Jian dui

Jianduiorsesame ballsare a type of friedChinese pastrymade fromglutinous riceflour. The pastry is coated withsesameseeds 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,jianduiare known asmatuan(麻糰) inNorthandNorthwest China,mayuan(麻圆) inNortheast China, andzhendai(珍袋) inHainan.
The origins ofjian duican be traced back to theTang dynastyas 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 duiwas 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 mostChinatownbakery shops overseas.
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 duiis first coated with sesame seeds then deep-fried, while the Koreangyeongdanis first boiled then coated with toasted sesame seeds,jian duiis also calledtwigin chamkkaegyeongdan(튀긴 참깨경단, "deep-fried sesame rice ball cake").
The pastry is callednum krochornom kroch(Khmer:នំក្រូច,lit.'orange cake'due to its shape resembling thefruit) inKhmerand was introduced inCambodiaby Chinese migrants.
InIndonesian cuisine, it is calledonde-ondeorkue 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 duiis more commonly known asyou chi.
In the Philippines,jian duiis calledbutsi(Spanish:buchi). Due to hundreds of years of Chinese settlement in thePhilippines, the integration of Chinese cuisine (particularlyCantoneseandFujian) to local dishes has madebuchiquite popular. To an extent, it has already been considered an icon ofChinese Filipinoculinary tradition, sometimes associated with auspiciousness. As it is well known amongethnic Chineseand other Filipinos alike, local restaurants which are sometimes not even Chinese and fastfood chains such asChowkinghave added the delicacy to the menu. Aside from the usuallotusandred bean paste, non-Chinese and indigenous ingredients have also been used for variety, such asube-flavoredbutsi.Unlikejian dui, Filipinobuchiand 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.Bánh ránis scented withjasmineflower essence (calledmaliinThai).
Bánh ráncan 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 duiis calledjien-yan-e(Chinese:煎丸欸) by the local Chinese community ofMauritius,but it is more commonly known asgato zinzli(also written asgato zingliorgato zinli) in creole.It can literally be translated as "sesame cake". It is one of the Mauritian snacks which was influenced by the presence ofSino-Mauritianson the island.Thegato zinzlioriginated from China and was introduced in Mauritius by the Chinese migrants fromGuangzhouandGuangdongin the 18th or 19th century.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.They are typically eaten as snacks;but they are especially eaten duringChinese New Yearas a traditional snack by Sino-Mauritians.Thegato zinzliare 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.
InAmerican Chinese restaurantsand pastry shops, it is known as sesame seed ball.