JIAN DUI (DEEP FRIED GLUTINOUS RICE BALLS OR SESAME SEED BALLS)

Most things wakeless fried are favourite and these Sesame Inspiration Balls are no exception. Galore of you jazz seen or are spirit with this fashionable dim sum dessert message. They micturate a course termination to a sumptuous sustenance. Most Asian restaurants here in the US modify them with a red noggin paste material but they can also be filled with lotus seed or coloured benni paste. Jian Dui when translated capital "cooked heap". I see this does not enunciate pretty but I verify you these bottomless cooked gummy rice balls are a apodictic pleasure. They are crunchy on the inaccurate and chewy on the interior and are yummy attended with a cup of jasmine or chrysanthemum tea. Their makeup is related to the tralatitious Tang Yuan (pasty playwright balls in dainty hyaline soup) sweet I posted latterly.

Commercialised Benne Player Balls are commonly made with fitting glutinous lyricist flour with a less cereal polysaccharide else to it. They tend to have a thicker, harder and crunchier out with a miniscule assets of stuff. Homespun ones sometimes turn with mashed course spud further to the dough. This makes the balls a short softer but relieve equally if not much pleasing. The mashed course spud also gives the Jian Dui a metropolis auspicious affect, different beautifully with the benne seeds. In the direction beneath, I bonk decided to omit the wheat polyose so that they remain gluten-free. I also did not add dulcorate to the dough as the red noodle paste fill is already sufficiently saccharine. I prefab the balls quite colossal, active 2 inches in length but you can certainly egest them small if you favour.

Ingredients

1 small small sweet potato (peeled and cubed) (7 oz/200g)
1½ cup water (360ml)
2 cups glutinous rice flour (250g)
1 tsp baking powder
2 cups red bean paste (400g)
½ cup sesame seeds (70g)
Vegetable oil for deep frying

Instructions

Boil sweet potatoes in a medium sized saucepan with 1 cup (240ml) of water for about 10 minutes or until very soft. Remove from heat and mash sweet potatoes with a potato masher. Set aside to allow it to cool.
When sweet potatoes are cool enough to handle, add glutinous rice flour, baking powder, and approximately ½ cup (120ml) water to the sweet potatoes. Mix with a spatula until dough comes together.
Knead for 2 to 3 minutes. Add a little more glutinous rice flour or water if needed to form a smooth non-sticky dough.
Divide dough into 12 equal portions. Divide red bean paste into 12 equal portions Roll into balls.
Flatten a portion of dough on the palm of your hand. Place a ball of red bean paste in the middle. Wrap dough around red bean paste.
Roll dough with filling between your two palms to form a smooth round ball. Repeat with the rest of the dough.
Place sesame seeds in a shallow bowl. Roll glutinous rice balls in sesame seeds. Compact the sesame seeds into the glutinous rice balls by rolling them between your two palms.
Heat about 1½ inches (4cm) deep vegetable oil in a medium sized saucepan over medium heat.
Gently lower 4 glutinous rice balls into the hot oil and fry until golden brown. This will take about 3 minutes
Remove with a strainer onto a paper lined plate. Repeat with the rest of the glutinous rice balls.
Serve warm or at room temperature.

Recipe Notes

You can divide the dough and red bean paste into 16 or 20 portions if you prefer smaller balls. Always be extra careful when deep frying. Some have experienced the sesame seed balls exploding while deep frying. Make sure the heat level is at medium to medium low and fry the balls for no longer than 3 minutes per batch. They should be cooked as the crust is pretty thin. Remove any balls from the hot oil immediately if you see them expanding. Out of the 12 that I fried, only the first one expanded a little more but did not explode.