Matcha Goma Dango with Red Bean Paste Recipe

Desserts | Recipes | Snacks
September 25th, 2019
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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!

Sponsored by Aiya Matcha

Matcha Goma Dango

Fried Sesame Ball

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.

Matcha Goma Dango

Matcha Goma Dango

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.

Ingredients

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.

Matcha Goma Dango

Add in the water and mix well until a dough starts forming together.

Matcha Goma Dango

Using a small ice cream scoop to form mini balls.

Matcha Goma Dango

Matcha Goma Dango

Now we are going to fill these with some red bean paste.

Matcha Goma Dango

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.

Matcha Goma Dango

Set up a dredging station by filling one bowl with sesame seeds and matcha powder and another bowl with water.

Matcha Goma Dango

Dip the filled balls in water first.

Matcha Goma Dango

Then in the sesame matcha mixture.

Matcha Goma Dango

Matcha Goma Dango

Repeat for all the balls until all are coated.

Matcha Goma Dango

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.

Matcha Goma Dango

It’s hard to have just one.  I had 4 and had to stop myself from going any further.

Matcha Goma Dango

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

For more healthy Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest.  Or subscribe to get these recipes in your inbox.  And if you make this Matcha Goma Dango I would love to see it.  Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.
Matcha Goma Dango
5 from 1 vote
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Matcha Goma Dango

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!

Sponsored by Aiya Matcha

Course Dessert
Cuisine Japanese
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20 Balls
Author Rezel Kealoha

Ingredients

Matcha Dango

  • 1 Tablespoon Aiya Culinary Grade Matcha
  • 1 Cup Mochiko Rice Flour
  • 1/4 Cup Cane Sugar
  • 1/4 Cup Water
  • 1/4 Cup Red Bean Paste

Matcha Goma Coating

  • 1 Cup Sesame Seeds
  • 1 Teaspoon Aiya Culinary Grade Matcha
  • 1 Cup Water

Frying

  • 2 Cups Vegetable Oil

Finishing

  • 1 Teaspoon Aiya Culinary Grade Matcha
  • 2 Teaspoons Powdered Sugar

Instructions

  1. In a large bowl mix together the rice flour, matcha powder and cane sugar.

  2. Add in the water and mix well until a dough starts forming together.

  3. Using a small ice cream scoop to form mini balls.

  4. 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.

  5. Set up a dredging station by filling one bowl with sesame seeds and matcha powder and another bowl with water.

  6. Dip the filled balls in water first.

  7. Then in the sesame matcha mixture.

  8. Repeat for all the balls until all are coated.

  9. 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.

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