Name: Red Bean Sesame Balls (Jian Dui) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 cup glutinous rice flour; 3 tablespoons sugar (add more if you like sweeter); 1/8 teaspoon salt; 5 1/2 tablespoons boiling hot water; 8 teaspoons red bean paste; 1/2 cup raw sesame seeds; Oil (enough for deep frying, quantity varies by pot size)

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Introduction

Red Bean Sesame Balls, or Jian Dui, are a delightful Chinese treat featuring a chewy glutinous rice crust filled with sweet red bean paste and coated in toasted sesame seeds. Crispy on the outside and soft inside, these fried balls are perfect for sharing or enjoying as a special dessert.

A group of seven golden-brown sesame seed balls rest on a shiny white plate, each ball covered fully in a layer of light tan sesame seeds with a rough, slightly bumpy texture. Each ball sits inside a fluted white paper cup at the bottom, creating a neat border between the ball and the plate. The balls are round and smooth with an even coating of seeds. The white plate is set on a tan woven mat, and a soft beige cloth is partially visible in the background. The lighting highlights the gloss on the plate and the texture of the sesame balls, all against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup glutinous rice flour
3 tablespoons sugar (add more if you like sweeter)
1/8 teaspoon salt
5 1/2 tablespoons boiling hot water*
8 teaspoons red bean paste
1/2 cup raw sesame seeds
Oil for deep frying

Instructions

Step 1: Heat enough oil in a medium-sized pot on medium-low heat for deep frying. Allow the oil to gradually warm while preparing the sesame balls.
Step 2: In a large bowl, mix together the glutinous rice flour, sugar, and salt.
Step 3: Slowly drizzle in the boiling hot water while stirring with chopsticks or a spoon. The dough may look dry initially. When cool enough to handle, knead the dough in the bowl until smooth and fully combined. Add a few more drops of hot water if needed, or a pinch of flour if too sticky.
Step 4: Divide the dough into 8 equal pieces. Cover unused dough with a damp cloth to keep it from drying out. Shape each piece into a disk about 3 inches wide and ½-inch thick, making the center slightly thicker than the edges.
Step 5: Place about 1 ½ teaspoons of red bean paste in the center of each disk. Carefully wrap the dough around the filling, ensuring no holes or thin spots remain to avoid bursting during frying. Roll into smooth balls, sealing the filling inside.
Step 6: Lightly brush or dip each ball in water, then roll in raw sesame seeds until fully coated. Gently press to secure the seeds on the surface.
Step 7: When the oil is warm, fry the sesame balls in batches without overcrowding the pot. Fry for 10–15 minutes, stirring occasionally to prevent sticking. As the balls puff and float, carefully press them deeper into the oil to help them expand further. They are done when golden brown and no longer growing. Remove any balls that burst quickly to keep the oil clean.
Step 8: Transfer the fried sesame balls to a wire rack or paper towel-lined plate to cool for about 10 minutes. They will be very hot, so allow them to rest before enjoying.

Tips & Variations

For a different filling, try sweet black sesame paste or lotus seed paste instead of red bean.
If the dough feels too sticky, add small amounts of glutinous rice flour gradually rather than all at once.
Use medium-low heat to avoid burning the sesame seeds and to allow the balls to cook through evenly.
Make sure to seal the dough well around the filling to prevent bursting during frying.

Storage

Store any leftover sesame balls in an airtight container at room temperature for up to 1 day. Reheat by lightly pan-frying or microwaving briefly to restore softness. For longer storage, freeze on a baking sheet before transferring to a freezer bag; reheat from frozen by frying or steaming.

How to Serve

Five round golden brown sesame balls with a crunchy texture are arranged in a flower shape inside a black bowl. The center sesame ball is cut open to show a smooth, dark brown filling. The bowl is placed on a white marbled surface covered with a decorative mat made of small, round brown beads. Around the bowl, there are two sesame balls in white paper cups and a small white bowl filled with sesame seeds. A pair of light brown chopsticks lies beside the bowl on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a few hours in advance and keep it wrapped tightly in plastic wrap to prevent it from drying out. Let it come to room temperature before shaping.

What if my sesame balls are bursting during frying?

This usually means the dough was too thin in spots or not sealed properly around the filling. Be sure to evenly thicken the dough center, wrap the filling carefully, and seal tightly to prevent splitting.