📝 About This Recipe
A celebrated staple of Cantonese dim cuisine, Jian Dui are delightful fried pastries known for their 'smiling' appearance and contrasting textures. These golden globes feature a crisp, sesame-encrusted exterior that gives way to a chewy, mochi-like dough and a luscious, nutty heart of sweet lotus seed paste. Perfectly balanced between savory and sweet, they are a symbolic treat representing luck and expansion during the Lunar New Year.
🥗 Ingredients
The Dough
- 250 grams Glutinous rice flour (sifted, also known as sweet rice flour)
- 25 grams Wheat starch (helps provide a crispier structure)
- 100 grams Granulated sugar (dissolved in hot water)
- 180 ml Boiling water (must be boiling to partially cook the starch)
- 1 tablespoon Vegetable oil (neutral flavor, for the dough)
The Protein Filling
- 150 grams Sweet lotus seed paste (can substitute with red bean paste)
- 30 grams Roasted walnuts (finely crushed for added texture)
The Coating and Frying
- 1/2 cup Raw white sesame seeds (ensure they are untoasted)
- 1/4 cup Water (for dipping the balls to help seeds stick)
- 4-5 cups Neutral frying oil (such as peanut, canola, or vegetable oil)
👨🍳 Instructions
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1
In a small bowl, combine the sweet lotus seed paste with the crushed roasted walnuts. Mix thoroughly until the nuts are evenly distributed, then divide the mixture into 15 small balls (about 10-12g each). Set aside on a tray.
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2
In a large heat-proof mixing bowl, whisk together the glutinous rice flour and wheat starch.
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3
Dissolve the sugar into the boiling water. While the water is still steaming hot, pour it gradually into the flour mixture, stirring constantly with a pair of chopsticks or a spatula until a shaggy dough forms.
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4
Add the tablespoon of oil to the dough. Once cool enough to handle, knead the dough by hand for about 5 minutes until it is smooth, pliable, and has the consistency of soft playdough or an earlobe.
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5
Divide the dough into 15 equal portions (roughly 35-40g each). Cover them with a damp cloth to prevent the dough from drying out and cracking.
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6
Take one piece of dough and roll it into a smooth ball. Use your thumb to create a deep indentation in the center, forming a small cup shape with even walls.
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7
Place a ball of the lotus-walnut filling into the center. Gently push the dough upwards to enclose the filling, pinching the top to seal it completely. Roll it between your palms to ensure a perfectly smooth sphere.
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8
Quickly dip the filled ball into a bowl of water, then immediately roll it in the white sesame seeds until fully coated. Press the seeds firmly into the dough with your hands so they don't fall off during frying.
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9
Heat the frying oil in a wok or deep pot to 300°F (150°C). It is crucial to start with medium-low heat to allow the balls to expand without burning.
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10
Gently lower the sesame balls into the oil. Let them sit for 2-3 minutes until they begin to float to the surface.
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11
Once they float, use a slotted spoon or a spatula to gently press the balls down into the oil and roll them against the side of the pot. This 'pressing' technique is the secret to making them expand and become hollow and light.
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12
Continue to fry for another 8-10 minutes, increasing the heat slightly toward the end to 350°F (175°C) to achieve a deep golden brown color and a crisp shell.
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13
Remove the balls with a slotted spoon and drain them on a wire rack or paper towels. Let them cool for 5 minutes before serving, as the filling will be extremely hot.
💡 Chef's Tips
Always use boiling water for the dough; cold water will result in a brittle dough that cracks during frying. If the sesame seeds are falling off, you aren't pressing them firmly enough into the moist dough before frying. Maintain a steady temperature; if the oil is too hot initially, the outside will burn before the dough expands. For the best texture, use 'Glutinous' rice flour (green label), not regular rice flour (red label). Store leftovers in an airtight container and reheat in an air fryer at 350°F for 3 minutes to restore the crunch.
🍽️ Serving Suggestions
Serve warm alongside a pot of hot Jasmine or Pu-erh tea to cut through the richness. Pair with a chilled mango sago dessert for a classic dim sum experience. Arrange on a platter with fresh orange slices for a vibrant, lucky presentation. Dust lightly with powdered sugar if you prefer an extra-sweet finish.