ãã®ã¬ã·ããããªãã®èšèªã«ç¿»èš³ããŠããŸã...ããŒãžã¯èªåçã«æŽæ°ãããŸãã
Jian Dui
Chinese Sesame Balls
Jian Dui, also known as Chinese sesame balls, are delightful, crispy fried glutinous rice balls. They feature a chewy exterior, a sweet filling (traditionally red bean paste), and are generously coated in sesame seeds for a nutty crunch. A classic dim sum sweet treat.
ð§ ææ
- 250 g Glutinous rice flour(Also known as sweet rice flour. Ensure it's glutinous rice flour, not regular rice flour.)
- 60 g Granulated sugar(For the dough.)
- 180 ml Boiling water(Must be boiling to activate the glutinous rice flour properly.)
- 200 g Red bean paste(Or other sweet paste like lotus seed paste or black sesame paste.)
- 1 cup White sesame seeds(For coating. Toasting them lightly beforehand enhances flavor.)
- 4-6 cups Neutral cooking oil(For deep frying. Such as vegetable, canola, or peanut oil. Enough to submerge the balls.)
ðšâð³ äœãæ¹
- 1
Prepare the dough: In a large heatproof bowl, combine the glutinous rice flour and granulated sugar. Gradually pour in the boiling water while stirring with chopsticks or a heatproof spatula until a shaggy dough forms. Be cautious as the water is very hot. Once cool enough to handle, knead the dough on a lightly floured surface for about 8-10 minutes, or until it becomes smooth, elastic, and no longer sticky. Cover the dough with plastic wrap or a damp cloth to prevent it from drying out.
â±ïž 15 minutes - 2
Portion the filling and dough: Divide the red bean paste into 16 equal portions (about 12-13g each) and roll them into smooth balls. Divide the glutinous rice dough into 16 equal portions (about 25-30g each). Take one portion of dough, flatten it into a small disc in your palm, making the edges thinner than the center. Place a ball of red bean paste in the center and carefully wrap the dough around it, pinching the seams to seal completely. Ensure there are no gaps or cracks. Roll the filled ball gently between your palms to make it smooth and round.
â±ïž 20 minutes - 3
Coat with sesame seeds: Spread the white sesame seeds on a shallow plate or baking sheet. Gently roll each filled dough ball in the sesame seeds, pressing lightly to ensure an even and generous coating on all sides. Set aside on a clean plate or parchment paper.
â±ïž 10 minutes - 4
Deep fry the sesame balls: Heat the neutral cooking oil in a deep pot or wok over medium-low heat to 160°C (320°F). Carefully add 4-5 sesame balls to the hot oil, ensuring not to overcrowd the pot. Fry them gently for about 5-7 minutes, turning them occasionally with a slotted spoon. They will initially sink and then float to the surface. Once they start to puff up and turn a pale yellow, increase the heat slightly to medium (175°C / 350°F) and continue frying for another 5-8 minutes, turning them frequently, until they are golden brown, fully puffed, and have a hollow sound when tapped. This higher heat helps to crisp the exterior and ensure they puff properly. Remove the fried sesame balls with a slotted spoon and drain them on a wire rack set over paper towels.
â±ïž 15-20 minutes
ð¡ ããã®ã³ã
- âFry the sesame balls over medium-low heat initially. This allows the inside to cook and the ball to puff up gradually. Increasing the heat towards the end ensures a crispy exterior.
- âGently press down on the sesame balls with your slotted spoon while they are frying, especially after they have puffed up. This helps to create a hollow space inside, making them lighter and chewier.
- âA properly cooked Jian Dui should sound hollow when tapped and have a noticeable air pocket inside.
- âEnsure the dough is well-sealed around the filling to prevent the filling from leaking out during frying.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
ãã®ã¬ã·ããç¬èªã«ã¢ã¬ã³ãžããããã®ãã³ã
- Use lotus seed paste for a different sweet filling.
- Substitute black sesame paste for a richer, nuttier flavor profile.
- Add a pinch of salt to the dough for a subtle contrast to the sweetness.