Jin Dui

The 'Jin Dui' that i have been accustomed to as a child is like this ones but they are very much bigger. I have realised that alot, very much oil is needed for frying to ensure that the balls get a chance to float to the surface, therefore even expansion of balls. These balls were still nice and crispy even when they are cold and did not collapse.



Ingredients:

6 cups oil for deep-frying, or as needed

1 cup brown or white sugar
14 tablespoons (just under 1 cup) very hot water
2 1/2 cups glutinous rice flour
3 tsp baking powder

Filling:

1/2 cup chopped roasted peanuts with 1/4 cup sugar

Method:

In a wok , pre-heat the oil for deep-frying to 240 degrees F.

Dissolve the brown sugar in the hot water.

Place the glutinous  rice flour in a large bowl.

Make a "well" in the middle of the bowl and add the dissolved sugar and water mixture.

Stir until you have a sticky, caramel-colored dough.(it will be white if using white sugar).  Cover dough and allow to rest for 1/2 hour.

Pinch off a piece of dough roughly the size of an average golf ball or any size you desire.

Push your thumb into the dough to make an indentation. Place a small amount of filling (no more than 1 teaspoon) into the indentation , and shape the dough over the top to seal.

Repeat the process with the remainder of the balls.

Deep fry the balls, three at a time(you may fry as many as you the wok or saucepan can accomodate but do not crowd) in the hot oil(check oil with thermometer and if oil is 240f, add  cold oil) . Once the balls start floating to the surface (about 2 minutes), use the back of a spatula or a large ladle to gently press the balls against the side of the wok . Continue applying pressure to expand approximately 3 times(desirable size) their normal size. and fry balls till golden brown. When the balls have reached maximum puffiness, bring up the heat to finish browning.

Repeat procedure for frying until all the balls are done, you would have to remove some hot oil to replace with cold oil so that the oil temperature is 240f before putting the balls to fry)

Drain the deep-fried balls on baking rack then transfer to paper towels.

Note:

these balls can be coated white sesame seeds before frying.  Wet  the filled balls and coat with white sesame seeds.  Cover balls to prevent drying out otherwise the sesame seeds will fall off when frying)

Filling can be red bean paste or mung bean paste.  If you like a savory filling, these balls will be called HUM SUI KOK







Serves