A must-order dim sum dish, jian dui (煎堆), also known as má qiú (麻球) or sesame balls, are fried spheres of mochi-like dough that are often filled with a sweet paste. They’re crunchy on the outside and soft and gooey on the inside, with the characteristic “QQ” chewy texture of a dough made with glutinous rice flour. These are the perfect project for celebrating the Lunar New Year; because they expand in size without the help of yeast or leaveners, they symbolize luck and prosperity. In this recipe, a roux-like paste (similar to tangzhong) helps produce an elastic dough that won’t burst during frying.
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To make the dough: In a heatproof medium bowl, place 3/4 cup (90g) rice flour. In a small saucepan, heat the water until boiling; add the sugar and stir to dissolve completely. Remove the saucepan from the heat and let sit for 10 seconds, then slowly stream the syrup into the rice flour, stirring constantly with chopsticks or a heatproof rubber spatula. Continue stirring until a thick, wet paste forms.
Using a spatula, stir the remaining 1/3 cup (40g) rice flour into the paste until the dough is homogeneous and no longer sticks to your hands. If necessary, add up to 2 tablespoons (15g) of additional rice flour, 1 tablespoon at a time, to make a workable dough. Add the oil and mix with your hands or the spatula until incorporated. Knead the dough in the bowl or in your hands until it’s smooth, with a texture like soft modeling clay. Wrap the dough tightly in plastic and let it sit at room temperature for 30 minutes.
To form and coat the sesame balls: While the dough is resting, divide the red bean paste into 16 portions (about 9g each); a teaspoon cookie scoop works well. Roll each portion into a ball and place on a parchment-lined plate or baking sheet. Refrigerate, loosely covered, until ready to use.
Unwrap the dough on a clean work surface and roll it into a log about 10" long. Cut it crosswise to make 16 pieces (about 18g each). Working with one piece of dough at a time and keeping the remaining pieces covered, press the dough into a small disk (about 1 1/2" to 2" in diameter) in the palm of your hand. Cup your hand to elevate the edges of the disk and form a well. Place a piece of filling in the well, then gather the edges and pinch to seal. Roll gently between your palms or on the work surface to form a neat sphere, taking care to not compress the filling. (If your covered dough pieces become dry at any point, spritz them very lightly with water.)
Repeat with the remaining dough and filling. As you work, place the formed balls on a parchment-lined plate or baking sheet and loosely cover.
In a small bowl, whisk together the rice flour and water to make a thin slurry. In another small bowl, place the sesame seeds.
Working one at a time, dip the balls in the slurry to thinly coat, then roll in the sesame seeds to coat completely. Gently roll the coated balls between your palms to help the sesame seeds adhere, then return to the baking sheet; no need to cover.
To fry the sesame balls: Pour enough neutral oil into a large, heavy-bottomed pot to come 2" up the sides. Fit the pot with a candy thermometer and heat the oil to 250°F.
Using a spider or slotted spoon, add 6 to 8 sesame balls (or as many as will fit in a single, uncrowded layer) to the hot oil and stir gently so they don’t stick to the bottom of the pot. Fry for 4 to 6 minutes, gently stirring now and then, until the balls begin to expand and float to the surface. Continue to fry for an additional 8 to 10 minutes, using the back of the spider to keep the balls submerged and adjusting the heat as needed to keep the oil temperature close to 250°F (and always under 300°F), until the seeds are lightly toasted and the dough underneath is pale golden and firm; do not overcook.
Transfer the sesame balls to a paper-towel-lined baking sheet or plate. Return the oil to 250°F and repeat with the remaining balls.
Serve warm or at room temperature. Sesame balls, like most fried foods, are best the day they’re fried.
Tips from our Bakers
A water-milled glutinous rice flour, such as Erawan brand, is essential for achieving the right chewy, elastic texture. Made from rice that is soaked before being ground, it's an exceptionally fine, silky flour that rehydrates quickly.
