Kitchen Recipe Collection
Sesame Balls (Jian Dui)
A classic dim sum and bakery treat. Deep-fried glutinous rice balls covered in white sesame seeds, boasting a crispy, nutty exterior, a chewy mochi-like shell, and a sweet red bean filling.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- medium
- Cuisine
- Chinese
Ingredients
Scaled for 6 servings
- 2 cups glutinous rice flour
- 1/2 cup brown sugar
- 3/4 cup boiling water
- 1 cup sweet red bean paste (store-bought)
- 1 cup white sesame seeds
- Oil for deep frying
Equipment
- Wok for frying
Instructions
- 1
Dissolve Sugar
Dissolve the brown sugar completely in the boiling water.
- 2
Make Dough
Pour the hot sugar water into the glutinous rice flour. Stir with chopsticks, then knead into a smooth, pliable dough.
- 3
Prepare Filling
Roll the sweet red bean paste into small balls (about the size of a marble).
- 4
Portion Dough
Pinch off a piece of dough (about the size of a ping-pong ball) and flatten it into a disc.
- 5
Stuff
Place a red bean ball in the center. Pinch the dough closed around it and roll it into a perfectly smooth ball with no cracks.
- 6
Coat in Sesame
Dip the ball quickly in water, then roll it in a bowl of white sesame seeds. Press firmly so the seeds adhere to the dough.
- 7
Heat Oil
Heat oil in a wok to a LOW temperature, about 300°F (150°C). If the oil is too hot, they will explode.
- 8
Fry Gently
Drop the balls in. They will sink to the bottom. Fry gently for 3-4 minutes.
- 9
Press and Puff
As they begin to float, use the back of a spatula or a strainer to gently press the balls down against the side of the wok. This pushes air inside, causing them to puff up and expand.
- 10
Crisp
Continue pressing, rolling, and frying for another 5 minutes until they have expanded significantly and the sesame seeds are golden brown.
- 11
Drain
Remove and drain on paper towels.
- 12
Serve
Serve warm. They should be hollow inside, crispy outside, and chewy in the middle.
Cooking Tips
- The pressing technique during frying is the secret to sesame balls. It forces them to expand, creating the hollow interior and crispy shell.
- Always start with low oil temperature. High heat will cause the outside to burn and the trapped steam inside to literally explode the ball.
Variations
- Hollow Balls: Some street vendors make massive sesame balls with no filling at all, relying entirely on the pressing technique to make them huge and hollow.
Nutrition Estimate
250 calories · 4g protein · 38g carbs · 9g fat · 2g fiber per serving
