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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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


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


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.


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



Jennifer said...


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?

Unknown said...


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 .

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 .

Unknown said...


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 ?

Unknown said...


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.

Unknown said...


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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