Sesame Balls
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5.0
3 reviews
Excellent
Sesame Balls
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Classic sesame balls, or Jian Dui 煎堆 in Chinese, are a popular deep-fried dessert in Asian cuisines. These chewy, slightly sweet treats are made from glutinous rice flour dough filled custard.
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Ingredients
Custard filling:
- ½ cup and 2 tablespoons coconut milk
- 1 large egg
- ½ cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons custard powder
- 2 tablespoons butter
Dusting:
- ¼ cup sesame seeds
Dough:
- ¼ cup sugar
- ½ cup water (warm water)
- 1 and ¼ cup glutinous rice flour
Deep fry:
- 3 cups vegetable oil
Instructions
- Pour ½ cup and 2 tablespoons of coconut milk into the pot. Then, crack an egg.
- Then, add 2 tablespoons of custard powder, 1 tablespoon of cornstarch, ½ cup of sugar. Mix it well.
- Next, add 2 tablespoons of butter to the mixture.
- Put the custard mixture over the stove, turn on a small fire, and keep stirring until it thickens. (Turn off the fire once the mixture is thickened. Be careful not to burn it!)
- Put the custard filling into the bowl and set it aside to cool off while working on the dough.
- Pour ½ cup of water into a container and put it in the microwave to warm up for 1 minute; ensure the water temperature is around 156 F. Then, add ¼ cup of sugar into the warm water. Mix it well.
- Add 1 and ¼ cup of glutinous rice flour in a bowl. After, pour the sugar mixture from step 6 into the glutinous rice flour.
- Mix it well and knead it into a dough.
- Roughly divide the dough into 12 pieces. (Or 11 pieces if you want bigger ones.)
- Roll a piece of dough and put it on a plastic wrap. Then, flatten the dough. (If the dough is dry, dip some water in your hand and roll the dough.)
- Place ½-1 tablespoon of custard filling from step 5 into the center of the flattened dough.
- Close it and ensure the dough covers the filling without gaps or cracks. Roll it into a ball. Repeat steps 10-12 for the rest of the dough. Dip some water on your hands or fingers to wet the surface of the dough ball slightly with water.
- Next, put ¼ cup of white sesame seeds into a container. Roll the glutinous rice balls firmly to press the seeds into the surface. Repeat and finish the rest of the glutinous rice balls.
- The following step, pour 3 cups of vegetable oil into the wok. Turn on a small fire.
- Place the uncooked sesame balls into the oil at around 200 F.
- Let it slowly cook until it turns golden brown. Keep stirring it once in a while to ensure the heat is even. Drain and take out the sesame balls once it turns golden brown. (* Turn off the fire, so ensure the second batch's temperature is low at around 200 F when you start.)
- Place them on the paper towel to absorb excess oil.
Notes
- Put egg, custard powder, cornstarch, coconut milk, and sugar into a pot. Mix it very well.
- Put egg, custard powder, cornstarch, coconut milk, and sugar into a pot. Mix it very well.
- After that, place the pot over the stove and add butter.
- After that, place the pot over the stove and add butter.
- Turn on a small fire and keep stirring until the mixture thickens. Be careful not to burn it; once the mixture thickens, turn off the fire.
- Turn on a small fire and keep stirring until the mixture thickens. Be careful not to burn it; once the mixture thickens, turn off the fire.
- Use warm water. Warm up the water in the microwave for 1 minute. The temperature is around 156 F.
- Use warm water. Warm up the water in the microwave for 1 minute. The temperature is around 156 F.
- Put the sugar into the warm water and mix it well.
- Put the sugar into the warm water and mix it well.
- Then, pour the water mixture into the glutinous rice flour.
- Then, pour the water mixture into the glutinous rice flour.
- Mix it and ensure the dough comes together smoothly without being too sticky.
- Mix it and ensure the dough comes together smoothly without being too sticky.
- The dough should be soft and smooth, not wet or dry.
- The dough should be soft and smooth, not wet or dry.
- If it cracks when shaped, add some more water to your hand.
- If it cracks when shaped, add some more water to your hand.
- If it is too sticky, you can dust some glutinous rice flour.
- If it is too sticky, you can dust some glutinous rice flour.
- Divide the dough into 12 pieces. You can do 11 bigger ones. If you want an even size, weigh the dough and divide 12. In this way, the size of sesame balls will be even.
- Divide the dough into 12 pieces. You can do 11 bigger ones. If you want an even size, weigh the dough and divide 12. In this way, the size of sesame balls will be even.
- Roll the dough into uniform balls. Place it on a piece of plastic wrap. Then, flatten them into a disc.
- Roll the dough into uniform balls. Place it on a piece of plastic wrap. Then, flatten them into a disc.
- Place the filling in the center of the flatten dough, then close it tightly and ensure no filling comes out.
- Place the filling in the center of the flatten dough, then close it tightly and ensure no filling comes out.
- After, roll it into a ball. Gaps can cause the sesame ball to burst during frying.
- After, roll it into a ball. Gaps can cause the sesame ball to burst during frying.
- Dip some water on your hands or fingers. Wet the surface of the dough ball slightly with water so the sesame seeds stick well. Roll firmly to press the seeds into the surface.
- Dip some water on your hands or fingers. Wet the surface of the dough ball slightly with water so the sesame seeds stick well. Roll firmly to press the seeds into the surface.
- Frying at a low temperature, around 200 F, to allow the sesame balls to expand slowly without cracking.
- Frying at a low temperature, around 200 F, to allow the sesame balls to expand slowly without cracking.
- Keep stirring it occasionally until it is golden brown and has a crispy exterior.
- Keep stirring it occasionally until it is golden brown and has a crispy exterior.
- Don't overcrowd the wok or pot.
- Don't overcrowd the wok or pot.
- Press the balls with a strainer while frying to help them puff up evenly and prevent sticking. Rotate them constantly for even coloring.
- Press the balls with a strainer while frying to help them puff up evenly and prevent sticking. Rotate them constantly for even coloring.
- Every time you finish frying one batch, turn off the fire. Then, put the new batch into the oil because this can make sure the oil is not too high or hot for deep frying the second batch.
- Every time you finish frying one batch, turn off the fire. Then, put the new batch into the oil because this can make sure the oil is not too high or hot for deep frying the second batch.
- Drain properly: Place sesame balls on a wire rack or paper towel-lined tray to drain excess oil.
- Drain properly: Place sesame balls on a wire rack or paper towel-lined tray to drain excess oil.
- Serve fresh: Sesame balls are best enjoyed fresh while warm and crisp. You can use an oven or air fryer to reheat and make it crispy.
- Serve fresh: Sesame balls are best enjoyed fresh while warm and crisp. You can use an oven or air fryer to reheat and make it crispy.
- What if the balls don't puff? The dough may be too thick, or the oil wasn't hot enough initially. Ensure you start with a low oil temperature of 200 F for a small fire.
- What if the balls don't puff? The dough may be too thick, or the oil wasn't hot enough initially. Ensure you start with a low oil temperature of 200 F for a small fire.
- What if they burst? It happens when the dough does not seal well or the filling is overstuffed. You can use less filling and seal it tightly.
- What if they burst? It happens when the dough does not seal well or the filling is overstuffed. You can use less filling and seal it tightly.
- What if they're too hard? Overcooking or using too much sugar in the dough can make the balls hard. Try to follow the recommendation for frying times and ratios.
- What if they're too hard? Overcooking or using too much sugar in the dough can make the balls hard. Try to follow the recommendation for frying times and ratios.
Nutrition Information
Show Details
Serving
12g
Calories
323kcal
(16%)
Carbohydrates
29g
(10%)
Protein
2g
(4%)
Fat
22g
(34%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
11g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
27mg
(9%)
Sodium
29mg
(1%)
Potassium
48mg
(1%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
86IU
(2%)
Vitamin C
0.01mg
(0%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 323kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 29mg | 1% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 86IU | 2% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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