📝 About This Recipe
A cornerstone of Cantonese dim sum, Jian Dui are mesmerizing golden spheres that represent luck and prosperity. These delights feature a crisp, seed-encrusted exterior that gives way to a chewy, hollowed glutinous rice shell and a heart of silky sweet paste. The contrast between the nutty toasted sesame seeds and the delicate floral notes of the filling creates a sophisticated snack that is as beautiful to look at as it is to eat.
🥗 Ingredients
The Dough
- 225 grams Glutinous rice flour (also known as sweet rice flour)
- 1 tablespoon Wheat starch (helps provide structure and crispness)
- 100 grams Light brown sugar (dissolved in the water)
- 160 ml Boiling water (must be boiling to partially cook the starch)
- 1 teaspoon Vegetable oil (added to the dough for elasticity)
The Filling
- 150 grams Sweet lotus seed paste (can substitute with red bean paste)
The Coating and Frying
- 1/2 cup Raw white sesame seeds (ensure they are not pre-toasted)
- 1/4 cup Water (for dipping before coating)
- 4 cups Neutral frying oil (such as peanut, canola, or vegetable oil)
👨🍳 Instructions
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1
In a small heat-proof bowl, dissolve the brown sugar completely into the boiling water. It is crucial the water is boiling to properly gelatinize the rice flour.
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2
Place the glutinous rice flour and wheat starch in a large mixing bowl. Make a well in the center and slowly pour in the hot sugar water while stirring with a spatula.
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3
Add the teaspoon of oil and knead the mixture by hand for about 5 minutes until a smooth, pliable, playdough-like consistency forms. If it's too dry, add a teaspoon of warm water; if too sticky, a dusting of flour.
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4
Divide the dough into 12 to 14 equal-sized balls (roughly 30g each). Cover them with a damp cloth to prevent drying.
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5
Divide the lotus seed paste into smaller portions (about 10-12g each) and roll them into smooth spheres.
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6
Take a dough ball and use your thumb to create a deep indentation. Place a ball of lotus paste inside.
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7
Gently push the dough upward to enclose the filling, pinching the top to seal. Roll it between your palms to ensure it is perfectly round and there are no air pockets.
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8
Quickly dip the ball into a bowl of water, then roll it in the white sesame seeds. Press firmly so the seeds are embedded into the dough; this prevents them from falling off during frying.
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9
Heat your frying oil in a wok or deep pot to 300°F (150°C). This low starting temperature is key for expansion.
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10
Gently slide the balls into the oil. Do not crowd the pan. Let them sit for 2-3 minutes until they begin to float.
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11
Once floating, use a slotted spoon to gently press the balls against the side of the pot or down into the oil. This 'pressing' technique encourages the balls to expand and become hollow.
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12
Increase the heat slightly to 350°F (175°C) and continue frying for another 5-7 minutes, rotating constantly, until they are golden brown and have doubled in size.
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13
Remove with a slotted spoon and drain on a wire rack or paper towels for 2 minutes before serving.
💡 Chef's Tips
Use boiling water for the dough; cold water will result in a crumbly mess that won't hold its shape. Press the sesame seeds firmly into the dough balls to ensure they stay attached during the expansion phase. The 'press and release' motion during frying is the secret to a large, hollow center and a light texture. Maintain oil temperature carefully; if it is too hot too fast, the outside will burn before the dough expands. If the balls crack during frying, it usually means the dough was too dry or the oil was too hot.
🍽️ Serving Suggestions
Serve warm alongside a pot of hot Jasmine or Pu-erh tea to cut through the richness. Pair with a chilled mango pudding for a classic Cantonese dim sum dessert experience. Arrange on a platter with fresh sliced oranges for a traditional New Year presentation. Drizzle with a tiny bit of honey or condensed milk if you prefer an extra-sweet finish. Enjoy within 2 hours of frying for the ultimate crispy-chewy textural contrast.