Easy Fried Sesame Balls (Jian Dui) Recipe - Chinese Pastry

Name: Easy Fried Sesame Balls (Jian Dui) Recipe - Chinese Pastry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: Chinese
Ingredients: 1 cup Glutinous Rice Flour; 1/4 cup Granulated Sugar; 1/2 cup Water (Warm, or as needed to form dough); 1/2 cup Black Sesame Paste (For filling); 1/2 cup White Sesame Seeds (For coating); 3 cups Vegetable Oil (For deep frying)

Learn how to make delicious fried sesame balls (Jian Dui / Ma Qiu) filled with rich black sesame paste. This easy Chinese pastry recipe is perfect for dim sum at home, inspired by WoonHeng. Follow these straightforward steps for a delightful dessert or snack. The video emphasizes using a candy thermometer for optimal frying.

#Dim Sum

#Chinese Pastry

#Sesame Balls

#Jian Dui

#Ma Qiu

#Dessert

#Snack

#Fried

Golden Fried Sesame Balls Ready to Serve

Recipe Information

20m

Prep Time

15m

Cook Time

35m

Total Time

Servings

Medium

Chinese

English

Nutrition (per serving)

350

Calories

Protein

40g

Carbs

20g

Fat

Sesame Balls Frying in Hot Oil

Ingredients

Glutinous Rice Flour
1 cup
Granulated Sugar
1 cup

Water
(Warm, or as needed to form dough)
1 cup
Black Sesame Paste
(For filling)
1 cup
White Sesame Seeds
(For coating)
1 cup
Vegetable Oil
(For deep frying)
3 cups

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Uncooked Sesame Balls Coated in Seeds

Instructions

0/6 completed

1
In a bowl, combine glutinous rice flour and sugar. Gradually add warm water, mixing until a smooth, pliable dough forms. Knead for a few minutes until it's uniform.
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5m
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In a bowl, combine glutinous rice flour and sugar. Gradually add warm water, mixing until a smooth, pliable dough forms. Knead for a few minutes until it's uniform.
5m
Adjust water amount slightly if dough is too sticky or dry.
2
Divide the dough into equal small portions. Flatten each portion into a disc, place a small amount of black sesame paste in the center, then carefully gather the edges and seal to form a ball.
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10m
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Divide the dough into equal small portions. Flatten each portion into a disc, place a small amount of black sesame paste in the center, then carefully gather the edges and seal to form a ball.
10m
Ensure the filling is completely enclosed to prevent leakage during frying.

3
Gently roll each filled ball in white sesame seeds, ensuring it's evenly coated on all sides. Press lightly so the seeds adhere well.
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5m
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Gently roll each filled ball in white sesame seeds, ensuring it's evenly coated on all sides. Press lightly so the seeds adhere well.
5m
Lightly moisten the dough ball before coating if seeds aren't sticking.
4
Heat vegetable oil in a deep pot or wok to 160°C (325°F). Use a candy thermometer to accurately monitor and maintain the oil temperature for best results.
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5m
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Heat vegetable oil in a deep pot or wok to 160°C (325°F). Use a candy thermometer to accurately monitor and maintain the oil temperature for best results.
5m
Blindly guessing oil temperature can lead to splatters and uneven cooking. A thermometer is key!
5
Carefully place a few sesame balls into the hot oil, ensuring not to overcrowd the pot. Fry in batches, gently pressing and rotating them with a slotted spoon to help them puff up and cook evenly, until golden brown and crispy, about 3-5 minutes per batch.
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15m
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Carefully place a few sesame balls into the hot oil, ensuring not to overcrowd the pot. Fry in batches, gently pressing and rotating them with a slotted spoon to help them puff up and cook evenly, until golden brown and crispy, about 3-5 minutes per batch.
15m
Keep the oil temperature consistent to avoid over-browning or undercooking.

6
Remove the fried sesame balls from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve warm and enjoy!
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2m
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Remove the fried sesame balls from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve warm and enjoy!
2m
Best enjoyed fresh and warm for optimal crispiness.