📝 About This Recipe
A quintessential jewel of the Dim Sum trolley, Jian Dui are delightful fried pastries made from glutinous rice flour that boast a crisp, sesame-encrusted exterior and a wonderfully chewy, hollow interior. Originating from the Tang Dynasty, these golden spheres symbolize prosperity and togetherness, making them a festive favorite for a traditional Asian breakfast. Each bite offers a harmonious contrast between the nutty toasted sesame seeds, the mochi-like dough, and a silky, sweet center of lotus seed paste.
🥗 Ingredients
The Dough
- 225 grams Glutinous rice flour (also known as sweet rice flour)
- 1 tablespoon Wheat starch (helps provide structure and crispness)
- 1/2 cup Light brown sugar (packed)
- 1/2 cup Boiling water (essential for partially cooking the starch)
- 2-3 tablespoons Room temperature water (added gradually as needed)
- 1 teaspoon Vegetable oil (for the dough elasticity)
The Filling
- 150 grams Sweet lotus seed paste (can substitute with red bean paste)
The Coating & Frying
- 1/2 cup Raw white sesame seeds (do not use toasted seeds)
- 1/4 cup Water (in a small bowl for dipping)
- 4-5 cups Neutral frying oil (such as peanut, canola, or grapeseed oil)
👨🍳 Instructions
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1
Prepare the filling by portioning the lotus seed paste into 15 equal-sized small balls (about 10g each). Roll them between your palms until smooth and set aside on a plate.
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2
In a small heat-proof bowl, dissolve the brown sugar into the 1/2 cup of boiling water, stirring until completely clear to create a hot syrup.
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3
In a large mixing bowl, whisk together the glutinous rice flour and wheat starch. Create a well in the center.
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4
Pour the hot sugar syrup and the teaspoon of oil into the flour well. Use a spatula to stir until a shaggy dough forms. The heat from the syrup 'pre-cooks' some of the flour, which is the secret to a dough that doesn't burst.
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5
Gradually add the room temperature water one tablespoon at a time, kneading with your hands until the dough is smooth, pliable, and feels like soft play-dough. It should not stick to your hands or the bowl.
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6
Divide the dough into 15 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, roll it into a ball, and use your thumb to create a deep indentation. Place a ball of lotus paste inside.
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8
Gently pinch the dough over the filling to seal it completely. Roll it between your palms again to ensure a perfectly smooth sphere with no cracks.
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9
Quickly dip the ball into the bowl of water, then immediately roll it in the sesame seeds, pressing firmly so the seeds adhere well to the surface.
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10
Heat the frying oil in a deep pot or wok to 300°F (150°C). This 'low and slow' start is crucial for the balls to expand without burning.
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11
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 to the pot.
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12
Once the balls begin to float (after about 5 minutes), use the back of your slotted spoon to gently press them against the side of the pot or down into the oil. This 'pressing' technique forces the air inside to expand, making them hollow and larger.
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13
Increase the heat slightly to 350°F (175°C) for the final 2-3 minutes of frying. Continue rotating them until they are an even, deep golden brown and have expanded significantly.
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14
Remove the balls with a slotted spoon and drain on a wire rack or paper towels. Let them cool for 5 minutes before serving—the interior will be very hot!
💡 Chef's Tips
Always use boiling water for the initial dough mix; this creates a 'tangzhong' effect that makes the dough easy to work with. If your sesame seeds fall off in the oil, you didn't press them firmly enough into the wet dough. Maintain a steady temperature; if the oil is too hot, the outside will burn before the inside expands, leading to a dense, oily ball. For a variety of flavors, try filling some with crunchy peanut butter or black sesame paste. Store leftovers in an airtight container and reheat in an air fryer at 350°F for 3 minutes to regain the crunch.
🍽️ Serving Suggestions
Serve alongside a hot cup of Jasmine or Pu-erh tea to cut through the richness of the fried dough. Pair with a bowl of savory Congee (rice porridge) for a balanced traditional breakfast. Include them as the sweet finale to a homemade Dim Sum spread featuring Siu Mai and Har Gow. Drizzle with a tiny bit of honey or condensed milk if you prefer an extra-sweet morning treat.