30 grams wheat starch
75 ml boiling water, to cook the wheat starch
40 grams sugar
150 grams glutinous rice flour
1 Tbsp baking powder
120 ml room temperature water
1 Tbsp vegetable oil
120 g cold red bean or lotus seed paste (recipe on red bean paste coming)
white sesame seeds for coating jian dui in
1)Mix the wheat starch with the boiling water and stir until it turns into a very thick paste. Let it cool. When it cools it should form a clump from its former pasty form.
2) Mix the sugar, glutinous rice flour and baking powder together, then add the cooled wheat starch clump (along with stragglers from the side of the bowl), water and oil.
3) Knead everything together until the mixture is homogeneous. If the mixture seems so dry that it falls apart, add a little bit of water, 1/4 tsp at a time. Cover and rest for 10 minutes.
4) Divide the dough into 12 pieces with a knife or bench scraper.
5) Make 12 balls of red bean or lotus seed paste- each should weigh 10 grams.
6) To wrap the jian dui: flatten each piece of dough out using your fingers, trying to keep the center thicker and the outsides thinner, if possible. The flatter you get the dough, the easier it will be to wrap the sphere of paste without any holes.
7) Place the ball of filling on the dough and bring together the outsides to the center to completely cover the filling. Leave no filling uncovered, else it will burn later! Smooth the wrinkles out by rolling the ball gently between the insides of your palms.
8) To coat the jian dui, roll in sesame seeds.
9) Heat oil in a wok or saucepan to 300F. Gently place 5-6 jian dui in the pan, or however many will fit while still allowing room for wandering chopsticks.
10) Check the oil temperature periodically; remember that there is tons of dense filling that needs to be cooked! The jian dui should be browning ever so slowly.
11) Cook for 6 minutes, using chopsticks or tongs to ‘flip’ and move the balls around so that they will be round. When they are done, they will float towards the surface of the oil.
12) Transfer to a plate lined with paper towels.
-For those who like hot food..do yourself a favor and wait for these jian dui to cool for at least a few minutes before you dig in. Don’t burn yourself like I did!