Chewy Non-fried Sesame Balls

Chewy Non-fried Sesame Balls

I wanted to eat sesame balls without frying them in oil. That's why I decided to try boiling and baking them instead.

Ingredients: Makes 8 balls

100 g
1 tablespoon
Milk or water (lukewarm)
100 ml
Vegetable oil
1 teaspoon
80 g
Ground sesame seeds
1/2 teaspoon
a pinch
White sesame seeds (for coating)
as needed


1. In a bowl, combine the koshi-an, ground sesame seeds and salt. Wrap the bowl with plastic wrap and let the flavors of the ingredients marry while they rest.
2. Knead the shiratamako, sugar, milk, and vegetable oil well until it is as soft as your earlobes.
3. Divide the dough into 8 equal sections and wrap with the filling.
4. Simmer the dough for about 2 minutes. Soak in cold water and rinse off the starch.
5. Strain away the water and coat the balls with white sesame seeds.
6. These are very chewy as is. Leftovers can be frozen for later.
7. After simmering the sesame balls, bake them in an oven for 10 minutes at 200℃ (This is to make their surfaces crunchy).
8. The outside is crunchy and the inside is chewy. You can freeze the baked sesame balls to store them, too.