Sesame Balls

• Glutinous rice flour 250g (8.8 oz)

  The dough — do not use regular rice flour.

  How to choose: Fine white glutinous rice flour, also sold as sweet rice flour; it must say glutinous or sweet rice.

  How to prepare: Sift into a large bowl with the rice flour and baking powder.

  Required
• Rice flour, white 30g (1.1 oz)

  Keeps the shell crisp, not rubbery.

  How to choose: Fine white rice flour.

  How to prepare: Sift in with the glutinous rice flour.

  Required
• Sugar 50g (1.8 oz)

  For the dough. Substitute: Caster sugar.

  How to choose: Fine white sugar dissolves fastest in hot water.

  How to prepare: Dissolve in 200ml boiling water, then cool slightly.

  Required
• Boiling water 200ml (6.8 fl oz)

  To make the dough.

  How to choose: Freshly boiled water.

  How to prepare: Pour over the sugar, stir to dissolve, then use while still hot.

  Required
• Sweetened red bean paste 240g (8.5 oz)

  16 portions of 15g. Substitute: Sweetened black sesame paste, or lotus seed paste.

  How to choose: Smooth, thick paste from an Asian grocer; it should hold its shape on a spoon.

  How to prepare: Roll into 16 balls of 15g each and chill 15 minutes.

  Required
• White sesame seeds 60g (2.1 oz)

  For coating — use plenty. Substitute: Black sesame seeds.

  How to choose: Even, pale seeds that smell nutty; avoid dull or dusty seeds.

  How to prepare: Spread in a wide shallow bowl.

  Required
• Vegetable oil, for deep-frying 500ml (17 fl oz)

  About 40g is absorbed by the balls. Substitute: Peanut oil.

  How to choose: A neutral oil with a high smoke point, fresh from a sealed bottle.

  How to prepare: Heat in a deep pan or wok; keep the oil for reuse only if it still smells clean.

  Required
• Baking powder 3g (3/4 tsp)

  Helps the balls puff up hollow.

  How to choose: Fresh baking powder that fizzes in hot water.

  How to prepare: Sift in with the flours.

  Required

Estimated cost: Low — about $1–2 per serving at home (USD)

info A good jian dui is judged by the tap: it should sound hollow, with a crisp golden shell and no greasy soft spots.

Execution Methodology & Culinary Technique

1. 1

   Make the Dough

   15 Mins Boiling water, 100°C (212°F)

   Dissolve 50g sugar in 200ml boiling water. Sift the glutinous rice flour, rice flour and baking powder into a bowl, then pour in the hot sugar water and stir with chopsticks until a shaggy dough forms. Knead on a clean surface for 3 minutes until smooth, then cover and rest 15 minutes.

   Hot water is essential — cold water makes a dough that cracks. Add a spoonful more hot water if the dough feels dry.

   Done when: Smooth, soft dough that does not stick to your hands.

2. 2

   Shape the Balls

   15 Mins Room temperature, 20°C (68°F)

   Divide the dough into 16 equal pieces of about 30g. Flatten each piece into a disc in your palm, place a 15g red bean ball in the centre, and pinch the dough closed around it. Roll gently between your palms into a smooth ball, then roll each ball in the sesame seeds, pressing lightly so they stick.

   Seal the seam well — any gap lets the filling burst out in the hot oil. Wet your palms lightly if the dough sticks.

   Done when: Smooth balls, evenly coated, with no cracks or visible filling.

3. 3

   Rest Before Frying

   10 Mins Room temperature, 20°C (68°F)

   Rest the coated balls 10 minutes. This lets the sesame seeds settle into the dough so they do not fall off in the oil.

   If any seeds fall off, roll the ball again firmly in the seeds before frying.

   Done when: Seeds stay put when the ball is lifted.

4. 4

   Deep-Fry Until Golden

   15 Mins, in batches Start 160°C (320°F), finish 180°C (350°F)

   Heat 500ml oil to 160°C (320°F). Fry 5–6 balls at a time, turning gently, for about 5 minutes. As they float and swell, press each one lightly with a slotted spoon to help it puff hollow. Raise the heat to 180°C (350°F) for the last minute so the shell turns golden and crisp, then lift out and drain.

   Fry at low heat first so the inside cooks and puffs; a hot start browns the outside while the centre stays raw. The finished ball should sound hollow when tapped.

   Done when: Deep golden, crisp shell, hollow inside, sesame seeds toasted.

5. 5

   Drain and Serve Warm

   5 Mins Serve warm, about 60°C (140°F)

   Drain the balls on a wire rack for 2 minutes so the shell stays crisp. Serve warm — four balls make one serving.

   Drain on a rack, not on kitchen paper, or the bottoms go soggy.

   Done when: Crisp, dry shell; warm, chewy centre.

vital_signs Nutritional Physiology & Benefits

Nutrition

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Calcium and magnesium (sesame seeds), iron and B vitamins (red bean paste), vitamin E (sesame oil).

restaurant Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

warning Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

• General adultsA rich, satisfying snack — best as an occasional treat rather than an everyday food.
• ChildrenChildren love them; cut in half for small children and check the filling is not too hot.
• ElderlySoft and chewy once cooled a little, but rich — a small serving with unsweetened tea suits best.
• Pregnant womenGenerally suitable in small portions; the filling is sweet, so keep to one serving. Ask your clinician if unsure.
• Breastfeeding womenGenerally suitable; the glutinous rice and red bean give steady energy, but keep portions modest.
• AthletesA useful energy-dense snack after training, with carbs from glutinous rice and bean paste.
• Weight gainA good choice — eat the full serving of four balls with a glass of milk or tea.
• Weight lossChoose a small serving of two balls and pair with unsweetened tea; skip extra sweet drinks.

Health Conditions — Adjust or Avoid

Conditions

• DiabetesReduce the sugar in the dough to 25 g and use unsweetened red bean paste; keep to two balls per serving.
• High blood pressureKeep portions small; the baking powder and filling add sodium, so skip extra salty food with them.
• Kidney diseaseKeep portions small and occasional; the balls are fried and sweet. Ask your clinician about portion size.
• GoutEat occasionally — red bean paste and sugar add up quickly.
• Stomach issuesUsually gentle, but fried food can feel heavy on a sensitive stomach; eat a small portion, warm not hot.
• Cardiovascular diseaseKeep portions modest — the balls are deep-fried, so this is an occasional treat.
• Fatty liverKeep to a small serving; the dough and filling are energy-dense.
• Food allergiesContains sesame seeds. Naturally gluten-free and dairy-free — just check the red bean paste label for wheat or soy if you have coeliac disease.
• Special therapeutic dietsIf you follow a prescribed low-sugar or low-fat diet, use less sugar and a smaller portion, and check with your clinician.

If you have a medical condition, consult your doctor before changing your diet.

kitchen Storage & Use

Storage & Use

How to store

Cool completely on a wire rack, then store in a single layer in an airtight container.

In the fridge

2 days, but the shell softens — re-crisp in a hot oven.

In the freezer

Uncooked shaped balls freeze well for 1 month; fry from frozen, adding 2 minutes.

How to reheat

Re-crisp in an oven at 180°C (350°F) for 5 minutes; never microwave — the shell turns rubbery.

Freezing recommended

Yes — freeze the shaped, uncooked balls, not the fried ones.

Signs it has spoiled

Sour or rancid smell, soft and slimy shell, or mould. When in doubt, throw it out.