Goma dango 次のページで日本語で説明しています(*ˊᵕˋ)♡‧₊
ごま団子（Goma dango）
Goma dango(Sesame balls, 芝麻球）are sweets made from shiratama flour, Anko(red bean paste), and goma(sesame seeds).
AnninAlmond jelly(杏仁豆腐) and sesame ball(芝麻球） are classic desserts in Chinese cuisine. Sesame balls is called goma dango in Japanese.
This time I made sesame balls. A small round rice cake is called dango.
The chewy dough, red bean paste with a hint of sesame oil, and fragrant white sesame are a perfect combination.
What kind of food is Anko? ?
It is a food made by boiling Azuki(red beans) softly and then seasoning it with sugar.
Anko(餡子) is an essential ingredient in Japanese sweets.
There are also variations that use peas, kidney beans, sweet potatoes, chestnuts, pumpkins, etc. instead of adzuki beans.
There are two kinds of anko, which are ‘koshi-an’ (smooth paste) and ‘tsubu-an’ (paste containing pieces of azuki beans skin).
What kind of food is Azuki? ?
Azuki is a small red bean that is rarely used outside of Asia.
In Japan, the color red has long been believed to ward off evil spirits.
Soybeans and peanuts are mainly composed of lipids, but adzuki beans are mainly composed of carbohydrates.
You can also ingest various nutrients such as dietary fiber, protein, vitamin B group, iron and potassium, saponin and polyphenols.
In Chinese medicine, adzuki beans are said to have the effect of draining excess water, purifying the blood, and eliminating swelling. It is scientifically recognized that the saponin contained in adzuki bean skin has a diuretic action and an action to excrete excess lipids in the blood.
Rice with adzuki beans is believed to have become popular as a treatment for beriberi (vitamin B1 deficiency) that was prevalent in the Edo period.
Even now, dishes using adzuki beans are often served for celebratory occasions.
Check out this article on Shiratamako. 👉 Sweet adzuki beans and rice cake soup
NUTRITION FACTS of Goma dango
1362 kcal Protein 16.8g Fat 69.1g Carb 173.6g Salt Equivalent 0g
※Oil absorption rate is 20%
INGREDIENTS for Goma dango (8SERVINGS)
- shiratama flour 100g
- sugar 9g
- water 90g
- strained bean paste (koshian) 130g
- sesame oil 4g
- white sesame seeds 20g
- oil for frying generous amount
Goma dango COOKING INSTRUCTIONS
➀ Put shiratama flour and sugar in a bowl and mix.
② Add water to the bowl in 2 batches and knead each time.
③ Mix koshian and sesame oil and roll into balls of 15g each. If the bean paste has a lot of moisture, it will be difficult to roll it. In that case, heat it in the microwave for several tens of seconds.
④ Roll the dough into 27g pieces.
⑤ Wrap the anko ball with the dough. Make sure that the anko ball does not protrude as much as possible.
《I freeze the anko balls for a few hours. Since anko has a high sugar content, it does not harden completely. When the outside hardens a little, it will be easier to wrap with the dough.》It is better if the thickness of the dough is uniform, but it is difficult. . .It’s ok even if it’s a little strangeヽ(´▽｀)/
⑥ Sprinkle with sesame seeds. Lightly squeeze the dango to make the sesame adhere. Be careful not to get wrinkles.
⑦ Fry in oil heated to 130℃ to 140℃ for 4 minutes. It burns easily, so adjust the heat accordingly. Use plenty of oil so that the dango floats.
⑧ Take it on a wire mesh and drain the oil.
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