Sesame Seed Balls (jian dui)
🧾 Ingredients (serves 4)
For the dough:
• 200g glutinous rice flour
• 150ml warm water
• 50g sugar
• 1 tbsp vegetable oil
For the filling:
• 120g sweet red bean paste (or lotus seed paste)
For coating & frying:
• 100g white sesame seeds
• Oil for deep frying
Method
1. Make the dough:
• Dissolve sugar in warm water.
• Add glutinous rice flour and oil, mix into a smooth, pliable dough.
• Cover and rest for 15 minutes.
2. Shape the balls:
• Divide dough into 12 portions (~30g each).
• Flatten each piece and fill with ~10g red bean paste.
• Seal and roll into smooth balls.
3. Coat with sesame:
• Lightly dampen each ball with water.
• Roll in sesame seeds until fully coated.
• Press gently to help seeds stick.
4. Fry:
• Heat oil to 150–160°C (low-medium heat).
• Fry balls slowly, stirring gently to keep them moving.
• Cook until golden and puffed (about 6–8 minutes).
• Drain on paper towels.
💡 Tips
• Low heat is key: Too hot and the balls will burst or brown too fast.
• Seal well: Prevent filling from leaking during frying.
• Sesame sticking: Slightly wet dough helps seeds adhere better.
• Storage: Best eaten fresh. If storing, reheat in oven to crisp up
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