Japanese Sesame Balls (Goma Dango)
ごま団子 Goma dangoSay it: GOH-mah DAHN-goh
Goma dango are Japanese sweet rice dumplings filled with smooth red bean paste, rolled in sesame seeds and deep-fried until crisp. They are a popular wagashi and festival treat, eaten as a snack or dessert throughout Japan. The contrast is the point: a lightly chewy mochi shell, warm sweet anko, and a nutty, toasted sesame crust. They are best eaten soon after frying, while the outside is still crisp and the center soft.
Japanese Sesame Balls (Goma Dango)
ごま団子, Goma dango
Pronounced GOH-mah DAHN-goh
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling and coating
Frying
Method
Divide the anko into 12 equal portions, about 2 teaspoons each, and roll them into small balls. Set aside on a plate.
Combine the sweet rice powder and sugar in a bowl. Add the water gradually, mixing first with a spatula and then with your hands, until you have a soft, smooth dough that holds together without cracking; if it feels too dry, add water 1 teaspoon at a time.
Divide the dough into 12 equal pieces. Flatten one piece into a 3-inch (7.5 cm) round, place an anko ball in the center, and pinch the edges firmly to seal. Roll gently into a smooth ball and keep covered while you shape the rest.
Put the sesame seeds in a shallow dish. Lightly moisten each ball with a little water, then roll it in the sesame seeds until evenly coated, pressing gently so the seeds adhere.
Heat about 2 inches (5 cm) of oil in a heavy pot to 320°F (160°C). Fry the balls in batches of 3 or 4, turning gently, for 3 to 4 minutes, until they float, puff slightly, and the sesame seeds are pale golden and fragrant.
Drain on a rack or paper towels for a minute. Serve warm, while the crust is crisp and the center is soft.
Regional variants
For a black-sesame version, coat the balls in black sesame seeds; some cooks add a little mashed sweet potato to the dough for a softer, sweeter shell.
Cook's notes
- Keep the oil at about 320°F (160°C); hotter oil browns the sesame before the rice center cooks, and colder oil makes the balls greasy.
- Seal the dough completely around the anko; any crack can let oil in and make the ball split during frying.
- Wet your hands lightly when shaping the sticky dough, and coat the balls just before frying so the sesame adheres evenly.
Serve with
Serve warm with green tea (sencha or matcha).
Make ahead and storage
Best eaten warm on the day they are made. Refrigerate leftovers covered for up to 2 days and reheat in a 350°F (175°C) oven for 5-7 minutes to crisp; the texture will be softer than fresh.
