Red Bean Sesame Balls (Jian Dui)

Blue plate of sesame balls on a woven beaded placemat.

4.80 from 5 votes

Red Bean Sesame Balls (Jian Dui)

Nothing says “I got my life together” like an impressive dessert everyone devours at the family dinner party (yep, even that hard-to-please auntie)! Here are the key tips to making irresistible Red Bean Sesame Balls that are satisfyingly crispy on the outside, chewy on the inside, and undoubtedly made to impress. Master this dessert and you’re as golden as this sweet treat no one can resist!

Prep Time10

Cook Time30

Total Time40

Course: Dessert, Side Dish, Snack

Cuisine: Asian, Chinese

Servings: sesame balls

Calories: 158kcal

Author: Mikha S.

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

Instructions

Heat a medium-sized pot on medium-low heat with enough oil to deep fry. Allow the oil to slowly heat while preparing the sesame balls.
In a large bowl, combine glutinous rice flour, sugar, and salt.
Slowly drizzle in boiling HOT water while stirring with chopsticks or a spoon. The dough will look dry at first. Once the water is cool enough to touch, knead the dough together in the bowl until all the flour is incorporated.
If the dough still doesn't come together, add a few drops of hot water at a time until the dough kneads together until smooth. If the dough is too sticky, add a very small amount of glutinous rice flour at a time & knead until the dough is smooth (photo in blog post above).
Divide the dough into 8 equal pieces. Cover the dough that’s not being used with a damp cloth or paper towel to prevent they from drying. Form each piece into ½-inch thick disks about 3 inches wide. Make sure to make the center of the disk slightly thicker and the edges thinner.
Add about 1 1/2 teaspoon of red bean paste to the center of each disk and wrap the dough around the filling so it’s completely covered. It’s important to make sure there are no openings or thin areas in the dough, otherwise, it may burst while cooking. Roll the dough mixture between your hands to completely seal it and shape them into balls.
Lightly brush or dip the balls in water then roll them in raw sesame seeds until well coated. Gently press the sesame ball to make sure the sesame seeds are secured on.
The oil in your pot should be warm now. Add a few sesame balls at a time to prevent overcrowding. They will double in size so make sure to account for extra space as they cook.
Fry for about 10 - 15 minutes, stirring them occasionally to make sure they don’t stick to the bottom of the pan. Once they start expanding and floating, use a slotted spoon or spatula to press them down into the oil further cooking them & helping them puff up even more! You'll know they're done when they're evenly golden brown and no longer expanding.
If any of the sesame balls burst while cooking, quickly remove them from the pot so the filling doesn’t spill into the oil.
Transfer cooked sesame balls to a wire rack or paper towel-lined plate to cool for about 10 minutes - they've VERY hot so it's worth the wait! Enjoy!

Video

Notes

Glutinous Rice Flour: This is what creates the chewy texture for the sesame balls and CANNOT be substituted! You can easily find it at local Asian markets or online. Keep in mind this is DIFFERENT than regular rice flour. Scroll to the blog post above for more details.
Red Bean Paste: Feel free to swap for lotus paste if you prefer. You can easily find is online or at local Asian markets.
Raw Sesame Seeds: I highly recommend using raw sesame seeds instead of toasted sesame seeds because they're less likely to overcook while frying.
Boiling Water: Boiled hot water MUST be used for this recipe. If the water is too cool, the sesame balls won’t expand and become rock hard while cooking.
Watch for Bursting: A golden sesame ball with a protruding whiter spot may burst, so quickly & carefully remove it before it pops in the oil.
Ideal Dough Consistency: The dough may look dry at first, but it should come together to a clay or play-doh-like consistency. Avoid making it too wet for easier handling & cover unused dough to prevent drying.
Seal Dough Completely: Create a thicker center and thinner edges for the dough disk. Remember to double check ball is completely sealed to prevent leakage why frying.

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