Instructions

1. Prepare the Jian Dui dough

1. Dissolve sugar in hot water to make a syrup.
2. Pour the warm syrup into the glutinous rice flour.
3. Knead until a soft, malleable dough forms. Initially, it will appear crumbly but will come together as you continue kneading.
4. Cover with a moist cloth and rest for 30 minutes.

Tips:

• If the dough is too hard and cracks while wrapping, add small amounts of water (2 tsp at a time).
• If too soft, add glutinous rice flour (1 tbsp at a time) until manageable.

2. Prepare the filling

1. Mix crushed peanuts, smooth peanut butter, and honey until a smooth paste forms.
2. Divide into 13g portions. Adjust sweetness or texture by adding more peanut butter or sugar if desired.

Tips: You can also use lotus seed paste, red bean paste, cheese, or chocolate as fillings.

3. Wrap the filling

1. Take 25–30g of dough, roll it into a ball, and make a dent in the center.
2. Pinch the dough into a small cup shape. Ensure the walls are even and deep enough to hold the filling.
3. Place a portion of filling in the cup.
4. Slowly work the dough around the filling, wetting the edge of the seam to seal completely.
5. Roll gently between palms until the seam disappears.

Pro tip: Keep dough portions covered to prevent drying. Use slightly wet hands if the dough is sticky.

4. Coat with sesame seeds

1. Dip each ball briefly into water and shake off excess.
2. Roll in a bed of white sesame seeds until fully coated.
3. Press lightly to ensure seeds adhere, preventing them from falling off during frying.

Technique tip: Use one hand for water and the other for sesame seeds to keep the process clean and efficient.

5. Deep-fry the sesame balls

a. Start with low heat (120–130°C / 250–265°F)

1. Heat oil in a deep pan.
2. Carefully slide the balls in; they will sink initially.
3. Stir gently to avoid sticking. After ~4 minutes, the balls will start to float.
4. Press them lightly with a slotted spoon to submerge and ensure uniform expansion.

The sesame balls will expand to 1.5–2x their original size, forming a hollow, airy interior.

b. Increase heat to golden (170°C / 335°F)

1. Turn up the heat and continue frying for 2–4 minutes until golden brown.
2. Remove and drain on paper towels.

Tips:

• Frying too fast may burst the balls. Start low and increase the heat gradually.
• Use a slotted spoon or wire mesh to control movement in oil.
• Any burst or pale balls should be removed immediately to maintain oil quality.

6. Serving and Storage

• Best eaten fresh, while slightly crispy.
• Store in an airtight container at room temperature or refrigerate.
• Reheat in the oven at 170°C / 335°F for 7–8 minutes to restore crispiness.