Authentic Sesame balls（Jian dui）
"Sesame balls," also known as "sesame seed balls," "sesame rounds," or "fried dough balls," are a traditional Chinese snack with a long history, classified under fried pastry. They are characterized by their golden color, round and plump appearance, and crispy texture. Taking a bite, you experience a delightful contrast between the crispy outer layer and the soft, sticky filling inside, blended with the fragrance of sesame, leaving a lingering aftertaste. Additionally, sesame balls are rich in nutrients such as proteins, fats, carbohydrates, and other essential nutrients, making them a delicious and nutritious treat.
INGREDIENTS
- 200g purple sweet potato
- 200g glutinous rice flour
DIRECTIONS
Wash the purple sweet potatoes thoroughly and place them in a pot with enough water. Cook for 25-30 minutes.
Mash 200 grams of purple sweet potato with a fork until it becomes a paste-like consistency.
Add 15 grams of granulated sugar.
Pour in 200 grams of glutinous rice flour and 120 grams of warm water.
Tip:
When making glutinous rice dough, add water gradually in batches, stirring well after each addition.
Knead the mixture into a dough, then take a small portion of the dough and roll it into a round shape. Repeat with the remaining dough, shaping it into roughly equal-sized balls.
Tip:
Ensure each sesame ball is roughly the same size to ensure consistent frying time and even cooking of the sesame balls.
Roll all the purple sweet potato dough into balls, then coat them with white sesame seeds.
Pour 250 grams of oil into a pot and heat it to about 60% hot. Carefully add the purple sweet potato sesame balls into the oil. Use a spatula to gently stir the bottom of the pot to prevent the balls from sticking.
Fry the purple sweet potato sesame balls until they float to the surface of the oil. Gently press down on the balls with a spatula.
Tip:
Press down multiple times to release air bubbles. Properly releasing air ensures that the sesame balls maintain their shape after cooling down.
Fry the sesame balls until they turn golden brown, then remove them from the oil.