Jin deui
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| Jin deui | |||||||||||||
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| Chinese: | 煎堆 | ||||||||||||
| Literal meaning: | fried pastry | ||||||||||||
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| Matuan | |||||||||||||
| Traditional Chinese: | 麻糰 | ||||||||||||
| Simplified Chinese: | 麻团 | ||||||||||||
| Literal meaning: | Sesame rice dough | ||||||||||||
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Jin deui is a type of fried Chinese pastry made from glutinous rice flour and commonly found in the Far East. The rice dough of the pastry is coated with sesame on the outside and is crisp and quite chewy. Inside of the pastry is a large hollow, caused by the expansion of the dough，which is partially filled with a filling usually consisting of lotus paste (蓮蓉). Alternatively black bean paste, called dousha (豆沙) may be used, and less commonly red bean paste (紅豆沙).
Depending on the region and Chinese cultures, jin deui is also know as matuan (麻糰) in northern China, ma yuan (麻圆) in northeast China, and jen dai (珍袋) in Hainan. In American restaurants it is known as Sesame Rice Ball.
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[edit] Origin
The origins of jin deui can be traced back to the Tang dynasty as a palace food in Changan, known as ludeui (碌堆). This food item was also recalled in a poem by the Tang poet Wang Fanzhi. With the southern migration of many peoples from central China, the jin deui was brought along and hence became part of southern Chinese cuisine.
[edit] Regional
[edit] Chinese
In Hong Kong, it is one of the most standard pastries. It can also be found in most Chinatown bakery shops overseas.
[edit] 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.[1] Bánh rán is scented with jasmine flower essence (called mali in Thai).photo
[edit] References
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