Jiandui or sesame balls[1] are a type of fried Chinese pastry made from glutinous rice flour.

[citation needed] The origins of jian dui can be traced back to the Tang dynasty as a royal food in Chang'an, known as lüdui (碌䭔).

With the southward migration of many peoples from central China since the An–Shi Rebellion, the jian dui was brought along and hence became part of southern Chinese cuisine.

[3] In Indonesian cuisine, it is called onde-onde or kue moci, filled with sweetened mung bean paste.

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.

[7] 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.

[13] 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.

[10] 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.