Sesame Balls (Jian Dui)

A golden, crispy sesame-crusted shell hiding a chewy, mochi-like interior. When cut, steam escapes to reveal a melting bean paste center.

• Prep time: 40 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 854
• Protein: 15 g
• Carbs: 117 g
• Fat: 34 g

Ingredients

• 250 g Rice flour ( sifted )
• 100 g White sugar
• 180 ml Mineral water ( boiling )
• 100 g Sesame seed
• 750 ml Peanut oil ( for frying )
• 200 g Glutinous rice flour ( sifted )
• 150 g Red bean paste (Anko) ( divided into small balls )

Instructions

1. Syrup preparation

   Boil the mineral water with the white sugar. Stir until the liquid becomes perfectly clear. Let it cool slightly.

2. Dough preparation

   Mix the rice flour and glutinous rice flour in a large bowl. Pour the syrup over the flour mixture. Knead firmly until you get a smooth and supple ball. The texture should resemble an earlobe, without sticking to the fingers.

3. Shaping and filling

   Divide the dough into small balls. Hollow out the center with your thumb to form a cup, place a ball of red bean paste inside, then close by rolling gently between your palms.

4. Sesame coating

   Quickly dip each ball in a little water, then roll them in the sesame seeds. Press lightly so that the sesame seeds are well embedded in the dough.

5. Slow frying

   Heat the peanut oil to 150°C. Immerse the balls. As soon as they rise to the surface, press them gently with a slotted spoon to make them puff up. Remove when they are uniformly golden brown.

Chef's tips

• If the oil is too hot, the outside burns before the center is cooked. Keep it around 150°C.
• Press the balls against the sides of the wok with the skimmer; this forces the air inside to expand for a light, round ball.

Storage

Eat immediately to enjoy the crunch. Does not store well in the fridge as it hardens the dough.