Blogger Widgets

Saturday 19 December 2015

Deep Fried Sesame Balls / "Jin Dui" 煎堆

I believe most of you all love this Deep Fried Sesame Balls (or Jin Dui).  But wasn't keen to make it at home because of the deep frying and later have to clean up the kitchen stove etc.  And while we can easily buy this delicious yummy Sesame balls at the night market with just less than a dollar for a standard size.

I have tried making Deep Fried Sesame Balls   two years back.  Though everything seem to be perfect while frying the Sesame Balls but some burst out the filling and make a mess in the hot oil.

Last week I accidentally stumbled upon this site while searching for some other recipes and after watching her video, I just got to try it out myself.

Recipe sourced from China Sichuan Food 


1 ½ cups glutinous rice flour (I weight it this 1 ½ cups is equivalent to 190 grams ) **
80 grams caster sugar or granulated sugar
100ml water + 10ml (please adjust accordingly)
½ tsp baking powder (you can add this or opt out)

1 cup lightly toasted white sesame seeds
80g or more red bean paste


Preparing the cooked dough

In a small medium bowl, scoop two tablespoon glutinous rice flour out and mix it with 10ml water.  (you can add a little more water if there’s a need).  Knead till all come together and smooth. 

In a small saucepan, bring some water to a rapid boil.  Add in the small dough and cook for about 2 to 3 minutes.  Scoop out the cooked dough and transfer it to a small bowl with some cold water to cool down the cooked small dough.  Set aside.

Preparing the Main dough

In a medium large size bowl, put the balance glutinous rice flour, sugar and baking powder and mix it together.  Then add in the cool cooked dough in.  Using your hand, break out the cooked dough to mix in to the flour sugar mixture.   Slowly add in the water bit by bit the water and mix till all come together. (adjust the water accordingly if there is a need). Continue to knead till the dough is smooth.

Shape the dough into a long log and divide in to 20 equal balls. (I weight each into 20 grams).

Assembling the Sesame Balls

Shape the small balls into like a shape of small bowls or just flatten the dough.   Scoop 1 teaspoon of red bean paste in (more if you like) and seal it up completely and roll in your palms to shape it round again.  Repeat the rest.

Prepare 1 bowl with some water and another bowl  with the toasted sesame.

With one hand,  a quick dip one of sesame ball into the bowl of water and immediately transfer to the bowl of sesame seeds.  Using your other hand, roll the ball to coat with the sesame seeds; lightly press it in order all surface are coated with the sesame seeds.

The frying process

Using a medium size saucepan or your frying pan/wok, heat up some enough oil and once the oil has reached to a 120 Celcius, carefully drop in the few sesame balls to deep fry (in batches) , turn down the heat to slowly deep fry the sesame balls till golden brown.   Remove and drain on a paper towel to remove assess oil.  Repeat the rest until all are done.  

Let it cool down few minutes, and enjoy!

 ** I tried to google searched for that 1 cup of glutinuous rice flour in grams and its indicated 200 grams.  But when I weighed my 1 cup flour in a digital scale it was just 130g.  

I am indeed so pleased this time that none of my sesame balls exploded in the frying process.  In fact, they looked so gorgeous in golden brown.

As I have read some tips that Elaine of China Sicuan Food has mentioned about "How to avoid explosion during deep frying process?"  And this is the main thing that has caught my eye and wanted to try out her recipe.

She mentioned that " The key skill here is to boil around 1/10 of your flour first and then mix with the balance flour. When glutinous rice flour meet heat or hot water, it will becomes sticky and prevent explosion in deep-frying process as long as the oil temperature is controlled well." 

Well, hopped over to her site to read more of the tips she has shared out.

The sesame balls taste absolutely so yummy when it is still warm... but after few hours it will turn soft.    Have you bought and eaten any Sesame Balls still stays crispy after few hours?  You know what I mean?  What secret ingredient have added  in to deep fry?