-Yield: 3 doz.
-1 recipe of the sweet
- glutinous rice dough*
--------------------------FILLING--------------------------
-1 recipe of the sweet
-crescent filling*; -=OR=-
2 c Canned red bean paste
-(Dow-sah)
Sesame seeds
Oil for deep frying
*Recipe is included in this collection. WRAPPING:
Divide dough in half and separate each half into 12
portions. Roll each to form a ball. Flatten by hand to
a 3 inch round. Put 1 teaspoon of red bean paste or
sweet crescent filling in center, press opposite sides
together to seal. Roll again in palms to form a round
ball. Roll ball in sesame seeds. Repeat with rest of
the dough. COOKING: Heat oil in wok over medium heat
(350 degrees in a deep fryer). Deep fry four balls per
batch, moving them constantly so they do not stay at
the bottom. After 2-3 minutes, balls will start to
float. Rotate them with chopsticks or a slotted spoon,
gently pushing them against the side of the wok. (This
action will help the balls retain a rounder shape).
Continue frying them until the balls attain a medium
golden brown color. (Approximately 8-10 minutes.)
Drain on paper towel and cool for 5 minutes before
serving. DO AHEAD NOTES: Jeen Dueys can be made ahead
and kept refrigerated for several days. Reheat by deep
frying or in oven at 350 degrees for 10 minutes.
Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM
by Karen Adler FNGP13B.
