Air-Fried Pumpkin Sesame Mochi Balls Recipe

Crispy on the outside, soft and chewy on the inside, these Pumpkin Sesame Balls are a delightful treat that blends the natural sweetness of pumpkin with the nutty aroma of sesame seeds. Made with simple ingredients, they’re perfect as a snack or dessert. The recipe is easy to follow and uses an air fryer for a healthier twist on a traditional favorite.

Pumpkin is one of my all-time favorite ingredients. It’s so versatile and can be transformed into countless delicious creations.

Beyond savory dishes like Salted Egg Pumpkin, I love using it to make a variety of dough-based delights, including Chinese Pumpkin Cake, Pumpkin Mooncakes, Pumpkin Mochi, and Steamed Pumpkin Cake.

Pumpkin truly shines in every recipe, whether it’s the star ingredient or a supporting player, and it’s no wonder I find myself reaching for it again and again in the kitchen.

I always reach for Japanese pumpkin, also known as kabocha, when making pumpkin sesame balls. If you don’t have kabocha, regular pumpkin can work as a substitute, but be mindful of its water content, which tends to be higher.

This means you’ll need to adjust the amount of glutinous rice flour accordingly to get the right dough consistency.

I prefer to avoid deep-frying whenever possible, so I turned to my trusty air fryer for this recipe.

The results are incredible! These pumpkin sesame balls come out beautifully golden and crispy on the outside, with a soft, chewy interior that pulls apart slightly, releasing the natural sweetness of pumpkin and the nutty fragrance of sesame seeds.

You’d never guess they weren’t deep-fried. By skipping the oil bath, these sesame balls are not only healthier but also lower in sugar and fat, making them a guilt-free treat you can enjoy anytime without worrying about extra calories.

Ingredients

• 350g Japanese pumpkin (or another starchy pumpkin variety)
• 20g white sugar (adjust to taste)
• 330g glutinous rice flour (add gradually; adjust as needed)
• as needed white sesame seeds (for coating)
• as needed cooking oil (for spraying on sesame balls)

Instructions

1. Prepare the Pumpkin

1. Wash the Japanese pumpkin thoroughly. Peel, remove the seeds, and cut it into small chunks.
2. Place the chunks in a steamer and steam over medium heat for 15–20 minutes, or until tender. Test doneness by inserting a chopstick; it should slide in easily.
3. Scoop the steamed pumpkin into a bowl, mash it until smooth, and set aside to cool to lukewarm (about 30–40°C). Ensure it’s not too hot to avoid altering the dough’s texture.

2. Make the Dough

1. Stir 20g white sugar into the mashed pumpkin until fully dissolved.
2. Gradually add the glutinous rice flour, mixing well with a spoon or chopsticks after each addition.
3. Keep adding the flour until the dough becomes smooth, pliable, and slightly stretchy. It should not stick to your hands and should hold its shape. The exact amount may vary depending on the pumpkin’s water content.

3. Shape the Sesame Balls

1. Divide the dough into equal portions, about 30g each, and roll them into smooth balls.
2. Dip each ball lightly in water to moisten its surface, then roll it in a bowl of white sesame seeds, ensuring an even coating.
3. Gently press the sesame seeds into the dough to help them stick.

4. Bake the Sesame Balls

1. Arrange the coated sesame balls in an air fryer basket or on a tray, leaving space between them for even heat circulation.
2. Spray the balls with a light, even layer of cooking oil to enhance crispiness.
3. Bake at 180°C for 20 minutes, flipping the balls halfway (around 10 minutes) to ensure both sides cook evenly.

5. Serve and Enjoy

1. Once golden and crispy, remove the sesame balls from the air fryer and let them cool slightly on a wire rack.
2. Serve warm for the best texture. The sesame balls are crispy on the outside, with a soft, chewy interior and the subtle sweetness of pumpkin.

Notes

• Pumpkin Selection: Japanese pumpkin is ideal for its starchy, sweet, and smooth texture. Other starchy pumpkins can be used, but their water content may vary.
• Adjusting Flour: Add glutinous rice flour gradually. If the dough is too soft, it may lose shape during baking; if too firm, the sesame balls may turn dry.
• Moistening Hands: To prevent dough from sticking to your hands, dampen them slightly with water or oil. Avoid excessive moisture to ensure sesame seeds adhere properly.
• Baking Tips: Air fryer settings can vary, so monitor closely to prevent over-browning or under-cooking. Adjust time and temperature if necessary.
  

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  Air-Fried Pumpkin Sesame Mochi Balls Recipe

  Crispy on the outside, soft and chewy on the inside, these Pumpkin Sesame Balls are a delightful treat that blends the natural sweetness of pumpkin with the nutty aroma of sesame seeds. Made with simple ingredients, they're perfect as a snack or dessert. The recipe is easy to follow and uses an air fryer for a healthier twist on a traditional favorite.

  Course Breakfast, Dessert, Side Dish

  Cuisine Chinese

  Prep Time 30 minutes minutes

  Cook Time 20 minutes minutes

  Servings 5

  Calories 275kcal

  Ingredients

  • 350 g Japanese pumpkin or another starchy pumpkin variety
  • 20 g white sugar adjust to taste
  • 330 g glutinous rice flour add gradually; adjust as needed
  • as needed white sesame seeds for coating
  • as needed cooking oil for spraying on sesame balls

  Instructions

  Prepare the Pumpkin

  • Wash the Japanese pumpkin thoroughly. Peel, remove the seeds, and cut it into small chunks.
  • Place the chunks in a steamer and steam over medium heat for 15–20 minutes, or until tender. Test doneness by inserting a chopstick; it should slide in easily.
  • Scoop the steamed pumpkin into a bowl, mash it until smooth, and set aside to cool to lukewarm (about 30–40°C). Ensure it's not too hot to avoid altering the dough's texture.

  Make the Dough

  • Stir 20g white sugar into the mashed pumpkin until fully dissolved.
  • Gradually add the glutinous rice flour, mixing well with a spoon or chopsticks after each addition.
  • Keep adding the flour until the dough becomes smooth, pliable, and slightly stretchy. It should not stick to your hands and should hold its shape. The exact amount may vary depending on the pumpkin's water content.

  Shape the Sesame Balls

  • Divide the dough into equal portions, about 30g each, and roll them into smooth balls.
  • Dip each ball lightly in water to moisten its surface, then roll it in a bowl of white sesame seeds, ensuring an even coating.
  • Gently press the sesame seeds into the dough to help them stick.

  Bake the Sesame Balls

  • Arrange the coated sesame balls in an air fryer basket or on a tray, leaving space between them for even heat circulation.
  • Spray the balls with a light, even layer of cooking oil to enhance crispiness.
  • Bake at 180°C for 20 minutes, flipping the balls halfway (around 10 minutes) to ensure both sides cook evenly.

  Serve and Enjoy

  • Once golden and crispy, remove the sesame balls from the air fryer and let them cool slightly on a wire rack.
  • Serve warm for the best texture. The sesame balls are crispy on the outside, with a soft, chewy interior and the subtle sweetness of pumpkin.

  Nutrition

  Calories: 275kcal | Carbohydrates: 61g | Protein: 5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 1mg | Potassium: 288mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5959IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg