Fried Sesame Balls with Glutinous Rice Flour
Crackly sesame-coated shells give way to a chewy, hollow interior around a sweet red bean center.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher
Allergens
Sesame
These fried sesame balls, known as jian dui, pair a chewy glutinous rice dough with a sweet red bean paste filling, all rolled in crunchy sesame seeds. Deep frying at a controlled temperature causes the balls to puff dramatically, creating the signature hollow center. They're a common sight at dim sum restaurants and Lunar New Year gatherings.
Ingredients
- 2 cups glutinous rice flour
- 1/4 cup sugar
- 3/4 cup boiling water
- 2 tablespoons vegetable oil
- 1 cup sweetened red bean paste
- 1 cup raw sesame seeds
- 2 tablespoons water, for coating
- 4 cups vegetable oil, for frying
Method
-
In a large bowl, whisk the glutinous rice flour and sugar together.
-
Pour in the boiling water and stir with a spatula until a rough, sticky dough forms.
-
Add the vegetable oil and knead the dough with your hands until smooth, soft, and no longer sticking to your fingers, about 3 minutes.
-
Cover the dough with plastic wrap and let it rest for 15 minutes.
-
Divide the red bean paste into 12 equal portions, about 1 tablespoon each, and roll each into a smooth ball.
-
Divide the rested dough into 12 equal pieces and roll each into a ball.
-
Flatten one dough ball into a disc in your palm, place a red bean ball in the center, and gently wrap the dough around the filling, pinching and rolling to seal completely.
-
Repeat with the remaining dough and filling, keeping finished balls covered with a damp towel.
-
Pour the sesame seeds into a shallow bowl. Lightly wet each filled ball with a few drops of water, then roll it in the sesame seeds, pressing gently so the seeds adhere evenly over the entire surface.
-
Heat the vegetable oil in a stock pot to 300°F, using a thermometer to monitor the temperature.
-
Gently lower 4 to 5 sesame balls into the oil and fry, keeping the temperature steady around 300°F, pressing them lightly with a slotted spoon against the side of the pot to encourage puffing.
-
Once the balls float and begin to expand, raise the oil temperature to 325°F and continue frying, turning occasionally, until golden brown and fully puffed, 5 to 7 more minutes.
-
Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with the remaining balls.
-
Let cool slightly before serving warm.
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Fried Sesame Balls with Glutinous Rice Flour
These fried sesame balls, known as jian dui, pair a chewy glutinous rice dough with a sweet red bean paste filling, all rolled in crunchy sesame seeds. Deep frying at a controlled temperature causes the balls to puff dramatically, creating the signature hollow center. They're a common sight at dim sum restaurants and Lunar New Year gatherings.
1 hr 5 min 12 sesame balls 245 cal
Ingredients
- 2 cups glutinous rice flour
- 1/4 cup sugar
- 3/4 cup boiling water
- 2 tablespoons vegetable oil
- 1 cup sweetened red bean paste
- 1 cup raw sesame seeds
- 2 tablespoons water, for coating
- 4 cups vegetable oil, for frying
Method
- 1
In a large bowl, whisk the glutinous rice flour and sugar together.
- 2
Pour in the boiling water and stir with a spatula until a rough, sticky dough forms.
- 3
Add the vegetable oil and knead the dough with your hands until smooth, soft, and no longer sticking to your fingers, about 3 minutes.
- 4
Cover the dough with plastic wrap and let it rest for 15 minutes.
- 5
Divide the red bean paste into 12 equal portions, about 1 tablespoon each, and roll each into a smooth ball.
- 6
Divide the rested dough into 12 equal pieces and roll each into a ball.
- 7
Flatten one dough ball into a disc in your palm, place a red bean ball in the center, and gently wrap the dough around the filling, pinching and rolling to seal completely.
- 8
Repeat with the remaining dough and filling, keeping finished balls covered with a damp towel.
- 9
Pour the sesame seeds into a shallow bowl. Lightly wet each filled ball with a few drops of water, then roll it in the sesame seeds, pressing gently so the seeds adhere evenly over the entire surface.
- 10
Heat the vegetable oil in a stock pot to 300°F, using a thermometer to monitor the temperature.
- 11
Gently lower 4 to 5 sesame balls into the oil and fry, keeping the temperature steady around 300°F, pressing them lightly with a slotted spoon against the side of the pot to encourage puffing.
- 12
Once the balls float and begin to expand, raise the oil temperature to 325°F and continue frying, turning occasionally, until golden brown and fully puffed, 5 to 7 more minutes.
- 13
Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with the remaining balls.
- 14
Let cool slightly before serving warm.