Deep-fried glutinous rice balls – jian dui
This is sold in many Chinese food eateries or snack stalls. The generous filling of lotus paste encased in a sweet crispy dough is made all the more fragrant with sesame seeds.
Makes about 25 balls
– Sweet pastry dough (see page 111) 500 g (1 lb 11/2 oz)
– Lotus paste 200 g (7 oz)
– White sesame seeds 20 g (2/3 oz)
– Cooking oil for deep-frying
On a fl oured surface, roll dough into a long cylinder. Cut dough into equal pieces, each about 20 g (2/3 oz). Lightly fl atten each piece into a 0.5 cm (1/4 in) thick round disc.
Scoop a small dollop of lotus paste onto the centre of each dough round. Seal the lotus paste fi lling and mould into a round ball. Dampen it and coat all over with sesame seeds. Repeat until all ingredients are used up.
Heat oil in a wok over high heat. Insert a wooden chopstick into the oil to test its temperature. Oil is ready for deep-frying when bubbles form round the chopstick. Turn off heat before adding rice balls into the oil, otherwise, due to the heavy fi lling, they will sink to the bottom and get burnt from the high heat. Use chopsticks to stir occasionally to prevent them from sticking together.
When the rice balls start to fl oat, turn on to high heat again and deepfry until golden brown. This will force out excess oil that was absorbed during the initial frying.
Food: Deep-fried glutinous rice balls