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Non-fried sesame dumplings you want to eat in autumn

Check out other recipes yusuke.kitchen

Non-fried sesame dumplings

🍂 want to eat in autumn 🍂

This is sesame dumplings with sweet potatoes!

You can eat it without feeling guilty 😊

Sweet potatoes are usually cooked in a rice cooker

It will be fluffy ♡

If you think "I want to make it"

I'm happy 💬 like ♡ comments 😳

Yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes,

Recipe 16 servings

・ Sweet potato... 250g

・ Kinako: 1 spoon spoon

・ Soy milk: 2 spoon spoon

・ Roasted sesame... Appropriate amount

· White bean paste... 16 pieces

・ Water... for wetting

Yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes,

How to make

Wash sweet potatoes and put 100cc of water in a rice cooker to cook normal rice

Break the sweet potato, add Kinako and soy milk and knead.

Make the white bean paste the size you like, put it inside the sweet potato and wrap it

Soak the sesame seeds in water and sprinkle with roasted sesame seeds

《 💡 POINT 💡 》

・ Although it is white bean paste in the video, you can make delicious bean paste, so please change it to your liking 🌿

・ When the sweet potato is hard, adjust with soy milk

Yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes,

On this account.

I want to make Chinese as easy as possible ✨

I want to eat Chinese food that suits Japanese people 🇨🇳

I want to eat Chinese food and get well ♪

If you like that, please follow me *: ・

@ yusuke.kitchen

# sesame _ dumplingThe Autumn Recipe # gourmet # autumnThe Recipe Challenge

# Awarded without permission

2025/10/25 Edited to

... Read more「ごまだんごって冷凍できる?」が気になって、揚げない胡麻団子を多めに作って作り置きしてみました。結論から言うと冷凍OKです。ただ、胡麻の“香ばしさ”と、さつまいも生地の“もっちり感”を落とさないために、いくつかコツがありました。 まず冷凍のベストタイミングは「胡麻をまぶした直後」よりも、表面の水気が落ち着いてから。作り方は水で濡らして炒りごまを付けるので、すぐ包むと胡麻がベタついて固まりやすかったです。私は完成後に10〜15分ほど置いて表面を軽く乾かしてから冷凍しました。 冷凍方法は、①1個ずつラップでぴったり包む → ②ジッパーバッグに入れて空気を抜く、が安心。胡麻がこぼれやすいので、ラップは少し大きめにしてふんわり包むより「密着」が◎でした。目安の保存期間は冷凍で2〜3週間くらいを目標に食べ切ると、風味の劣化が少なく感じました。 解凍は自然解凍でもいけますが、私のおすすめは“半解凍→レンジで短時間”。完全に常温に戻すと水分が出て胡麻がしんなりしやすかったです。冷凍庫から出して10〜20分置き、電子レンジ600Wで10〜20秒ずつ様子見。温めすぎると白あんが熱くなりすぎたり、生地がべたつくので「ちょっと冷たいかな?」くらいで止めると食感がいいです。 さらに香ばしさを戻したいときは、解凍後にトースターで1〜2分だけ軽く温めると、胡麻の香りがふわっと立ちました(焦げやすいので近くで見張るのが必須)。油は使ってないのに“作ってよかった”って思える感じになります。 冷凍するときの注意点は、生地の硬さ。さつまいもが水分少なめだと、解凍後にパサつきやすかったので、練る段階で豆乳で少しやわらかめに調整しておくと失敗しにくいです。もし解凍後に硬いなと思ったら、レンジで加熱するときにラップをしたまま温めるとしっとり戻りやすかったです。 作り置きしておくと、小腹が空いたときや「甘いもの食べたいけど揚げ物は重い…」って日に助かりました。冷凍ストックがあるだけで、秋のおやつ時間がかなりラクになります。

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