Valencian Goma Dango

Ingredients

Valencian Goma Dango differs from the original Japanese dish by incorporating Valencian ingredients and flavors. While the traditional Japanese version focuses on simplicity and minimalism, the Valencian adaptation adds a touch of Mediterranean flair with the use of local ingredients and spices. This fusion creates a unique and exciting culinary experience that combines the best of both cuisines. We alse have the original recipe for Goma dango, so you can check it out.

• 2 cups (400g) short-grain rice 2 cups (400g) short-grain rice
• 1/2 cup (100g) toasted sesame seeds 1/2 cup (100g) toasted sesame seeds
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 1/4 cup (60ml) orange blossom water 1/4 cup (60ml) orange blossom water
• Zest of 1 orange Zest of 1 orange
• Pinch of salt Pinch of salt
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 48g, 8g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the rice thoroughly and cook it according to the package instructions. Once cooked, let it cool slightly.
2. 2.
   In a blender or food processor, grind the toasted sesame seeds until they form a coarse powder.
3. 3.
   In a large mixing bowl, combine the cooked rice, ground sesame seeds, honey, orange blossom water, orange zest, and a pinch of salt. Mix well until the ingredients are evenly incorporated.
4. 4.
   Take small portions of the mixture and shape them into bite-sized balls.
5. 5.
   Heat vegetable oil in a deep pan or skillet over medium heat. Fry the rice balls until they turn golden brown and crispy on the outside.
6. 6.
   Remove the fried rice balls from the oil and let them drain on a paper towel to remove excess oil.
7. 7.
   Serve the Valencian Goma Dango warm or at room temperature. They can be enjoyed on their own or with a drizzle of honey or a sprinkle of powdered sugar.

Treat your ingredients with care...

• Sesame seeds — Toast the sesame seeds in a dry skillet over medium heat until they turn golden brown and release their aroma. Be careful not to burn them, as it can give a bitter taste to the dish.

Tips & Tricks

• If you prefer a stronger sesame flavor, you can increase the amount of toasted sesame seeds in the recipe.
• For a more pronounced Valencian touch, you can add a splash of orange juice to the mixture.
• Experiment with different coatings for the rice balls, such as powdered sugar, cinnamon, or cocoa powder.
• To make the dish more festive, you can insert a small piece of fruit or chocolate in the center of each rice ball before frying.
• These rice balls are best enjoyed fresh, but you can store any leftovers in an airtight container for up to 2 days.

Serving advice

Serve Valencian Goma Dango as a delightful snack or dessert. They can be enjoyed on their own or paired with a cup of hot tea or coffee.

Presentation advice

Arrange the Valencian Goma Dango on a serving platter and sprinkle them with a dusting of powdered sugar. Garnish with a few fresh mint leaves or orange zest for an extra touch of elegance.