Pontic Greek Sasa Dango

Ingredients

In the Pontic Greek adaptation of Sasa Dango, we incorporate local ingredients and flavors to give it a unique twist. Instead of using traditional Japanese ingredients like mochiko (sweet rice flour) and azuki bean paste, we use Pontic Greek sticky rice flour and sweeten the dumplings with honey. This adaptation adds a touch of Greek sweetness and flavor to the dish, making it a perfect fit for the Pontic Greek cuisine. We alse have the original recipe for Sasa dango, so you can check it out.

• 2 cups (400g) Pontic Greek sticky rice flour 2 cups (400g) Pontic Greek sticky rice flour
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 1/4 cup (30g) crushed walnuts 1/4 cup (30g) crushed walnuts
• 1/4 cup (30g) sesame seeds 1/4 cup (30g) sesame seeds

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 50g, 15g
• Protein: 4g
• Fiber: 2g
• Salt: 0g

Preparation

1. 1.
   In a mixing bowl, combine the Pontic Greek sticky rice flour and water. Mix well until a smooth dough forms.
2. 2.
   Divide the dough into small portions and roll them into bite-sized balls.
3. 3.
   In a pot of boiling water, carefully drop the rice balls and cook for about 5-7 minutes, or until they float to the surface.
4. 4.
   Remove the cooked rice balls from the pot and transfer them to a bowl of cold water to cool.
5. 5.
   Drain the rice balls and place them on a serving plate.
6. 6.
   Drizzle the honey over the rice balls and sprinkle with crushed walnuts and sesame seeds.
7. 7.
   Serve the Pontic Greek Sasa Dango as a delightful dessert or sweet snack.

Treat your ingredients with care...

• Pontic Greek sticky rice flour — Make sure to use sticky rice flour specifically from the Pontic Greek cuisine for an authentic taste and texture.
• Honey — Choose a high-quality honey with a rich flavor to enhance the sweetness of the dumplings.

Tips & Tricks

• If the dough is too dry, add a little more water. If it's too sticky, add a bit more rice flour.
• To enhance the flavor, lightly toast the sesame seeds before sprinkling them over the dumplings.
• For a variation, you can add a small amount of ground cinnamon or nutmeg to the dough for a hint of spice.

Serving advice

Serve the Pontic Greek Sasa Dango at room temperature or slightly chilled for the best texture and flavor.

Presentation advice

Arrange the rice dumplings on a beautiful plate and drizzle the honey over them in an artistic manner. Sprinkle the crushed walnuts and sesame seeds evenly to create an appealing visual contrast.