Jian Dui 煎堆 (Crispy Chewy Sesame Balls)
Jian Dui 煎堆 (Crispy Chewy Sesame Balls)
Ingredients
For the Dough
- 185 g water
- 60 g sugar
- 165 g glutinous rice flour, + 2 tablespoons
- 13 g neutral cooking oil, such as sunflower oil
For the Filling
- 3/4 cup red bean paste/peanut paste/black sesame paste or lotus seed paste, (200g total)
Other
- 1/2 cup sesame seeds, untoasted and raw
- as needed water, for dipping
- as needed glutinous rice flour, extra
- as needed neutral cooking oil, for frying, such as sunflower oil
Instructions
- 1
In a large mixing bowl, combine 185g water, 60g sugar, 165g glutinous rice flour (+ 2 tablespoons), and 13g neutral cooking oil. Mix the ingredients together using chopsticks until a shaggy dough forms.
⏱️ 5 min
- 2
Transfer the dough to a clean surface and knead by hand until it becomes smooth and elastic, able to stretch without breaking easily. Divide the dough into 10 equal pieces. Roll each piece into a small log or rectangular shape.
⏱️ 10 min
- 3
Take your chosen filling (3/4 cup or 200g total) and divide it into 10 equal portions, rolling each portion into a small ball.
⏱️ 5 min
- 4
Take one piece of the prepared dough and flatten it into a disc or cup shape in the palm of your hand. Place one pre-rolled filling ball into the center of the dough disc. Carefully bring the edges of the dough up and around the filling, pinching and sealing the seams completely to enclose the filling. Roll the filled dough into a smooth, uniform ball between your palms. Repeat for all 10 balls.
⏱️ 10 min
- 5
Briefly dip each assembled dough ball into a small bowl of water. Transfer the wet dough ball to a bowl containing 1/2 cup of untoasted and raw sesame seeds. Roll the ball around in the sesame seeds, gently pressing, until it is fully and evenly coated. Repeat for all remaining balls.
⏱️ 5 min
- 6
Heat a sufficient amount of neutral cooking oil (like sunflower oil) in a deep pot or wok for deep frying. The oil should be hot and bubbling when the balls are added.
⏱️ 5 min
- 7
Carefully place a few sesame balls into the hot oil, ensuring not to overcrowd the pot. Fry the sesame balls, continuously stirring or rotating them with a slotted spoon or spider strainer, to ensure even cooking and puffing. Continue frying until the sesame balls are golden brown and crispy on the outside.
⏱️ 10 min
- 8
Once fried, remove the sesame balls from the oil using a slotted spoon or spider strainer and place them in a colander lined with paper towels or on a wire rack to drain any excess oil.
⏱️ 5 min
- 9
Serve the crispy chewy sesame balls warm.
Kitchen Tools
Nutrition Facts (per serving)
Jian Dui 煎堆 (Crispy Chewy Sesame Balls)
For the Dough
- 185 g water
- 60 g sugar
- 165 g glutinous rice flour, + 2 tablespoons
- 13 g neutral cooking oil, such as sunflower oil
For the Filling
- 3/4 cup red bean paste/peanut paste/black sesame paste or lotus seed paste, (200g total)
Other
- 1/2 cup sesame seeds, untoasted and raw
- as needed water, for dipping
- as needed glutinous rice flour, extra
- as needed neutral cooking oil, for frying, such as sunflower oil
Instructions
- 1
In a large mixing bowl, combine 185g water, 60g sugar, 165g glutinous rice flour (+ 2 tablespoons), and 13g neutral cooking oil. Mix the ingredients together using chopsticks until a shaggy dough forms.
⏱️ 5 min - 2
Transfer the dough to a clean surface and knead by hand until it becomes smooth and elastic, able to stretch without breaking easily. Divide the dough into 10 equal pieces. Roll each piece into a small log or rectangular shape.
⏱️ 10 min - 3
Take your chosen filling (3/4 cup or 200g total) and divide it into 10 equal portions, rolling each portion into a small ball.
⏱️ 5 min - 4
Take one piece of the prepared dough and flatten it into a disc or cup shape in the palm of your hand. Place one pre-rolled filling ball into the center of the dough disc. Carefully bring the edges of the dough up and around the filling, pinching and sealing the seams completely to enclose the filling. Roll the filled dough into a smooth, uniform ball between your palms. Repeat for all 10 balls.
⏱️ 10 min - 5
Briefly dip each assembled dough ball into a small bowl of water. Transfer the wet dough ball to a bowl containing 1/2 cup of untoasted and raw sesame seeds. Roll the ball around in the sesame seeds, gently pressing, until it is fully and evenly coated. Repeat for all remaining balls.
⏱️ 5 min - 6
Heat a sufficient amount of neutral cooking oil (like sunflower oil) in a deep pot or wok for deep frying. The oil should be hot and bubbling when the balls are added.
⏱️ 5 min - 7
Carefully place a few sesame balls into the hot oil, ensuring not to overcrowd the pot. Fry the sesame balls, continuously stirring or rotating them with a slotted spoon or spider strainer, to ensure even cooking and puffing. Continue frying until the sesame balls are golden brown and crispy on the outside.
⏱️ 10 min - 8
Once fried, remove the sesame balls from the oil using a slotted spoon or spider strainer and place them in a colander lined with paper towels or on a wire rack to drain any excess oil.
⏱️ 5 min - 9
Serve the crispy chewy sesame balls warm.