Jin Deui

Background

Jin Deui is a classic Cantonese dim sum pastry: a golden, crackly coat of sesame seeds surrounds a chewy shell made from glutinous rice flour that is lightly sweetened with sugar, bound with water, and gently deep-fried in shimmering oil until it puffs. At the center sits a smooth, lightly sweet heart of red bean paste. The technique celebrates contrast—crisp outside, mochi-like interior, and creamy filling—while showcasing the toasty aroma of sesame seeds. You will find it at tea houses, street stalls, and holiday tables because it symbolizes expansion and prosperity as the dough balloons during frying.

Ingredients

• glutinous rice flour — 250 g
• sugar — 60 g
• Hot water — 180–200 ml, added gradually
• red bean paste — about 180 g (12 small portions)
• sesame seeds — about 120 g, for coating
• oil — enough for deep-frying, about 1–1.5 L

Equipment

• Heavy pot or deep fryer and a thermometer
• Mixing bowl and spatula
• Kitchen scale or measuring cups
• Slotted spoon or spider
• Small tray or plate for coating

Preparation

Make the dough

1. Combine the glutinous rice flour and sugar in a bowl. Stir to distribute the sugar evenly through the glutinous rice flour.
2. Pour in hot water gradually while stirring. When it forms shaggy clumps, switch to your hands and knead until smooth and supple. If the dough feels dry or cracks, add a teaspoon of water; if sticky, dust with a teaspoon of glutinous rice flour.
3. Cover and rest the dough for 15–20 minutes to relax and hydrate evenly.

Portion the filling

1. Roll the red bean paste into 12 even balls. Keep them covered to prevent drying.

Shape the balls

1. Divide the dough into 12 equal pieces. Keep pieces covered as you work.
2. Flatten one piece into a round. Place a ball of red bean paste in the center. Gather the edges to enclose the red bean paste, pinch to seal, then gently roll between your palms until smooth and spherical. Repeat with the remaining portions.
3. Lightly moisten the surface of each ball with a few drops of water. Roll thoroughly in a shallow dish of sesame seeds until completely coated. Press the sesame seeds gently so they adhere in a dense, even layer.

Frying

1. Heat the oil in a deep pot to 160–170°C. Maintain a steady, moderate heat.
2. Add a few balls at a time so you do not crowd the pot. Fry, turning and gently pressing them against the pot side to encourage expansion, until they are evenly golden and feel light, about 6–8 minutes per batch. The sesame seeds should be pale toasty rather than dark brown.
3. Lift out with a slotted spoon and drain. Let them stand for 3–5 minutes so steam redistributes and the crust sets.

Serving

Serve warm. The shell of glutinous rice flour should be crisp yet elastic, the sesame seeds fragrant, and the red bean paste creamy. Enjoy with hot tea. For smaller bites, cut each ball in halves or quarters with a serrated knife, wiping the blade to keep the red bean paste neat.

Tips for success

• Hydration: The dough should feel soft and pliable, not wet. Adjust with tiny additions of water or glutinous rice flour as needed.
• Coating: A dense coat of sesame seeds protects the surface and helps even browning. Press the sesame seeds in gently.
• Temperature control: Too hot and the sesame seeds scorch before the center expands; too cool and the balls absorb oil. Aim for steady 160–170°C.
• Frying motion: Gentle, continual movement prevents flat spots and encourages a round, hollow structure. Light pressing helps create the signature puff without cracking the glutinous rice flour shell.

Make-ahead, storage, and reheating

• Short hold: Keep fried balls on a rack; they stay best within the first hour.
• Recrisp: Reheat in a 160°C oven for 5–8 minutes to revive the crust without overcooking the red bean paste.
• Freezing: Shape and coat, then freeze on a tray before bagging. Fry from frozen at slightly lower heat and extend the fry to a careful 8–10 minutes, monitoring color and buoyancy.

Troubleshooting

• Cracking: The dough may be too dry. Knead in a teaspoon of water and rest again.
• No puff: Hydration or heat may be low. Add a touch more water to the dough next time and keep the oil in the ideal range.
• Greasy texture: The oil was too cool or the pot crowded. Fry fewer pieces per batch and confirm temperature.
• Sparse coating: Roll longer and press the sesame seeds on gently so they adhere to the slightly damp surface.

Summary

With a simple dough of glutinous rice flour, a touch of sugar, and hot water, a creamy core of red bean paste, a coat of sesame seeds, and careful frying in oil, Jin Deui delivers the hallmark dim sum contrast of crisp, chewy, and tender in every bite.