📝 About This Recipe
While Jin Deui are traditionally deep-fried to a golden crisp, this steamed version offers a sophisticated, chewy texture reminiscent of Mochi, highlighting the pure fragrance of toasted sesame and sweet adzuki beans. This dim sum delicacy originates from the Tang Dynasty, symbolizing togetherness and prosperity with its perfectly round shape. Every bite delivers a harmonious balance of earthy seeds, pillowy glutinous rice dough, and a velvety, sweet center that melts on the tongue.
🥗 Ingredients
The Dough
- 2 cups Glutinous rice flour (sifted, preferably Thai 'Erawan' brand)
- 2 tablespoons Wheat starch (provides structure and translucency)
- 3/4 cup Boiling water (must be boiling to partially cook the starch)
- 1/4 cup Granulated sugar (dissolved in the boiling water)
- 1 tablespoon Vegetable oil (for a smooth, non-stick dough)
The Filling
- 150 grams Sweet red bean paste (smooth 'koshian' style)
- 2 tablespoons Toasted walnuts (finely crushed for texture)
The Coating and Steaming
- 1/2 cup White sesame seeds (raw or lightly toasted)
- 1 tablespoon Honey (thinned with a teaspoon of water to act as glue)
- 12 squares Parchment paper (2x2 inch squares to prevent sticking)
👨🍳 Instructions
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1
Prepare the filling by mixing the smooth red bean paste with the crushed walnuts. Roll the mixture into 12 equal-sized balls (about 12-15g each) and place them on a tray in the freezer for 10 minutes to firm up.
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2
In a large heat-proof mixing bowl, whisk together the glutinous rice flour and wheat starch until well combined.
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3
Dissolve the granulated sugar into the boiling water. It is crucial that the water is bubbling hot to 'scald' the flour, which creates the correct chewy elasticity.
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4
Slowly pour the hot sugar water and the vegetable oil into the flour mixture, stirring constantly with a pair of chopsticks or a spatula until a shaggy dough forms.
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5
Once cool enough to handle, knead the dough by hand for about 5 minutes until it is smooth, supple, and feels like soft earlobe. If it’s too dry, add a teaspoon of warm water; if too sticky, a dusting of rice flour.
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6
Divide the dough into 12 equal portions (approximately 35-40g each). Keep them covered with a damp cloth to prevent the surface from drying and cracking.
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7
Take one piece of dough, flatten it into a disc about 3 inches wide, making the edges slightly thinner than the center.
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8
Place a chilled red bean ball in the center. Gently wrap the dough around the filling, pinching the top to seal completely. Roll it between your palms to form a perfect, smooth sphere.
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9
Lightly brush the outside of the ball with the honey-water mixture, then roll it in the sesame seeds, pressing gently so the seeds adhere firmly.
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10
Place each finished sesame ball onto an individual square of parchment paper.
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11
Prepare your steamer. Bring water to a vigorous boil over medium-high heat. Arrange the sesame balls in the steamer basket, leaving at least 1 inch of space between them as they will expand slightly.
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12
Steam for 12-15 minutes. Avoid opening the lid during the process. The balls are done when they look slightly translucent and have puffed up.
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13
Remove the steamer from the heat and let the balls sit for 2 minutes before opening the lid to prevent them from collapsing due to a sudden temperature change.
💡 Chef's Tips
Always use boiling water for the dough; cold water will result in a brittle dough that won't hold its shape during steaming. If your sesame seeds keep falling off, ensure the dough is slightly damp or use the honey-water glaze suggested in the recipe. Don't over-steam; exceeding 15 minutes can cause the balls to lose their round shape and flatten out. You can substitute red bean paste with black sesame paste or lotus seed paste for variety. To store leftovers, wrap tightly in plastic wrap to keep them soft; reheat by steaming for 2-3 minutes.
🍽️ Serving Suggestions
Serve warm alongside a pot of Jasmine or Oolong tea to cleanse the palate between bites. Pair with a side of sliced fresh dragon fruit or lychees for a refreshing contrast. Drizzle with a tiny bit of osmanthus syrup for an extra floral aroma. Include as part of a larger dim sum spread featuring savory dumplings like Har Gow or Shumai. For a modern twist, serve with a small dollop of coconut cream on the side.