Get ready to transport your taste buds to the bustling streets of China with these irresistible Jian Dui - golden, crispy sesame balls that are guaranteed to make your mouth water! These delectable treats are more than just a dessert; they're a magical combination of chewy glutinous rice dough, sweet red bean paste, and a crunchy sesame seed exterior that will have you craving more with every single bite. Whether you're a seasoned home cook or a curious food adventurer, this recipe will unlock the delicious world of traditional Chinese street food right in your own kitchen.
Prep Time: 1 hrs
Cook Time: 20 mins
Total Time: 1 hrs 20 mins
Cuisine: Chinese
Serves: 12 balls
Ingredients
- 2 cups glutinous rice flour
- 1/2 cup water
- 1/2 cup red bean paste
- 1/2 cup sesame seeds
- Oil for frying
Instructions
- Begin by gathering all your ingredients: 2 cups of glutinous rice flour, 1/2 cup of water, 1/2 cup of red bean paste, 1/2 cup of sesame seeds, and oil for frying.
- In a mixing bowl, combine the glutinous rice flour with the water. Mix well until you form a smooth and pliable dough. If the dough is too dry, add a little more water, a tablespoon at a time.
- Once the dough is ready, cover it with a damp cloth to prevent it from drying out while you prepare the filling.
- Take the red bean paste and divide it into 12 equal portions, rolling each portion into a small ball. Set these aside on a plate.
- Now, take the prepared dough and divide it into 12 equal pieces as well. Roll each piece into a ball, then flatten it into a disc shape using your palms.
- Place a ball of red bean paste in the center of each disc of dough. Carefully fold the edges of the dough over the filling, pinching to seal it completely. Roll the filled ball gently between your palms to smooth it out.
- Once all the balls are filled and shaped, prepare for frying. In a deep frying pan or wok, heat enough oil over medium heat to submerge the balls (about 2-3 inches deep).
- While the oil is heating, spread the sesame seeds on a plate. Roll each ball in the sesame seeds, coating them evenly.
- When the oil is hot (you can test it by dropping a small piece of dough in; it should sizzle), carefully add the sesame balls to the oil, a few at a time, to avoid overcrowding.
- Fry the balls for about 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides. Make sure the oil temperature remains steady; adjust the heat as necessary.
- Once cooked, remove the sesame balls from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
- Allow the sesame balls to cool slightly before serving. They are best enjoyed warm, with a crispy exterior and a sweet, chewy filling.
Tips
- Dough Consistency is Key: Ensure your glutinous rice flour dough is smooth and pliable. If it's too dry, add water gradually to prevent cracking.
- Keep Dough Covered: Always keep your dough covered with a damp cloth to prevent it from drying out while you're working.
- Oil Temperature Matters: Maintain a consistent medium heat when frying. Too hot, and the outside burns while the inside remains uncooked; too cool, and the balls absorb too much oil.
- Don't Overcrowd the Pan: Fry in small batches to ensure even cooking and maintain oil temperature.
- Sesame Seed Coating: Roll the balls generously in sesame seeds for maximum crunch and authentic flavor.
- Drain Excess Oil: Use paper towels to absorb extra oil after frying, keeping your sesame balls crisp and not greasy.
- Serve Warm: These are best enjoyed shortly after cooking when the exterior is crispy and the filling is warm and gooey.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
