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 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