Sweet sesame balls jian dui

Sesame balls jian dui start with the dough. Mix the rice flour with sugar and a little wheat starch in a bowl. Add the cooked and mashed potatoes, which keep the dough soft, then gradually pour in the hot water while stirring. Knead everything into a smooth, elastic dough that no longer sticks to your hands. Cover it with a towel and let it rest for 15 minutes, so the rice flour fully hydrates and the dough becomes easy to shape.

Blend the red beans with sugar into a thick, sweet paste. If you already have ready-made bean paste at home, simply knead it until pliable. Divide the sweet filling and shape it into twelve small mounds. Set them aside so they are ready when you start wrapping.

Cut the rested dough into twelve equal pieces and roll each into a ball. Flatten one piece in your palm into a small disc, place a mound of filling in the center, then draw the edges up and over. Pinch the seam shut and roll it smooth, so there are no cracks that could open in the hot oil.

Moisten each piece with a little water and roll it in the sesame seeds until fully coated. Press gently so the seeds stick to the surface. Heat the oil in a deep pot to a mild 150 degrees, which is warm but far below a rolling fry. Lower the pieces in and fry them slowly, giving them time to expand instead of browning too fast.

As they cook, press each one against the side of the pot with a ladle and turn it often. This steady pressure hollows out the inside and the dough swells to about triple its size. Keep frying until the shells are evenly golden, roughly 10 minutes. Lift them out, let the excess oil drain on a rack, and serve them warm while the crust is still crisp.