fried sesame balls

Gooey dough filled with red bean paste and coated with crispy sesame seeds, Chinese sesame balls are simply delightful! Learn how to make them to perfection.

Sesame Balls (Jian Dui/煎堆)

glutinous rice flour (divided)

white sugar

water (just boiled)

tsp neutral cooking oil

red bean paste

tbsp glutinous rice flour

sesame seeds (raw

Neutral cooking oil (for deep frying (see note 2))

Put about two thirds of the glutinous rice flour into a mixing bowl. Add sugar and mix well. Pour hot water over and mix with chopsticks until a sticky mass forms.

Add the remaining one third of glutinous rice flour in two batches. Mix with chopsticks, then combine with your hand to form a soft dough that doesn’t stick easily to your hands (see note 3).

Finally, add oil and knead it into the dough. It will become smoother and completely sticky-free.

Make the dough

Roll the dough into a rope then cut it into 12 equal parts. Shape each piece into a ball.

Divide red bean paste (or the filling of your choice), into 12 equal portions (about 1 tablespoon each). Roll them into balls as well.

Shape a dough ball into a bowl shape. Place a piece of filling in the middle. Gently push the dough upwards to wrap around the filling tightly. Seal completely at the top, making sure there isn’t any leakage.

Shape the balls

In a small bowl, mix 1 tablespoon of glutinous rice flour with about ½ cup (120ml) of water. Put sesame seeds into another bowl.

Briefly roll an assembled ball in the flour-water mixture to wet it all over. Then transfer it to the sesame bowl. Move the bowl in a circular motion so that the ball rolls and gets covered by the seeds.

Gently press the ball all around to make sure all the seeds stick to the dough securely.

Coat the balls

Pour oil, enough to fully submerge the sesame balls, into a saucepan/wok for deep-frying. Heat it until it reaches 250°F/120°C.

Gently slide in the balls. Do not overcrowd them as they will expand. Fry in batches if necessary. Use medium-low heat to fry. Move the balls around with a spoon to prevent sticking.

Once they start floating on the surface, gently press them down with a slotted spoon so that they are submerged in the oil all the time.

When the balls expand about 1½ times bigger than their original size, turn the heat up to high so it reaches about 320°F/160°C. Continue frying the balls, while pressing them down, for a short period until the sesame seeds become golden (see note 4).

Transfer the balls out to a plate lined with a paper towel to absorb any excess oil. Let them sit for a few minutes before serving.

Fry the balls

You can keep leftovers, inside airtight bags/containers, in the fridge for up to 3 days, or in the freezer for 3 months.

Reheat them in a preheated oven at 375°F/190°C for about 8 minutes (defrost first if frozen), or in an air fryer preheated at 375°F/190°C for 3 minutes.

Store &amp; reheat

https://www.youtube.com/watch?v=Qpzay_yDzFA

After watching this video, I high recommend you read my written recipe post (https://redhousespice.com/sesame-balls/) which includes many tips to help you cook sesame balls SAFELY and successfully. Please do not skip!
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⭐️ Ingredients:
- FOR THE DOUGH
2 cups (230g) glutinous rice flour, divided (use two thirds to mix with hot water, then add the remaining one third)
¼ cup (55g) white sugar
⅔ cup (160g) hot water, just boiled
1 tsp neutral cooking oil
- FOR THE FILLING
¾ cup (180g) red bean paste (https://redhousespice.com/red-bean-paste/)
- FOR COATING
1 tbsp glutinous rice flour, mixed with ½ cup (120ml) of water
⅓ cup (35 g) sesame seeds, raw or lightly toasted
- FOR DEEP_FRYING
Neutral cooking oil, enough to submerge the balls
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🔎 Full written recipe: https://redhousespice.com/sesame-balls/
🎵 Music: Sailors Waltz by Ikson: https://youtu.be/oqLZg7RZNfM?feature=shared 
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0:00 Make the dough
0:42 Divide the dough & filling
0:55 Assemble the balls
1:15 Coat the balls
1:27 Deep-fry the balls

Sesame Balls (煎堆/芝麻球) with Red Bean Paste Filling

This recipe for Chinese Fried Sesame Balls (Jian Dui) features a puffed up chewy, crunchy, crisp dough ball made from glutinous rice flour, fried until golden and studded with sesame seeds. It&#39;s enjoyed during Chinese New Year as a sign of prosperity.

Chinese Fried Sesame Balls (Jian Dui)

rice flour

g sugar

water

tsp coconut oil (melted, or vegetable oil)

g sesame seeds (white

C peanut oil oil

Add sugar and water to a bowl to make a syrup. Stir to dissolve.

Add glutinous rice flour.

Add coconut oil and knead with your hands to form a smooth dough.

Cover dough with cling wrap and let it rest for 15 minutes.

Divide dough into 8 equal portions and roll into balls.

Place sesame seeds into a small bowl.

Place the dough ball into the bowl with sesame seeds, cover with a 2nd bowl and tightly grip while vigorously shaking to coat the dough ball.

Roll the dough ball between your palms to secure the sesame seeds.

Frying the sesame balls:

Add frying oil to a pot or small saucepan.

Place thermometer in the oil to check the temperature.

When the hot oil reaches 120°C, add in the dough balls and let them sit for 30-40 seconds, then gently stir to prevent them from sticking to the bottom.

They should sit in oil (120°C) for about 10 minutes, at a low temp so the dough balls will expand larger.

After 5 minutes, they should float. Once the balls float, begin pressing on the balls, squishing them so they expand.

Increase the heat and continue pressing the dough balls until they don&#39;t bounce back to their round shape.

Stop pressing on the dough and fry until golden brown. At oil temp 190°-200°C, the exterior shell will be crisp.

Check by tapping on the ball to see if it's crisp.

Remove from the oil with a slotted spoon and drain on paper towel.

Serve immediately.

Make the sesame ball dough:

Love the crispy exterior and chewy texture of the Jian Dui!!  I have a difficult experience of making it.  With your clear description of making it, hope this is very helpful.

I was lucky to try fried sesame balls last year around New Year's - what a fun recipe!  I had no idea how they were made, but this feels like something I can do here.  Maybe we'll start a new tradition in our house!!

I would love to enjoy these at New Year! They look so delicious!

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