Jin Dui (Sesame Balls)
Jin Dui Sesame Seeds Balls
- 300g glutinous rice flour
- 40g cooked wheat dough [see below]
- 1 1/2 Tblspn oil
- 30g sugar
- 220 ml water (warm)
Cooked Wheat Dough
- 13g wheat starch [Peeta’s Note: This is often labeled “Wheaten Cornflour” or “non-glutinous flour”. Chinese packaging will likely label it “澄粉”. If you can’t find it, potato starch can be subbed in, but the texture might be slightly different.]
- 7g glutinous rice flour
- 20 ml boiling water
- 300g lotus or red bean paste [Note: or peanut butter if you’re that much of a gwai lo]
- 200g uncooked sesame seeds
- Mix the wheat starch and the rice flour with the boiling water and cover for about 3-5 minutes. Knead until smooth.
- Dissolve the sugar in the water, add the rice flour and mix with a fork. Add the cooked wheat starch and oil and knead into a soft, smooth dough. If the dough is dry, add a 1/2 teaspoon of water at a time to loosen it.
- Roll the dough into a long snake and break or cut into 30 small pieces. Roll each piece of dough and flatten into a circle with your fingers. Put a small teaspoon (not too much or jin dui’ll be too sweet) of filling and seal up the ball, rolling in your palms to smooth it out.
- Dip each sesame ball into water and then into the sesame seeds. Take each sesame ball and roll it firmly on the counter to press the seeds onto the surface.
- Heat enough oil to cover the balls in a wok or pot. When it just begins to get hot, lower the heat and gently place about 6 balls (depending on the amount of oil) into the oil to cook gently. After about 3 minutes, increase the heat to medium high. If there’s plenty of oil in the pot, the balls will float when cooked through. Remove when the balls are lightly golden. Drain on paper towels.