View source for Jian dui

{{short description|Chinese fried pastry}}
{{italic title}}
{{Infobox food
| name             = Jian dui
| image            = File:HK KTD 觀塘道 414 Kwun Tong Road One Pacific Centre shop 海港酒家 Victoria Harbour Restaurant food dim sum 煎堆 sesame ball 飲茶 morning tea April 2023 Px3 02.jpg

| image_size       = 300px
| caption          = 
| alternate_name   = ''Matuan'', ''mayuan'', ''zhendai'', ''buchi'', ''onde-onde'', sesame ball, sesame seed ball,
| country          = [[Chang'an]] (now [[Xi'an]]), [[Tang dynasty]] (China)
| region           = [[East Asia]]
| creator          = 
| course           = [[Tea (meal)|Tea]], [[snack]]
| served           = 
| main_ingredient  = [[Glutinous rice]] flour, [[sesame]] seeds, various fillings ([[Lotus (plant)|lotus]] seed, [[Black adzuki bean|black bean]], [[Adzuki bean|red bean]], [[mung bean]] pastes)
| variations       = 
| calories         = 
| other            = 
}}
{{Infobox Chinese
| c={{Linktext|煎䭔}}/{{Linktext|煎堆}}
| l=fried dumpling/pile
| p=jiānduī
| bpmf=ㄐㄧㄢ ㄉㄨㄟ
| mi={{IPA|cmn|tɕjɛ́ntwéi|}}
| y=jīndēui
| j=zin<sup>1</sup>deoi<sup>1</sup>
| sl=jin1deui1
| ci={{IPA|yue|tsíːntɵ́y|}}
| poj=tsuann-tui
| altname=Sesame ball
| c2={{Linktext|芝麻球}}
| l2=sesame ball
| p2=zhīmáqiú
| bpmf2=ㄓ ˙ㄇㄚ ㄑㄧㄡˊ
| mi2={{IPA|cmn|ʈʂímǎtɕʰjǒu|}}
| y2=jīmàkàu
| j2=zi<sup>1</sup>maa<sup>4</sup>kau<sup>4</sup>
| sl2=ji1ma4kau4
| ci2={{IPA|yue|tsíːmȁːkʰɐ̏u|}}
| altname3=Matuan
| t3={{Linktext|麻糰}}
| s3={{Linktext|麻团}}
| l3=sesame dumpling
| p3=mátuán
| bpmf3=ㄇㄚˊ ㄊㄨㄢˊ
| mi3={{IPA|cmn|mǎtʰwǎn|}}
| poj3=mâ-thn̂g
| y3=màtyùn
| j3=maa<sup>4</sup>tyun<sup>4</sup>
| sl3=ma4tuen4
| ci3={{IPA|yue|mȁːtʰy̏ːn|}}
| showflag=pj
}}

'''''Jiandui''''' or '''sesame balls'''<ref>Misty, Littlewood and Mark Littlewood, 2008 ''Gateways to Beijing: a travel guide to Beijing'' {{ISBN|981-4222-12-7}}, pp. 52.</ref> are a type of fried [[Chinese bakery|Chinese pastry]] made from [[glutinous rice]] flour. The pastry is coated with [[sesame]] seeds 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 of [[lotus seed paste|lotus paste]], or alternatively, sweet [[black bean paste]], or [[red bean paste]].

Depending on the region and cultural area, ''jiandui'' are known as ''matuan'' ({{lang|zh|麻糰}}) in [[North China|North]] and [[Northwest China]], ''mayuan'' ({{lang|zh|麻圆}}) in [[Northeast China]], and ''zhendai'' ({{lang|zh|珍袋}}) in [[Hainan]].{{Citation needed|date=April 2023}}

== Origin ==
The origins of ''jian dui'' can be traced back to the [[Tang dynasty]] as a royal food in [[Chang'an]], known as ''lüdui'' ({{lang|zh|碌䭔}}). 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 since the [[An Lushan Rebellion|An–Shi Rebellion]], the ''jian dui'' was brought along and hence became part of southern Chinese cuisine.

== Across Asia ==
=== East Asia ===
In [[Hong Kong]], it is one of the most standard pastries. It can also be found in most [[Chinatown]] bakery shops overseas.<ref>{{Cite web |url=http://en.radio86.com/chinese-food/chinese-ingredients-glutinous-rice |title=Sesame Balls |publisher=[[Ching He Huang]] |access-date=2010-11-19 |archive-url=https://web.archive.org/web/20110715150320/http://en.radio86.com/chinese-food/chinese-ingredients-glutinous-rice |archive-date=2011-07-15 |url-status=dead }}</ref>

In Japan, it is known as {{nihongo||ごま団子|''goma dango''|sesame dumpling}}. It is often sold at street fairs, in Chinese districts, and at various restaurants.

In Korea, it is called ''jungguksik chamkkaegyeongdan'' ({{lang|ko|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 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'' ({{lang|ko|튀긴 참깨경단}}, "deep-fried sesame rice ball cake").

===Southeast Asia===
==== Cambodia ====
The pastry is called ''num kroch'' or ''nom kroch'' ({{langx|km|នំក្រូច}}, {{literal translation|orange cake}} due to its shape resembling the [[orange (fruit)|fruit]]) in [[Khmer language|Khmer]] and was introduced in [[Cambodia]] by Chinese migrants.<ref>{{cite web |last= Gérard |first= Sabrina |url=https://www.196flavors.com/cambodia-num-kroch/ |title=Num Kroch |website=196 flavors |date= 20 July 2018 |access-date=7 January 2021}}</ref>

==== Indonesia and Malaysia ====
[[File:Onde-Onde Wijen.jpg|thumb|Indonesian ''onde-onde'']]
[[File:Onde-ondeJalan Malioboro.JPG|thumb]]
In [[Indonesian cuisine]], it is called ''onde-onde'' or ''kue moci'', filled with sweetened mung bean paste. People usually eat it as a snack. This pastry is also popular and widely available in [[Indo people|Indo (Eurasian)]], Indonesian, and Vietnamese outlets in the Netherlands.

In 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''.<ref>{{Cite web |last1=黃 |first1=兆章 |last2=萬 |first2=侃 |date=2020-01-20 |title=新年油器食得精 煎堆切半唔爆表 |url=https://health.mingpao.com/%E6%96%B0%E5%B9%B4%E6%B2%B9%E5%99%A8%E9%A3%9F%E5%BE%97%E7%B2%BE-%E7%85%8E%E5%A0%86%E5%88%87%E5%8D%8A%E5%94%94%E7%88%86%E8%A1%A8/ |access-date=2021-01-28 |website=[[Ming Pao|明報健康網]] |language=zh}}</ref>

==== Philippines ====
[[File:Ube_Butsi1.jpg|200px|thumbnail|right|[[Dioscorea alata |Ube]]-flavored [[Filipino_cuisine|Filipino]] butsi]]
In the Philippines, ''jian dui'' is called ''butsi'' ([[Spanish orthography|Spanish]]: ''buchi''). Due to hundreds of years of Chinese settlement in the [[Philippines]], the integration of Chinese cuisine (particularly [[Cantonese cuisine|Cantonese]] and [[Fujian cuisine|Fujian]]) to local dishes has made ''buchi'' quite popular. To an extent, it has already been considered an icon of [[Filipino Chinese cuisine|Chinese Filipino]] culinary tradition, sometimes associated with auspiciousness. As it is well known among [[Filipino Chinese|ethnic Chinese]] and other Filipinos alike, local restaurants which are sometimes not even Chinese and fastfood chains such as [[Chowking]]<ref>{{cite web |url=http://www.chowking.com/matitikman/?item=40 |title=Archived copy |website=www.chowking.com |access-date=14 January 2022 |archive-url=https://web.archive.org/web/20110708151533/http://www.chowking.com/matitikman/?item=40 |archive-date=8 July 2011 |url-status=dead}}</ref><ref>{{Cite web|url=http://lutongpinas.com/dessert/buchi/|title=Buchi &#124; Lutong Pinas|access-date=2012-04-23|archive-date=2024-07-12|archive-url=https://web.archive.org/web/20240712171741/http://lutongpinas.com/dessert/buchi/|url-status=dead}}</ref> have added the delicacy to the menu. Aside from the usual [[Lotus paste|lotus]] and [[red bean paste]], non-Chinese and indigenous ingredients have also been used for variety, such as ''[[purple yam|ube]]''-flavored ''butsi''.<ref>{{Cite web |url=http://www.cheapethniceatz.com/2010/09/26/project-food-blog-2010-butsi-with-ube-halaya/ |title=Project Food Blog 2010: Butsi with Ube Halaya « Cheap Ethnic Eatz |access-date=2012-04-23 |archive-url=https://web.archive.org/web/20120229093155/http://www.cheapethniceatz.com/2010/09/26/project-food-blog-2010-butsi-with-ube-halaya/ |archive-date=2012-02-29 |url-status=dead }}</ref> Unlike ''jian dui'', Filipino ''buchi'' and derivates (like ''[[mache (food)|mache]]'', ''[[masi (food)|masi]]'', ''[[moche (food)|moche]]'', and ''palitaw'') can also be boiled or steamed, in addition to being deep fried.

==== Vietnam ====
In [[Vietnamese cuisine]], 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#Whole beans and paste|mung bean paste]].<ref>[http://pwmf.blogspot.com/2006/02/bnh-rnbnh-cam-fried-glutinous-rice.html pwmf blogspot]</ref> ''Bánh rán'' is scented with [[jasmine]] flower essence (called ''mali'' in [[Thai language|Thai]]).<sup>[http://photos1.blogger.com/blogger/3996/1055/1600/bobgbuoi.jpg photo]</sup>

''Bánh rán'' can be sweet or savory. Its typically made with red bean. 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 ==
[[File:Jian dui in London (Chinatown).jpg|thumb|''Jian dui'' in [[London]]'s [[Chinatown]]]]
=== Mauritius ===
In [[Mauritius]], ''jian dui'' is called ''jien-yan-e'' ({{Lang-zh|c=煎丸欸}}) by the local Chinese community of [[Mauritius]],<ref>{{Cite web|title=Sweet snacks|url=http://www.hakkamauritians.org/sweet-snacks|website=Hakka Mauritians 客家}}</ref> but it is more commonly known as ''gato zinzli'' (also written as ''gato zingli'' or ''gato zinli'') in creole.<ref name=":0">{{Cite book|last=Periampillai|first=Selina|url=https://www.worldcat.org/oclc/1099339433|title=The Island Kitchen : Recipes from Mauritius and the Indian Ocean.|date=2019|publisher=Bloomsbury Publishing Plc|isbn=978-1-5266-1248-9|location=London|oclc=1099339433}}</ref><ref name=":1">{{Cite web|date=2014-05-14|title=Gato Zinzli : Sesame balls|url=http://www.cuizinemaurice.com/2014/05/gato-zinzli-sesame-balls/|access-date=2021-04-28|website=Cuizine Maurice|language=en-US}}</ref><ref name=":2">{{Cite web|title=Gato Zinzli (Sesame Balls) Recipe|url=https://restaurants.mu/en/recipe/sesame-balls-gato-zinli-recipe.html|access-date=2021-04-28|website=restaurants.mu|language=en}}</ref> It can literally be translated as "sesame cake". It is one of the Mauritian snacks which was influenced by the presence of [[Mauritians of Chinese origin|Sino-Mauritians]] on the island.<ref>{{Cite web|title=Chinese Cuisine|url=http://www.cuizinemaurice.com/chinese-cuisine/|access-date=2021-04-28|website=Cuizine Maurice|language=en-US}}</ref> 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.<ref name=":0" /> 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]].<ref name=":0" /><ref name=":1" /> They are typically eaten as snacks;<ref name=":2" /> but they are especially eaten during [[Chinese New Year]] as a traditional snack by Sino-Mauritians.<ref name=":3">{{Cite news|last1=Duval|first1=Caroline|last2=Seetamonee|first2=Rajmeela|date=2021|title=Fête du Printemps : au cœur d'une célébration religieuse et familiale|url=https://defimedia.info/fete-du-printemps-au-coeur-dune-celebration-religieuse-et-familiale|access-date=2021-04-28|website=Le Defi Media Group|language=fr}}</ref><ref>{{Cite web|last=Edouard|first=Olivia|date=2020-01-26|title=Nouvel an chinois: fête du Printemps, tout sauf ratée!|url=https://www.lexpress.mu/article/368760/nouvel-chinois-fete-printemps-tout-sauf-ratee|access-date=2021-04-28|website=lexpress.mu|language=fr}}</ref> 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 spirit of friendship.<ref name=":3" />

=== United States ===
In [[American Chinese food|American Chinese restaurants]] and pastry shops, it is known as sesame seed ball.<ref>{{cite web |url=https://www.thespruceeats.com/dim-sum-menu-translator-694589 |title=Chinese Dim Sum Menu Translator |publisher=thespruceeats.com |date=September 3, 2019 |access-date=September 25, 2019}}</ref>

==Gallery==
<gallery mode="packed" widths="150px" heights="150px">
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:Jin deui.JPG|''Jian dui'' can be fried to great sizes. The common misspelling {{lang|zh|煎堆}} can be seen on the sign in the photo.
File:Onde-onde isi kacang.JPG
File:Sesame balloons (2).jpg
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 (food)|Moche]]'' from the Philippines, a boiled ''buchi'' variant with bean paste filling served with sweetened [[coconut milk]] sauce
File:HK 旺角 Mong kok 朗豪坊 Langham Place 香港康得思酒店 Cordis Hotel buffet food November 2018 SSG Red bean sugar soup n sesame ball.jpg|''Jian dui'' with ''[[hong dou tang]]''
</gallery>

== See also ==
* ''[[Bánh rán]]''
* [[Benne ball]]
* [[Chapssal doughnut]]
* ''[[Dango]]''
* ''[[Danja (food)|Danja]]''
* [[Dim sum]]
* ''[[Gyeongdan]]''
* [[List of sesame seed dishes]]

== References ==
{{Commons|Sesame ball}}
{{Reflist}}

{{Cantonese cuisine}}
{{Glutinous rice dishes}}

{{DEFAULTSORT:Jian Dui}}
[[Category:Cantonese desserts]]
[[Category:Chinese bakery products]]
[[Category:Deep fried foods]]
[[Category:Dim sum]]
[[Category:Glutinous rice dishes]]
[[Category:Hong Kong cuisine]]
[[Category:Mauritian cuisine]]
[[Category:Tang dynasty]]
[[Category:Sesame desserts]]