When reminiscing about sweet childhood treats, Tang Ma Yuan (also known in some places as Tang Ma Qiu, or Sesame Sugar Balls) definitely tops the list.
Fresh out of the fryer, piping hot and golden-brown, these perfectly round balls pile up on the plate—a sight that brings instant delight. Biting into the thin shell coated with sesame seeds comes with a crisp "crunch." The outer layer is light and non-greasy, revealing a hollow center. The glutinous rice inside is soft, pillowy, and gently sweet, offering a satisfyingly chewy bite without sticking to your teeth.
Making them takes true craft: glutinous rice flour is kneaded into neat dough balls, generously rolled in white sesame seeds, and then slowly fried in hot oil. Watching them swell up into golden orbs as the nutty, sweet aromas of sesame and rice drift through the alleyways is a pleasure in itself.
It offers no overly complex flavors, yet with its simple perfection—crisp on the outside, soft and chewy on the inside—it remains a comforting classic loved from childhood onward.
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