Sesame Balls

After finally getting around to making mochi I decided to take on my favorite dim sum dessert (mostly because it uses pretty much the same ingredients). Sesame balls (jin deui, Jian dui, or jen dai) are traditionally popular around Chinese new years but can be found year round at Chinese bakeries and dim sum restaurants. Essentially a deep fried daifuku mochi, it creates a perfect balance of a crisp crust, chewy rice pastry and sweet red bean paste.

The only real trick to these comes in the frying. As they begin to expand you need to use a spoon to press them against the side of the fryer to maintain their ball shape. It takes a little practice, but isn’t all that hard. If you can’t get it they will still taste great, they just won’t look as nice.

Sesame Balls

makes 10-12 balls

3/4 cup brown sugar

1 cup boiling water (plus more if needed)

3 cups glutinous rice flour

1/2 cup white sesame seeds

1 cup red bean paste (you probably won’t use that much)

Oil for frying

Heat oil in a deep fryer or wok to 350°

Dissolve the brown sugar in the boiling water. Place the flour in a large bowl. Add the dissolved sugar and mix until you have a sticky, caramel colored dough (add additional boiling water if necessary).

Palce sesame seeds on a plate of other flat bottomed dish. Fill a small bowl with cold water. Pinch off a piece of dough about the size of a golf ball and roll into a ball. With your finger poke a hole into the ball of dough. Roll a tsp of red bean past into a ball and press it into the hole. Pinch the dough to completely cover and seal (all of the filling needs to be completely covered). Dip the filled ball in the water and roll in sesame seeds. Repeat with remaining dough.

Fry balls in batches of 3-4. After the balls begin to float (about 2 min) use a metal spoon to gently press the balls against the edge of the fryer. Continue pressing and rotating to shape the balls into a round shape as they expand (and they will expand a bit). Cook until they have expanded to 2-3 times their original size and the outside is a deep golden brown.

Drain on paper towels. Serve warm.