Jian dui

In Hong Kong, it is one of the most standard pastries. It can also be found in most Chinatown bakery shops overseas.[3]

Cambodian num kroch (នំ ក្រូច) is said to have originated in China where it is called jian dui or sometimes maqiu. The Chinese probably exported it as they migrated to other parts of Asia. They have a different name based on their origin, in Khmer it is num kroch (or nom kroch), which means cake (num) orange (kroch) because its shape is reminiscent of the fruit. The stuffing of num kroch is made of mung beans. The envelope of the num kroch is composed of glutinous rice flour, which gives it this slightly elastic texture. Like most Asian desserts, num kroch are not very sweet. Mung bean paste should not be too dry either.[4]

In Tamil Nadu and northeast Sri Lanka, it is known as ellu urundai or ellurundai (எள்ளுருண்டை), the local word meaning sesame ball. It is made in different sizes and colors. It is usually filled with sesame seeds, jaggery, sugar, or glucose syrup.[5]

In Indonesian cuisine, it is called onde-onde, filled with sweetened mung bean paste. People usually eat it as snack. This pastry is also popular and widely available in Indo (Eurasian), Indonesian and Vietnamese outlets in the Netherlands.

In Japan, it is known as goma dango (ごま団子, sesame dumpling). It is often sold at street fairs, in Chinese districts, and at various restaurants.

In Korea, it is called chamkkaegyeongdan(참깨경단, "sesame rice ball cake"), or jungguksik chamkkaegyeongdan(중국식 참깨경단, "Chinese-style sesame rice ball cake") to avoid confusion with Korean-style sesame rice ball cake (gyeongdan) with sesame coating. As the Chinese jian dui is first coated with sesame seeds then deep-fried, while the Korean gyeongdan is first steamed then coated with toasted sesame seeds, jian dui is also called twigin chamkkaegyeongdan(튀긴 참깨경단, "deep-fried sesame rice ball cake").

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.[6]

In the Philippines, jian dui is called butsi (Spanish: buchi). Due to hundreds of years of Chinese settlement in the Philippines, the integration of Chinese cuisine (particularly Cantonese and Fujian) to local dishes has made buchi quite popular. To an extent, it has already been considered an icon of Chinese Filipino culinary tradition, sometimes associated with auspiciousness. As it is well-known among ethnic Chinese and other Filipinos alike, local restaurants which are sometimes not even Chinese and fastfood chains such as Chowking[7][8] have added the delicacy to the menu. Aside from the usual lotus and red bean paste, non-Chinese and indigenous ingredients have also been used for variety such as ube-flavored butsi.[9] Unlike jian dui, Filipino buchi and derivates (like mache, masi, moche, and palitaw) can also be boiled or steamed in addition to being deep fried.

In American Chinese restaurants and pastry shops, it is known as sesame seed ball.[10]

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.[11] Bánh rán is scented with jasmine flower essence (called mali in Thai).^photo

Bánh rán can be sweet or savory. 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.