📝 About This Recipe
A cornerstone of Cantonese Dim Sum, Jian Dui are mesmerizing golden spheres that boast a delightful contrast between a crisp, sesame-encrusted exterior and a chewy, hollow mochi center. Traditionally filled with sweet red bean paste, these treats symbolize luck and prosperity because they expand as they fry—much like one's fortunes. These are the ultimate indulgence for anyone who loves the earthy aroma of toasted sesame paired with a gentle, lingering sweetness.
🥗 Ingredients
The Dough
- 2 cups Glutinous Rice Flour (also known as sweet rice flour)
- 2 tablespoons Wheat Starch (helps the structure and crispness)
- 1/2 cup Light Brown Sugar (packed)
- 3/4 cup Boiling Water (must be boiling to partially cook the starch)
- 1 tablespoon Vegetable Oil (added to the dough for elasticity)
The Filling
- 1/2 cup Sweet Red Bean Paste (smooth style, store-bought or homemade)
The Coating & Frying
- 1/2 cup Raw White Sesame Seeds (do not use toasted seeds as they will burn)
- 1/4 cup Water (in a small bowl for dipping)
- 4 cups Neutral Frying Oil (such as peanut, canola, or grapeseed oil)
👨🍳 Instructions
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1
Prepare the filling by scooping the red bean paste into small portions, roughly 1 teaspoon each. Roll them into smooth balls (about 12-14 total) and place them on a plate. Freeze for 15 minutes to make handling easier.
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2
In a small heat-proof bowl, dissolve the brown sugar completely into the 3/4 cup of boiling water. Ensure the water is still very hot when you proceed to the next step.
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3
In a large mixing bowl, whisk together the glutinous rice flour and wheat starch. Make a well in the center.
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4
Pour the hot sugar water and the 1 tablespoon of vegetable oil into the flour. Use a spatula to stir until a shaggy dough forms. Once cool enough to touch, knead by hand for 3-5 minutes until smooth and play-dough-like.
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5
Divide the dough into 12-14 equal pieces (about 30g each). Keep them covered with a damp cloth to prevent drying out.
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6
Take one piece of dough, roll it into a ball, and flatten it into a 2-inch disk with your thumb, making the edges slightly thinner than the center.
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7
Place a chilled red bean paste ball in the center. Gently wrap the dough around the filling, pinching the top to seal completely. Roll it between your palms to ensure a perfectly smooth sphere with no cracks.
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8
Quickly dip the ball into the small 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 the frying oil in a deep pot or wok to 300°F (150°C). This is lower than standard frying temperatures to allow the dough to expand without burning.
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10
Carefully slide the balls into the oil. They will sink to the bottom. Use a slotted spoon to gently move them so they don't stick.
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11
Once the balls float to the surface (about 3-5 minutes), use the back of a slotted spoon to gently press them against the side of the pot or down into the oil. This 'pressing' technique is the secret to making them expand and become hollow.
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12
Continue frying and pressing for another 5-7 minutes. Increase the heat slightly to 350°F (175°C) for the final 2 minutes to achieve a deep golden brown color and maximum crispness.
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13
Remove the balls with a slotted spoon and drain 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
Use boiling water for the dough; this 'pre-cooks' some of the flour, making the dough more pliable and less likely to explode. If the dough feels too dry and cracks, add warm water one teaspoon at a time; if too sticky, add a dusting of rice flour. Pressing the balls down during frying is essential; the air inside expands, creating the signature hollow center. Ensure there are no air bubbles trapped between the filling and the dough, which could cause the ball to burst in the oil.
🍽️ Serving Suggestions
Serve warm alongside a pot of Jasmine or Pu-erh tea to cut through the richness of the fried dough. Pair with other dim sum favorites like steamed Siu Mai or Har Gow for a complete brunch experience. For a modern twist, serve with a side of condensed milk for dipping. These are best enjoyed fresh within 2 hours of frying to maintain the perfect crispy-chewy texture.