Jian Dui: Crisp Fried Sesame Balls with Red Bean Paste
Inspired by techniques from NYT Cooking.
Glutinous rice dough wrapped around red bean paste, rolled in sesame seeds and fried until puffed and golden.
Always check the labels of the products you use.
Method
- 1
Make the dough. Mix the rice flour and salt in the bowl. Dissolve the sugar in the boiled water and pour it in, stirring with the spatula until crumbly. When it is cool enough to handle, knead into a smooth, soft dough, then cover and rest for 30 min.
- 2
Prepare the filling. Roll the red bean paste into 16 balls of about 15 g each.
- 3
Wrap. Divide the dough into 16 pieces. Press each into a 7 cm hollowed round in your palm, set a bean ball inside, close the dough over it and roll into a smooth ball with no cracks. Cracks let oil in and can make the balls burst.
- 4
Coat in sesame. Dip each ball briefly in the water, then roll it in the sesame seeds, pressing gently so they stick all over. Roll once more between your palms to fix the seeds in place.
- 5
Heat the oil. Pour oil into the pot to about 7 cm deep and heat to 175 °C. Reshape any balls that have flattened while you wait.
- 6
Fry. Lower in half the balls and fry for about 6 min, moving them constantly at first so they do not stick to the bottom, until they float, puff up and turn an even light golden. Keep the oil close to 175 °C.
- 7
Drain and serve. Lift onto the rack and fry the second batch. Serve warm or at room temperature on the same day.
Storage
Best on the day they are fried. Keep leftovers at room temperature for up to 1 day and re-crisp in a 180 °C (160 °C fan) oven for 6-8 min.
Free sugars
7.5 g per serving
15 % of the 50 g daily maximum · 30 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- spatula
- cling film
- small bowl of water
- shallow dish
- large heavy pot or wok
- deep-fry thermometer
- spider or slotted spoon
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 357 kcal |
| Protein | 5 g |
| Carbohydrate | 56.8 g |
| of which sugars | 7.6 g |
| of which free sugars | 7.5 g |
| Fat | 12.4 g |
| of which saturates | 1.3 g |
| Fibre | 1.9 g |
| Salt | 0.36 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
