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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. [10] [11] They are typically eaten as snacks; [12] but they are especially eaten during Chinese New Year as a traditional snack by Sino-Mauritians.
Jiandui, or sesame balls, are a variation of tangyuan. They are made with glutinous rice flour that is fried and coated with sesame seeds to achieve a crisp, chewy texture. The insides of the dessert are stuffed with lotus paste, black sesame, or red bean paste. [14]
Huangqiao sesame cake – Small dough balls rolled in sesame seeds; Jin deui or zi ma qiu – Deep-fried hollow ball of glutinous rice, coated with sesame seeds, and optionally with a sweet red bean or a savory meat filling; Lotus seed bun – Steamed bun filled with lotus seed paste
Tangyuan 汤圆 -- soup-based boiled glutinous rice balls; common sweet fillings include black sesame and red bean paste; Taro ball 芋圆 -- chewy balls made from taro and flour, typically served with shaved ice other sweet toppings. Taro purée 芋泥; Tiaotou gao 条头糕 -- Shanghainese glutinous rice cake rolls with red bean paste fillings.
Gyeongdan - Inside these rice balls are usually red bean or sesame paste. The balls are usually dipped and covered in black sesame or other powders. Bupyeon, consisting of dough made of glutinous rice flour with a sweet filling and coated in gomul (powdered beans). [9]
In Hong Kong and other Cantonese regions, the traditional lo mai chi (Chinese: 糯米糍; Jyutping: no6 mai5 ci4) is made of glutinous rice flour in the shape of a ball, with fillings such as crushed peanuts, coconut, red bean paste, and black sesame paste. It can come in a variety of modern flavors such as green tea, mango, taro, strawberry ...
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Tang yuan, or sweet soup balls, are created with water and glutinous rice flour. Glutinous rice balls can be filled with various sweet ingredients, including sesame seeds, peanuts, lotus seed paste, and sweet red bean paste (Anko). More people are filling them with inventive flavors like durian, chocolate, and taro paste.