Sesame Balls
also called jin deui · jian dui · zin deoi · 煎堆 · sesame ball · deep fried sesame ball · matuan
- Dim Sum Counter
- serves 12
- about 1 hr 30 min
- Dumplings & Rolls
Three ways to read this recipe
The table
| 1/3 cup(70 g)brown sugar | stir the sugar into hot water, cool 10 min | knead to a soft dough, rest 20 min | seal the paste inside 12 balls | roll them damp, then through the sesame | fry 300°F (150°C) 12 min, pressing them under |
| 2/3 cup(160 mL)hot water | |||||
| 2 cups(280 g)glutinous rice flour | |||||
| 2 Tbs(20 g)wheat starch | |||||
| 1 cup(280 g; rolled into 12 balls)red bean paste | |||||
| 3/4 cup(100 g)white sesame seeds | |||||
| 6 cups(1.4 L; started at 300°F/150°C)peanut oil | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.
Pans and tools
1stir the sugar into hot water, cool 10 min
2knead to a soft dough, rest 20 min
goes in with what step 1 made
3seal the paste inside 12 balls
goes in with what step 2 made
4roll them damp, then through the sesame
goes in with what step 3 made
5fry 300°F (150°C) 12 min, pressing them under
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 42 mintwo waits that overlap count once
- Needs you
- 12 minof the steps that give a time
2 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 30 min.
stir the sugar into hot water, cool 10 min
10 minwalk awayfrom the start
knead to a soft dough, rest 20 min
20 minwalk away10 min in
seal the paste inside 12 balls
not timed30 min in
roll them damp, then through the sesame
not timed30 min in
fry 300°F (150°C) 12 min, pressing them under
12 minneeds you30 min in
- needs you
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.
You'll need pot
Goes with
See how it is written
>> title: Sesame Balls
>> category: Dumplings & Rolls
>> tags: glutinous rice, red bean, chinese, deep-fry, sweet
>> counters: Dim Sum Counter
>> aka: jin deui, jian dui, zin deoi, 煎堆, sesame ball, deep fried sesame ball, matuan
>> pairs-with: red-bean-paste
>> servings: 12
>> time: 1 hr 30 min
>> step.1: stir the sugar into hot water, cool 10 min
>> step.2: knead to a soft dough, rest 20 min
>> step.3: seal the paste inside 12 balls
>> step.4: roll them damp, then through the sesame
>> step.5: fry 300°F (150°C) 12 min, pressing them under
Stir @brown sugar{1/3%cup}(70 g) into @hot water{2/3%cup}(160 mL) until it has dissolved, then ~cool{10%min} to blood warm.
Knead @glutinous rice flour{2%cups}(280 g) and @wheat starch{2%Tbs}(20 g) into @&(~1)sugar syrup{} to a dough that takes a thumbprint without cracking, then ~rest{20%min}.
Divide @&(~1)dough{} into 12 and seal @red bean paste{1%cup}(280 g; rolled into 12 balls) inside each one, working the seam closed so no air is shut in with it — a trapped bubble bursts the ball in the oil.
Roll @&(~1)balls{} under a damp palm and then through @white sesame seeds{3/4%cup}(100 g), pressing hard enough that the seeds bed in.
Fry @&(~1)balls{} in @peanut oil{6%cups}(1.4 L; started at 300°F/150°C) for ~fry{12%min}, turning them and pressing them gently against the side of the #pot{} as they rise, until they have tripled and gone hollow. The pressing is what puffs them; left to bob they stay dense and split.