Sesame Balls

Sesame balls, kuih bom bijan or been called jian dui in chinese jian dui is a type of fried chinese snack made from glutinous rice flour. The fried dough is coated with sesame seeds on the outside and is crisp and chewy. Inside is a large hollow, caused by the expansion of the dough when frying. It is filled with a filling such as lotus paste, sweet black bean paste,  red bean paste, or even peanut filling. For this recipe I will share my type of jian dui which the filling is peanuts.

Nutrition Facts

Serving size : 101g

Servings : 7

Calories : 546

Fat : 20.3g

Protein : 12.1g

Ingredients

• 250g glutinous rice flour (Depends on humidity of the dough)
• 2 tbsp wheat starch (Optional)
• 70g sugar 
• 180g boiling water
• 2 tbsp oil

Filling

• 200g roasted peanuts
• 60g sugar
• 1/2 tsp salt
• 2 tbsp peanut butter

Coating

• Raw Sesame seed
• water and glutinous rice flour (Mix together until it is runny but little thick batter)

Method

1. Mix the flour and starch together.
2. The water and sugar mix together and bring to boil.
3. Then quickly pour the hot syrup into the flour while mixing with a pair of chopsticks
4. Knead the dough until it is pliable which if necessary to add more flour then go ahead but make sure the dough is soft and not sticky.
5. Then, add in the oil and knead the oil into the dough then rest for 30 mins.
6. Mix all the ingredients if the filling and divide about 20 portion and roll it into a ball.
7. Divide the dough also about 20 portion and rounded.
8. Prepare the batter.
9. Wrap the filling using the dough and rounded.
10. Then, dip the dough into the batter and roll the dough into a bowl of sesame seeds.
11. Heat up oil, and fry until golden brown. 

Tips :  

•  Wheat starch is optional but it gives the sesame ball more of a chewiness in the inside and crispy on the outside.
• When kneading the dough, makes sure that it is necessary to add in the flour this will effect on the dryness of the snack later.
• It is compulsory of mixing the dough with boiling water cuz it will give the softer and chewy texture to the final products. 
• Sugar content in the dough must not be less than 90g or 70g it will cause the dough to crack when frying.
• Use raw sesame instead of roasted sesame it will cause the sesame to burn before the dough is cooked.
• It is easier when working with the dough with oil but not too much.
• It is better for the dough to be thinner while dividing by using scale to measure the filling and the dough ratio.
• When you need to fry, make sure the oil is 70-80 degree celcius then  you put in your sesame ball it will eventually rises few mins later.
• When you frying make sure to turn the sesame ball to get even color. When its get a deeper color lightly press each of the dough with a spoon and result will hollow in the inside.
• Makes sure it is golden brown before taking out. This ensure your dough to be crispy for a long time.