Name: How to Make Goma Dango (Japanese-Style Sweet Fried Sesame Balls Recipe)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: Japanese

How to Make Goma Dango (Japanese-Style Sweet Fried Sesame Balls Recipe)

Japanese DessertGlutinous RiceCrispy & ChewyGood for SharingPerfect With Tea

Goma dango is a golf-ball-sized deep-fried treat coated with sesame seeds and usually filled with azuki bean paste. The outer layer is made from glutinous rice flour, giving it a delightfully chewy texture.

Although goma dango is popular in Japan, it actually originated in China during the Tang Dynasty. There, it is known as zhīmáqiú (芝麻球) or, in Cantonese regions, jian dui (煎堆), and is often filled with lotus seed paste, peanut paste, or red bean paste. The round shape symbolizes completeness and unity, while the golden color represents wealth and prosperity, so these sesame balls are commonly enjoyed during celebrations for good luck.

In Japan, you can find goma dango in convenience stores, supermarkets, Chinese restaurants, and especially in Yokohama Chinatown, where it is sold as a freshly fried street snack. Recipes and textures vary by shop, with some using wheat starch and lard in the dough, or adding black sesame paste along with azuki and other fillings.

In this recipe, I’ll show you how to make goma dango at home using shiratamako (glutinous rice flour), joshinko (non-glutinous rice flour), smooth azuki bean paste, and sesame seeds. You can make it with only shiratamako, but adding joshinko gives an extra chewy bite. It may look challenging at first, but it is fun to make, so please follow the steps one by one.

Tips to keep in mind:

1. Reduce moisture from the azuki bean paste. Make sure the paste is firm enough to shape without sticking. If it’s too wet, microwave it briefly or rest it on paper towels to remove excess moisture.

2. Maintain the correct frying temperature. Begin at about 140℃, then slowly raise the heat to 170℃ to create a crisp outer layer without cracking. Once you get the basics, try other fillings like chunky azuki, black sesame, pumpkin, sweet potato, matcha, custard cream, or chocolate.

Goma dango tastes best when freshly deep-fried, so enjoy them hot or warm. If they firm up, reheat in the microwave or a toaster oven. For leftovers, freeze them by wrapping each ball individually and storing them in an airtight container or freezer bag. Reheat in the microwave before serving.

If you'd like to explore similar recipes, check out how to make ohagi recipe, tsukimi dango recipe, and kuromame daifuku recipe. Enjoy discovering more delicious traditional treats with us!

Overview

Prep time: 20 minsCook time: 10 minsTotal time: 30 mins

Total servings: 6

Difficulty: Medium

Main Ingredients

Smooth Azuki Bean Paste

100g

Imuraya Tsubuan Japanese Chunky Azuki Red Bean Paste 300g

Shiratamako (Glutinous Rice Flour)

75g

Gishi Shiratamako Sweet Rice Flour Glutinous Rice Flour 200g

Joshinko (Non-Glutinous Rice Flour)

25g

Gishi Joshinko Flour Gluten-Free Non-Glutinous Rice Flour 250g

Warm Water

85ml (adjust as needed)

White Sesame Seeds

as needed

Gishi Joshinko Flour Gluten-Free Non-Glutinous Rice Flour 250g

Vegetable Oil

as needed (for deep-frying)

Wadaman Certified Organic Roasted White Sesame Seeds 50g

Instructions

1) Gather the Ingredients

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Gather all the ingredients together. For the sesame seeds, I’m using roasted sesame seeds with the epidermis removed, which have a refined sesame aroma, elegant sweetness, and shiny texture as shown in the picture. You can use normal roasted sesame seeds as well. The warm water should be approximately 30–40℃.

2) Prepare Azuki Bean Paste

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Divide the smooth Azuki bean paste into 6 portions, ensuring each portion is roughly the same size. Shape them into balls.

Expert's Tip

A good-quality frying pot makes temperature control much easier when making goma dango. This one-handle iron fry pot distributes heat evenly, helping the sesame balls cook through without cracking.

3) Prepare the Dough

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In a bowl, combine the Shiratamako and Joshinko with warm water, mixing with a spatula until the mixture resembles crumbs. Gently press the mixture together with your hands, adding more warm water little by little if needed, to remove cracks and achieve a smooth dough. The dough should be the right consistency, not too soft or too firm, to make wrapping the azuki bean paste easy.

4) Divide the Dough

Divide the dough into 6 equal portions.

5) Shape the Dango

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Form each portion into a ball and create a hollow in the center. Place an Azuki bean paste ball inside, then gently seal the dough around it, ensuring it covers the paste completely with an even thickness. Make sure there are no cracks on the surface. Repeat for all portions.

6) Coat the Dango with Sesame Seeds

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To fully coat each dango, gently roll it in sesame seeds. If the surface is too dry and the seeds don’t stick well, lightly moisten your hands and then roll the dango in sesame seeds again.

7) Deep-Fry the Dango

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Use plenty of oil so the dango can float. Heat the oil to 140℃ and add the dango. Deep-fry until they begin to float, turning occasionally with long chopsticks. Once floating, gradually raise the heat to around 170℃ and continue frying for another 2–3 minutes until crispy on the outside. Drain on a mesh rack.

Plate the freshly fried goma dango and serve hot or warm. Enjoy!

8) Serve & Enjoy!

Plate the freshly fried goma dangoand serve hot or warm. Enjoy!

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

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