Sesame Balls (煎堆) — Fried Glutinous Rice Balls with Red Bean

Prep:45 min

Cook:45 min

Serves:2–4

Difficulty:Medium

Sesame balls (煎堆, jiān duī) are one of the most satisfying dim sum desserts — golden, hollow spheres coated in crunchy sesame seeds with a chewy glutinous rice shell and a sweet red bean paste heart. The magic is in the frying: as the balls cook, steam inside the dough causes them to puff up like balloons, creating a thin, crispy shell around a pillowy interior.

Sesame balls are a traditional Cantonese dim sum item and a festive food for Chinese New Year, symbolising golden coins and wealth. They're called jian dui in Cantonese.

Ingredients

• 200g glutinous rice flour
• 60g sugar
• 100ml warm water
• 150g red bean paste (sweetened)
• 100g white sesame seeds
• Oil for deep frying

Instructions

1
Mix glutinous rice flour and sugar. Gradually add warm water, mixing until a smooth, pliable dough forms.
2
Divide red bean paste into 12 small balls.
3
Divide dough into 12 portions. Flatten each in your palm, place a red bean ball in the centre, and wrap dough around it. Seal and roll smooth.
4
Roll each ball in sesame seeds, pressing gently to ensure they stick.
5
Heat oil to 150°C (300°F) — low temperature is critical. Gently add sesame balls and fry for 8-10 minutes.
6
Gradually increase oil temperature. Use a slotted spoon to gently press the balls against the side of the wok — this encourages puffing. Fry until golden and hollow-sounding when tapped.
7
Drain on paper towels and serve warm.

Pro Tips

💡Low initial frying temperature is crucial — too hot and the outside burns before the inside cooks and puffs.
💡Press the balls gently against the side of the wok to encourage even puffing.
💡The dough should be slightly sticky — if it's too dry, the balls won't puff properly.