Hollow Fried Balls

Hong Sum Jeen Tui

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Preparation info

  • Makes


    • Difficulty


Appears in

Dim Sum

Dim Sum

By Chan Chen Hei

Published 2005

  • About

When deep-fried, the dough puffs up with a crispy, wafer-thin crust. In the past, the balls were filled with a mix of ground peanuts, olive seeds (larm yarn), almonds and sugar. Perhaps these were too rich, as they are now less popular. The hollow version, however, remains a firm favourite at some Hong Kong eateries.

When I was growing up in Shun Tak, my parents used to make the filled ones on the eve of the Lunar New Year. Any leftovers would be stored in the rice urn—the wintry weather preserved them well and we were able to enjoy them over the following weeks!



Glutinous rice flour 300 g
Sugar 115 g
Baking soda ½ tsp
Cooking oil 20 ml
Water 150 ml
White sesame seeds 2 Tbsp
Cooking oil for deep-frying


  • Combine all dough ingredients except sesame seeds to form a dough.
  • Divide dough into 15 equal pieces. Roll each piece into a ball and coat with sesame seeds.
  • Heat oil over medium heat and gently place balls in. Push them down with the back of spatula or strainer and then release to allow the balls to rise and expand. Repeat a few more times until the balls balloon and turn golden brown.
  • Remove and drain well before serving.