Sasa dango ｜ Our Regional Cuisines

1. Soak yomogi in water, wash and lightly boil. Place a colander over a bowl and put yomogi in the colander. (The juice from the bowl will be used later.)

2. Mix the flour, sugar, and dumpling powder well, add 1 and knead while adding the juice until the mixture is as soft as an earlobe, while pouring in the juice from the bowl a little at a time. Cover with a wet dish towel and let rise for 3 to 4 hours.

3. Knead 2 again and knead until the dough is about the size of an earlobe. Roll out the dough into dumplings weighing about 30 grams for the dough and about 20-25 grams for the red bean paste.

4. Place the dumplings on the palm of your hand, spread out the dumplings and fill them with the red bean paste, and roll them into a bale shape.

5. Place the dumplings on top of three bamboo leaves, wrap them in the dumplings, and tie them with sedge or rush grass.

6. Place the dumplings in a steamer over medium heat and steam for 20-25 minutes, then quickly submerge in cold water, drain in a colander, and hang in a well-ventilated place.