A beloved Guangzhou dim sum classic, these golden sesame-coated glutinous rice balls puff into hollow, crispy shells wrapped around a smooth sweet bean paste center. The traditional two-stage frying method creates that signature airy interior while keeping the outside shatteringly crisp.
Prep Time35 mins
Cook Time20 mins
Total Time55 mins
Servings12
Yield12 sesame balls
Nutrition Facts
Per serving (estimated)
- 215 kcalCalories
- 9 gFat
- 1.5 gSaturated Fat
- 30 gCarbs
- 1 gFiber
- 13 gSugar
- 3 gProtein
- 30 mgSodium
- 75 mgPotassium
- 45 mgCalcium
- 1.2 mgIron
- 0 mgVitamin C
- 5 mcgVitamin A
Ingredients
For the dough
- 2 cups (250 g) glutinous rice flour
- 2 tablespoons wheat flour
- 3 tablespoons (40 g) granulated sugar
- 1/2 teaspoon baking soda
- 3/4 cup (180 ml) warm water (around 105°F)
- 1 tablespoon vegetable oil
For the filling and coating
- 12 tablespoons (about 240 g) smooth red bean paste or lotus seed paste, chilled
- 1/2 cup (70 g) raw white sesame seeds
- 3 cups (720 ml) neutral oil for frying (peanut or canola)
Directions
- In a large bowl, whisk together the glutinous rice flour, wheat flour, sugar, and baking soda. Slowly pour in the warm water while stirring with chopsticks until a shaggy dough forms, then add the vegetable oil.
- Knead the dough in the bowl (or on a lightly oiled surface) for 6-8 minutes until completely smooth, soft, and non-sticky. Cover with a damp towel and rest for 20 minutes.
- Divide the rested dough into 12 equal pieces (about 32 g each) and roll each into a smooth ball. Roll each piece of chilled red bean paste into a 1-inch ball.
- Flatten a dough piece into a 3-inch disc in your palm. Place a bean paste ball in the center, then wrap the dough up and around the filling, pinching to seal completely. Roll between your palms until perfectly round and smooth.
- Lightly dampen the surface of each filled ball with a little water, then roll it generously in the sesame seeds, pressing gently so the seeds adhere in an even, full coat.
- Heat the oil in a deep wok or heavy pot to 250°F (120°C). Carefully lower 3-4 balls in and fry, gently stirring, for 6-8 minutes until they expand and float. Remove with a slotted spoon and drain.
- Raise the oil temperature to 350°F (175°C). Return all the balls to the hot oil and fry for another 2-3 minutes, turning, until deep golden brown and crisp. Drain on a wire rack and serve warm.
- Let the sesame balls rest 3-4 minutes before eating so the molten filling cools slightly. Serve as a dim sum dessert with hot tea.
- To store, keep in a paper-towel-lined container at room temperature and re-crisp in a 350°F oven for 5 minutes; do not microwave, which makes them chewy.
Cook’s Notes
- Frying at a lower temperature first and finishing at a higher temperature is the secret to the hollow, puffed interior characteristic of authentic Guangzhou-style jian dui.
- Keep the bean paste cold and firm before wrapping; soft filling makes the dough harder to seal and can leak during frying.
- Use a candy/deep-fry thermometer for accuracy – oil that is too hot will brown the outside before the dough cooks through and expands.
- A pinch of baking soda helps create a more tender, slightly chewy crust and encourages the dramatic puff during the second fry.
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