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Crispy jian dui sesame balls with chewy mochi and sweet filling are a beloved street food. A fun family treat with golden, sesame-coated crunch.
In a medium bowl, combine glutinous rice flour, sugar, and salt. Gradually add water, stirring with your hand until a soft, pliable dough forms.
Divide dough into 12 equal pieces. Flatten each piece into a disc and place about 1 tablespoon of red bean paste in the center; seal and roll into a smooth ball.
Roll each ball in a shallow bowl of water, shaking off excess, then coat thoroughly with sesame seeds by rolling in a plate, pressing to adhere seeds evenly.
Heat vegetable oil in a deep pot to 320°F (160°C)—use a thermometer to maintain steady heat. Gently lower balls in, frying in batches to avoid overcrowding.
Fry, using gentle stirring to prevent sticking, for 7–9 minutes until golden brown and puffed, then increase temperature to 350°F (175°C) for 1 minute to crisp exterior. Remove with a slotted spoon, drain on paper towels, and cool slightly before serving.
