Jian Dui Sesame Balls

How to Make Jian Dui Sesame Balls

1. 1

   Step 1: Make the glutinous rice dough

   In a heatproof bowl, whisk the glutinous rice flour and granulated sugar to combine. Gradually pour in the boiling water while stirring with a spatula or chopstick until a shaggy dough forms; when cool enough to handle, add 1 tablespoon vegetable oil and knead briefly until smooth and pliable. Cover the dough tightly with plastic wrap and let it rest for 15–20 minutes to hydrate and relax.

   For this step

   • 2 cupsGlutinous (sweet) rice flour
   • 2 tbspGranulated sugar
   • 3/4 cupBoiling water
   • 1 tbspVegetable oil (for dough)
   
2. 2

   Step 2: Portion dough and prepare filling

   Divide the red bean paste into 18 equal portions (about 1 tablespoon / 15 g each) and roll into smooth balls; set aside. Divide the rested dough into 18 equal pieces (about 20–25 g each). Flatten a dough piece into a thin disc, place a red bean ball in the center, then carefully seal and roll between your palms into a smooth sphere, ensuring no gaps or cracks.

   For this step

   • 1 cupSweet red bean paste (anko), smooth
   
3. 3

   Step 3: Coat balls with sesame seeds

   Spread the white sesame seeds in a shallow bowl. Lightly dampen each filled ball by wetting your fingertips (or brushing with a few drops of water) and roll the ball in the sesame seeds, pressing gently so seeds adhere evenly. Work quickly so the dough surface remains pliable and all balls are coated.

   For this step

   • 3/4 cupWhite sesame seeds
   
4. 4

   Step 4: Deep-fry until puffed and golden

   Heat the frying oil in a heavy pot to 325–335°F (160–168°C) — medium heat; if you don't have a thermometer, oil should shimmer but not smoke. Fry the sesame balls in small batches (4–5 at a time) so they have room to puff, gently stirring and rolling them with a slotted spoon so they cook evenly; they will sink then float and should take about 5–7 minutes per batch to become evenly golden and puffed. Maintain temperature between batches; lower the heat if they brown too quickly, and remove to a wire rack lined with paper towels to drain.

   For this step

   • 6 cupsNeutral oil for deep-frying (vegetable, canola, or peanut)
   
5. 5

   Step 5: Finish and serve

   Let the sesame balls rest 3–5 minutes off the heat so the interior sets slightly. Serve warm for best texture; store any leftovers in an airtight container at room temperature and eat within a day, reheating briefly in a low oven (300°F/150°C) or air fryer to crisp.
   

1. In a heatproof bowl, whisk the glutinous rice flour and granulated sugar to combine. Gradually pour in the boiling water while stirring with a spatula or chopstick until a shaggy dough forms; when cool enough to handle, add 1 tablespoon vegetable oil and knead briefly until smooth and pliable. Cover the dough tightly with plastic wrap and let it rest for 15–20 minutes to hydrate and relax.
2. Divide the red bean paste into 18 equal portions (about 1 tablespoon / 15 g each) and roll into smooth balls; set aside. Divide the rested dough into 18 equal pieces (about 20–25 g each). Flatten a dough piece into a thin disc, place a red bean ball in the center, then carefully seal and roll between your palms into a smooth sphere, ensuring no gaps or cracks.
3. Spread the white sesame seeds in a shallow bowl. Lightly dampen each filled ball by wetting your fingertips (or brushing with a few drops of water) and roll the ball in the sesame seeds, pressing gently so seeds adhere evenly. Work quickly so the dough surface remains pliable and all balls are coated.
4. Heat the frying oil in a heavy pot to 325–335°F (160–168°C) — medium heat; if you don't have a thermometer, oil should shimmer but not smoke. Fry the sesame balls in small batches (4–5 at a time) so they have room to puff, gently stirring and rolling them with a slotted spoon so they cook evenly; they will sink then float and should take about 5–7 minutes per batch to become evenly golden and puffed. Maintain temperature between batches; lower the heat if they brown too quickly, and remove to a wire rack lined with paper towels to drain.
5. Let the sesame balls rest 3–5 minutes off the heat so the interior sets slightly. Serve warm for best texture; store any leftovers in an airtight container at room temperature and eat within a day, reheating briefly in a low oven (300°F/150°C) or air fryer to crisp.