Foodie

Monday, July 11, 2005

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.

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Ingredients:

6 cups oil for deep-frying, or as needed

1 cup brown sugar
14 tablespoons (just under 1 cup) warm water
2 1/2 cups glutinous rice flour

Filling:

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

Method:

In a wok , pre-heat the oil for deep-frying to 320 degrees F.

Dissolve the brown sugar in the warm water.

Place the 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.

Pinch off a piece of dough roughly the size of an average golf ball.

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, in the hot oil(check oil with thermometer and if oil is 320 f, shut off the fire). 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. Turn fire on again and fry balls till golden brown. Repeat procedure for frying until all the balls are done.

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


Serves

11 comments:

Jennifer Lam said...

Hi!

Thank you so much for such a wonderful treasure trove of recipes! You've posted so many recipes that remind me of my youth-spending time with my mother in the kitchen and every Sunday at SF's Chinatown.

As for the jin dui. If I wanted to add sesame seeds to the outside, how would I do so?

lilyng said...

jennifer

wet the balls with water before rolling them in sesame seeds, then put in to fry

Anonymous said...

hi Lily ,
try your recipe last nite.I added half the sugar in with the rice flour before I realize it should be melted with the water .my dough was a little on the dry side not sticky to the touch. i couldn't make a well to fit the stuffing so i roll it out and reseal it and shaped it into a ball .they are still round this morning . will try the recipe the right way and let you know how it turn out , thanks again .
Diane

Anonymous said...

Hi Lily, I chanced upon your blog! I thank God for the many good recipes you share. Appreciate your generosity and love for cooking! I'm from faraway Singapore.

Anonymous said...

hi Lily,
why is the dough harder to close with sugar mix in than just plain . i made a batch plain to be eaten with chicken soup . without the sugar added it was much easier to handle . thia time i melted the sugar with water . what am i doing wrong ? is there a different way ? thanks for your time .
Diane

lilyng said...

diane

the flour you used could be drier than expected and need more water but if you used the same flour for the two mixes, then it is strange.

btw, i have never heard of jin dui with chicken soup

Anonymous said...

hi lily,
sorry to confused you. i mean boil not fry when eaten with chicken soup.i am only adding 1 part flour with about 3/4 part water can't seem to convert the grams and mLs to cups and tbsp etc.too cheap to buy a scale too :D you are very fast to answer my questions thanks a bunch lily .am looking for a recipe to make childhood chinese New year crispy peanut puffs.try 2 last nite . not really to my liking. do you think i can use pie dough recipe to fry ?
Diane

lilyng said...

diane

i too just made a batch of kok chai. will have to make another batch cos 1/2 of them were too brown for my liking but my daughter said she liked them. will try to post asap

Anonymous said...

thank you for these wonderfull recipes!

Anonymous said...

What is the secret of making the balls not collapsing when cold? The commercial ones seem to maintain their roundness even after a long time.

lilyng said...

anonymous

fry at moderately hot oil for at least 15 - 20 minutes, this will ensure that the dough is fried thoroughly and will remain puffy.

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