jian dui

Famous dim sum fried sesame balls made with glutinous rice flour and filled with red bean paste; Also known as Jian Dui in Chinese.

Sesame Balls-Jian Dui

glutinous rice flour

g sugar

baking powder

white sesame seeds

red bean paste

water

rice flour

In a small bowl, take around 2 tablespoon of glutinous rice flour out and mix with around 10ml water. Knead to until smooth.

Bring some water to boil and then cook the small dough for around 2 to 3 minutes. Prepare a bowl with cold water on the side. Then the small dough is ready, transfer out and soak with cold water to cool down.

Prepare the small dough

In a large bowl, mix the left flour with sugar and baking powder. And then add the small dough in. Break with hand and slowly stir in water. Continue kneading until smooth dough.

Further shape the dough into long log and then divide into 20 equal portions. Shape each portion into a round ball.

Prepare the main dough

Shape the small glutinous rice balls into a bowl and then wrap around 1 teaspoon red bean paste in. Seal completely and shape into a around ball again.

Prepare two bowls: one with clean water and the other with sesame. Take one ball with one hand, quick dip with water and then roll the ball in sesame bowl with another hand. This is a personal tip to make the process easier. Press the balls several times so the sesame seeds can sticky to the surface. Repeat to finish all the sesame balls.

Assemble the sesame balls

Heat enough oil (at lest cover the balls) until 120 degree C (or you can test the temperature with a smaller ball). Carefully add the sesame balls, slow your fire immediately and slowly deep-fry the balls until slightly golden brown. Turn off fire; transfer out and absorb extra oil with paper. Cool down for several minutes and enjoy!

Frying the 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

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
.
🔎 Full written recipe: https://redhousespice.com/sesame-balls/
🎵 Music: Sailors Waltz by Ikson: https://youtu.be/oqLZg7RZNfM?feature=shared 
.
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

Unbelievably crunchy rice balls, coated in sesame seeds and filled with a satisfyingly chewy, subtly sweet, mochi-like center.

Super Easy Sesame Balls

A little less than 1/2 cup (110 milliliters) water

(50 grams) white sugar

(130 grams) glutinous rice flour

tsp (4 grams) neutral oil

(48 grams) white sesame

neutral oil (for frying)

Heat up a pot on the stove over low heat and pour in a pint of oil. Let it heat up until it’s hot.

Prep

On a pan over medium-high heat, mix the water and sugar until the sugar dissolves.

In a big bowl, mix glutinous rice flour with the sugar water which may be added in at any temperature. Mix until it’s clumpy, then add in 1 tsp of oil.

Use your hands to knead it into a smooth, firm dough ball. It shouldn’t be too saggy. The perfect texture of a sesame ball dough before it is fried should be smooth, elastic, and firm but not too dry or too soft.

If the dough sags, add glutinous rice flour to the dough ball 1/4 teaspoon at a time until it is firm but not too dry.

Dough

Split the dough into 6 pieces and roll them into spheres.

Toss it in sesame seeds. Repeat for the rest of the dough.

Shape

When the oil in the pot hits 250°F / 111°C, toss in the sesame balls. Flip continuously until they float, 10 mins.

Then, take turns submerging the balls in the hot oil with a sieve.

After the initial 20 minutes, gradually increase the oil temperature to 300°F / 148°C for the final 10 minutes of frying.

They should look round and light golden brown. Transfer them onto paper towels to absorb excess oil. Serve while warm and enjoy same day!If you&#39;ve tried this recipe, please let me know what you think in the comments below! And if you enjoyed it, don&#39;t forget to give it a thumbs up or share it with your friends! You can help my channel by tagging @vocabularyoffood in your cooks. ۶(◠ 。◠)۶

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