Chinese Sesame Balls Jian Dui with Black Sesame Paste Recipe
Jian dui is a popular Chinese dessert, often served during holidays and at street stalls. These are small balls made from glutinous rice dough, coated in sesame seeds and fried until golden and lightly crisp on the outside, while soft and bouncy inside. In this version they’re filled with aromatic black sesame paste, a bit like a doughnut and a sesame candy in one bite.
Chinese sesame balls jian dui are a dessert with a surprising texture – a crisp, sesame-coated shell hides a chewy glutinous rice dough and aromatic black sesame paste inside. This contrast between the slight bitterness of toasted sesame and the gentle sweetness of the filling makes it hard to stop at just one. In China they often appear during holidays and family gatherings, but in a homemade version they’re a great alternative to classic doughnuts or fried pastries.
Chef's tips
Knead the glutinous rice dough until it’s smooth and slightly elastic – if it crumbles, add a bit more hot water, drop by drop. Shape the balls carefully without cracks, otherwise during frying the fat will get inside and the dessert will soak up oil. Fry at a medium temperature: oil that’s too hot will brown the sesame quickly while the centre stays raw, so it’s better to let them gently “grow” in the oil for a few minutes.
How to serve
Serve jian dui still slightly warm with a cup of green or jasmine tea – the brew beautifully enhances the sesame aroma. For casual get-togethers you can arrange them on a large platter alongside fresh fruit and pieces of dark chocolate as an alternative to cake. They also work great as a sweet snack for a board-game night or TV marathon instead of chips.
Ingredients
- glutinous rice flour do not substitute with regular rice flour; available in Asian stores - 250 g
- sugar for the dough - 70 g
- hot water not boiling, but very warm - 160 ml
- black sesame seeds for the filling; you can use white sesame, but the flavour will be milder - 60 g
- sugar for the filling - 40 g
- butter or coconut oil melted, for the filling - 25 g
- white sesame seeds for coating the balls - 80 g
- oil for deep-frying; the amount depends on the pot - 700 ml
Preparation
- Prepare the filling: toast the black sesame seeds in a dry pan over medium heat for 3–5 minutes, stirring often, until they become very fragrant and start to pop slightly. Be careful not to burn them.
- Let the toasted sesame cool, then grind it in a coffee grinder or blender into a fine powder. Mix with powdered sugar and melted butter or coconut oil until you get a thick, slightly sticky paste. If it’s too dry, add a little more fat; if it’s too runny, add some ground sesame or powdered sugar.
- Form small balls from the paste, about the size of a hazelnut (approx. 8–10 g), and place them in the fridge to firm up.
- Put the glutinous rice flour and sugar into a bowl. Gradually pour in the hot water, stirring with a spoon until a soft, slightly sticky dough forms. When it cools a little, knead with your hands for 3–4 minutes until smooth. If it’s too dry and cracks, add 1–2 tablespoons of warm water; if it’s too sticky, add a little more rice flour.
- Pinch off pieces of dough about the size of a small walnut (approx. 20 g) and form balls. Flatten each ball in your hand into a disc, place a ball of sesame filling in the centre. Gather the edges of the dough up, seal well and shape into a smooth ball, making sure the filling doesn’t show through.
- Pour the white sesame seeds into a small bowl. Lightly moisten each ball with water (you can simply dip it quickly in a bowl of water), then roll thoroughly in the sesame seeds, pressing gently so the seeds stick well.
- Heat the oil in a pot or deep pan to about 150–160°C. If you don’t have a thermometer, drop in a small piece of dough – it should slowly float to the surface and gently sizzle, without browning too quickly.
- Fry the balls in batches for 6–8 minutes, gently moving them around with a slotted spoon so they turn in the oil. At first they will sit on the bottom, then they’ll start to float and puff up slightly. When they’re golden and evenly browned, remove them to a plate lined with paper towel.
- Wait a few minutes before serving, as the filling inside is very hot. Serve slightly warm or at room temperature.
Storage
Store cooled sesame balls in an airtight container at room temperature for up to a day, or in the fridge for 2–3 days. Reheat briefly in a low oven or in an air fryer to refresh the texture.
