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Jin Dui (Sesame Balls with sweet filling)

A traditional chinese new year treat in Hong Kong.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Chinese New Year
Cuisine: Chinese
Servings: 16
Author: Annie Ko


  • 250 glutinous rice flour
  • 65 g brown sugar
  • 100 ml boiling water
  • 100-150 ml cold water
  • a tin of lotus seed paste
  • 1 litre of veg oil
  • sesame seeds
  • [cap id="attachment_2087" align="alignnone" width="600"]Ingredients for making Jin Dui[/cap]


  • Melt sugar in 100ml boiling water, set aside to cool.
  • Whilst the sugar water is cooling, open the tin of lotus seed paste (or red bean paste), form into balls weighing about 18g each.
  • Make a well in the glutinous rice flour, pour in the cooled sugar water, mix.
  • Pour in 100ml cold water to start with, then add in enough water to the mix until it forms a soft dough.
  • Roll out the dough and divide into approx. 16. (I used a scale and weighed out 30g of dough, and sorry the pic is out of focus!)
  • Encase the ball of filling in the dough, seal and roll it into balls using your palms.
  • Prepare a little bowl of sesame seeds, slightly wet the surface of the balls and dip them in seeds.
  • Heat the oil in a wok (or wide opening pan) with medium heat, when you dip a wooden chopstick in the oil, little bubbles should come up after a few seconds. If it bubbles vigorously immediately then the oil is too hot.
  • Carefully lower the balls into the hot oil. Using a pair of long wooden chopsticks, make sure they're not sticking together or to the bottom of the wok.
  • They should float to the top after a while. At this point, gently press them using a slotted spoon (or a chinese deep fry utensil!). This will make them puff up and become big and round. See my video below!
  • It will take about 5-7 minutes to cook them. Turn the heat up a bit towards the end.
  • Get them out when they're all golden! Drain on a piece of kitchen paper.