Sesame Balls

Name: Sesame Balls
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 200 g glutinous rice flour; 80 g red bean paste; 80 g sesame seeds; 40 g sugar; as needed oil — for frying; 80 ml water

25 minutes prep 45 minutes cook Serves 4 to 6 vegan, Lunar New Year

Sesame Balls, known as 'Jian Dui' in Mandarin, are a beloved staple at dim sum gatherings, where the clatter of carts signals a feast of small plates. This home version captures the essence of those bustling mornings, crafted with the same care and precision as those found in the finest dim sum parlors. Traditionally enjoyed during Lunar New Year for their golden hue and round shape, they symbolize prosperity and unity.

Biting into a Sesame Ball reveals a thin, crispy shell that gives way to a chewy, sweet interior of red bean paste. The nutty aroma of toasted sesame seeds envelops each bite, creating a delightful contrast with the mild sweetness. The experience is both textural and flavorful, perfect for sharing and savoring with tea.

Ingredients

200 gglutinous rice flour
80 gred bean paste
80 gsesame seeds
40 gsugar
as neededoil — for frying
80 mlwater

Method

In a large mixing bowl, combine 200 g of glutinous rice flour and 40 g of sugar. Gradually add 80 ml of water while stirring with a wooden spoon until a smooth dough forms. The dough should be soft but not sticky to the touch, indicating it's ready for shaping.
Divide the dough into small, equal portions, roughly the size of a golf ball. Flatten each portion in your palm to create a small disc. Place about 1 teaspoon of red bean paste (80 g total) in the center of each disc, then carefully fold the edges over the filling, rolling gently between your palms to form a smooth ball. Ensure the filling is completely enclosed to prevent it from leaking during frying.
Spread 80 g of sesame seeds evenly on a plate. Roll each dough ball in the sesame seeds, pressing gently to ensure they adhere well to the surface. The entire surface of each ball should be covered in sesame seeds for even cooking and flavor.
In a deep pot or wok, heat enough oil to submerge the sesame balls completely. Heat the oil over medium heat until it reaches about 170°C (340°F). To test, drop a small piece of dough into the oil; it should sizzle and rise to the surface slowly.
Carefully lower the sesame balls into the hot oil, a few at a time, to avoid overcrowding. Fry them gently, stirring occasionally with a slotted spoon to ensure even cooking. The sesame balls are done when they are golden brown and have expanded slightly, which should take about 5-7 minutes per batch.
Once cooked, remove the sesame balls from the oil and drain them on a plate lined with paper towels to remove excess oil. Let them cool slightly before serving. The exterior should be crisp and nutty from the sesame seeds, while the inside remains chewy with a sweet red bean filling.