Sesame Balls (Jian Dui/煎堆)

Make the dough

1. Put about two thirds of the glutinous rice flour into a mixing bowl. Add sugar and mix well. Pour hot water over and mix with chopsticks until a sticky mass forms.
2. Add the remaining one third of glutinous rice flour in two batches. Mix with chopsticks, then combine with your hand to form a soft dough that doesn’t stick easily to your hands (see note 3).
3. Finally, add oil and knead it into the dough. It will become smoother and completely sticky-free.

Shape the balls

1. Roll the dough into a rope then cut it into 12 equal parts. Shape each piece into a ball.
2. Divide red bean paste (or the filling of your choice), into 12 equal portions (about 1 tablespoon each). Roll them into balls as well.
3. Shape a dough ball into a bowl shape. Place a piece of filling in the middle. Gently push the dough upwards to wrap around the filling tightly. Seal completely at the top, making sure there isn’t any leakage.

Coat the balls

1. In a small bowl, mix 1 tablespoon of glutinous rice flour with about ½ cup (120ml) of water. Put sesame seeds into another bowl.
2. Briefly roll an assembled ball in the flour-water mixture to wet it all over. Then transfer it to the sesame bowl. Move the bowl in a circular motion so that the ball rolls and gets covered by the seeds.
3. Gently press the ball all around to make sure all the seeds stick to the dough securely.

Fry the balls

1. Pour oil, enough to fully submerge the sesame balls, into a saucepan/wok for deep-frying. Heat it until it reaches 250°F/120°C.
2. Gently slide in the balls. Do not overcrowd them as they will expand. Fry in batches if necessary. Use medium-low heat to fry. Move the balls around with a spoon to prevent sticking.
3. Once they start floating on the surface, gently press them down with a slotted spoon so that they are submerged in the oil all the time.
4. When the balls expand about 1½ times bigger than their original size, turn the heat up to high so it reaches about 320°F/160°C. Continue frying the balls, while pressing them down, for a short period until the sesame seeds become golden (see note 4).
5. Transfer the balls out to a plate lined with a paper towel to absorb any excess oil. Let them sit for a few minutes before serving.

Store & reheat

1. You can keep leftovers, inside airtight bags/containers, in the fridge for up to 3 days, or in the freezer for 3 months.
2. Reheat them in a preheated oven at 375°F/190°C for about 8 minutes (defrost first if frozen), or in an air fryer preheated at 375°F/190°C for 3 minutes.