📝 About This Recipe
A cornerstone of Cantonese dim sum and a beloved street food across China, Jian Dui are delightful spheres of crispy, chewy perfection. These golden treats feature a delicate glutinous rice flour shell coated in toasted sesame seeds, yielding a satisfying crunch that gives way to a soft, hollow interior filled with sweet red bean paste. Symbolizing luck and prosperity because they expand as they fry, they are as fun to make as they are to eat.
🥗 Ingredients
The Dough
- 200 grams Glutinous rice flour (also known as sweet rice flour)
- 1 tablespoon Wheat starch (helps the balls hold their shape)
- 70 grams Light brown sugar (or palm sugar for deeper flavor)
- 150 ml Boiling water (must be boiling to partially cook the starch)
- 1 teaspoon Neutral oil (vegetable or canola)
The Filling
- 150 grams Sweet red bean paste (store-bought or homemade smooth style)
The Coating and Frying
- 1/2 cup Raw white sesame seeds (un-toasted)
- 1/4 cup Water (in a small bowl for dipping)
- 4 cups Vegetable oil (for deep frying)
👨🍳 Instructions
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1
Prepare the filling by portioning the red bean paste into 12-14 small balls, roughly 10-12 grams each. Roll them between your palms until smooth and set aside on a plate.
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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 brown sugar into the boiling water, stirring until completely clear. It is crucial the water is boiling to ensure the dough becomes pliable.
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4
Gradually pour the hot sugar water into the flour mixture, stirring constantly with a spatula or chopsticks until a shaggy dough forms. Add the teaspoon of oil.
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5
Once cool enough to touch, knead the dough by hand for 3-5 minutes until it is smooth, elastic, and feels like soft play-dough. If it is too dry, add a teaspoon of warm water; if too sticky, add a pinch of flour.
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6
Divide the dough into 12-14 equal portions (about 25-30g each). Keep them covered with a damp cloth to prevent drying out.
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7
Take one piece of dough, flatten it into a disk, and use your thumbs to create a cup shape. Place a red bean ball in the center.
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8
Carefully wrap the dough around the filling, pinching the top to seal it completely. Roll it between your palms to create a perfectly smooth sphere with no cracks.
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9
Quickly dip the ball into the small bowl of water, then roll it in the sesame seeds, pressing firmly so the seeds are embedded into the dough.
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10
Heat the frying oil in a wok or deep pot to 300°F (150°C). This low starting temperature is vital for the balls to expand without bursting.
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11
Gently slide the balls into the oil. Let them sit for 1-2 minutes until they begin to float to the surface.
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12
Once floating, use a slotted spoon or spatula to gently press the balls against the side of the pot or down into the oil. This 'pressing' motion encourages the air inside to expand, making them hollow and large.
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13
Continue frying for 6-8 minutes, rotating constantly, until they have doubled in size and turned a beautiful even golden brown.
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14
Increase the heat slightly for the last 30 seconds to crisp the exterior and expel excess oil. Remove and drain on paper towels.
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15
Allow to 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. Pressing the balls down in the oil is the secret to getting that iconic hollow center and airy texture. If the sesame seeds are falling off, you didn't use enough water or didn't press them firmly enough into the dough. Keep the oil temperature moderate; if it's too hot, the outside will burn before the inside expands, causing the balls to collapse later. You can substitute red bean paste with lotus seed paste or black sesame paste for different flavor profiles.
🍽️ Serving Suggestions
Serve warm as part of a traditional Dim Sum brunch alongside Jasmine or Pu-erh tea. Pair with a side of chilled mango sago pudding for a refreshing contrast in temperatures. Enjoy as a street-food style snack wrapped in a small paper bag for an authentic experience. These are best eaten within 2 hours of frying, but can be re-crisped in an air fryer at 350°F for 2-3 minutes. Serve alongside other 'Xiaochi' like turnip cakes or spring rolls for a complete snack platter.