Jin deui

''Jiandui'' (, common misspelling ) 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 ().

Depending on the region and cultural area, ''jian dui'' is known as ''matuan'' () in northern China, ''ma yuan'' () in northeast China, and ''zhen dai'' () in Hainan.

Origin

The origins of ''jian dui'' can be traced back to the Tang dynasty as a palace food in Chang'an, known as ''lüdui'' (). 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.

Across Asia

East Asia

China

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

Japan

In Japan, it is known as . It is often sold at street fairs, in Chinese districts, and at various restaurants.

Korea

In Korea, it is called ''jungguksik chamkkaegyeongdan'' (, "Chinese-style sesame rice ball cake") to avoid confusion with Korean-style sesame rice ball cake (''chamkkae- gyeongdan'') with sesame coating. As the Chinese ''jian dui'' is first coated with sesame seeds then deep-fried, while the Korean '' gyeongdan'' is first boiled then coated with toasted sesame seeds, ''jian dui'' is also called ''twigin chamkkaegyeongdan''(, "deep-fried sesame rice ball cake").

South Asia

India and Sri Lanka

In Tamil Nadu and northeast Sri Lanka, it is known as ''ellu urundai'' or ''ellurundai'' (எள்ளுருண்டை), the local word meaning sesame ball. In Sinhalese it is called Thuri Guli (තල ගුලි), which translates as sesame ball. It is made in different sizes and colors. It is usually filled with sesame seeds, jaggery, sugar, or glucose syrup.

Southeast Asia

Cambodia

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.

Indonesia

In Indonesian cuisine, it is called ''onde-onde'' or ''kue moci'', 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.

Malaysia

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''.

Philippines

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 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''. 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.

Vietnam

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. ''Bánh rán'' is scented with jasmine flower essence (called ''mali'' in Thai).photo
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''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.

Outside Asia

Mauritius

In Mauritius, ''jian dui'' is called ''jien-yan-e'' () by the local Chinese community of Mauritius, but it is more commonly known as ''gato zinzli'' (also written as ''gato zingli'' or ''gato zinli'') in creole; it can literally be translated as "sesame cake". It is one of the Mauritian snacks which was influenced by the presence of Sino-Mauritians on the island. The ''gato zinzli'' originated from China and was introduced in Mauritius by the Chinese migrants from Guangzhou and Guangdong in 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 of sweet potato, glutinous rice and sometimes with red bean paste. They are typically eaten as snacks; but they are especially eaten during Chinese New Year as a traditional snack by Sino-Mauritians. The ''gato 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 friendship spirit.

United States

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

Gallery

File:Jin deui.JPG, ''Jian dui'' can be fried to great sizes. The common misspelling 煎堆 can be seen on the sign in the photo.
File:Jiandui with Black & White Sesame.jpg, Chinese ''jian dui'' with black and white sesame
File:Jiandui with Fillings and Black & White Sesame.jpg, Chinese ''jian dui'' with fillings and black and white sesame
File:Sesame ball.JPG, ''Ellurundai'', sesame ball in Sri Lanka
File:Ondeonde.jpg, Indonesian ''onde-onde'' on display in ''" Indo Toko"'' in Amsterdam
File:Indonesia onde-onde.jpg, ''Onde-onde'' from Surabaya, Indonesia: The yellow ones were made from white glutinous rice flour while the black ones from black glutinous rice flour.
File:07212jfPulilan Market foods kakanin landmarksfvf 25.jpg, '' Moche'' from the Philippines, a boiled ''buchi'' variant with bean paste filling served with sweetened coconut milk sauce

See also

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

References

{{DEFAULTSORT:Jian Dui
Cantonese cuisine
Cantonese words and phrases
Chinese bakery products
Deep fried foods
Dim sum
Glutinous rice dishes
Hong Kong cuisine
Mauritian cuisine
Tang dynasty