Jian Dui 煎堆 (Deep fried glutinous rice balls / Sesame seed balls)

    2 hours

    My kids love sesame seed balls served at the dim sum restaurant. I wanted to make this for a long time. I always wondered how sesame balls remain round and puffy even when it is cooled. I managed to find a useful Hong Kong video and immediately tried it out.. and was very happy with the result!


    Johor, Malaysia
    9 people made this

    Makes: 20 balls

    • 30 g Tang Mien flour 澄面粉 (Wheat starch)
    • 195ml water
    • 40g sugar
    • a pinch of salt
    • 150 g glutinous rice flour 糯米粉, sifted
    • 3 tsp baking powder, sifted ( or replace with 1tsp double action baking powder)
    • 1 tbsp cooking oil
    • 200g red bean paste or lotus paste
    • 1/2 cup sesame seeds
    • extra oil for deep frying

    Prep:1hr  ›  Cook:1hr  ›  Ready in:2hr 

    1. Warm Tang Mien flour over a pot of simmering water.
    2. Boil 75ml water and pour and mix with tang Mien flour, combine well. Cover and set aside.
    3. Add sugar and salt with 120 ml of water in a pot. Allow water to boil until sugar has melted; set aside.
    4. Add glutinous rice flour and baking powder in a mixing bowl.
    5. Slowly add in the warm sugar syrup; mix it.
    6. Add cooking oil and Tang Mien dough, and knead till smooth (count 75 times or about 90 seconds), cover and allow it to rest for 10mins.
    7. Divide dough into small round ball (15g each). Cover with cloth to prevent drying.
    8. Divide red bean paste into small round balls (10g each).
    9. Flatten the dough and wrap red bean ball into round ball. Repeat the rest until finished.
    10. Spray water on the ball and roll it on the sesame seeds.
    11. Deep fry over low heat till puffed up and golden brown.


    While wrapping the red bean paste with dough, wet your palm from time to time as the dough will dry up quickly.

    See it on my blog

    Check out this recipe on Nasi Lemak Lover's blog!

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