Goma Dango (Sweet Fried Sesame Balls)

ごま団子（Goma dango）

Goma dango(Sesame balls, 芝麻球）are sweets made from shiratama flour, Anko(red bean paste), and goma(sesame seeds).

AnninAlmond jelly(杏仁豆腐) and sesame ball(芝麻球） are classic desserts in Chinese cuisine. Sesame balls is called goma dango in Japanese.

This time I made sesame balls. A small round rice cake is called dango.

The chewy dough, red bean paste with a hint of sesame oil, and fragrant white sesame are a perfect combination.

Check out this article on Shiratamako. 👉　Rice flour classification

NUTRITION FACTS of Goma dango recipe (Fried Sesame balls with red bean paste)

1362 kcal Protein 16.8g Fat 69.1g Carb 173.6g Salt Equivalent 0g

※Oil absorption rate is 20%

INGREDIENTS for Goma dango recipe (Fried Sesame balls with red bean paste) (8SERVINGS)

It is a food made by boiling Azuki(red beans) softly and then seasoning it with sugar. Anko can be classified into tsubuan (coarse paste) and koshian (smooth paste). Use whichever you prefer in this dish.

Shiratama flour 100g
Sugar 9g
Water 90g
Smooth red bean paste (koshian) 130g
Sesame oil 4g
White sesame seeds 20g
Oil for frying generous amount

Goma dango recipe (Fried Sesame balls with red bean paste) COOKING INSTRUCTIONS

➀ Put shiratama flour and sugar in a bowl and mix.

② Add water to the bowl in 2 batches and knead each time.

③ Mix koshian and sesame oil and roll into balls of 15g each. If the bean paste has a lot of moisture, it will be difficult to roll it. In that case, heat it in the microwave for several tens of seconds.

④ Roll the dough into 27g pieces.

⑤ Wrap the anko ball with the dough. Make sure that the anko ball does not protrude as much as possible.

《I freeze the anko balls for a few hours. Since anko has a high sugar content, it does not harden completely. When the outside hardens a little, it will be easier to wrap with the dough.》It is better if the thickness of the dough is uniform, but it is difficult. . .It’s ok even if it’s a little strangeヽ(´▽｀)/

⑥ Sprinkle with sesame seeds. Lightly squeeze the dango to make the sesame adhere. Be careful not to get wrinkles.

⑦ Fry in oil heated to 130℃ to 140℃ for 4 minutes. It burns easily, so adjust the heat accordingly. Use plenty of oil so that the dango floats.

⑧ Take it on a wire mesh and drain the oil.

For more information about Azuki and Anko, please see this article.　👉　About Red beans and Anko (red bean paste)

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊