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Street Food

Fried Sesame Balls (煎堆 (Jiānduī))

sjfegan

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4
Servings

Ingredients

  • 280g (2 cups) Glutinous rice flour
  • 65g (1/3 cup) Sugar
  • 240ml (1 cup) Warm water
  • 140g (1 cup) Sesame seeds, for coating
  • Oil for deep frying

Method

  1. Combine the glutinous rice flour and sugar, then gradually add the warm water, kneading into a smooth, soft dough.
  2. Divide into small balls.
  3. Roll each ball in sesame seeds, pressing gently to help them adhere.
  4. Heat oil to 160°C (325°F) in a deep pan (a lower temperature helps the balls cook through evenly).
  5. Fry the balls, turning and gently pressing with a spoon to encourage even puffing, for 8–10 minutes until golden and cooked through.
  6. Drain on paper towels before serving warm.

Introduction: Small, chewy fried dough balls coated in sesame seeds, a beloved sweet street snack with a long history in Chinese food culture.

Cultural Background: Fried sesame balls have been enjoyed as a festive and everyday treat for many centuries in China, their crisp, sesame-studded exterior and chewy interior making them a favourite at markets and celebrations alike.

Tips: Fry at a lower, steady temperature so the dough cooks through fully before the sesame coating over-browns. Gently press and turn the balls as they fry, as this helps them puff evenly.

Variations: Fill with a small amount of sweet bean paste before shaping for a more traditional version. Adjust the sugar to taste.

Storage: Best eaten fresh and warm; leftovers can be stored in an airtight container for up to 1 day.

Reheating: Reheat briefly in an oven at 180°C (350°F) for 5 minutes to restore some texture.

Nutrition: Per serving (approx., 2 balls): 240 kcal, 5 g protein, 8 g fat, 40 g carbohydrate.

FAQs:

Q: How long have sesame balls been made in China?

A: They have a documented history stretching back many centuries, remaining a beloved treat at markets and festivals throughout Chinese history.

Q: Why fry at a lower temperature?

A: This allows the dense, glutinous dough to cook through fully at the same rate the sesame coating browns, preventing a raw centre.

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