Sesame Rice Balls (Jian Dui)

Instructions

1. Step 1

   Divide the red bean paste into 12 equal portions, roll each into a ball, and place them on a baking sheet.

   Timer: 5 min (fixed)

   Ingredients used: 180.0 gr Sweet Red Bean Paste

   Cookware: baking sheet

2. Step 2

   Combine the water and sugar in a small saucepan. Warm over low heat, stirring just until the sugar dissolves, then remove from the heat and cool until comfortably warm.

   Timer: 5 min (fixed)

   Ingredients used: 50.0 gr Granulated Sugar, 150.0 ml Water

   Cookware: small saucepan

3. Step 3

   Place the glutinous rice flour in a mixing bowl. Gradually stir in the warm sugar syrup until a shaggy dough forms.

   Timer: 3 min (fixed)

   Ingredients used: 200.0 gr Glutinous Rice Flour

   Cookware: mixing bowl

4. Step 4

   Knead the dough in the bowl until smooth and pliable.

   Timer: 3 min (fixed)

   Cookware: mixing bowl

5. Step 5

   Divide the dough into 12 equal pieces. Flatten each piece into a disc, enclose one prepared filling ball, and pinch the dough firmly closed before rolling it smooth.

   Timer: 10 min (fixed)

   Cookware: baking sheet

6. Step 6

   Spread the sesame seeds on the baking sheet. Roll each filled ball in the seeds, pressing gently so the coating adheres evenly.

   Timer: 4 min (fixed)

   Ingredients used: 75.0 gr Sesame Seed

   Cookware: baking sheet

7. Step 7

   Pour the vegetable oil into a deep saucepan and heat it over medium heat to 160°C.

   Timer: 8 min (fixed)

   Ingredients used: 1000.0 ml Vegetable Oil

   Cookware: Deep saucepan, Kitchen thermometer

8. Step 8

   Lower 6 rice balls carefully into the oil. Fry over medium heat, turning gently, until expanded, evenly golden, and firm, while keeping the oil near 160°C.

   Timer: 6 min (fixed)

   Cookware: Deep saucepan, Kitchen thermometer, slotted spoon

9. Step 9

   Transfer the first batch to a wire rack with a slotted spoon. Return the oil to 160°C, then fry the remaining 6 balls in the same way.

   Timer: 6 min (fixed)

   Cookware: Deep saucepan, Kitchen thermometer, slotted spoon, wire rack

10. Step 10

    Let the rice balls drain and cool for at least 5 minutes before serving.

    Timer: 5 min (fixed)

    Cookware: wire rack