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!
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.
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.
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.
Press the center of each dough ball, making an indention. Enlarge the hole until the anko ball fits.
Add the anko, sweet bean paste and spread the dough around it.
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.
Slightly dampen each dango. And coat it with sesame seeds.
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.
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.
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.
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.
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.
The dango will not have a gooey texture like the one with sticky rice flour, but you can use regular rice flour in this recipe.🎑 When you roll out the dough into balls, it should be about the consistency of the video, not too firm and not too soft. Adjust the amount of water accordingly. Sorry for the late reply. Hope you will enjoy the delicious sesame balls.😋
If you boil the sesame balls, they will not become crispy and the sesame seeds will come off easily. If you don’t want to deep-fry, put a little sesame oil in a frying pan and fry them on low heat while rotating the dango until the mochi is cooked thoroughly.😊
Lochy
6 years ago
Hi, would you have a recipe for the anko that you could kindly share? Thank you
We think it will have a firm and chewy texture, not a gooey texture like when you use the sticky or glutinous rice flour. You should give it a try.😊
Can you use normal rice flour for this recipe?
The dango will not have a gooey texture like the one with sticky rice flour, but you can use regular rice flour in this recipe.🎑 When you roll out the dough into balls, it should be about the consistency of the video, not too firm and not too soft. Adjust the amount of water accordingly. Sorry for the late reply. Hope you will enjoy the delicious sesame balls.😋
k thx
Can you boil the mochi instead of frying?
If you boil the sesame balls, they will not become crispy and the sesame seeds will come off easily. If you don’t want to deep-fry, put a little sesame oil in a frying pan and fry them on low heat while rotating the dango until the mochi is cooked thoroughly.😊
Hi, would you have a recipe for the anko that you could kindly share? Thank you
We made anko from scratch in this Ogura Butter Sandwich video! 🙂