Jian dui

Alternative names	Matuan,mayuan,zhendai,buchi,onde-onde, sesame ball, sesame seed ball,
Course	Tea,snack
Place of origin	Chang'an (nowXi'an),Tang dynasty (China)
Region or state	East Asia
Main ingredients	Glutinous rice flour,sesame seeds, various fillings (lotus seed,black bean,red bean,mung bean pastes)
Media: Jian dui

Jiandui orsesame balls^[1] are a type of friedChinese pastry made fromglutinous rice flour. The pastry is coated withsesame seeds on the outside and is crisp and chewy after immediately being cooked. Inside the pastry is a large hollow, caused by the expansion of the dough. The hollow of the pastry is filled with a filling usually consisting oflotus paste, or alternatively, sweetblack bean paste, orred bean paste.

Depending on the region and cultural area,jiandui are known asmatuan (麻糰) inNorth andNorthwest China,mayuan (麻圆) inNortheast China, andzhendai (珍袋) inHainan.^{[citation needed]}

The origins ofjian dui can be traced back to theTang dynasty as a royal food inChang'an, known aslüdui (碌䭔). This food item was also recalled in a poem by the Tang poetWang Fanzhi. With the southward migration of many peoples from central China since theAn–Shi Rebellion, thejian dui was brought along and hence became part of southern Chinese cuisine.

InHong Kong, it is one of the most standard pastries. It can also be found in mostChinatown bakery shops overseas.^[2]

In Japan, it is known asgoma dango (ごま団子, sesame dumpling). It is often sold at street fairs, in Chinese districts, and at various restaurants.

In Korea, it is calledjungguksik chamkkaegyeongdan (중국식 참깨경단, "Chinese-style sesame rice ball cake"), to avoid confusion with the Korean-style sesame rice ball cake (chamkkae-gyeongdan) with sesame coating. As the Chinesejian dui is first coated with sesame seeds then deep-fried, while the Koreangyeongdan is first boiled then coated with toasted sesame seeds,jian dui is also calledtwigin chamkkaegyeongdan (튀긴 참깨경단, "deep-fried sesame rice ball cake").

The pastry is callednum kroch ornom kroch (Khmer:នំក្រូច,lit. 'orange cake' due to its shape resembling thefruit) inKhmer and was introduced inCambodia by Chinese migrants.^[3]

InIndonesian cuisine, it is calledonde-onde orkue moci, filled with sweetened mung bean paste. People usually eat it as a snack. This pastry is also popular and widely available inIndo (Eurasian), Indonesian, and Vietnamese outlets in the Netherlands.

In Malaysia, it is known askuih bom, which is usually filled with shredded sweetened coconut, or nuts. Occasionally, it may be filled with red bean paste. Among the mainlyHakka-speaking ethnic Chinese in the state ofSabah,jian dui is more commonly known asyou chi.^[4]

In the Philippines,jian dui is calledbutsi (Spanish:buchi). Due to hundreds of years of Chinese settlement in thePhilippines, the integration of Chinese cuisine (particularlyCantonese andFujian) to local dishes has madebuchi quite popular. To an extent, it has already been considered an icon ofChinese Filipino culinary tradition, sometimes associated with auspiciousness. As it is well known amongethnic Chinese and other Filipinos alike, local restaurants which are sometimes not even Chinese and fastfood chains such asChowking^[5][6] have added the delicacy to the menu. Aside from the usuallotus andred bean paste, non-Chinese and indigenous ingredients have also been used for variety, such asube-flavoredbutsi.^[7] Unlikejian dui, Filipinobuchi and derivates (likemache,masi,moche, andpalitaw) can also be boiled or steamed, in addition to being deep fried.

InVietnamese cuisine, two very similar dishes are calledbánh cam (from southern Vietnam) andbánh rán (from northern Vietnam), both of which have a somewhat drier filling that is made from sweetenedmung bean paste.^[8]Bánh rán is scented withjasmine flower essence (calledmali inThai).^photo

Bánh rán can be sweet or savory. The sweet one is filled with mung bean. The savory one is filled with chopped meat, cassava vermicelli, mushroom, and a variety of other typically Vietnamese ingredients. It is usually served with vegetable and dipping sauce.

InMauritius,jian dui is calledjien-yan-e (Chinese:煎丸欸) by the local Chinese community ofMauritius,^[9] but it is more commonly known asgato zinzli (also written asgato zingli orgato zinli) in creole.^[10][11][12] It can literally be translated as "sesame cake". It is one of the Mauritian snacks which was influenced by the presence ofSino-Mauritians on the island.^[13] Thegato zinzli originated from China and was introduced in Mauritius by the Chinese migrants fromGuangzhou andGuangdong in the 18th or 19th century.^[10] It is deep fried until it is slightly chewy and crispy outside before being coated with sesame seeds; it is made ofsweet potato, glutinous rice, and sometimes, withred bean paste.^[10][11] They are typically eaten as snacks;^[12] but they are especially eaten duringChinese New Year as a traditional snack by Sino-Mauritians.^[14][15] Thegato zinzli are also shared to family members and acquaintances on Chinese New Year by Sino-Mauritians as part of their customary tradition in order to accentuate the sharing and spirit of friendship.^[14]

InAmerican Chinese restaurants and pastry shops, it is known as sesame seed ball.^[16]

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  Chinesejian dui with black and white sesame
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  Chinesejian dui with fillings and black and white sesame
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  Jian dui can be fried to great sizes. The common misspelling煎堆 can be seen on the sign in the photo.
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  Onde-onde fromSurabaya, Indonesia. The yellow ones were made from white glutinous rice flour while the black ones from black glutinous rice flour.
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  Moche from the Philippines, a boiledbuchi variant with bean paste filling served with sweetenedcoconut milk sauce
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  Jian dui withhong dou tang

• Bánh rán
• Benne ball
• Chapssal doughnut
• Dango
• Danja
• Dim sum
• Gyeongdan
• List of sesame seed dishes

Wikimedia Commons has media related toSesame ball.

• Cantonese desserts
• Chinese bakery products
• Deep fried foods
• Dim sum
• Glutinous rice dishes
• Hong Kong cuisine
• Mauritian cuisine
• Tang dynasty
• Sesame desserts

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