Sesame Balls (Jian Dui, Red Bean Filled)
Sesame balls (jian dui) — chewy glutinous rice balls rolled in sesame, fried until puffed and hollow-crisp, with sweet red bean paste inside. The dim-sum and Lunar New Year classic.
Prep Time30m
Cook Time15m
Yield12 balls
CuisineCantonese
Ingredients
- Glutinous rice flour 200g
- Sugar 40g
- Warm water 150ml (adjust)
- Red bean paste 180g (12 tsp-sized balls)
- White sesame seeds ½ cup
- Neutral oil for deep frying
- A little extra water (to help sesame stick)
Steps
- Dissolve sugar in warm water; mix into glutinous rice flour to a soft, pliable dough (like earlobe). Rest 10 min.
- Divide dough into 12; flatten each, wrap a red-bean ball, seal and roll smooth.
- Lightly wet each ball and roll in sesame, pressing so seeds adhere.
- Heat oil to 150°C (low). Fry balls gently, turning, 8–10 min; they will puff and float. Press lightly with a ladle to encourage hollow puffing.
- Raise heat briefly at the end to golden and crisp the shell; drain. Cool 2 min before eating (filling is molten).
Tips
LOW oil first is the secret: high heat sets the shell before it puffs, giving dense balls. Gentle low frying + light pressing creates the hollow, chewy-crisp texture. Press sesame on firmly so it doesn’t shed in the oil.
