• Facebook
  • Instagram
  • Pinterest

China Sichuan Food

Chinese Recipes and Eating Culture

  • Recipes
    • All Time Popular
    • Sichuan Food
    • Staple| Rice|Noodles
    • Pork
    • Beef & Lamb
    • Chicken & Poultry
    • Fish & Seafood
    • Egg & Dairy
    • Salad & Cold dishes
    • Beverages & Tea
    • Dessert
    • Soup
    • Vegan
    • Vegetarian
  • Pantry
  • Blog
  • About
    • PRIVACY POLICY
  • Video
  • How to
  • Hot Pot
    • Chinese Hot Pot e-Cookbook

Sesame Balls-Jian Dui

March 3, 2015 78 Comments

Jump to Recipe Print Recipe

Famous dim sum  fried sesame balls with glutinous rice flour and red bean paste; Also known as Jian Dui in Chinese.

fried sesame balls
Chinese sesame balls

Let me guess, have you ever tried those fried sesame balls in dim sum halls? Possibly yes! Those sesame balls usually are served to enjoy between savory dim sum dishes with various sizes. In fact, sesame ball is a very common breakfast dish popular far beyond Guangdong cuisine (cause the popularity). It gets several nicknames in Chinese—Jian Dui or Ma Tuan. We usually have this as breakfast during my high school time. Then more and more popular healthy ideas come into life, so we did not cook it frequently in following years. However when it comes to holiday, a small batch of sesame balls will bring almost every guest back to old memories. I feel it is necessary to record how to make this fried sesame balls at home. It is a tradition to make some dishes with glutinous rice (sweet sticky rice) for Chinese people. For example we have Chinese rice dumplings (Zongzi) for Dragon Boat Festival,Chinese tteok for Middle Autumn day, sesame rice dumpling for Lantern Festival and NianGao for Spring Festival. Glutinous rice is gluten free rice with lower production relatively in China. Chinese people treasure the healthy value of sticky rice and thus providing various yummy dishes not only for holidays, but also daily desserts and breakfast- like glutinous rice balls with coconut, mixed congee and glutinous rice balls with crushed peanuts.

fried sesame balls

Have you ever tried to make those sesame balls at home? And succeeded? Haha, I guess some of you guys might have tried, but ended with frustration. To make the perfect sesame balls, here are some tips Elaine would love to share publicly.

  1. About the glutinous rice flour: water milling is a traditional processing technique used in many Asian countries. We used to water mill the soaked glutinous rice at home with a stone mill in the back yard. Water milled glutinous rice flour usually has fine texture. So firstly you will need water milled glutinous rice flour.
  2. About how much water: the ratio between the flour and water should be between 5:2 or 2:1. If too much water added, the balls will collapse completely after deep-frying. If too little water added, the shaping process will be quite difficult and the balls may explode during deep-frying process.
  3. About how much sugar: the restaurant version usually calls for a ratio of 5:2 (flour: sugar). I know people are matching their sugar intake each day. We can only slightly reduce the amount of sugar for home made version.  The lack of sugar will not only influence the taste, but also the golden brown color.
  4. How to avoid explosion during the deep-frying process: You may have this experience: you made perfect balls with red bean filling, check the oil temperature very well but still you get the balls explode and oil sprinkle almost everywhere in your kitchen. The key skill here is to boil around 1/10 of your flour firstly and then mix with the remaining flour. When glutinous rice flour meet heat or hot water, it becomes sticky, which can prevent explosion in deep-frying process if the oil temperature is well controlled.
  5. Then next question: how to control the oil temperature? If you get a kitchen thermometer, heat the oil around 120 degree C. But relax if you do not have one. Just throw a smaller glutinous ball into the oil, start deep-frying when you will see lots of small bubble around. I would strongly suggest watching the video as I instructed lots of details about how to deep-fry the sesame balls. Higher oil temperature will burn the surface while the inner side keeps uncooked. However lower oil temperature cannot bring you a perfect golden brown color.
  6. When to stop fire —I would suggest transferring the balls out when they are slightly golden brown or medially golden brown because the left heat will darken the color in following minutes. We call this as “后油” effect in Chinese, literally mean after deep-frying effect.

fried sesame balls
sesame balls
Here is the video and click like please if it gives some inspiration to you. And do not forget to subscribe my youtube channel since I will create more video recipes in the year of 2015. Only if you guys like video of course.

5 from 6 votes
Print
Sesame Balls-Jian Dui
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Famous dim sum fried sesame balls made with glutinous rice flour and filled with red bean paste; Also known as Jian Dui in Chinese.
Course: Breakfast, Dessert, dim sum
Cuisine: Chinese
Keyword: Jian Dui, Sesame
Servings: 20 Making around 20 fried sesame balls
Calories: 109 kcal
Author: Elaine
Ingredients
  • 1.5 cup glutinous rice flour
  • 80 g sugar , about 1/3 cup+ 2 tbsp.
  • 100 ml water or 10ml more for adjusting , include the water for small dough, around 1/3 cup+ 1 tbsp.
  • 1/2 teaspoon baking powder , optional
  • 1 cup roasted white sesame seeds , homemade instructions here
  • red bean paste , or other filling as needed
  • water for dipping
  • more glutinous rice flour for dusting
  • oil for frying
Instructions
Prepare the small dough
  1. In a small bowl, take around 2 tablespoon of glutinous rice flour out and mix with around 10ml water. Knead to until smooth.
  2. Bring some water to boil and then cook the small dough for around 2 to 3 minutes. Prepare a bowl with cold water on the side. Then the small dough is ready, transfer out and soak with cold water to cool down.
Prepare the main dough
  1. In a large bowl, mix the left flour with sugar and baking powder. And then add the small dough in. Break with hand and slowly stir in water. Continue kneading until smooth dough.
  2. Further shape the dough into long log and then divide into 20 equal portions. Shape each portion into a round ball.
Assemble the sesame balls
  1. Shape the small glutinous rice balls into a bowl and then wrap around 1 teaspoon red bean paste in. Seal completely and shape into a around ball again.
  2. Prepare two bowls: one with clean water and the other with sesame. Take one ball with one hand, quick dip with water and then roll the ball in sesame bowl with another hand. This is a personal tip to make the process easier. Press the balls several times so the sesame seeds can sticky to the surface. Repeat to finish all the sesame balls.
Frying the balls
  1. Heat enough oil (at lest cover the balls) until 120 degree C (or you can test the temperature with a smaller ball). Carefully add the sesame balls, slow your fire immediately and slowly deep-fry the balls until slightly golden brown. Turn off fire; transfer out and absorb extra oil with paper. Cool down for several minutes and enjoy!
Recipe Notes

For larger batches, re-frying before serving.

Nutrition Facts
Sesame Balls-Jian Dui
Amount Per Serving
Calories 109 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 1mg0%
Potassium 54mg2%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 4g4%
Protein 2g4%
Calcium 79mg8%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Chinese sesame balls
Chinese sesame ballsChinese sesame balls

Filed Under: Breakfast, dessert and bakery, dim sum, Featured, Recipes, Vegan, video

« Roasted Mushroom with Cumin
Hong Kong Egg Tarts »

You may also like

egg tart recipe-Hong Kong style

Hong Kong Egg Tarts

shrimp egg foo young | chinasichuanfood.com

Shrimp Egg Foo Young

kimchi fried rice

Kimchi Fried Rice

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Angela Kirschner says

    May 25, 2020 at 9:24 pm

    5 stars
    Hi, thank you so much for sharing this recipe. I lived in Canada and used to have them in Chinese restaurant Now living in Brazil the Chinese places don’t have them. It was perfect and I’ve been making them many times. Since I do t have the bean paste I filled them with guava paste or dried figs and walnuts and dried, dates and walnuts. I will not stop making them. ❤️

    Reply
    • Elaine says

      June 21, 2020 at 8:22 am

      Thank you Angela for this feedback. Your filling with walnuts and dried figs sound really interesting. Happy cooking!

      Reply
  2. Grace says

    June 7, 2020 at 9:17 pm

    What kind of oil do you use for frying?

    Reply
    • Elaine says

      June 11, 2020 at 7:47 am

      It should be sunflower seed oil. I don’t like corn oil very much.

      Reply
  3. Ary says

    August 29, 2020 at 6:14 pm

    Please consider adding all metric measurements!! So confusing to have cups and metric in one recipe 🙁

    Reply
    • Elaine says

      September 2, 2020 at 8:01 am

      Nice suggestion. I will update it soon.

      Reply
  4. Karen Stewart says

    February 8, 2021 at 2:38 am

    5 stars
    Made these today. Very excited to find they taste just like I hoped they would. I have only ever eaten these at the Mandarin. I could not have made this recipe without these instructions. I made the rough bean paste with the skins and all. So good.

    Reply
    • Elaine says

      February 9, 2021 at 9:48 pm

      Thanks Karen for this wonderful feedback. I am so happy to be helpful.

      Reply
  5. Karen Stewart says

    February 10, 2021 at 4:11 am

    5 stars
    I have to make another batch. They disappeared so quickly. Such a lovely recipe! So delicious.

    Reply
    • Elaine says

      February 17, 2021 at 11:38 am

      Thanks Karen!! This is super comforting.

      Reply
« Older Comments

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Subscribe for Updates

Most Popular

Homestyle Mai Fun

homestyle mei fun | chinasichuanfood.com

Chinese Egg Noodles- Handmade Version

Chinese egg noodles--handmade

Red Braised Pig Trotter

red braised pig trotter|China Sichuan Food

Chinese Pantry

homemade meat floss

Homemade Meat Floss

Sichuan peppercorn introduction and buying tips

Sichuan Peppercorn

Homemade boba pearls|chinasichuanfood.com

How to Make Boba Pearls at Home

Five Spice Powder—Basic Homemade Version

Chinese Five Spice Powder—Basic Homemade Version

ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. All images & content are copyright protected. Please do not use only images without prior permission. 图片和文字未经授权,禁止转载和使用。

Copyright © 2021 · Privacy Policy

Copyright © 2021 · Foodie Pro Theme on Genesis Framework · WordPress · Log in