子”. On Japanese-language menus at Chinese restaurants, the original-language “芝麻球” and the interpretive rendering “胡麻団子” tend to coexist. In the Chinese-speaking world, in addition to “芝麻球”, it may be treated by region or by shop as being in the same family as “煎堆 (jindui)”, though terminology and definitions are not necessarily uniform.

Characteristics

The visible characteristics of zhimaqiu are that it is a spherical fried sweet and that its surface is covered with numerous white sesame seeds. With heating, the sesame becomes fragrant, and the outer skin tends to finish thin and rather firm. Meanwhile, the inner dough, owing to the viscoelasticity derived from glutinous rice flour, tends to retain a mochi-like texture even as a hollow (cavity) forms.

In the specimen served at Tuang Dim Sum in Bangkok (image), the white sesame adheres evenly and the spherical shape is relatively well-formed. In general, such uniformity is influenced by factors such as dough hydration at shaping, frying-oil temperature, and frying technique while rotating the pieces.

Preparation

The basic method consists of kneading a dough based primarily on glutinous rice flour (糯米粉), enclosing a filling (traditionally lotus seed paste, red bean paste, black sesame paste, etc.) or various creams, moistening the surface with water to adhere white sesame seeds, and deep-frying to finish. During frying, temperature control determines both the coloration of the crust and the internal expansion; a near two-stage approach is sometimes used, in which the pieces are first expanded at a lower temperature and then colored at a higher temperature.

Depending on the formula, sugar and wheat starch and similar ingredients may be added, which changes how cracking appears in the crust, the bite, and the degree of hardening over time. Sweet fillings are the mainstream, but savory adaptations can also be found depending on region and shop.

On the hollow structure

The hollow seen in zhimaqiu is often explained as arising when the outer layer sets first during frying and becomes shell-like, while moisture inside is heated and expands. This produces a double texture: a thin crust on the outside and a mochi-like layer on the inside.

Geographic spread and reception in Southeast Asia

While zhimaqiu (sesame ball) is often discussed in connection with southern China (particularly Cantonese yum cha culture), it also spread to Southeast Asia alongside the movements of the Chinese diaspora, and came to be offered by dim sum shops, neighborhood bakeries, and as a stall-style snack. In urban areas of Thailand, Chinese-derived eateries have developed in diverse forms, and sesame balls may appear on menus as one dim sum item.

At dim sum shops such as Tuang Dim Sum in Bangkok, zhimaqiu is positioned as a “sweet dim sum” served in the flow of yum cha, and is often chosen between savory dishes or as a finishing item.

Serving styles

Serving styles vary by establishment: it may be plated alone on a small dish, or several pieces may be grouped in a steamer basket or on a plate. It is often served piping hot, though the core temperature may drop depending on holding after frying or delays before serving. When the filling is cream-based, a drop in temperature can readily change its viscosity and mouthfeel.

Nutritional and allergen considerations

Zhimaqiu is a fried sweet, and because its main ingredients include glutinous rice flour, sugar, sesame, and frying oil, it is generally high in energy density. Depending on the filling, the amounts of fat and carbohydrates may increase or decrease. Sesame can be an allergen, and cream-based fillings may contain milk ingredients or eggs. Some recipes also use wheat starch or wheat flour as auxiliary ingredients; therefore, ingredient confirmation is recommended for those with food allergies.

Positioning of zhimaqiu served at Tuang Dim Sum (Bangkok)

The zhimaqiu served at Tuang Dim Sum has, in appearance, an even coating of white sesame and a pale golden fry color. In dim sum shops, zhimaqiu is classified as “fried,” in contrast to steamed dim sum (such as siu mai and dumplings), and functions as an item that provides a textural accent and a sweet element. It can be regarded as an example of a standard Chinese-diaspora dim sum item being incorporated into local dining-out culture in Bangkok.