Sesame Balls – Jian Dui Recipe

Introduction

Sesame Balls, or Jian Dui, are a beloved traditional Chinese pastry featuring a crispy, golden exterior coated in sesame seeds and a sweet, soft filling inside. These delightful treats are perfect as a snack or dessert and can impress both family and guests with their satisfying texture and flavor.

Ingredients

• 1.5 cup glutinous rice flour
• 80 g sugar (about 1/3 cup + 2 tbsp)
• 100 ml water (plus 10 ml more if needed, about 1/3 cup + 1 tbsp)
• 1 cup roasted white sesame seeds
• Filling as needed (commonly red bean paste)
• Water for dipping
• More glutinous rice flour for dusting
• Oil for frying

Instructions

1. Step 1: Prepare the small dough by mixing around 2 tablespoons of glutinous rice flour with approximately 15 ml of water in a small bowl. Knead until smooth.
2. Step 2: Bring water to a boil and cook the small dough for 2 to 3 minutes. Prepare a bowl of cold water on the side. Once cooked, transfer the small dough into the cold water, then combine it with the remaining glutinous rice flour.
3. Step 3: In a large bowl, mix the remaining flour with sugar. Add the small dough, break it apart by hand, and gradually stir in water. Knead until you form a smooth dough.
4. Step 4: Shape the dough into a long log and divide it into 20 equal portions. Roll each portion into a round ball.
5. Step 5: Flatten each small dough ball, place about 1 teaspoon of your chosen filling (such as red bean paste) in the center, then carefully seal and reshape into a smooth ball.
6. Step 6: Prepare two bowls: one with clean water and the other with sesame seeds. Dip each filled ball quickly in water, then roll it in sesame seeds, pressing gently to ensure the seeds stick well. Repeat for all balls.
7. Step 7: Heat enough oil in a deep pan to fully submerge the balls, heating to about 120°C (250°F). Carefully add the sesame balls, lower the heat immediately, and deep-fry slowly until they turn slightly golden brown.
8. Step 8: Remove the balls from oil and drain on paper towels to absorb excess oil. Allow to cool for several minutes before serving.

Tips & Variations

• Use red bean paste or lotus seed paste as filling for authentic flavor, or experiment with sweetened black sesame paste or peanut butter for variety.
• Maintaining a low frying temperature ensures the balls cook evenly without burning the sesame seeds.
• If dough feels too sticky, dust your hands lightly with glutinous rice flour to handle it easily.

Storage

Store sesame balls in an airtight container at room temperature for up to 1 day for the best texture. For longer storage, keep them in the refrigerator for up to 2 days and reheat in a low oven or toaster oven to restore crispiness. Avoid microwaving as it can make the exterior chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of glutinous rice flour?

No, regular rice flour does not have the sticky, chewy texture needed for sesame balls. Glutinous rice flour is essential for the proper consistency.

How do I know when the oil is at the right temperature for frying?

You can use a thermometer to reach about 120°C (250°F) or test by frying a small piece of dough: it should bubble and rise slowly without burning immediately.

Sesame Balls – Jian Dui Recipe

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These traditional Chinese Sesame Balls, also known as Jian Dui, are golden, crispy, and delightfully chewy treats filled with sweet red bean paste. Made from glutinous rice flour, coated in roasted white sesame seeds, and deep-fried until crispy, they offer a perfect balance of crunchy exterior and soft, sweet interior. A beloved festive dessert and snack, perfect for sharing with family and friends.

• Author: Clara
• Prep Time: 30 mins
• Cook Time: 15 mins
• Total Time: 45 mins
• Yield: 20 sesame balls 1x
• Category: Dessert
• Method: Frying
• Cuisine: Chinese

Ingredients

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For the Dough

• 1.5 cups glutinous rice flour
• 80 grams sugar (about 1/3 cup + 2 tbsp)
• 100 ml water (about 1/3 cup + 1 tbsp), plus 10 ml more for adjusting
• More glutinous rice flour for dusting

For the Coating

• 1 cup roasted white sesame seeds
• Water for dipping

For the Filling

• Red bean paste (about 1 teaspoon per ball, quantity as needed)

For Frying

• Oil for deep frying (enough to cover the sesame balls)

Instructions

1. Prepare the small dough: In a small bowl, take about 2 tablespoons of glutinous rice flour and mix with approximately 15 ml water. Knead the mixture until it becomes a smooth dough.
2. Cook the small dough: Bring some water to a boil in a pot. Drop the small dough into the boiling water and cook for about 2 to 3 minutes until it’s cooked through. Prepare a bowl with cold water nearby to transfer the cooked dough immediately to stop cooking.
3. Combine the doughs: Transfer the cooked small dough out of the boiling water and add it into the remaining glutinous rice flour. In a large bowl, mix the flour with sugar. Break the small dough with your hands and stir slowly while adding water gradually. Knead the combined mixture until a smooth and elastic dough forms. Adjust water if necessary.
4. Shape the dough: Roll the dough into a long log and divide it into 20 equal portions. Shape each portion into a round ball.
5. Fill the sesame balls: Flatten each dough ball in your palm, place about 1 teaspoon of red bean paste in the center, then wrap the dough around the filling, sealing completely to form a smooth ball again.
6. Coat the balls with sesame seeds: Prepare two bowls, one with clean water and one with roasted sesame seeds. Dip each filled ball quickly into the water, then roll it in sesame seeds with your other hand. Press several times to ensure the sesame seeds stick well to the surface. Repeat until all balls are coated.
7. Fry the sesame balls: Heat enough oil in a deep pan or wok to fully immerse the balls. Heat the oil to around 120°C (about 250°F), verified with a thermometer or by testing with a small dough ball. Carefully add the sesame balls into the hot oil. Reduce the heat immediately to low and deep-fry the balls slowly until they turn a light golden brown, ensuring they cook through.
8. Drain and cool: Turn off the heat, transfer the fried sesame balls to a paper towel-lined plate to absorb excess oil. Allow them to cool for several minutes before serving. Enjoy the crispy, chewy, and sweet sesame balls warm or at room temperature.

Notes

• The temperature of the oil should be maintained low after adding the balls to allow the inside to cook thoroughly without burning the exterior.
• You can substitute red bean paste filling with lotus seed paste or black sesame paste as preferred.
• If the dough feels too dry, add water in small increments until it becomes pliable.
• Make sure to press sesame seeds firmly onto the surface to prevent them from falling off during frying.
• Glutinous rice flour is essential for the chewy texture; do not substitute with regular rice flour.
• Store leftover sesame balls in an airtight container and reheat by steaming to regain their chewy texture.

Keywords: Sesame Balls, Jian Dui, Chinese Dessert, Glutinous Rice Flour, Red Bean Paste, Fried Dessert, Traditional Snack