Dessert 甜品
Authentic Cantonese Sesame Balls (Jian Dui) Recipe
These iconic Cantonese Sesame Balls, known as Jian Dui, feature a crisp, golden sesame shell and a chewy, mochi-like interior. This recipe uses the professional starter-dough method and a bamboo steamer trick to ensure they stay perfectly round and never explode during frying.
- Prep
- 40 min
- Cook
- 25 min
- Serves
- 4
- Level
- Intermediate
- Per serving
- 340 kcal
Method
Preparation of Filling. Divide the red bean paste into 12 equal portions (approx 12g each). Roll into tight spheres and place on a tray. Chill in the freezer for 15 minutes to firm up.
The Starter Dough (The Secret to Elasticity). Mix 2 tablespoons of the glutinous rice flour with 1 tablespoon of room temperature water to form a small patty. Boil this patty in a small pot of water for 3 minutes until translucent and floating. This 'cooked' piece acts as a binder.
Mixing the Main Dough. In a large bowl, whisk the remaining glutinous rice flour, wheat starch, and sugar. Pour the boiling water (must be 100°C) over the flour while stirring rapidly with chopsticks. Add the hot starter dough patty into the mix.
Hydration and Resting. Knead the dough for 5 minutes until it feels like soft earlobe leather. If it cracks, add water by the teaspoon; if it sticks to hands, add a dusting of flour. Exact hydration is roughly 75-80% depending on humidity. Wrap in plastic and rest for 20 minutes.
Assembly and Pleating. Divide dough into 12 pieces (approx 35g each). Flatten a piece into a disc with edges thinner than the center. Place a bean paste ball in the center. Use your thumb and forefinger to create 10-12 tiny pleats around the top to seal the dough perfectly. Roll between palms to create a smooth, seamless sphere.
Steamer Setup. Line your bamboo steamer with perforated parchment. Place the balls inside, ensuring they do not touch. Steam over high heat for exactly 3 minutes. This 'sets' the starch and creates a sticky surface for the seeds.
Sesame Coating. Immediately roll the warm, steamed balls in sesame seeds. Press firmly so seeds are embedded. The steam-activated surface acts as a natural glue.
Temperature-Controlled Frying. Heat oil to 120°C (250°F)—low heat is critical. Submerge balls. Use a slotted spoon to constantly press the balls against the side and bottom of the pot; this 'pressing' creates the hollow center as the air inside expands. Once they float and double in size, increase heat to 175°C (350°F) for 2 minutes to crisp the exterior and develop a golden color. Drain on a wire rack.
Notes
The Cantonese name is 煎堆 (Jin Deui), which literally means 'Fried Pile' or 'Fried Mound'.
The 3-minute steam before frying is a professional dim sum secret; it prevents the sesame seeds from falling off in the oil and prevents the dough from cracking.
Always start frying in low-temperature oil. If the oil is too hot at the start, the outside sets before the air inside can expand, resulting in a dense ball rather than a hollow one.
Pressing the balls down with a spatula during the first 5 minutes of frying is what triggers the 'expansion'—don't be afraid to flatten them slightly; they will bounce back.
