Sesame Balls (Jian Dui 芝麻球) - How to Make Crispy, Chewy Red Bean Mochi Balls!

Sesame balls are synonymous with Chinese dessert and culture. They're particularly delicious straight out of the fryer while still crisp on the outside. Whether it's at my favorite dim sum restaurant or bakery, these little spheres of joy always catch my eye. I've heard that the shape and sweetness are considered auspicious therefore this is a classic Chinese dessert displayed during the Lunar New Year. As much as I love me a good ol' traditional sesame ball, I decided to add a simple fall twist. This of course means pumpkin. I am unapologetically apart of #teampumpkinspice LOL. They have just a subtle hint of sweet pumpkin mixed into the mochi dough which adds to the golden hue. If you're not into it, then feel free to sub in water. Enjoy!
Red Bean Filling:
49 g (1/4 cup) dried red adzuki beans
~360 ml (~1-1/2 cups) water
50 g (1/4 cup) granulated white sugar
Boil beans in water in a medium sized saucepan placed over medium high heat. Cook covered until beans are soft enough to mash with a back of a spoon. Check it periodically while cooking in case it needs more water to prevent burning. Once beans are cooked, blend into a smooth puree. Add it back into the saucepan along with sugar. Turn on the heat to medium and cook stirring until thickened.
Once bean paste is chilled and firm, spoon into 1 teaspoon sized portions and roll into balls. Set aside while you prepare the mochi dough.
Pumpkin Mochi Dough:
100 g (2 cups) glutinous flour
55 g (1/4 cup) light brown sugar
100 g (~1/4 cup + 3 tablespoons) pure pumpkin puree
1/2 to 1 teaspoon water
Additional ingredients:
white sesame seeds
Combine flour and sugar. Add pumpkin and mix until as much of the flour is moistened. The dough will likely be a little dry so add water sparingly until the dough is smooth and doesn't crack when stretched (see video @ 4:29). Roll into a log and divide into 10 even-sized pieces. Roll each dough piece into a ball. Flatten the ball while making the edges slightly thinner than the center. Add the prepared red bean paste and bring the edges up to enclose it. Roll into a round sphere and cover in sesame seeds.
Once ready to fry, heat oil to 350 F (180 C). Fry until golden brown, ~5-7 min. Remove from oil using a spider to drain the excess oil. Place onto a paper towel lined plate to absorb any remaining excess oil. Enjoy warm & fresh!
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[@trossk]

Just found your channel the other day, and between these and the bad, I am going to need to go shopping.

[@sweetandspicy2020]

1st👍 very delicious...😋😋stat connected

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We called it Onde onde in the Indonesie kitchen