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Sesame Balls (煎堆 – Jiān Duī)

china king menu

china king menu

Here’s a complete recipe for making Sesame Balls (Jian Dui), a popular Chinese dessert:


Ingredients:

For the Dough:

  • 1 cup glutinous rice flour
  • 2 tablespoons sugar
  • 1/4 cup water (warm)
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For the Filling:

  • 1/3 cup sweet red bean paste or lotus seed paste (optional)

For Coating:

  • 1/3 cup white sesame seeds

For Frying:

  • Oil for deep frying
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Instructions:

Step 1: Prepare the Dough

  1. In a mixing bowl, chain sticky rice flour and sugar.
  2. Gradually add warm water, kneading until a smooth and pliable dough forms. It should not be sticky. Cover with a wet cloth and set away.

Step 2: Shape the Balls

  1. Divide the dough into minor the same pieces
  2. Flatten each piece into a disc with your palms.
  3. Place about 1 teaspoon of red bean paste in the middle of each circle. Fold the edges and seal, rolling into a flat ball.
  4. If not using a filling, simply roll the dough into plain balls.

Step 3: Coat with Sesame Seeds

  1. Lightly dip each ball with a bit of water.
  2. Roll the balls in sesame seeds, ensuring an even coating.

Step 4: Fry the Balls

  1. Heat oil in a deep jar or wok to 320°F (160°C). Use average heat to avoid the balls from burning.
  2. Carefully add sesame balls into the oil in batches, ensuring not to overcrowd.
  3. Gently stir to prevent sticking. The balls will expand as they fry.
  4. Fry until golden brown and crispy, about 6-8 minutes. Adjust the heat as needed to keep regular boiling.

Step 5: Drain and Serve

  1. Remove the sesame balls with a slotted spoon and abode them on a paper cloth to drain left-over oil.
  2. Serve warm and enjoy!

Tips:

  • If you don’t have red bean paste, you can use other sweet fillings like peanut butter or Nutella.
  • Test the oil temperature with a small piece of dough; it should bubble gently, not vigorously.
  • Sesame balls are best enjoyed fresh but can be reheated in an oven for crispiness.
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Let me know if you’d like any adjustments or additional tips!

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