Home » Blog » Recipes » Desserts » Matcha Goma Dango with Red Bean Paste Recipe
This Matcha Goma Dango has a nice and crispy crust with a soft and fluffy interior. The earthiness of the matcha pairs well with the oh so sweet red bean paste filling. It’s easy to make too!
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In the Philippines there is a dessert / snack called Butsi or Buchi Balls. They are Chinese in origin and can be found in various countries around Asia including Japan. It’s made with glutinous rice flour, rolled in sesame seeds and stuffed with a sweet bean paste. I am making a Japanese version with my friends from Aiya Matcha using their Culinary Grade Matcha.
Goma is Japanese for sesame seeds and dango is a blanket name for sweet rice dumplings in Japan. These dumplings or dango will be deep fried to get that nice and crispy outer shell. Here is what you need to make it.
For exact quantities please refer to the recipe card.
Step by Step Instructions
In a large bowl mix together the rice flour, matcha powder and cane sugar.
Add in the water and mix well until a dough starts forming together.
Using a small ice cream scoop to form mini balls.
Now we are going to fill these with some red bean paste.
Take each ball and flatten them with your hands and fingers. Fill each one with half a teaspoon of red bean paste and roll back into a ball.
Set up a dredging station by filling one bowl with sesame seeds and matcha powder and another bowl with water.
Dip the filled balls in water first.
Then in the sesame matcha mixture.
Repeat for all the balls until all are coated.
To cook use a small sauce pan and fill with 2 inches of vegetable oil. Heat up the oil on medium heat for about 5 minutes. Use some stray sesame seeds to test the hotness of the oil. If they start to sizzle once you flake some in, the oil is ready. If not wait another 30 seconds and test again.
When the oil is ready fry 4 balls at a time to maintain the high temperature of the oil. Keep turning the balls in the oil and cook for about 5 minutes until nice and golden. Place the cooked balls on a plate lined with paper towels. This will absorb some of the oil.
Repeat with the rest of the balls.
To serve mix 1 part matcha to two parts powdered sugar and dust the balls.
It’s hard to have just one. I had 4 and had to stop myself from going any further.
Here are some other Aiya Matcha Treats You Might Enjoy
Matcha Spanish Bread Recipe
Grain Free Matcha Boston Cream Pie Recipe
Matcha Pandan Paleo Chocolate Chunk Cookies
Matcha Yuzu Shisho Summer Spritzer
Japanese Style Parfait with Matcha Pandan Syrup
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