Fried Sesame Balls Jien Duy Food

CHINESE FRIED SESAME DESSERT BALLS (JIAN DUI) RECIPE BY TASTY

Steps:

• Make the red bean filling: In a medium bowl, combine the red beans with 1 cup (240 ml) of water. Cover with plastic wrap and soak overnight.
• Drain the red beans, then transfer to a small saucepan with the remaining 3 cups (720 ml) of water. Bring to a boil over medium-high heat, then cover and cook for 1 hour, until soft enough to mash with a fork.
• Add the sugar and cook, stirring frequently, until the liquid evaporates and a thick red bean paste forms.
• Transfer the red bean paste to a bowl. Cover with plastic wrap, pressing it directly onto the surface of the paste to prevent a skin from forming. Refrigerate until ready to use.
• Make the dough: In a liquid measuring cup or small bowl, whisk the hot water with the light brown sugar until the sugar dissolves.
• Add the glutinous rice flour to a medium bowl and use a spoon to create a small well in the center.
• Pour the sugar syrup into the well and stir for 5 minutes, until the dough is well combined and no longer sticks to the bowl.
• Lightly dust a clean surface with glutinous rice flour. Turn the dough out and knead for 5 minutes, until it forms a smooth, round ball. Use a little bit more flour or water as needed.
• Divide the dough into 8 pieces. Roll the pieces into small balls, then flatten into discs about ½-inch (1 ¼ cm) thick and 2½-inches (6.5 cm) in diameter.
• Place 1 teaspoon of red bean filling in the center of a piece of dough. Fold in the edges to cover the filling, then roll into a ball. Roll the ball in the sesame seeds until the dough is covered. Repeat with the remaining ingredients.
• Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
• Fry the sesame balls for 15 minutes, stirring frequently, until golden brown. Transfer to a wire rack set over a baking sheet to drain and let cool for 15 minutes before serving.
• Enjoy!

SESAME BALLS (JIN DEUI)

Steps:

• Pour the bowl of hot water into a pot and add the sugar, stirring continuously until dissolved. Add 2 tbsp of cold water and set aside.
• Check that the water is at a lukewarm temperature. If it is too hot it will result in cooking the dough. In a large mixing bowl, slowly add the water in small increments to the glutinous rice flour whilst kneading with your hands.
• Knead until the dough is shiny and smooth. Based on the dough dryness you may not need all of the water, but if the dough is dry and crumbly, add a bit of water in small increments at a time.
• Wrap the dough in cling film to prevent it from drying out and set aside. Roll the red bean paste into 15 balls (about the size of a chestnut) and place on a plate. Separate the dough into 15 equal balls and cover with cling film.
• Using your palms, flatten the dough balls once or twice (approx 5cm in diameter). Do not flatten it too much as this would create an uneven texture. Place the red bean paste balls onto the dough and gently wrap each one using your fingertips until the filling is fully covered. Roll and shape into a ball.
• Roll the balls into a plate of sesame seeds until it has been fully coated. Pour a large amount of oil into a large deep frying pan (enough to cover a whole sesame ball), and set the flame on high until the oil heats up. To check that it is hot enough, throw a few sesame seeds into the oil. If it floats and bubbles start to form around it, the oil is ready. Turn the flame to a medium-low heat.
• Fry the sesame balls in small batches at a time (around 5). Using a wire skimmer, gently push the sesame balls around so that they do not stick to each other or to the bottom. When it begins to float, press down around each ball. This will produce more air into the sesame ball which will help it to expand. The more you press down around the ball, the bigger it will be.
• When the sesame balls have become large and a golden colour, take them out and place on oil-absorbent paper. Whilst they are cooling, gently push and roll them around a few times to prevent it from deflating when it is fully cooled. You may need to adjust the flame to a low heat when frying the other batches as they will burn quickly if the oil is too hot.

SESAME BALLS

Steps:

• Dissolve the brown candy in 1 cup of boiling water and set aside to cool overnight.
• Place the rice flour in a large bowl. Make a well and add candy water all at once. Stir until the water is incorporated; the dough will be smooth but slightly sticky.
• Dust hands lightly with rice flour and roll dough into a thick rope. Cut the rope into 24 equal pieces, roll each piece into a ball and flatten to make a 2 1/2-inch round.
• Using the thumbs and index fingers from both hands, pleat the edge of the dough to form a cup. Place one index finger into the cup and gently press the dough into the opposite palm on all sides of the cup to create a smooth, even surface and to make the dough even thinner.
• Add a scant 1 teaspoon of the red bean paste mixture. Gently pack the filling down. Gather the edges of the dough over the filling and, again, pleat until the hole is about 1/2 inch in diameter. Squeeze together the dough, pressing to seal the dough securely. Roll between palms to form a ball. Continue filling the remainder of the dough. Place a sheet of waxed paper on the counter and sprinkle with the sesame seeds. Roll and press the outside of each ball in the sesame seeds.
• In a 8-inch wide, 5-inch deep pot, heat vegetable oil over medium-high heat until hot but not smoking, about 330 degrees on a deep-fat thermometer. Carefully add 6 sesame balls at a time, and cook over medium heat until golden, 6 to 7 minutes. As the balls float to the surface, begin to press them gently with the back of a metal spatula against the sides of the pot. The balls will expand as they are gently rotated and pressed. Increase the heat to medium-high and fry until golden brown, about 2 minutes. Place on a plate lined with several thicknesses of paper towels. Repeat with remaining sesame balls. Set aside oil to cool before discarding. Serve immediately.

FRIED SESAME BALLS (JIEN DUY)

Steps:

• Bring water and sugar slabs to a boil until sugar dissolves. Place the rice flour in a large bowl, and add hot sugar water slowly while stirring. Then knead dough until smooth, and make two logs about 1.5 inches in diameter. Cut into 1.5 inch rounds. Roll each into a ball and make a well with your thumb. Place in a small spoonful of paste in the center and close up the ball. Roll into a smooth ball, dip in water, and then roll in sesame seeds completely to coat. Repeat for the rest of the dough. Heat peanut oil to about 325 C (no hotter than 350 C or it will burn). Place balls in frier, leaving room for them to expand. Squeese with chopsticks every three or so minutes to let in air. After about five or minutes they should fill with enough air to float to the top. Fry about 10-12 minutes, or until golden. Drain on paper towels and let cool a bit before eating, but serve warm.