Jian dui

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Jian dui
Zin Deoi.jpg
Alternative namesMatuan, sesame ball, sesame seed ball, buchi, onde-onde
CourseTea, Snack
Place of originChang'an (now Xi'an), Tang dynasty (China)
Region or stateChinese-speaking areas, Vietnam, Cambodia, India, Indonesia, Japan, Malaysia, Philippines, Sri Lanka,
Main ingredientsGlutinous rice flour, sesame seeds, various fillings (lotus seed, black bean, red bean pastes)
Jian dui
Hanyu Pinyinjiānduī
Cantonese Yalejīndēui
Literal meaningfried pile
Sesame ball
Hanyu Pinyinzhīmáqiú
Cantonese Yalejīmàkàu
Literal meaningsesame ball
Traditional Chinese麻糰
Simplified Chinese麻团
Hanyu Pinyinmátuán
Cantonese Yalemàtyùn
Literal meaningsesame rice dough

Jian dui (Chinese: 煎堆; pinyin: jiānduī; Cantonese Yale: jīndēui; lit.: 'fried pile') is a type of fried Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy. 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 of lotus paste, or alternatively sweet black bean paste, or red bean paste. They are also sometimes referred to as sesame balls (Chinese: 芝麻球; pinyin: zhīmáqíu; Cantonese Yale: jīmàkàu).[1]

Depending on the region and cultural area, jian dui is known as matuan (麻糰) in northern China, ma yuan (麻圆) in northeast China, and zhen dai (珍袋) in Hainan. In the United States, it is known as sesame seed ball.


The origins of jian dui can be traced back to the Tang dynasty as a palace food in Chang'an, known as lüdui (碌堆). This food item was also recalled in a poem by the Tang poet Wang Fanzhi. With the southward migration of many peoples from central China, the jian dui was brought along and hence became part of southern Chinese cuisine.


Hong Kong[edit]

In Hong Kong, it is one of the most standard pastries. It can also be found in most Chinatown bakery shops overseas.[2]


Cambodian num kroch (នំ ក្រូច) is said to have originated in China where it is called jian dui or sometimes maqiu. The Chinese probably exported it as they migrated to other parts of Asia. They have a different name based on their origin, in Khmer it is num kroch (or nom kroch), which means cake (num) orange (kroch) because its shape is reminiscent of the fruit. The stuffing of num kroch is made of mung beans. The envelope of the num kroch is composed of glutinous rice flour, which gives it this slightly elastic texture. Like most Asian desserts, num kroch are not very sweet. Mung bean paste should not be too dry either.[3]

India and Sri Lanka[edit]

In Tamil Nadu and northeast Sri Lanka, it is known as ellu urundai or ellurundai (எள்ளுருண்டை), the local word meaning sesame ball. It is made in different sizes and colors. It is usually filled with sesame seeds, jaggery, sugar, or glucose syrup.[4]


In Indonesian cuisine, it is called onde-onde, filled with sweetened mung bean paste. People usually eat it as snack. This pastry is also popular and widely available in Indo (Eurasian), Indonesian and Vietnamese outlets in the Netherlands.


In Japan, it is known as goma 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 called chamkkaegyeongdan(참깨경단, "sesame rice ball cake"), or jungguksik chamkkaegyeongdan(중국식 참깨경단, "Chinese-style sesame rice ball cake") to avoid confusion with Korean-style sesame rice ball cake (gyeongdan) with sesame coating. As the Chinese jian dui is first coated with sesame seeds then deep-fried, while the Korean gyeongdan is first steamed then coated with toasted sesame seeds, jian dui is also called twigin chamkkaegyeongdan(튀긴 참깨경단, "deep-fried sesame rice ball cake").


It is known as kuih bom, which is usually filled with shredded sweetened coconut, or nuts. Occasionally, it may be filled with red bean paste.

Among the mainly Hakka-speaking ethnic Chinese in the state of Sabah, jian dui is more commonly known as you chi.


In the Philippines, jian dui is called butsi (Spanish: buchi). Due to hundreds of years of Chinese settlement in the Philippines, the integration of Chinese cuisine (particularly Cantonese and Fujian) to local dishes has made buchi quite popular. To an extent, it has already been considered an icon of Chinese Filipino culinary tradition, sometimes associated with auspiciousness. As it is well-known among ethnic Chinese and other Filipinos alike, local restaurants which are sometimes not even Chinese and fastfood chains such as Chowking[5][6] have added the delicacy to the menu. Aside from the usual lotus and red bean paste, non-Chinese and indigenous ingredients have also been used for variety such as ube-flavored butsi.[7] Unlike jian dui, Filipino buchi and derivates (like mache, masi, moche, and palitaw) can also be boiled or steamed in addition to being deep fried.

United States[edit]

In American Chinese restaurants and pastry shops, it is known as sesame seed ball.[8]


In Vietnam, two very similar dishes are called bánh cam (from southern Vietnam) and bánh rán (from northern Vietnam), both of which have a somewhat drier filling that is made from sweetened mung bean paste.[9] Bánh rán is scented with jasmine flower essence (called mali in Thai).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.


See also[edit]


  1. ^ Misty, Littlewood and Mark Littlewood, 2008 Gateways to Beijing: a travel guide to Beijing ISBN 981-4222-12-7, pp. 52.
  2. ^ "Sesame Balls". Ching He Huang. Archived from the original on 2011-07-15. Retrieved 2010-11-19.
  4. ^ "Ellurundai - Sweet Sesame Balls". Retrieved 9 September 2015.
  5. ^ [1]
  6. ^ [2]
  7. ^ "Archived copy". Archived from the original on 2012-02-29. Retrieved 2012-04-23.CS1 maint: archived copy as title (link)
  8. ^ "Chinese Dim Sum Menu Translator". thespruceeats.com. September 3, 2019. Retrieved September 25, 2019.
  9. ^ pwmf blogspot