Sesame Balls Recipe (Chinese Dessert Jian Dui / Goma Dango)

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Sesame Balls, a delicious Chinese dessert also known as Jian Dui is popular in Japan. The combination of the fried mochi and the anko is great and you won’t be able to stop eating them!

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Sesame Balls
Votes: 45
Rating: 4
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Course Dessert
Cuisine Chinese
Cook Time 30 minutes
Servings
pieces
Translator Get Francis Mug
Course Dessert
Cuisine Chinese
Cook Time 30 minutes
Servings
pieces
Translator Get Francis Mug
Votes: 45
Rating: 4
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
Sesame Balls
Alternative Fillings
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
  1. First, make a space in the center of the sticky rice flour and add the sugar to the spot. Pour in about half of the water and dissolve the sugar.
    First, make a space in the center of the sticky rice flour and add the sugar to the spot. Pour in about half of the water and dissolve the sugar.
  2. Mix in the flour from the center to the outside while gradually pouring in the rest of the water. If the dough is too soft or too firm, it’ll be difficult to wrap the filling so add the water a little at a time. Mix until all the flour is moistened.
    Mix in the flour from the center to the outside while gradually pouring in the rest of the water. If the dough is too soft or too firm, it’ll be difficult to wrap the filling so add the water a little at a time. Mix until all the flour is moistened.
  3. Rub your hands with a small amount of sesame oil and remove the dough. Roll it into a cylindrical shape. And cut the dough into 5 equal pieces. Shape each piece into a ball.
    Rub your hands with a small amount of sesame oil and remove the dough. Roll it into a cylindrical shape. And cut the dough into 5 equal pieces. Shape each piece into a ball.
  4. Press the center of each dough ball, making an indention. Enlarge the hole until the anko ball fits.
    Press the center of each dough ball, making an indention. Enlarge the hole until the anko ball fits.
  5. Add the anko, sweet bean paste and spread the dough around it.
    Add the anko, sweet bean paste and spread the dough around it.
  6. Make sure that the dough has an even thickness and shape it into a ball. Repeat the process for the rest of the anko balls.
    Make sure that the dough has an even thickness and shape it into a ball. Repeat the process for the rest of the anko balls.
  7. Slightly dampen each dango. And coat it with sesame seeds.
    Slightly dampen each dango. And coat it with sesame seeds.
  8. Gently press the dango and the sesame seeds together. If the dough is relatively soft, wetting might not be necessary. Repeat the process and you’ll have 5 goma dango.
    Gently press the dango and the sesame seeds together. If the dough is relatively soft, wetting might not be necessary. Repeat the process and you’ll have 5 goma dango.
  9. Let’s deep-fry the dango. Heat the oil to 140~150 °C (284~302°F) and place the dango into a pot. With kitchen chopsticks, rotate the balls while cooking. This will help the dango to rise evenly, giving them a round shape and even color.
    Let’s deep-fry the dango. Heat the oil to 140~150 °C (284~302°F) and place the dango into a pot. With kitchen chopsticks, rotate the balls while cooking. This will help the dango to rise evenly, giving them a round shape and even color.
  10. Treat the goma dango gently like your first date so the sesame coating does not fall off. Cook the dango for a total of 4 to 5 minutes and then turn the heat to hight.
    Treat the goma dango gently like your first date so the sesame coating does not fall off. Cook the dango for a total of 4 to 5 minutes and then turn the heat to hight.
  11. A tip to making crispy goma dango is to deep-fry at relatively low temperature and then bring up the heat at the end. If the oil temperature is too high, the sesame seeds will burn before the dough cooks.
    A tip to making crispy goma dango is to deep-fry at relatively low temperature and then bring up the heat at the end. If the oil temperature is too high, the sesame seeds will burn before the dough cooks.
  12. When the surface is deliciously browned, they are ready. Remove and drain the excess oil.
    When the surface is deliciously browned, they are ready. Remove and drain the excess oil.
Recipe Notes

The anko mixed with walnuts or ground sesame seeds is also delicious so you should definitely try it out.
You can also use pumpkin or sweet potato paste instead of the bean paste.
The freshly-made gooey dango are delicious but the sweet bean paste inside is piping hot so be careful not to burn your tongue.

Cooking with Dog

Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.
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Jimmy

Can you use normal rice flour for this recipe?

Jimmy

k thx

Jo Jo

Can you boil the mochi instead of frying?

Lochy

Hi, would you have a recipe for the anko that you could kindly share? Thank you