What are common mistakes when making Sesame Balls (Jian Dui / 煎堆)?

Air pockets in sealing — balls burst during frying rather than expanding evenly Sesame seeds falling off — must be pressed firmly into dough surface Frying at too high heat initially — outside crisps before interior has expanded

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CH.55.0001 Chinese

Sesame Balls (Jian Dui / 煎堆)

Chinese — Cantonese — Fried Sweets

Sesame Balls (Jian Dui / 煎堆)

One of 85 entries · Shark's Fin and Sichuan Pepper — Fuchsia Dunlop

I · Origin

Cantonese — dim sum and New Year tradition

II · Description

Deep-fried glutinous rice balls coated in sesame seeds, typically filled with lotus seed paste, red bean paste, or five-kernel nut mixture. The balls expand dramatically during frying as steam expands the hollow interior, while the exterior becomes a crisp, sesame-studded shell. Iconic Chinese New Year food and dim sum dessert.

III · The Thread

Japanese mochi rice cakes (glutinous rice base)
Korean jeon dumplings (fried glutinous)
Indian gulab jamun (fried sweet sphere, different dough)

IV · Flavour Context

Nutty sesame crust, crispy-chewy glutinous exterior, sweet dense filling — texturally one of the most satisfying Chinese desserts

I The Canonical Dishes II The Method

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