Chinese Fried Sesame Seed Balls with Red Bean Paste Filling (Jian Dui)
Sesame seed balls are a popular Chinese dessert made with sesame seeds, glutinous rice flour, and sugar with red bean paste filling. The balls are then fried until they are golden brown.
1cupwhite sesame seedstoasted or not toasted, moist them with water
4cupsvegetable oil
Instructions
Pre-soak and Make the red bean paste
To make red bean paste, you must start with dried red beans. I use one cup of red beans, which is enough to fill around twenty sesame balls. Soak the beans overnight to unfold their starches. Then, rinse them and bring them to a boil in 2 cups of water.
1 cup red beans, 2 cups water
Once boiling, lower the heat to medium and simmer the beans for 20-30 minutes. Drain the beans and blend them. You might need to add a splash of water if the blender gets stuck.
Once blended to smoothness, transfer the blended beans to a pan and add sugar. I use half a cup of sugar per cup of beans. Cook until thick and let it cool until manageable.
1/2 cup granulated sugar
Divide the bean paste into portions (20 portions) and form balls. Store them in the fridge until you’re ready to assemble the sesame balls.
Make the glutinous dough
Add water to a pot and bring it to a boil. Dissolve three-quarters of a cup of sugar into the water to form a light syrup.
1 1/3 cups boiling hot water, 3/4 cup granulated sugar
Sift the glutinous flour into a mixing bowl and add the sugary water in increments while mixing. I use a silicone spatula so that the dough doesn’t stick. Once a smooth dough forms, I recommend adding just half a tablespoon of cooking oil to give the dough a glossy feel. The oil prevents the dough from drying as well!
Like with all doughs, letting this one sit for at least ten minutes is important. That way, the dough relaxes and hydrates. Form the balls by molding the dough with your hands over a flour-dusted surface and cover the balls with plastic film to prevent the dough from drying and cracking.
Assembling and frying
Every dough ball will have its own bean paste core, so use a measuring cup, your thumb or the handle of a kitchen utensil to create a dimple or indention on each ball. Be careful not to pierce them through. Then, fill each dough ball with the bean paste core. Gently, close the dough balls and pinch to seal the dough. Rolling the balls one last time is a great way to guarantee an even size and shape.
Roll the balls in the moistened sesame seeds until fully covered. Generously! No blank spots.
1 cup white sesame seeds
Make sure you have a large enough frying pan with at least three inches of cooking oil (4 cups). Use a kitchen thermometer to make sure the oil reaches 350°F (176°C) and fry the balls in small batches. 4-5 balls at a time. Don’t leave the frying pan unattended — instead, stir the balls often to guarantee an even cooking and the loveliest golden-brown color.
4 cups vegetable oil
Remove the sesame balls from the oil and let them rest over paper towels to remove the excess oil.
Let it cool and serve.
Notes
You can skip making the red bean paste, by buying ready-made from the store